L2O Restaurant Photo Pool On Flickr

  • www.flickr.com
    items in L2O Restaurant See and contribute photos in the L2O Restaurant pool

« Chanterelle from Northern California, Beginning of the Season | Main | Tuna Snow; The Dish »

July 29, 2009

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e54fb153fb88340115714f9f5c970c

Listed below are links to weblogs that reference Tuna Snow:

Comments

scott malloy

maybe you could slice it on a slicer and serve it liek carpaccio.

vincent

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,

Vincent
petitchef.com

Tyler

how about a play on tuna salad the tuna salad could be cooked into a mold the shape of a tuna steak and the shaved tuna served ontop

daphillyfoodcritic

how bout a play on poke and add sweet shoyu in an encapsulated form, or serve it tartare with a faux egg, just an idea or 2, I am on my way to chicago before the year is over and your on the top of my list of places to visit.

LKM

From a friend: "What if you could freeze and shave jalapenos, just the meat, no seed, and lightly dust a frozen (dry, in a zipper bag) water cracker, and serve with chilled vodka shots for a summer cooler? The color combo of the tuna and pepper would be fun, and the entirely frozen dish would be entertaining..."

My thoughts: Ceviche, crepes...

Michael Turner

I saw this exact technique done by Seiji Yamamoto of restaurant Nihonryori Ryugin 2 years ago at StarChefs in New York.

ruby

Whats that type of machine called ?

Greetz from Germany,
RUBY

JilleDuffy

I immediately thought salad, too. I think you need to put the tuna snow on top of something warm immediately before serving. Perhaps a play on "cooked and raw salad" is in order.

buy tadalafil

wow really cool tool and I just want to emphasize the good work on this blog, has excellent views and a clear vision of what you are looking for.

flower Philippine

This is really cool.Sounds yummy recipe.

~Ashley~

order fioricet

I love tuna salad.. and this one looks perfect..

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

We Deliver

  • Get the latest news as it happens. Sign up to get every post sent to your in-box.

Enter your email address:

Delivered by FeedBurner

Laurent Gras

  • is a chef in the process of building a restaurant in Chicago.

interested in working at l2o?

  • We're hiring now in the front and back of the house.
  • Send resumes to l2ocooks@gmail.com
AddThis Social Bookmark Button

Others Who Occasionally Contribute to the Blog

  • Ingrid Bengis, Fish Purveyor
  • Douglas Marello, Sommelier
  • Scott Barton, Partner
  • Dirk Denison, Architect
  • Anthony Cournia, Dinning Room Manager

Find What You're Looking For Here


  • search the web
    l2o.typepad.com
Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported
Blog powered by TypePad