This was originally posted on the OBEY blog yesterday but since I have been a HUGE fan of the Crosby’s food since day one.. Im reposting it here …plus I got nothing today

I have been close friends with Josh Han and head chef Aaron Habiger for some time now and I must say they can both cook some of the best food I have ever eaten. I have always been a huge fan of their food, and although Josh is now gearing up to leave the crosby to take on a full time job at Bouchon, I am still very excited to cruise into the Crosby and taste the goods that Chef Habiger is serving up nightly. For the first CHEF’S menu of 2010 head chef Habiger went with the surf and turf theme and and made some staple dishes to perfection. I can not wait to go in and try everything for myself….

SCOTTISH LOCH DUART SALMON

smoked popcorn dijon crusted salmon, sunchoke buerre blanc, brussel sprouts

CALAMARI

paprika rubbed, prosciutto, pickled radish, lemon cured zucchini, pepperoncini, black olive oil, pemento puree

SOUS VIDE SCALLOPS

thyme butter, caramelized cipollines onions, meyer lemon gastrique

HANGER STEAK

szechwan marinated, zucchini, asparagus, poached egg, alfalfa sprouts, spinach oil

and finally for the sweets
FRENCH TOAST

apple butter, strawberry whipped cream, grand marnier syrup

If you are interested in trying some of goods off Chef’s menu make sure you cruise into the Crosby during the month of January BEFORE 11pm.
Shoot now that Im writing this Im starting to hear my stomach rumble… I think I might head down there now.

See you all there.

DRAGONNETTE – FIXIN TO THRILL (COF+ANAGRAMME REMIX)