Amateur Eats -Food & Photography Blog

I like to eat. I love to photograph. So, yeah, food blog. I'm no pro at prose and my view on restaurants has as much to do with getting a good value and good service as it does with good food. I'd rather eat great street food than dine at a linen covered table. But, I enjoy it all. I appreciate food that tastes good and looks good, and is delivered with good customer service for a decent price  Got something to share or know of a place that has photogenic food? Please share. Let's go eat!

Mortar and Pestle

Mortar and Pestle Sous Vide Pork Belly- Allspice and ginger pan seared pork belly, Curry Calabaza Squash Puree, Spinach Foam,  Spinach Fluid Gel, Chanterelle Mushrooms, Broccoli Rabe

Mortar and Pestle Sous Vide Pork Belly- Allspice and ginger pan seared pork belly, Curry Calabaza Squash Puree, Spinach Foam,  Spinach Fluid Gel, Chanterelle Mushrooms, Broccoli Rabe

Mortar and Pestle is a addition to the Seminole Heights food scene. Being brand new they still have some kinks to work out. There were several items printed on the menu that were unavailable, some ran out as we sat there. It's an oddly conceived establishment, as if it doesn't know what it wants to be when it grow up. It's a restaurant, a pharmacy (thus the Mortar and Pestle moniker) and a coffee shop replete with 16 hour cold drip contraptions featured behind the check-in desk. But, it's situated in Seminole Heights where unique dining concepts have been successfully incubated. On the dining side food flavor palettes are fresh, broad, and well thought out. The subtle use of foams, gels, and fruit fluids are evidence of the intricate detail put into each dish. Other components like gelato make their appearance in non-traditional places. I had the Sous Vide Pork Belly ($24)- Allspice and ginger pan seared pork belly, curry calabaza squash puree, spinach foam, spinach fluid gel, Chanterelle mushrooms, and Broccoli Rabe. Bravo! The pork was seared to perfection and the accompanying vegetables made for a near perfect balance of texture and flavor. Our table also ordered Five Spice Duck Breast ($23) and Pan Seared Wahoo- substituted in for Cobia ($23). Both were plated with a host of complex flavors nicely suited for one another. Dessert brought a couple more elaborate dishes including Ube Cake with Jim Beam infused egg yolk (think custard), vanilla cardamom, and passion fruit sorbet. We also had a Flourless Chocolate Bar which is self explanatory but with much more on the plate including coconut creme fraiche and hazelnut ice cream. Mortar and Pestle is a def recommend!