| rev:text
| - Oh, like usual we came in like beavers that have never gnawed on a birch tree. We ordered the first half of the menu and then ordered almost the second half. All around votes for FANTASTIC! The Charcuterie platter was good, but could not outshine the other plates. Crispy pork belly, lemon foam, apples, radishes & cilantro----crisp and golden was the pork, the foam was just the right accent. Pressed pulled pork sandwich, pickle, old cheddar, bbq sauce---delicious, the highlight was the sauce, but we are pulled pork pros so anyone else would probably love it. The roasted cauliflower, anchovy puree, arugula, slow cooked onion, fried bread---the friend bread was a wonderful mini crouton sprinkled all over the plate, the anchovy heightened the flavor of the plate without tasting at all like anchovy, the cauliflower texture perfect. Roasted beet salad, celery "a la grecque", goat cheese, watercress, argan oil---was well done. Lobster tart, slow cooked onion, roasted tomato, tarragon, creme fraiche, arugula---the tart was a wonderful crisp disc, laying in the creme fraiche, tomato juice and tarragon topped by the rest. This was the ultimate dish for me, if my very expensive purse had a "to-go" container in side (this is something I'll have to work on) I would have ordered one to eat on the drive home. The lobster was perfectly cooked, as were the onions, there were savory and sweet tones to this dish, and the contrasting textures were just perfect. It's right up there with the kim chi bouillabaisse at Bistro Petit in Brooklyn. Roasted squash, creamy ricotta, "ceci", heart confit, lemon vinaigrette, mint---the heart was so tender and sliced just the right size, fried ceci beans can sometimes be very tough or hard, theirs were sublime. Asparagus salad, marinated morels, smoked duck marget & cold onion soup---this is one of two dishes that really stood out in the produce/veg arena, the mini morels were delicious, asparagus were crisp tender, tasted and looked fresh picked, they were the highlight of the dish which brings me to....Glazed sweetbreads, green pea salad, slow cooked onion, guanciale, arugula cream---the peas were again reminiscent of fresh picked, I am not a championer of the pea but these were fragrant with pea-ness, unlike other yelpers our sweet breads were not overly saged. White wine braised octopus, potato and creme fraiche tartlet, roasted onion lived up to the positive feedback others have left. The octopus was absolutely tender. We ended the event with Ganache au chocolat guanaja creme lergere au citron amandes roties meringue sechee & foam cassis, delicious although the crunchy bits took away from the wonderful consistency of the chocolate and fruit topping. Ananas cuit sous vide mousse chocolate blanc coconut gelee de fruit de le passion norsette, menthe. The pineapple was succulent but the best part was the coconut which reminded me of the horrid coconut covered marshmallows that I used to eat as a child; they were the way I always wished the nasty nubs of my youth would taste.
Each of the six of us favored a different dish, none of us were disappointed by any. This restaurant was masterful at putting all of the right bits on a plate to concoct the perfect bite!
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)