| Wall street journal |
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hér er grein sem fjallar meðal annars um Þrjá Frakka
http://online.wsj.com/article_email/SB123395793332358403-lMyQjAxMDI5MzAzOTkwNTk3Wj.html
Thrir Frakkar is where you want to go for Icelandic traditional food with a modest nontraditional spin. Chef Úlfar Eysteinsson's puffin is cured and pungent, comes in purple strands, arrayed in a nouvelle starburst. If I could go back tomorrow, I think I would order the horse steak again. Here was meat with personality, plated modestly with potatoes, carrots and turnips. Lean and unforgettable.
As was the cunningly Icelandicized dessert, a crème brûlée based on skyr, the mildly sour, ubiquitous soft cheese that will remind first-timers of a thick yogurt. In the crème brûlée, its sourness countered the sweetness of the sugary sheet on top. And that's not all. On the same plate was a big mound of whipped cream and a smear of light custard sauce rippling with red fruit jam -- a dairy symphony. And for a touch of the sunbaked south, Chef Eysteinsson drops an orange Colombian physalis berry (Cape gooseberry) complete with papery ecru leaves, on top of the whipped cream.
Does this sound too cute for you? |
