What was served at Buca Yorkville’s $300 Michelin-starred dinner

What was served at Buca Yorkville’s $300 Michelin-starred dinner

Last Tuesday’s dinner at Buca Yorkville was the sixth edition of the restaurant’s “Sotto una buona stella” (“under a lucky star”) series that teams up Rob Gentile with Michelin-starred Italian chefs. It was supposed to be the last of the series, but the one-off meals were such a hit that another three dinners have been added for 2017. Chef Mauro Uliassi, who holds two Michelin stars, took over the Yorkville kitchen on Tuesday for a $300 multi-course feast with wine pairings; proceeds went to the Central Italy Earthquake Relief Fund. Here, some shots from the evening.

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Instead of dough, these ribbons of tagliatelle “pasta” were made from paper-thin squid that was cooked for four hours. The delicate strands were finished off with cuttlefish ink, seaweed pesto and puffed quinoa. A flute of Bianca Vigna prosecco accompanied the plate.
 
 

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Roast lobster tail was served on a trio of sauces: swiss chard, white-wine shallot and mantis shrimp. A rosé from Piedmonte accompanied the Senigallia specialty.
 
 

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This homey plate, billed as “calamari soup, country salad,” was inspired by a dish from Uliassi’s food truck in Senigallia, Italy, Uliassi Street Food. Stewed calamari and sweet peas arrived with a country salad made from fresh green peppers, tomatoes and onions. It came with a crisp verdicchio from the Marche region.
 
 

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For the fourth course, cloud-light potato gnocchi came in a buttery lemon sauce, with a sprinkle of fresh Sicilian almonds. The bowl was paired with a glass of Parusso’s 2015 Langhe sauvignon blanc.
 
 

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Gentile’s dish was seared Alaskan black cod topped with pork hock consommé, pickled fennel, potato spuma (like velvety mashed potatoes) and a sprinkling of saffron. The pairing for this was a montepulciano from Uliassi’s home region of Marche.
 

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The evening ended with a cake made with Gianduja chocolate and squid ink, and covered with Italian meringue. Gentile torched each guest’s plate tableside.
 
 

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Here is he torching one now.
 
 

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Chef Uliassi (centre), looking serious.
 
 

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Not so serious this time.
 
 

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Chef Rob Gentile.
 
 

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Uliassi captures a moment for posterity (or Instagram).
 
 

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And signs the evening’s menu with Gentile.
 
 

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The Uliassi and Buca kitchen staff.