Two starters from a dinner at Public.
Front: Squid & seafood ceviche with young coconut, Thai herbs, crispy shallots and spicy clear coconut water. Background: Grilled scallops with sweet chili sauce, creme fraiche & green plantain crisps.
William Grimes' description of Public's foie gras is spot on:
It's daubed with ginger-lemon cream, then placed on a cookie-shaped "scone" flavored with cardamom and coffee. There are things to like about this dish — its daring, for one. The scone, spicy and aromatic, is wonderful, and the lemon-ginger cream has a thrilling zing to it. Put it all together, and it makes a mess. The scone is too sweet to let the ginger-lemon combination do its main job, which is to cut the fatty richness of the foie gras. This may be the world's first meat dessert.
Meat dessert, indeed!