A +8 Course meal serving from One by Spork

There was so much fucking amazing and intense food, I had to post it all with pictures and descriptions! Let’s stop fucking around and get to it!

A special warning! This write up was done way after the event and I was using the take home menu as a guide and the order of the pictures that were taken. Things may (and most likely) will not line up. You have been warned.

As you enter and are waiting to be seated, you are handed a series of “Welcome Bites”. I may get the names wrong associated with the pictures so I will just list them here:

(While drinking Hatoyaki)
1. BBQ Turkey Taco
2. Smoked Bass Charcoal Tartelette
3. Duck Rillette Empanda
4. Smoked Cauliflower Tuille (served after seated)

A shot prior to being served

The seating was not the usual private seating but more everyone is seated around the Chef and other cooks and are served as it is prepped. This is the second time I have ever eaten an experience like this

The first course was a Lamb Tartare (Rye Craker, Egg, Onion) served with NV Scholoss Gobelsburg Brut Rose

Next, was a Dry Aged Fresh Duck (Dauphine Potato, Peach Squash-Miso Reduction, Roasted Carrot) with a Highball (Maggie’s Farm White Rum, Black Garlic Honey Peach Amazake, Carrot Orange Soda, Cilantro, Lime, Air)

Following this was the Miso Chilean Sea Bass (Butternut Squash, Hoppin John) served with (likely) 2021 Emile Beyer Les Tradicions Pinot Gris

Following this, was a Rye Ramen (Peruvian Bay Scallop, King Crab) prepped and served in a very unique way. It is set up in a beaker on its own flame. Then cooked in front of you and then added to the bowl. This was served with NV Okunomatsu Ginjo Sake

Next in the parade of deviousness was a Heritage Chicharrones (Fondant Potato, Black Bean Glaze) served with (likely again) a One New York Sour (Congnac, Calvados, Pear & Apple Distillate, Red Wine Meringue, Spiced Granita)

Coming towards the end here we have the Tratolle Bolognese (Elk, Smoked Turkey, Port, Yakatori Mushrooms, Lemon Pepper Gnudi) served with (likely) a Rice Washed Improved Whishkey Cocktail (Suntory Toki, Nikka Coffee Malt, Carmine Japanese Black Sugar Gomme, Angostura & Orange Bitters, Shio Koji, Orange Coin, Rice – Stirred)

For the last item, I had to steal a picture off the internet because I didn’t have it in my phone for some reason.

The last, and greatest item, is the Australian A5 Wagyu (Roquefort-spring Onion Souffle, Caviar) serviced with 2019 Irpinia ‘Ischa Piana’ Aglianico. (A “not screwing around” red wine)

Now we get into the deserts. Below, at the table we have a Maple-Amazake Oat Milk Ice Cream (Spiced Cookie, Bourbon Black Apple Butter). Not sure what the drink was as I don’t think it was specified on the menu or I got one of the above wrong.

The last bit here, I believe, is the Orange Poppyseed Cake (Apricot, Cherry, Milk Foam) with at Hot Bean-2-Bar Milk Chocolate Cocoa (Marshmallow Fluff, Milk)

If that was not enough, they sent us home with some chocolate desert not listed and not pictured. Just one word for it all…

Phenomenal!