Extreme Tastes

It's game time for the city's hottest chefs - a gastro-safari in search of rare feasts

By STEPHEN GELB

FROM foie gras yogurt to deepfried mayonnaise, we went on a culinary crusade to find out which eateries are serving up New York's craziest dishes.


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MAD ABOUT SAFFRON: Topped with saffron potatoes, tomato consommé and Osetra caviar, this labor of love takes three days to prepare.

THE LONDON NYC

THE PLACE: The London NYC, 151 West 54th St., 866-690-2029
THE CHEF: Gordon Ramsay
THE DISH: Mosaic of Fruits de Mer with saffron potatoes, tomato consommé and Osetra caviar
WHAT IT IS: A fusion of two classics, fish bouillabaisse and the French terrine, topped with caviar and consommé, results in a wonderful paté feel with a light seafood flavor.
THE INSPIRATION: Ramsay's challenge is to create dishes that balance sweet, sour and salty flavors with a level of richness that doesn't kill the palate. "I'm here to work my bollocks off," says the Brit.


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BITE YOUR TONGUE: Just add (fried) mayonnaise.


WD-50

THE PLACE: wd-50, 50 Clinton St., 212-477-2900
THE CHEF: Wylie Dufresne
THE DISH: Beef tongue with fried mayonnaise and onion streusel
WHAT IT IS: This isn't your father's steak sammy. The beef-tongue sandwich is a veritable symphony for the taste buds, with tomato molasses, romaine leaf triangles and cubes of deep-fried mayonnaise.
THE INSPIRATION: A simple dish made innovative. "I wanted to modernize a tongue sandwich - which was my father's favorite, so this was my homage to him."

Oscars Section
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