The Fruit of My Sirloins

Gabriel Oldfield, Writer & Editor

November 21, 2017

Volume II, Issue III

NEW YORK- After making my reservation over one month before, the date had finally come to eat the famed cuisine of New York based chefs Gabriel Oldfield and Nicolas Brunstein. I was to eat the dinner with seven of my closest friends, and the meal was sure to be spectacular. I had heard only good things of the two chefs and was looking forward to the meal and trying that night’s menu: prime sirloin, roasted brussels sprouts with walnuts, parmesan potatoes, caesar salad, and for dessert shortbread with raspberries, crème anglaise, meringue with lemon zest, and candied walnuts. At the start of the meal, the chefs themselves joined us, Mr. Oldfield serving each guest personally. The true question, though, is the cuisine. Though each part of the meal was well prepared, it wasn’t quite like how my mother would have done it. And Oldfield himself was a little full of his own cooking abilities and was constantly bringing up how his dad went to cooking school or something. No one cares, Gabe. Just sit down and shut up. 3.47/5.90 ☆