Malabar means 'to juggle', and so just like this restaurant's name, we constantly find ourselves juggling all our priorities in life. One of them is date-night with my husband and so
the other night he surprised me by inviting me to dinner at Malabar from chef
Pedro Miguel Schiaffino, well known for its specialties using Amazon products.
Despite the overall slow service, there were a couple of highlights that make
it a worthwhile culinary experience.
To begin with, you can’t miss their Pisco Punch, a drink
that was actually invented in San Francisco by Duncan Nicol at the end of the
19th century. It was so popular that personalities such as Harold
Ross, founder of The New Yorker magazine wrote that it it tastes like lemonade
but has a kick like vodka!
We ordered the foie
gras as appetizer, and it came in two
original presentations. One as donut holes filled with foie gras that you could
cover with the traditional sugar cane honey and the other as foie gras
sandwiched between two baked thin apple slices. Both were incredible
combinations that I could have easily had as dessert.
For entrees, and the winner of the night, was
the Chupe Seco. An interesting twist on the traditional chupe (shrimp soup),
presented more like a risotto (and I say 'like' because they did not use Arborio
rice), but packed with all the intense flavors of what you would expect in a
chupe.
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