Chef Justing is leaving Trust DTSA and moving to New York, so we went to one of his last "farewell" meals.
Here he is, telling another ribald joke.
Appetizer: shaved Parma ham with Castelvetrano olives and spiced Marcona almonds.
His assistant chef (and chief baker) getting the salad course ready.
Salad: as always, full of flavor and textures, including puffed quinoa.
Salad?: house-made ricotta with compressed persimmon, figs, and other fruits.
Crudo: of fish with pickled strawberries and yuzu-infused avocado.
Salad: of beets with crispy shallots on top.
Fish: spot prawns over white baby asparagus with lemon sauce and pepper sauce.
Fish: we got the extra-large sea bass with super crispy skin, over a lobster cream sauce.
Meat: imported Italian pork (that can actually be safely cooked medium rare) and maitake mushrooms.
Pasta: wagyu short rib ravioli covered in parmesan breadcrumbs and shaved black truffle.
Meat: wagyu outside skirt steak with housemade shiso barbecue sauce.
Dessert: slow-roasted pineapple chunks around ice cream, covered in coffee oil.
Dessert: a variety of Asian (Filipino?) fruits and sorbet.
Dessert: a fresh Kouign-Amman, absolute heaven.
