In Key Ingredient chef Brandon Baltzley of the underground supper club Crux works with flour, which he took to mean pretty much anything milled. Using kudzu starch, carob powder, and xanthan gum in addition to all-purpose flour, he made a deconstructed dessert that incorporates a variation on the stretchy Turkish ice cream salep dondurma. The result, he said, was "pretty much the weirdest combination of textures ever." Next up is Iliana Regan of the underground supper club One Sister, handed Middle Eastern dried lime. "I don't see how you can make a dish out of this," said Baltzley. "It's inedible."
In the listings are Valentine's Day specials, among them a dinner at Frontier featuring beef, lamb, and veal hearts and a whole-animal dinner menu at Saigon Sisters featuring a five-spice roasted duck.