Opinionated About Dining (OAD) was originally a blog filled with opinions, created by Steve Plotnicki. Steve still has plenty of opinions, but OAD is primarily about diners ranking restaurants. Almost 5,000 participants from around the world voice their own opinions about restaurants visited on their own terms, mostly for pleasure some for serious hobby but not for pay or exposure. The data for each list runs from Jan 1 through Dec 31 and each year the new OAD Top 100 lists are released.
From the OAD website,”The methodology assigns a weight to each restaurant based on factors such as price point and the type of diners it attracts, and assigns a weight to reviewers based on the quantity and quality of restaurants a reviewer has visited.”
OAD Masters Dinner
The 2016 OAD European awards were held in Copenhagen, Denmark. Kicking off the OAD weekend was a Master Chef reception and dinner by three 3-star Michelin chefs at Geranium restaurant.
Leaves made from the inside of a Jerusalem artichoke to be dipped in mayonnaise made with walnut oil and rye vinegar | Rasmus Kofoed | GeraniumTomato Water, Ham Fat and Aromatic Herbs | Rasmus Kofoed | GeraniumLobster, milk and juice from fermented carrots and sea buckthorn | Rasmus Kofoed | GeraniumLobster, milk and juice from fermented carrots and sea buckthorn | Rasmus Kofoed | GeraniumOAD Masters Dinner | Geranium | CopenhagenCharred potato in aroma from bark and sheep’s butter | Rasmus Kofoed | GeraniumOAD Masters Dinner | Geranium | Copenhagen“Razor Clam” with Sour Cream and Minerals | Rasmus Kofoed | GeraniumOAD Masters Dinner | Geranium | CopenhagenCreamy vegetables, green sorrel, peas and sea sandwort | Rasmus Kofoed | GeraniumPart of the egg yolk is extracted and a heated truffle consomme is injected into the yolk, which slightly cooks the egg. Science! | Egg from our hens, cooked inside out and truffled | Eneko Atxa | AzurmendiPart of the egg yolk is extracted and a heated truffle consomme is injected into the yolk, which slightly cooks the egg. Science! | Egg from our hens, cooked inside out and truffled | Eneko Atxa | AzurmendiOAD Masters Dinner | Geranium | Copenhagen“Dillstone” mackerel, horseradish cream, shaved frozen juice made from pickled dill | Rasmus Kofoed | Geranium
Rasmus Kofoed | Geranium | OAD Masters DinnerOAD Masters Dinner | Geranium | CopenhagenCrispy grains, sourdough bread with whole grains | Rasmus Kofoed | GeraniumGreen asparagus, spring flowers with sauce made of green asparagus, roses, nettles | Esben Holmboe Bang | MaaemoOAD Masters Dinner | Geranium | CopenhagenApplying heated port tongs to the bottleneck is a way to open an older bottle of wine whose cork might disintegrate using a corkscrew.
