The New Ink.well Restaurant Features Experimental Dishes

 - Oct 17, 2017
References: la.eater & latimes
The American chef Michael Voltaggio has opened a new Ink.well restaurant and one of his experimental dishes puts an experimental twist on Mexican desserts.

The dish comes on a plate that is covered with "a thin layer of Mexican chocolate ganache" that is covered with cookie crumbs. On top of this is a series of frozen pebbles that are made from the Mexican rice drink horchata. The horchata has been infused with nitrogen and then shattered – and once the pebbles are consumed the nitrogen within them is released, forming a smoke that comes out of the mouth and nose of the person eating the unique dessert.

Ink.well's Mexican-influenced dessert combines the best of these classic flavors with an experimental culinary practices, making it ideally suited for self-identifying "foodies."