Dinner Lab - Chef Jose DeJesus

Dinner Lab is a super interesting concept that aims to give up and coming chefs an opportunity to design their own menu and also allows diners to experience a different type of dining experience. Dinner Lab hosts dinner events at interesting locations around the city and members are able to bring guests to the dinners that strike their fancy. W used to work there and is also a member so I've been lucky enough to try out a number of Dinner Lab dinners. The price is usually around $65 or higher with around 4 courses and unlimited drinks (say whatttt?). This is my third Dinner Lab meal and easily the most delicious. I have yet to post the first two events but I will definitely do so soon!

The chef is able to design their own menu and give a small talk at the beginning of the meal to introduce themselves and their food. Apart from wine, there is always a signature drink with each meal. All diners are given a comment card where you can write in your thoughts and reviews on each dish, you can also give a score on taste and creativity.

Coriander Crusted Crab Cake - Moroccan Tomato and Roasted Pepper, Harissa Lime Aioli 
This was a wonderful dish to start the meal with. The crab cake had large chunks of crab meat and the spices were extremely interesting and had a great fiery kick to it. I really enjoyed the roasted cauliflower and the roasted red pepper added a nice sweet note to the dish. It was also very visually appealing. 

Butternut Squash and Duck Confit Ravioli - Red Spice Walnut, Pickled Jalapeño, Buerre Noisette
Another great dish! The butternut squash was very sweet and delicious and its softness and creaminess went perfectly with the crunchy and decadent duck confit on top. However, the pickled jalapeño added a strangely sour element to the dish that I did not care for. 

Pan Seared Bronzino - Parmesan Polenta, Avocado Salsa Verde, Beet Foam, Balsamic
The Bronzino was perfectly cooked with a lovely crispy skin. The beet foam looked super pretty against the cream and white tones of the dish. Unfortunately, the parmesan polenta was a tad too thick. 

Hoisin Glazed Pork Belly - Scallion Jasmine Rice, Baby Bok Choy Tempura, Sesame and Ginger Vinaigrette 
This was probably the least successful dish of the night. The skin looked very crispy and delicious but was actually very chewy. The meat was also not cooked long enough and was quite tough. If this was cooked until tender and the skin was crispy it would be fantastic. While the textural aspects of this dish did not work, the flavors were there and I also enjoyed the idea of the tempura bak choy.

Chocolate Coquito Tres Leches - Toasted Coconut, Chocolate Creme Chantilly, Ganache
This dessert was delicious but I did not think it was too creative. 

I really love the concept of Dinner Lab and I will definitely be attending more meals in the future! 

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1298 Willoughby Avenue

Brooklyn

NY 11237