The biggest white truffle of the season so far has made its way from Italy to Philadelphia, via priority shipping. Barclay Prime chef James LoCascio, who paid $4,100 for the 1.1-pound homely-looking hunk of funk, removed it from its protective cheesecloth wrapping and arranged it atop three dry-aged Gachot and Gachot ribeyes for us to photograph. What are his plans for the fragrant fungus we’ve taken to calling The Barclay Behemoth? Click through to find out how to get a taste of the truffle and how much it will set you back.
There are several options. You can order anything on the regular menu and for an $80 supplement, they’ll shower it in truffles. Want a wedge salad with truffles? Done. Interested in making those Barclay sliders into truffled Barclay sliders? Your wish is their command. LoCascio is also planning a special $250 truffle tasting menu:
Branch Creek Farms’ butternut squash agnolotti
Amish veal chop with Branch Creek Farms’ spinach in a Madeira sauce
Indian Ridge prime filet with marble potatoes and pan jus
Chocolate souffle with creme anglaise
All three courses - including the souffle - will be liberally truffled. If time permits, the chef will shave them tableside. The truffle menu will be offered starting this Saturday, November 21 and LoCascio expects it to last about a week-and-a-half. Coincidentally, Morimoto’s matsutake mushroom tasting menu ends Friday night.