A restaurant is serving up special dishes made from some very unlikely ingredients.
After introducing San Francisco to a fine dining experience of insects and worms, chef Phil Ross is bringing these creatures to New York City. The Brooklyn Kitchen has been seeing a buzz of activity lately, mainly of customers wanting to try this new type of food made from edible insects. While some of them try to overcome their fears and the taboo associated with worms, others are thrill-seekers for whom, this is nothing less than an adventure.
New York Times reports:
At the Brooklyn Kitchen, diners ranged from insect virgins to Zimmern-style thrill-seekers who could debate the relative merits of wolf spiders and Icelandic fermented shark. “There’s a lot of adventurous eaters out there,” said Harry Rosenblum, who owns the Brooklyn Kitchen, a food emporium, with his wife, Taylor Erkkinen.
And there are those who aspire to adventure, like Pamela Zwaskis, 30, a Victoria’s Secret employee who moved to New York. “We don’t have five-course insect dinners in Wilmington, Del.,” she said. “I want to tell my friends, ‘I ate that.’ ” By the end of the night Ms. Zwaskis was shoveling chapulines into her mouth. “They taste like the exoskeleton of a potato chip,” she said.