Quoting Michael Loo to All <=-

chef Michael Scelfo

On his web site he claims, "Serious food does not have to be
pretentious" and yet his website is all in the third person which
to my way of thinking is itself pretentious.

the portions are tiny, and the prices are higher.
wood grilled octopus [...] with "smoked almond tehina, fried
lardo, torched kumquat"
Shrimp-nettle har gow were
Uni & caviar toast, warm crumpet, red miso butter, shiso
Blue crab & angel hair, garlic breadcrumb, guanciale & jalapeno
In Georgia, apparently the young wine is aged
in clay pots buried underground, and the wine oxidizes to
an orangey color and a bittersweet but not sherryline
aroma.
ice cream [...] and smoked salt

Some fascinating dishes, some of which you tell us were well
executed but on balance more pretentious than serious!

Cheers

Jim

... Maybe oysters make themselves tasty because they're altruistic.

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