Tag Archives: experimental food

Michael Voltaggio’s ink.

April 10, 2012 | By Adam Roberts | 0 Comments

ink

There was a moment at Michael Voltaggio’s ink.–where Craig and I went to celebrate our six year anniversary this weekend–when I washed down a bite of my egg yolk gnocchi (the first course on the tasting menu) with a cocktail made of mezcal and smoked salt and thought to myself: “I’ve never tasted anything like what I’m tasting right now. How is this happening?”

Continue Reading »