Foodle

One night in Berlin before leaving Europe just to have dinner at Ernst, which we were told is one of the best new restaurants in the world by trusted sources. After being served 40 courses over 3.5 hours, we certainly agree. Not only did Grace and I love our experience at Ernst, but felt that it was one of the most enjoyable meals we've ever had! It certainly puts Berlin on the global food destination map.

What's remarkably impressive is that Ernst is founded and run by prodigy Chef Dylan Watson-Brawn, who is just 24 years old. Originally from Vancouver, Dylan left school at the age of 16 and became the first gaijin to work in the kitchen of legendary 3 Michelin Star Ryugin in Tokyo. As expected, there are many Japanese elements at Ernst, starting with the counter-only seating around an open kitchen. But before Ernst opened, Watson-Brawn was already serving meals out of his apartment when he was 19.

The experience at Ernst changes with every visit as ingredients and produce constantly change. For example, the asparagus we ate was only in season for 2 weeks. The foundation of the menu at Ernst is the small gardens and dairies in Berlin and its surrounding regions, with carefully sourced and ethically raised meat and fish interspersed throughout. Throughout the meal, Watson-Brawn explained to us the years of meticulously sourcing and establishing personal relationships with producers that ultimately allows them to do what they do. In a nutshell, the philosophy here is "when produce is pristine, less is more". And we wholeheartedly agree!

If Ernst was more accessible, we would easily come here every week. It's always dynamic and every course was delightful. Even after 40 courses and 3.5 hours, we weren't tired and wanted more! No doubt Ernst will continue to receive global recognition as word spreads. Munchies predicts that Ernst will be Berlin's first 3 Michelin Star restaurant. But even without it, it already has loyal fans locally and from all around the world.

Great food, fun and festivities for the James Beard Awards, but the best part had to be seeing this amazing man again, who was here for his Humanitarian Award.
https://instagram.com/p/BifLmzYA_z9/

I’m so excited for BOKA’s Backyard BBQ party this weekend! This is the video I made from last year. Mmm, burgers...

https://youtu.be/0ssx2XQJ_Gw

Another delectable bite at OAD Japan Meets Iceland.
Unagi Pai, eel, shichimi | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
https://flic.kr/p/25oDWaX
#oad2018 #oadweek2018

Malted barley, dried wolf fish, beach angelica | Kári Porsteinsson | Dill, Reykjavik, Iceland

OAD 2018 Japan Meets Iceland #oad2018 #oadweek2018

https://flic.kr/p/25oDWeK

Gyotaku is the traditional Japanese method of printing fish on rice paper by fishermen to record their catches. At the OAD Japan Meets Iceland dinner, Yoji Tokuyoshi explains this technique which inspired his dish.
OAD 2018 Japan Meets Iceland #oad2018 #oadweek2018

https://youtu.be/1Y6M3Lje8qM