The Food Doc's photostream  

The Chicharron Jacks at Booker and Dax: peanuts, popcorn and chicharron skins topped with caramel

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Uploaded on Jan 21, 2012

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Booker and Dax bar manager Tristan Willey using the "red hot poker" while making cocktails

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Uploaded on Jan 21, 2012

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Dave Arnold and Tristan Willey surveying the crowd during opening night at Booker and Dax

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Uploaded on Jan 21, 2012

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The Chartruth cocktail at Booker and Dax: carbonated chartreuse is mixed with lime juice and served in a flute chilled by liquid nitrogen

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Uploaded on Jan 21, 2012

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View of the bar area at Booker and Dax

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Uploaded on Jan 21, 2012

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The drink and snack menu at Booker and Dax

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Uploaded on Jan 21, 2012

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Dave Arnold using the "red hot poker" while making the "N" Cider cocktail at Booker and Dax

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Uploaded on Jan 21, 2012

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One of the female bartenders using the "red hot poker" to make the Friend of the Devil cocktail at Booker and Dax

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Uploaded on Jan 21, 2012

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Banana Justino at Booker and Dax: rhum centrifuged with bananas, and served with a lime wedge

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Uploaded on Jan 21, 2012

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Lemon tart topped with espresso creme and served with sambuca syrup, at King Restaurant

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Uploaded on Jan 21, 2012

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Skate with cauliflower, caper berries and orange, at King Restaurant

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Uploaded on Jan 21, 2012

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Tripe stroganoff with creme fraiche egg noodles, at King Restaurant

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Uploaded on Jan 21, 2012

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Fluke crudo with winter citrus and fennel, at King Restaurant

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Uploaded on Jan 21, 2012

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Meringue cookies at King in Soho

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Uploaded on Jan 14, 2012

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Salted caramel creme brulee at King in Soho

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Uploaded on Jan 14, 2012

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Braised pork belly with walnut romesco, sunchokes, and onion salad, at King in Soho

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Uploaded on Jan 14, 2012

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Breaded veal sweetbreads with celery root puree, green olives and pickled celery, at King in Soho

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Uploaded on Jan 14, 2012

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Fried smoked octopus salad, with frisee, radish, and a soft cooked egg, at King in Soho

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Uploaded on Jan 14, 2012

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