We had another outstanding dinner at Technique.
We shared several appetizers including an awesome smoked gouda with caramelized onion, and mushroom tart; beet and fig salad with pistachio, gorgonzola, orange slices, and balsamic; escargot with gnocchi, bordeaux, and marrow. Mrs. P really enjoyed her crispy skinned red snapper with fennel, leek, rainbow carrots, bouillabaisse, and rouille. I had awesome Guiness pork medallions, with pureed kabocha squash and sliced jalapeño. It all went great with Shaw and Smith shiraz.
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