iNG Takes Inspiration From The Art of Salvador Dali In Latest Menu

By Lisa White in Food on Nov 19, 2013 10:30PM

Honey is Sweeter than Blood - Brioche maxim, roasted beets in vinegar orange and salt, roasted beet sorbet, pine nut purée, toasted pine nut, candied orange zest, pickled beets, micro bulls blood salad, beet vinaigrette.

Still Life Moving Fast - Brown butter poached pear, spiced pear butter purée with bay, clove & black pepper, roasted red peppers, chili-flavored lavash cracker.

Tuna Fishing - Onion noodles, romesco sauce with smoked paprika, caramelized onions, onion broth, skipjack tuna.

Soft Construction with Boiled Beans A Premonition of Civil War - Spanish bean stew, chorizo, blood sausage, saffron, butter beans, spicy peppers.

Atavism at Twilight - Beef bone marrow and parsnip puree in the bones, mixed olives tapenade.

I spill coffee on my shirt - Coffee service flipped upside down, anise chiffon cake, candied almonds

Architechtonic Angelus - Brioche marshmallow fluff, nougat, brioche crumbs, honeyed pistachios

The folks at iNG are known for being creative when playing with their food. They meld science with numerous nods to pop culture, and starting tomorrow, Chef Tim Havidic tackles the world of surrealist artist Salvador Dali, an advantageous undertaking for his second menu since taking over the helm at iNG. Inspired by Dali quotes and works of art, each course sets out to give a nod to the artist, whether it be in plating, bold flavor or a combination of both.

One course, Honey is Sweeter Than Blood is an earthy yet sweet focus on the humble beet. A roasted beet sorbet is surrounded by candied orange zest and pickled beets alongside beets roasted in vinegar, orange and salt. A buttery brioche maxim and a pine nut puree add a richness against the acidic elements of the dish while a micro bulls blood salad dressed with beet vinaigrette lightens it up.

From light to dark, our next course showed the more macabre side of Dali and his art. Inspired by Atavism at Twilight, a sparse plate of bones arrived to the table. A sprig of rosemary (inspired directly from the painting) pierces a bone as the scent sets a rustic tone for the course. A smooth beef bone marrow and parsnip puree is pushed forward in flavor thanks to a smattering of different accents to mix and match. A briny olive tapenade cuts through the fat, as did a slice of fennel cooked in a white wine butter garlic sauce. A smoked paprika saffron red pepper puree adds a brightness with the tang of a beef fat confit parsnip shredded like a rillet. A bit of beef oxtail Spanish stew ties together the dish into a take on a hearty one pot farmers stew, an ode to the farmers in the painting.

We ended on a sweet note inspired by Architectonic Angelus, a multilevel dessert centered around a turron nougat of pistachio, apricots, cherries and orange blossom. The plating of each course really strives to add depth like Dali did in his paintings, and this course exemplifies the effort. A brioche marshmallow fluff flows into similar shapes from the painting as an apricot wine, dried cherry and pistachio sauce all wait for guests to swirl the colors together, giving the diner a moment to influence the canvas as well. We would have been happy with a spoon and a bowl of the brioche marshmallow fluff, but the tart apricot and cherry did help add some balance to the dish while the chewy nougat added some texture.

Chef Havidic shows much admiration and inspiration in Dali, offering up a thoughtful and creative tribute to one of the most thoughtful and creative icons in art history. Check out our gallery of photos from the menu.