“Life-changing” is NOT a hyperbole when used to describe the Amela Tomato Soup from the Chef’s Tasting Menu at Spago.
Drizzled with a little basil oil, the sensuousness of the silky orange liquid was heightened further when the bobble of burrata cheese could no longer contain itself and exploded (isn’t spherification pure mouthfeel porn?!) And do you know what else made this course stand out? It came with a set of instructions on how to REALLY enjoy it. Executive Chef Greg Bess told us to take a piece of the charred crusty rye bread and swipe it through the tomato caraway butter (this quenelle of umami creaminess was so incredible I can’t even) before dunking it in the soup. We all did so and were pretty much simultaneously caught up in a rapture from that point on.
Chef, please, please put this on Spago’s menu and never, ever take it off.

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