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Grapes For The Table

grapes for the table

Since opening Empellón in midtown, we have presented a single seasonally appropriate fruit in a myriad of forms. 

The intention is to offer a fruit plate that is genuinely exciting rather than reliably lame. For presentation purposes, we reassigned the idea of a shellfish platter to introduce an alternate eating style to the dessert world.

This dish is comprised of:

concord grape sorbet encased in celery ice

red grape with aerated hazelnut praline

pisco punch

frozen clusters of muscadine grape jelly

piloncillo merengue studded with champagne grapes

champagne mochi on a shiso leaf

green grape with red chile powder

encapsulated ver jus with melipona honey

-Chef Alex Stupak

Available at Empellón (510 Madison Ave.)

Photo by Evan Sung