Some dishes

Food — By Crust on January 18, 2010

Oysters with horseradish and lemon gele sheet, radish and apple brunoise, spinach puree, celery leaves, grated horseradish.

Su vide pork, locally made tofu and not local miso out of a syphon, shaved baby vegetable and seaweed salad dressed with champagne vinegar, pork jus.


  1. David Zilber says:

    It’s funny the little idiomatic cooking differences you see from place to place. Personal preference, but with so much choice is one necessarily better than the other? They’re all great products (I’m talking about the vinegar here). I see they like their champagne vinegar at Coi. At XO we use moscotel vin for most dressings. In Van it was lemon juice… In Toronto, white balsamic.

    Just, funny.

  2. Crust says:

    Yeah! I noticed that too. Van does love lemon juice!

    I was wondering don’t be mad that I don’t know, but what is XO? I tried googleing it but sometimes I suck at the internet. Where do you work now?

  3. David Zilber says:

    I’m cooking again in Montreal (yay!) after butchering for a while in T.O. XO is the restaurant in the St. James Hotel. The Chef there now, Michel Mercuri has only been there for about a year and a half. The food there is technique driven, complicated, impressive, tasty… some might say precious. I like it. Good luck with whatever time you’ve got left in Cali!

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