Food Pr0n: one sixtyblue

By L. Stolpman in Food on May 26, 2009 2:40PM

Olive Oil Poached Scottish Salmon - English peas, parsley root, baby carrots

Tuna Tartare - battera kombu, sesame seed

Chilled Persian cucumbers with yogurt and smoked almonds from one sixtyblue.

House-Cured King Salmon - citron, crispy hash browns, lemon curd

Herb Ricotta Dumplings - organic spinach, micro basil, lemon butter

Key Lime Vegan Caesar - extra virgin olive oil, roasted garlic croutons

Grilled 16 oz ribeye, potato gratin, parmesan cheese

Berkshire Pork Chop - chipotle corn tortillas, pineapple salsa, sauce mole

Rice Crusted Gulf Shrimp - mango, green papaya, young coconut, tapioca

Grilled Hanger Steak - fingerling potato, wild mushroom, smoked italian sausage

Bread Service - The building that now houses one sixtyblue was once a pickle factory. The restaurant pays homage to this history with a home made pickle butter, served along side a mild sourdough.

Sticky toffee date cake by Pastry Chef Stephanie Prida

Rhubard Dessert by pastry chef Stephanie Prida

Tres Leches by pastry chef Stephanie Prida

We paid a visit to one sixtyblue (1400 W. Randolph) to see some of the new menu items by Chef Michael McDonald. Chef McDonald has worked under Jean Joho at Everest as chef de cuisine and most recently as executive chef at C (the Charlie Trotter restaurant in Los Cabos, Mexico) and executive chef of Restaurant Charlie, Trotter's seafood restaurant in Las Vegas. one sixtyblue offers $5 wood-fired pizzas on Friday evenings. You can stay informed of their specials via their Facebook page.

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