Restaurant buzz out of Brooklyn is often so thick that it can be cut with a knife. One of the few places that stands out in the murk is Tørst, an eye-opening beer-driven gastropub through which one passes to find a Michelin-starred restaurant called Luksus. At Luksus, food is paired with beer in a manner rivalling the wine programs at some of the world’s most renowned restaurants. Burns creates the food for both establishments; Jarnit Bergsø, who was the beer director at Noma, creates the beer programs.
There is no doubt that this passionate book captures the imagination and energy they bring to their work. Anyone who ever felt that beer doesn’t get the respect it is fully due will delight in the intelligent presentation of pairings here, as well as the dynamic food on offer: Lambic and flank steak salad with pickled oyster mushrooms; lobster relish on a seaweed biscuit with hazelnut mayonnaise; beef tongue with artichoke purée and baby fennel.
Color photographs throughout. Hardcover.