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Atelier Entropy

@atelier_entropy

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Food, drinks, pop-ups & more
available for freelance work
NL
@leovomend

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From Thursday the 8th of October, we’re welcoming Micheline Nahra to UEB for a heartwarming Lebanese pop-up.

Micheline’s cooking is rooted in the food she grew up with in South Lebanon — generous, comforting and full of flavour. Dishes made to share, pick at, and linger over.

Every Thursday and Friday evening, she’ll be serving Lebanese food alongside our selection of natural wines. The kind of food that asks you to slow down, order another glass, and stay a little longer.

Come by for dinner, come by for a glass, or come hungry.

Micheline at UEB
Every Thursday + Friday
18:00 — 23:00
From Thursday, 8 October
No reservations

We can’t wait to have you.

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Still posting these amazing pictures by @flavourvisuals of the kitchen takeover at Bar San Francisco in Amsterdam.

Here you see the panzanella pan-con-tomate

Stale baguette, fermented tomato, ricotta, prosciutto, basil.
Super fresh, super flavorful, super umami

Salty decadence, a pork tartare.
saucisson, piccalilli, egg yolk, sweet & sour mustard seeds, olive oil.

The only picture we've got of the shime aguachile.
Shime cured makarel, tsunomono cucumbers, charcoal, trout roe, lime aguachile, coconut milk.

Can't have dinner without dessert.
Yucatan style corn bread with jalapeño jam.
Yellow corn, masa, polenta, egg, sweetened condensed coconut milk, and an upcycled jalapeño jam with orange wine vinegar and tequila infused jalapeños.

Served over a cinnamon mascarvone*
(Cashew based mascarpone)

Not the most loved dish but one of the most surprising, the depth of flavor in the fermented tomatoes was unreal.

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Going by the thought of "don’t be sad it’s over, be happy it happened", we couldn’t have asked for a better way to close off our heatwave series with @tim.vd.molen's @nikotin.restobar takeover.

Over the past 10 weeks our kitchen has been brought to life by eight wonderful crews who put their heart on the plate. This period was for testing things and it’s been lovely to see how the restaurant brightened up. Thank you to everyone who passed by to eat, drink, hang, cook (!) and serve (shout out to the team). For now, our kitchen doors are closed for a short bit and we’ll be putting our heads together for the next period of cooking. Till then, see you in the bar.

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The inspiration for this dish goes back to my time at Williams Canteen, where we made some of the nicest food highlighting the complexity of vegetables, with simple preparations yet deep flavours. Big shout-out to @boon.jip from Stooge's in Rotterdam for the fried baby artichoke romesco that inspired this.

Almond Romesco:
Made with grilled paprika, tomato, garlic, onion, red chile, almond, and olive oil, seasoned with my secret spice mix, and served with sauteed baby potatoes and shrimp.

A super simple dish, but filling, warms you up from the inside, tangy, with spice but not spicy, soft potatoes, hint of cumin, sweet shrimp.

As you can see this is also from the event i did at @sfamsterdam and you can probably spot one mr @epigurious in the pic with their mysterious guardians.

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Without a doubt the favorite dish of the weekend, the first one to get re-ordered and the first one to run out.
Pink pepper honey glazed roasted carrots, with black tahini and goma dare.

An ode to carrots, presented beautifully in these @thebirdtsang plates last week at the HeatWave kitchen takeover at @sfamsterdam

Carrots, sesame, honey, olive oil, time & love.

Photos by the fantastic @flavourvisuals

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Being halfway through our Heatwave takeovers means a weekend off for the kitchen and some proper cleaning. Before we get the mop out, hats off to Santo Amsterdam chef Leo who cooked solo and smooth for two days straight. The shime aguachile, grilled carrots, almond romesco and, of course, the cornbread with his mum's jalapeño recipe: it all clicked and was delicious. Thanks a lot Leo! 
We'll be back at in on August 7 when @turbo.amsterdam joins the puzzle with shared plates, pairing wines and some of their signature cocktails. Reservations through our website!

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From Mexican, Thai and Chinese, to American homestyle cooking, Japanese and local kitchen stars: our Heatwave puzzle has come together and we're looking forward putting this new chapter into your bellies.

Over the coming months, these are the restaurants, chefs and wine lovers we'll be working with. Reservations are available on our website!

JUNE
27–28 June — @los_gueros_berlin

JULY
3–4 July — @bang_bang_187_amsterdam
16 July — @sichuan_territory
24-25 July — @santo_amsterdam

AUGUST
14–15 August — @butterboys_club × @sebonsa.ams
22 August — @stacksdiner
28–29 August — @tim.vd.molen (@nikotin.restobar)

SEPTEMBER
6 September — CHIBI CHIBI

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