I knew I was in good hands when I looked at the menu and saw the pork chop was sauced with "debris." Hmmm. This chef obviously has cooked in New Orleans, where debris crops up on menus, high-brow and low.
Sure enough, Blanton cooked for Frank Brigtsen who has a pork with debris on the menu at his restaurant. (Debris is the tasty bits scrapped from the roasting pan.)
The dish pictured above was a deeply complex black truffle risotto, just one of the dishes that blew me away. If only this place wasn't a 14-hour train trip away!!