Eat This Now: The Vegetable Selection at ACME from Eat This Now: The Vegetable Selection at ACME (Slideshow)

Eat This Now: The Vegetable Selection at ACME (Slideshow)

Full Story
Jane Bruce

Eat This Now: The Vegetable Selection at ACME

The best way to enjoy chef Refslund's vision is through his vegetable tasting menu. At $65 per person, he offers nine courses of uniquely presented vegetables, both raw and cooked.

Jane Bruce

Turnips

The meal starts out with turnips served raw served with smoked cheese right on the plate.

Jane Bruce

Watermelon

Fresh watermelon lightly sprinkled with coarse sea salt is a perfect balance of sweet and savory.

Jane Bruce

Carrot Soup

The cold soup is served with gooseberries and summer flowers.

Jane Bruce

Corn and Eggs

The corn on the cob is rubbed with plum and sumac. The egg dish, a hand-me-down from chef Refslund's Copenhagen restaurant, MR, is filled with cauliflower and dashi, a Japanese broth.

Jane Bruce

Cherries

These bite-sized cherries are inside beets and roasted.

Jane Bruce

Grilled Cucumber

This insect-looking dish is grilled cucumber with horseradish and buttermilk and garnished with nasturtium and un-ripe wine berries. 

Jane Bruce

Ricotta Dumplings and Asparagus

This light and flavorful dish features ricotta dumplings with tiny pieces of asparagus piled on top.

Jane Bruce

Onions and Currants

This simple combination of onions and currants is surprisingly intense. The two tart and sweet pieces work perfectly together.

You've just watched...

Eat This Now: The Vegetable Selection at ACME (Slideshow)

Around the Web