![]() Photo: Justin Broderick (Press Release) JUPITER, FL--Blackbird Modern Asian’s executive chef Tim Nickey and executive pastry chef Denise Elrod are masters at creating dishes that trigger an awe-eliciting response. So diners will be excited to know the award-winning duo recently introduced a selection of new dishes, ranging from a treasured Chinatown classic to an illusory sweet ending. A pair of cocktails with a pop culture twist have been added as well. Joining the menu’s multicore of Pan-Asian options are tuna tartare cones ($18), a fun-to-eat, dim sum-style appetizer stacked in a monogrammed serving tray with daikon sprouts, wasabi, and a sprinkle of sesame seeds; salt & pepper calamari ($17) with serrano peppers, crispy garlic, and a burnt orange sauce; and Thai beef jerky ($18) now served with dual sauces—smoked chili and burnt orange. Nickey also added the shrimp with lobster sauce ($28) in honor of Blackbird co-owner Scott Friehlich’s adulation for the savory Chinatown staple. Prepared with English peas, green onion, Shaoxing wine, and other classic ingredients, the fragrant dish pairs perfectly with a side of jasmine rice ($5) to soak up its goulash-y goodness.
Denise Elrod has outdone herself yet again with a doublet of head-turning desserts. The chocolate cherry blossom ($14) consists of hand-churned vanilla ice cream tucked inside a delicate chocolate dome circled with chunks of chocolate cake, cherry blossom whipped ganache, pistachio brittle, dried cherry blossom flowers, and a plum-berry compote inspired by the jams she made in Las Vegas with ingredients sourced from her backyard. This Instagram-worthy treat reveals its frozen treasure when warm dark chocolate cherry sauce is poured over it tableside. The carrot cake ($15) is a jaw-dropping edible illusion emulating a life-size carrot planted in a porcelain Asian jar with chocolate and graham cracker “dirt.” The “carrot” is a white chocolate shell filled with carrot cake crumbs, five-spice powder, and cream cheese frosting pigmented with turmeric and hibiscus powders. Crowned with a sprig of fresh parsley, the carrot is removed in front of guests with a decorative garden trowel to a plate swirled with luscious carrot-apple butter sauce and a quenelle of coconut gelato topped with an edible flower. Before the final course, treat your table to a round of newly added craft libations with ties to screen and song. The Kung Fu Fighting is a sapid sip with Spring 44 vodka, Soho lychee liqueur, Liquid Alchemist orgeat, lime juice, vanilla syrup, egg white, and a Vietnamese dragon fruit garnish. An equally complex tipple, the Kill Bill is a concoction of 400 Conejos mezcal, Liquid Alchemist passion fruit, lime juice, vanilla syrup, and egg white with a lemon twist. Both cost $16, or $8 during happy hour. Comments are closed.
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ABOUTExploring what to see and do in North Palm Beach and the South Florida area. Your hosts are Pam and Gerry Barker. GERRY PRONOUNCED GARYArchives
February 2025
YouTube ChannelCategoriesListen to Chapter One of "Panama Palmer"
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