Todd English, Chile Olive Oil and the World's Best Polenta
With a Todd English-inspired menu, copious amounts of extra virgin olive oil and a SoHo Beach House backdrop -- it's hard to feel anything but blessed. So despite some surprising service flaws, Chile Olive Oil's intimate dinner last week was a rousing treat for the taste buds.
Designed to showcase the charms of Chilean Extra Virgin Olive Oil in a wide variety of guises, the unique seven course journey was created by celebrity chef Todd English. English, of Olives fame, kicked off the courses by praising his love for the fatty liquid, before vanishing into the kitchen to work wonders with a bottle of EVOO.
Dining at the SoHo Beach House is like stepping into a sweet, hazy memory of Miami past. Thick wooden fixtures, cozy spaces and dimly lit corridors are intimate, romantic.
As a group of 30 or so, we so sat on delicate metal chairs at a long table, topped with flickering candles and charming metal bread bowls. As an aperitif, we were plied with a sweet, dainty olive oil, Cointreau and basil-infused martini. Mixologists have a new muse, it seems.
As a first course, we were treated to an expansive platter of ceviches. Tuna, shrimp, uni, all delicate and fine, soaked just enough to heighten their natural flavors. They were paired with a unique, fluffy avocado olive oil panna cotta, and the surprising gazpacho sopa, a clear, cool soup of various vegetable juices.