I remember the first time I listened to a new Radiohead album. I had recently gotten into the band a
I remember the first time I listened to a new Radiohead album. I had recently gotten into the band and had been listening to OK Computer and Kid A on repeat and went to the record store the day “Hail to the Thief” came out to buy it. I got home from the mall as my first run through the album came to a close and my first thought was that I didn’t quite understand it yet but I knew I wanted to. I had a similar feeling leaving Aska after dinner on Wednesday. The three hour, 19 course meal was complex and exciting and educational. A lot of times when you go to a fine dining establishment you expect to have superlative versions of flavors you love, but this was different. Each dish at Aska introduced things I had never tasted before, textures I have never encountered, body parts I had never eaten. There was a caviar dish that did things I didn’t know food could do, each spoonful nearly disappearing in your mouth to reappear seconds later, we ate something that I described as “furry air” and I meant it as high praise. I don’t have the language or experience to do justice to the food, but I can say that the experience was one of my favorite in New York. As Kristin and I were walking out we kept saying “oh, remember when we ate this” or “how did he make moss taste so good?” it was like when you leave a really good movie and want to talk to your friends about it. It was an experience that challenged by idea of what you can do with food, of what a fine dining restaurant should look like, of what can be achieved with enough ambition and talent. Everyday that passes since I ate there I find myself more and more passionate about it. I find myself wanting my friends to go because I want more people to talk about it with, about the time I spent three hours trying to understand the way my friend’s brain works by eating his food. Magic. -- source link