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From Copenhagen to Greenpoint

From Copenhagen to Greenpoint

In Greenpoint, tucked away in the back of a European beer hall called Tørst lies a very special and un-New York dining experience. Luksus is one of New York’s best kept secrets.

Photography by Tuukka Koski.

Canadian chef, Daniel Burns is the mastermind behind this very inspiring 5-course supper. Burns, who was born in Halifax, did his early training in Vancouver, then went on to be the pastry chef at world-renowned-Michelin-star restaurant, Noma in Copenhagen. No big deal. Not only is his 18-seat restaurant making big waves among the local foodies, he is raising the bar of fine dining in New York. His menu is inspiring to say the least. His very simple squash broth soup nearly had me in tears. It challenged my expectations, as I happily teetered that line of being too spicy, heat building, I realized Chef had nailed it, perfectly. It was aggressive, exciting and simply delicious. The pacing was perfect, each dish was full of unexpected flavours and more beautiful than the next. Each served in a unique plate created by the same Danish artisans that did the dinnerware for Noma. Burns starts off the meal with a series of tasty snacks to wet the palatte. From a delicate sunchoke chip to delicous bites of fried lamb sweetbreads presented like a gift in a kraft paper envelope on a wooden board. We were more than happy even before the first course came. The food was all delicious. Start to finish it was a solid and cohesive experience. Burns updates the menu seasonally. The beer pairing was actually really nice. I’m not a big beer drinker, in fact I rarely drink a beer. But this is no normal beer. Each beer was perfectly paired with the food. The scallop was paired with a very bright beer that seemed to have qualities of the sea. For dessert we drank a dark malty beer that was blessed by Monks at the Trappist Monestary in Westmalle, Belgium.

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Luksus at Tørst
615 Manhattan Avenue Brooklyn
http://www.luksusnyc.com

Tasting Menu
$95 per person

Beer Pairing
$45 per person


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MENU

December 18th, 2013 

SNACKS
Roasted Sunchoke Chip
Fluke, Watermelon Radish, Rye
Cod head & Chicken Skin
Lamb Sweetbread & Hay Gribiche
Æbleskiver - Duck & Cranberry

SCALLOP
Sea Urchin, Bacon Dashi

SQUASH
Black Radish, Chestnut

RIBEYE
Rutabaga, Brown Butter

CRANBERRY
Ginger Cordial

PARSNIP
Apple, Malt

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BEER PAIRING

IT'S ALIVE!
MIKELLER (Denmark)

BERLINER WEISSE
BAYERISCHER BANHOFF (Germany)

RYAN & THE BEASTER BUNNY
EVIL TWIN (Denmark)

DUBBEL
WESTMALLE (Belgium)

STICKE
UERIGE (Germany)

Hunting Bécasse

Hunting Bécasse

Japanese Mastery

Japanese Mastery