Here is some of the delicious food being served at Carlyle. Clockwise from top-left: Black Cod with Suedoise sauce, roasted beets, and apple frisee salad. Confit Octopus with Breton Vegetables, broth of hamhock, manila clams and thyme. Yellowfin Tuna with Fresh Corn Polenta, roasted Chanterelles, and Poached Duck Egg. Hamachi , with Dashi broth, bok choy, and crispy wonton. The Hamachi was prepared by Chef de Cuisine Patrick Shultz, and the other dishes by Sous Chef Jake Martin. These guys are fun to work with, and are creating some dynamite food. I hope this post will convince them to cook me up that foie dish.