Caramel Pineapple Mousse
DINING in New York City is a priceless experience. While we have so much to enjoy back home, the food culture and exquisite offerings in this culinary center of the world leaves me in awe, from the moment we are seated, to the impressive menu and impeccable service.
Aside from my daughter Patricia, who is familiar with the culinary scene, our good friend fashion stylist Marlon Corvera wines and dines me every time I visit New York City.
This sophisticated New Yorker moves about in the exclusive circle of prominent chefs and celebrities since he styles their wardrobe. He has worked with Giorgio Armani, Hugo Boss, Burberry and currently with the exclusive Jeffrey Rudes Collection. He has a keen eye only for the ultra chic and sophisticated but he remains simpatico with a great sense of humor. And yes, he has Cebuano roots, too.
Marlon appreciates my food writing so his hectic schedule notwithstanding, he goes out of his way to invite me to a few of his dining schedule. And his lifestyle includes dinners in stylish, upscale restaurants very often. So I was invited once again when Marlon’s new signature model for Jeffrey Rudes, Japanese Yusuke, celebrated his birthday with an intimate dinner at Robert on top of the Modern Museum of Arts & Design.
The restaurant has a spectacular view of Columbus Circle, a famous traffic circle in the heart of Manhattan intersecting 8th Avenue, Broadway and Central Park South and West.
The writer with friends dining overlooking Columbus Circle. Marlon is shown top right clockwise.
The view of the setting sun was breathtaking. Our group also included American Idol Finalist Season 11, Creighton Fraker and Modeling agent Austin Rubino.
Robert is a modern American restaurant that celebrates design and beauty in its décor and culinary delights created by Portuguese Chef Luisa Fernandes, who gained popularity in America when she won as Chopped Champion in the Food Network TV episode in 2009. Her years of experience as a chef/restaurateur in her native Lisbon, Portugal found its niche in New York City.
As white wine was poured into our glasses, I carefully went through the menu and decided to have Foie Gras glazed with balsamic, tomato-vanilla compote and brioche croutons. This melt-in-your-mouth delicacy always gives me a tinge of guilt but I always give in to the temptation of
relishing this liver of duck fattened by force-feeding of corn with a tube known as gavage.
Branzino with fennel
Marlon shared his Octopus with Razor Clams, sweet potatoes and red onions. The octopus arms were deliciously tender. Yusuke, Austin and I chose the Poached Lobster on a bed of taro puree, sea urchin (uni) and lemon sauce.
Marlon’s Branzino or Mediterranean Sea bass with hon-shimeji mushrooms, sun-dried tomato coulis and whole grain mustard looked very
appetizing. Apparently, we were all seafood lovers since Creighton had Halibut on purple mashed potato and topped with haricot ver tempura.
Chef Luisa, who is a good friend of Marlon was too occupied in the kitchen and I missed the opportunity of meeting her. But she more than made up for it by serving us a parade of eye-popping desserts: Bomboloni or cinnamon-dusted ricotta fritters, Cheesecake, Mango Napoleon and Caramel Pineapple Mousse with coconut ganache, poached cherries.
