AlwaysInvestigating: The Creamy Side of Eel

May 08, 2009

What are the chances that two CORE (Council of Real Eaters) members would eat two particularly decadent, creamy, unexpected eel dishes on one night?

Very slim, which is why that we just couldn’t keep to ourselves:

1) L’Atelier de Robuchon in the Four Seasons Hotel, serves L’Anguille: Caramelized Eel Layered with Smoked Foie Gras.

CORE Founder, Jeff Zalaznick:

“I had forgotten how incredible this dish was. It truly showcases a high-level of pure French and Japanese fusion. The terrine-like composition combines Japanese-style eel with French-style foie gras. This decadent dish is characteristically Robuchon in its sophistication of both presentation and flavor— flawless execution of sweet caramelization, smoky and savory.”

2) Poke, a sushi restaurant on the Upper East Side, has a Dancing Roll: Eel and Avocado on the outside and Cream Cheese and Avocado inside.

CORE Member, Arthur Bovino:

“I don’t normally enjoy eel or cream cheese in my sushi, but I was honestly delighted. It wasn’t overly sweet and the mix of texture and taste with the soft, warm rice made for a winning combination. The avocado furthered the creaminess, but was incidental to the eel/cream cheese combination.”

That’s right, two creamy eel compositions on one stormy night. That’s how the CORE gets down.