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| - We are definitely going to be return visitors to Station!
Station's space is great--the restaurant divides neatly into a bar area with a few high tables and a quieter dining space. Since we dined during Little Italy days, the bar side was a bit crazee, but the dining area was pretty quiet. The place was tastefully decorated, although we heard that it is still unfinished. One thing we noted is that the hanging light fixtures over the tables were at just the right height to be right in the waiter's face when delivering or removing items from the table. Awkward. Our waiter sheepishly admitted that he'd been clunked in the head more times than he cared to admit.
The cocktail and wine lists were small but carefully curated. The wines we tried were really nice and between $8-$13 a glass. Our waiter was very informed about the drinks and ingredients and attentive to the needs of the table. We took all of his recommendations for dishes and were not disappointed.
The menu was really attractive--again, small and well thought-out. Many of the dishes looked delicious but our party decided on the Chicken Liver Mousse and Heirloom Tomato Salad to start. The mousse was incredibly---great smooth texture, wonderful crunch added by the breadcrumbs, acidity from the red onion. Our slices of bread were a little on the burnt side, but still very good. The tomato salad was also very good--some sweetness added from the corn, acidity from the dressing, skins removed from the small tomatoes to remove any bitterness.
Our entrees were all aggressively seasoned--so beware that dishes you identify as likely to be salty are going to be REALLY salty, like the Tagliatelle with Smoked Pork Shank. However, all dishes were tasty. The pasta was cooked perfectly and even though it was definitely a heavier dish, there were no ill effects after eating it. My least favorite of the entrees was probably the Charred Eggplant and Yogurt Ravioli. While the ravioli itself was awesome (never thought of adding yogurt as a filling and the slight tang was great!), the bowl itself was a semi-unattractive mess of oil and breadcrumbs. The winner at the table was definitely the Crispy Skin Chicken Breast & Leg that came with an incredible your-mom's-Thanksgiving-like bread pudding and this delicious buttermilk vinaigrette.
We'll definitely be back to Station and hope that as it settles into its new spot, it keeps the clarity and focus on ingredients. Even though the head chef was not in during our dinner service, the food was great, so there's definitely quality control and talent in the kitchen.
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