The August 18th issue of New York magazine, page 62, shows a picture of an entree from Oceana Restaurant... caption to the photo describes it as " ...Atlantic halibut with a garnish of sweet corn, toasted pine nuts, and basil-corn milk." They go further to say that the Chef (Cornelius Gallagher) adds his signature touch to the snowy fish: a crust of slightly grainy, vaguely sweet espresso butter. I believe I can master the sweet corn/pine nut/basil-corn milk after some experimenting in the kitchen (in the picture it is the bed for the fish; sort of a salsa centered in a not-too-thick soup/sauce. I am at a loss trying to figure out where to start with the espresso/butter crust. As pictured, it is beautiful; dark and thicker than I'd think possible and totally covering the top surface of the thick fish. Would appreciate any and all thoughts as to how to achieve this dish in a well-equiped but sadly amateur kitchen. Any comments, too, from anyone who may have eaten it. I won't be in New York until right after Labor Day but I know this is the first meal I'll be eating. Of course, thanks in advance.