I've been looking into Wolvesmouth in Los Angeles lately. I've been curious if anyone has eaten there before. It certainly looks bold. I've been playing around with the idea of changing the PH levels of my blanching water or cooking process to effect the ultimate color outcome of my vegetables. I know this is a method the chef is using here.
Anyone know how he's achieving these almost pastel like colors in his food?
Below is a 60 second tasting menu of his. It rules.
