edison: food+drink lab
If you guessed from the name that this restaurant has molecular gastronomy ambitions you’d be somewhat right. Chef Jeannie Pierola isn’t turning out foams or freeze dried meats, but is, instead, experimenting with flavor profiles in a sophisticated, and quite appealing, way. Take the burrata appetizer. It’s served with charred shishito peppers and pepita pesto, but also—here’s the culinary alchemy—chipotle lime sorbet. The coffee-rubbed NY Strip is elevated by potato mochi and a pumpkin seed gremolata. For dessert, a brown butter blondie is served with rose water, sumac caramel, nutmeg orange curd and a saffron ice cream. It all works.
At Sparkman Wharf Periola runs edison’s swigamajig, a self-professed dive bar and seafood joint. She has another more upscale eatery called Counter Culture at 2909 W. Bay.
If you guessed from the name that this restaurant has molecular gastronomy ambitions you’d be somewhat right. Chef Jeannie Pierola isn’t turning out foams or freeze dried meats, but is, instead, experimenting with flavor profiles in a sophisticated, and quite appealing, way. Take the burrata appetizer. It’s served with charred shishito peppers and pepita pesto, but also—here’s the culinary alchemy—chipotle lime sorbet. The coffee-rubbed NY Strip is elevated by potato mochi and a pumpkin seed gremolata. For dessert, a brown butter blondie is served with rose water, sumac caramel, nutmeg orange curd and a saffron ice cream. It all works.
At Sparkman Wharf Periola runs edison’s swigamajig, a self-professed dive bar and seafood joint. She has another more upscale eatery called Counter Culture at 2909 W. Bay.
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