Pork Belly with pickled baby carrots, and pickled mustard seeds
To eat at this Asian, French fusion restaurant, you must have “nimble fingers.” Since getting a reservation at this restaurant is almost near impossible, patience is definitely key to eating here. Due to it’s huge popularity and prix fixe meal, a complex prix fixe dinner course of 8 dishes requires 2 hours to be prepared. So, why the enormously long wait? Each dish exemplifies exceptional culinary skills, and an understanding of high standards of the customer. If I were you, I’d wait. A typical dish here might showcase an amuse-bouche consisting of an English muffin dipped in whipped pork fat, uncooked fluke in a wash of buttermilk, yuzu, and Sriracha sauce or a dish of pork belly and ribs with adorned and garnished with pickled carrots and pickled mustard seeds. For the full article:
http://www.nytimes.com/2008/05/07/dining/reviews/07rest.html
