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ActuallyNPH

At Comme Ca, a fantastic restaurant in Las Vegas. Why do I always tweet about food? We are celebrating Jen Burtka's 40th b'day. Good times. Yeesh. Nitpick, much..? I just kicked the s#!t out of five ninjas. My life is random, yet awesome. Truly outstanding meal at INK (@MVincLA). Highly recommended. @MVoltaggio is brilliant and one of a kind. Now I must waddle to bed. 'Night. Course 9C: Apple, caramel, bunt wood ice cream. One of the best desserts I've ever had. Outstanding! Course 9B: Grapefruit, curd, cilantro sorbet, line merengue, avocado purée. Odd. Course 9A: Textures of chocolate - ganache, soil, twill, once cream, coffee cream, and a sesame seed cake. Course 8B: Pork belly. Charcoal oil, BBQ flavor, and one long macaroni and cheese. So so good. Course 8A: Beef cheek, fried tendon, carrots, tofu mustard and nasturtium. I'm getting full, but I can't stop eating. I love David for putting up with my food journalism. Course 7 B: Spaghetti, giant squid, squash, hazelnut pesto. Fantastic. Pasta with no real pasta. Course 7 A: Octopus, squid ink, pasta shells, young fennel, pimenton. The food here is so f'ing delicious. Course Six B: Sea Bass, cauliflower, smoked raisin, caper, brown butter sauce. Course Six A: Skate wing, asparagus, mushroom oatmeal, mushroom hay. Haaaay! Course 5: Lamb tongue, snap peas, chickpea cylinders, yoghurt spheres, curry jus. Told 'we need some tongue tonight'. Course 4.5: Mushroom chicharrón. Like a pig skin but with mushroom. Crispy! Course 4: Roasted carrots, coconut ice, cardamom soil, carrot juice, curry. Chilly and great. Course Three B: Foie gras, waffle cracker, smoked maple marshmallow, hot sauce. Perhaps the best I've ever had. Course Three A: raw tuna, dashi sponge, radish, grapefruit, crispy rice. Yum. Second Course: Prawn toast. Langoustine, salt cod-potato cream, almond milk, ice plant. Sexy.


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