of cuisine. Supervised by Master Chef Jacob Kean, and rich—more like a stew than a soup—but still more carnivorous appetites will want to savor the
the aim of this style of preparation and presentation every bit as delicious. As one member of the staff Tsume Grilled Filet Mignon, served with roasted gar-
is to pack as much taste into each morsel of food recently described it, “it’s more like taking a ’bite’ of lic mashed potatoes, baby asparagus and delicate,
as possible, and judging from the results, Kean is soup than a spoonful.” caramelized fennel.
a man who really knows his craft. One such entree Complementing Jacob’s ability is Chef Du Cuisine Finish your meal with the “Molecular” cheesecake—
is the Caprice Salad served with tomato, basil and Daniel Barron, who oversees the creation of all small to the eye but humongous to taste, and so light it
mozzarella—but with his treatment the taste is so the other dishes offered. Among Barron’s duties is practically floats onto the palate. Rest assured, it’s the
much more. As with most items prepared in this choosing the daily seafood special from the finest perfect size to complete a perfect meal.
style, it’s meant to be eaten in one bite; there’s also and freshest catches available. “Every night is differ- A definite upscale indulgence, be sure to put this
their genuinely inspired take on miso soup. Anyone ent,” he informs us. One particular evening featured one high up on your “must-experience” list for the
familiar with this staple of Japanese cookery is likely a mouth watering Ono (which by no coincidence), New Year. AnQi is located at 333 S. Bristol St. Costa
to expect the standard watery variety. Not so here! means “delicious” in Hawaiian—from where it was Mesa. For more information call 714.557.5679 or log
In this “molecular” version, AnQi’s Miso soup is thick flown in, topped with a juicy aioli dressing. Likewise, onto
houseofan.com.
january 2010 | RAGE monthly 51
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