All words: Riley Croghan — All photos: Jenny Greenley
Like most of you, BYT got caught up a bit in the end of the world shenanigans on the mayan-apocalypse-doomsday-that-wasn’t on the 21st. After partying like we never would again and keeping it going straight through the holidays, we merged mildly hangover and forced to sheepishly adjust our prophecies of the end being extremely fucking nigh. Consider our countdown clock to be reset to simply “pretty fucking nigh.”
On the off chance that the world did keep on spinning, we covered everything going on in this crazy city on the Equinox, which included The Equinox Restaurant’s 13th (!) celebration of the shortest day of the year.
We noshed on food doomed to be far more delicious than photogenic, due to some environmentally friendly plates that of course seems like a far more meaningful gesture now, after the environment failed to explode.
Chef Todd Gray served up a few safe but tasty appetizers, most notably a rare tuna served on nori chips. For the main course, Equinox doled out small-plates-sized portions of a few dishes that added up to a satisfying meal. The pasta was particularly spot-on, an agnolotti of ricotta, white truffle butter and winter squash mirepoix. The winter-appropriate soup was also a much-welcomed warming mix of smoked apple chestnut, grilled trumpet mushrooms and celery root gremolata.
The most season-appropriate dish was also my favorite of the night – the desert “Yule log” , a log shaped cake swirled with rich chocolate whipped cream.
So here we stand, with the last few days of the year upon us, stumbling out of a holiday food coma to face what is still looking like the fiscal end of the world. I personally recommend (as I often do) an escape back into food-induced hibernation until this all blows over.