Took a little time off to get my head right. I thought about whats next for PFU and for me in general. Along my journey, I’ve been faced with haters and folks who try to lay obstacles on my path to greatness. I almost let them get under my skin but I realized how far PFU has grown and the potential. So I decided to celebrate my greatness by attending New York Magazine Taste event. I’ve been going to this event for a very long time and it keeps getting better every year. Some of NYC’s best chef  threw down.

– Pinky Finger Up

chicken liver mousse with currants and celery

pesto gnocchi

roasted pork belly with pineapple plantain salsa and manchamantelas sauce

freshly seared wagyu tataki with truffled ponzu

pastrami rib eye bite with fermented slaw

shrimp mushroom and watercress dumpling

austrailian hiramasa with avocado meyer lemon and rhubarb

pollo and mole blanco

vongole soup

bacon caesar roll

sorrel glazed spare ribs with daikon escovitch

hamachi crudo

bisquit fried chicken slider

lobster meatball

karee curry mac n cheese with blue crab

prospect park sour

beets goat milk with caraway

boneless short rib braised carrots mozzarella mustard and fried tuscan kale

goat dumplings peanuts piri piri with corriander salad

fideos burgundy snail and clam ragu cascabel and aioli

miso apple pie ice cream

sticky toffee pudding

beets goat milk punch cocktail

shrimp dumpling garlic sundried tomato paprika

grilled lamb merguez espelette aioli

sticky toffee pudding

salmon quenelle with lemon grass coconut milk and thai basil

charred burdock with pommes puree

sonambula

fluke crudo with concord grapes and pickled shishito peppers

beef brisket sliders

spicy pork balls

pipe rigate

seared nantucket bay scallops on truffle garlic toast

marinated hamachi with crispy quinoa

vanilla parfait coconut dacquise mango coconut sorbet

signature ramen

applejack cobbler