E kiʻi i nā pahu ʻai Daniel Boulud i hāʻawi ʻia ma Goldbelly i kēia manawa

Inā nele ʻoe i nā ʻike ʻaina maikaʻi ua koi ʻoe iā ʻoe e hoʻāʻo i kāu mau meaʻai ponoʻī ma ka lumi kuke, ʻaʻole ʻoe hoʻokahi. Eia naʻe, ʻAʻole anei e ʻoi aku ka maikaʻi inā loaʻa kahi kiʻi ʻai papa honua e hāʻawi iā ʻoe i kahi wāwae? Mākaha, nūhou maikaʻi, aia, no ka mea, ke hoʻouna nei ʻo chef kaulana ʻo Daniel Boulud pahu meaʻai premium e ʻae iā ʻoe e hoʻomākaukau maʻalahi i kekahi o kāna mau meaʻai Farani maikaʻi loa i ka ʻoluʻolu o kou home ponoʻī.

ʻO Boulud — ʻo ia ka haku-owner o 12 nā hale ʻaina kaulana like ʻole a puni ka honua — ua hui pū me Goldbelly, ʻo ia ka hoʻouna ʻana ʻehā pahu meaʻai kau a puni ka ʻāina. Pono e hoʻomaopopo ʻia e like me nā hale ʻaina o Boulud, ʻoi aku ke kumu kūʻai o kēlā me kēia (akā maikaʻi naʻe inā makemake ʻoe e mālama iā ʻoe iho). Eia ka ʻono o nā mea e hiki ke hopu.

Kumukūʻai: $379
ʻO kēia kuʻuna iʻa iʻa Provençal kuʻuna hiki ke hoʻoweliweli i ka ʻulaʻula mua, akā ua hoʻolālā ʻia ka pahu a Boulud i maʻalahi “teleport i kou ʻohana a me kou mau hoaaloha i kahakai o ka French Riviera.” I loko o kēia pūʻolo, e loaʻa iā ʻoe ka 1.5-quarts o ka broth Bouillabaisse, ʻehā ʻāpana ʻili, ʻehā ʻāpana ʻili, ʻehā ʻāpana ʻōpala, ʻehā ʻāpana tilefish, ʻehā ʻāpana monkfish, ʻehā ʻōpae Carolina, ʻewalu mussel (moʻa ma ka ʻili hapa), hoʻokahi hee pou me ka marinade, fennel, ʻuala saffron, ʻōmato, ʻōpala kālika, a me nā croutons.

Kumukūʻai: $329
ʻO ka ʻānai ʻana i kahi steak mouthwatering? Aia i loko o kēia pūʻolo ʻekolu ʻoki pipi mai ka hale hānai punahele a Boulud ma Texas — Hānau holoholona ʻo Scharbaur — hoʻohui ʻia ʻekolu mau pata huila like ʻole e hele pū me lākou, ma ke ʻano Farani kūpono. Loaʻa i kēlā me kēia pahu hoʻokahi 18-auneke ka loina wagyu strip, ʻelua huakaʻi ʻai pipi wagyu (7 auneke pakahi), hoʻokahi 16-auneke wagyu Denver ʻoki, me ka wai ʻulaʻula shallot butter, puhi ʻulaʻula ʻulaʻula pata, pāpaʻi pata, a me ka hui ʻelima pepa a me ka paʻakai papa.

Kumukūʻai: $349
Hoʻoulu ʻia e kahi kīʻaha maʻamau i lawelawe ʻia ma Boulud's storied NYC Restaurant DANIEL mai 1993, ʻO kēia ʻāpana ʻulaʻula i hoʻomoʻa ʻia i ka pipi pipi pōkole e mālama iā ʻoe i kahi pāʻina Provençal maoli transcendent.. Ma loko e loaʻa iā ʻoe nā mea āpau e pono ai e lawelawe i nā kānaka ʻehā, me ka 24 ʻauneke o nā iwi ʻaoʻao pōkole i kālua ʻia, 16 auneke o ka mila, 8 kāloti kālua, 12 ʻonika momi ʻulaʻula ʻulaʻula, 8 nā halo pihi moʻa, 8 ʻāpana celery, he kumu ʻuala moʻa, parmesan kuʻi ʻia, a me ka pasili.

Kumukūʻai: $135
ʻO kēia nani “makana” pahu (ʻo ia ka mea kūpono loa e hāʻawi iā ʻoe iho) ua piha me kahi koho o nā mea ʻono Farani maikaʻi i koho ʻia e Chef Boulud ponoʻī. Iloko, e loaʻa iā ʻoe he ʻumi mau macarons like ʻole, ʻehā maleine, umu ohe (waiwai, nā mea ʻono i kālua ʻia me ka ʻono vanilla a me ka hint o ka rama), a 18 paʻi hua.

E nānā i nā mea ʻai a pau ʻo Daniel Boulud Kitchen i hāʻawi ʻia no ka hopu ʻana ma Goldbelly.