Squab is one of my favorite gamebirds. It's rich and meaty flavor holds up well to strong flavors, and the texture is like velvet.
So you can imagine how excited I was to find TWO preparations of this tasty little bird on my plate: a tender, meaty bit of confit with foie gras, and two rare slices of breast meat. These were paired with foie gras foam, a fine dice of the most perfectly sweet watermelon, and a dab of licorice reduction. On top of all that we received a fine grating of black licorice.
Now, I don't much care for licorice, but the whole dish came together so beautifully (this is clearly a recurring theme, as you can tell), it was hard not to love it as a whole.
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