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Ouattara Watts, The Magic Books, 2011
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Ouattara Watts

by Walter Robinson

Let’s start this review of “Ouattara Watts: Vertigo” by discussing the post-opening dinner, prepared for about 120 people by executive chef Mads Refslund at ACME at 9 Great Jones Street on Feb. 7, 2012. Salt baked beets with red grapefruit and aged vinegar, “duck in a jar” with pickled vegetables, black heirloom carrots with salted lardo and blood orange, Arctic char with leeks and sherry vinegar. No less than four custom cocktails, and for dessert, Danish doughnuts and chocolate ganache triangles.

It was pretty good. My judicious wife, the art restorer Lisa Rosen, reserved her approval for the casserole of chicken, fingerling potatoes and fried eggs. And, she drank some red wine.


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