Fall Menu at Progress
Every menu at Progress is a rollercoaster of excitement, flavor highs and small moments of happiness and smiles, and I’m totally here for it. Chef Daniel Ernce has always been one to push the envelope, disregard the status quo and take us on culinary experiences that are unique to his cooking style and palate. With the new menu, which starts today, certain items jump off the page and call my attention right away, an apples and foie gras snack; or his fried Brussels sprouts with eel sauce, togarashi, cilantro and marcona almonds. Sounds good right? Well, we’re just getting started, next there is a grilled octopus with n’duja (spicy, soft and spreadable Italian salame) vinaigrette, grilled rabe and a roasted tomato relish. And there’s a chicken-fried mushroom dish with confit lion’s man that’s crispy fried, dusted in shawarma spice and served with a cucumber-chickpea salad. I’m just dying here writing this at home and picturing how all of this tastes like.