Holy Sous Vide, Batman!! A Duke student’s underground restaurant is the focus of a New York Times Magazine article to be published this Sunday. Bryan Zupon has a love of cutting edge cuisine. He comes from a privileged background, but rather than just going to all the top restaurants, he immerses himself in them. He’s so caught up in contemporary, hyper-modern cuisine (think Wylie Dufresene and Grant Achatz), that he opened his own underground restaurant, serving some of the most creative food in the Southeast, let alone the Triangle. Where did he serve it? In his college apartment, of course. Needless to say, this kid has serious chops, and now that the Times has “discovered” him, I seriously wonder whether he’s actually going to law school after all.
Anyhow, I had a fun meal at Zupon’s Z-Kitchen a year ago, and I offer the photos after the break as evidence of what this young man is capable of doing.
Scallop and chanterelle
Salmon. One of the best dishes I’ve ever eaten.
Zupon in action in his “elaborate” kitchen. Heh.