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| - Michael U and I decided to try this new place. We made a 6:30 reservation for the Chef's Counter. On arrival, we were greeted and promptly seated. The two sided, 20 seat Chef's Counter is the remnants of what was a sushi restaurant at this location. The other restaurant seating consists of booths one one side along the wall and the side toward the windows consists of tables but not booths. The Chef's Counter gives you the chance to see some of the work being done by the chefs.
We ordered 22 plates and asked our server, Sean, to arrange them in courses which he did quite well. The menu lists items as bread, beef, whitefish, etc. and then describes the ingredients. Over the next two and a half hours, we had:
Salmon belly amuse-bouche
Simulated sea water with uni and seaweed amuse-bouche
Bread
Corn bisque soup
Yellowtail salad
Scallop plate with tamari, finger lime and tobiko
Mushroom bruschetta plate
Foie gras
Jumbo lump crab cake
Rice with uni, salmon, and reggiano cream
Boudin blanc
Berkshire pork belly with pear
Chicken with green chile and macaroni
Black tiger shrimp
Duck leg confit
House made lo mein noodles with garlic, more garlic
Lamb t-bone with shishito peppers
Beef tenderloin
Yukon gold scalloped potatoes
Sticky apricot pudding with vanilla cream and rum toffee
Chocolate feuilletine crunch
Crème brûlée
Eposisses cheese with quince and truffle honey
Truffle gouda with fig and marcona almond
Chocolate truffles with basil with the bill
We shared everything except for getting two orders of bread and soup.
Rather than go over everything, I'll try to mention my favorites although there was nothing that wasn't excellent! The scallop on rice with lime was stunning in how good it was. The lime in the rice just made the scallop shine. The rice with uni was very creamy and tasty. The noodles with garlic and more garlic was a stand out for sure. House made lo mein noodles with lots of garlic and some scallions was superb! The chicken and a nice zing with spices and the black tiger shrimp were equally spicy. We ended the meal with a trio of desserts--all excellent--and two very good cheese courses. Finally were were brought two homemade chocolate truffles with basil. What a great addition for a chocolate truffle.
Sean delivered some of the plates and explained their ingredients. Sometimes another server would bring the dishes and explain. Sean tried to get around to do some more in depth explanation. Service was excellent. It matched the food.
Chef Clawson's restaurant has been open for about 5 weeks. The menu is well thought out with a diverse list of items from which to choose. We tried almost everything but it would be a great place to come and have one or two items and some drinks. The back of the menu suggested alcohol pairings for each of the menu items and are available in 2 or 5 ounce tasting sizes.
It certainly was worth the trip to the other side of town to try Clawson's restaurant. A great menu with all items very well executed!
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