| rev:text
| - Elegantly nestled in Encore, Andrea's was a beautifully luxuriant experience in fine dining. Service was impeccable, the venue was intimate, and the food was delightful. The price point was unsurprising in such a location and of such a caliber, but overall I felt that the quality and experience was worth the asking price.
Red wines: Cabernet Sauvignon and Pinot Noir:
(http://www.yelp.com/user_local_photos?select=NvDzV3rEHbrvKwQFJOBteA&userid=1ug7EtH4blOzzbqqkmkenA)
(http://www.yelp.com/user_local_photos?select=S8-aox-QgkpS95xAAOppew&userid=1ug7EtH4blOzzbqqkmkenA)
I don't exactly remember which years and vineyards these wines came from, as I went with my server's suggestions, but I liked both quite well. The Cabernet Sauvignon was very smooth but still retained some of its acidity while the Pinot Noir was lighter and sweeter. Both went exceptionally well with the wagyu steak, foie gras, and even the seafood in lieu of white wine.
Wagyu steak (4oz):
(http://www.yelp.com/user_local_photos?select=IdIIv2oMKefa77_HvLFSjg&userid=1ug7EtH4blOzzbqqkmkenA)
Succulent and tender, this strip of steak was melt-in-your-mouth with every bite. 4oz was the perfect size, as it was generous enough to be satisfying while still left room for other tasty dishes. There was slight uneven marbling towards one end, but it was barely noticeable. I preferred the dish without the tangy acidity of the grilled lemon, but it was a nice way to cut the richness towards the end.
Sliced prime New York strip:
(http://www.yelp.com/user_local_photos?select=c2-pnJNESt8yjgNC6p0cWg&userid=1ug7EtH4blOzzbqqkmkenA)
Compared to the wagyu steak, which came before this dish, the New York strip paled. It was still well-grilled and a nice medium, but it was understandably leaner and thus a bit tougher. The sauce coating the top was also slightly on the salty side, but overall a pretty solid dish.
Seared foie gras:
(http://www.yelp.com/user_local_photos?select=auLDDRVewxu6iNoTtalu5w&userid=1ug7EtH4blOzzbqqkmkenA)
I've pretty much loved every preparation of foie gras I've ever had, and the quality of foie gras here was exceptional. The slight sear on both sides was gentle enough to leave a good amount of foie gras sashimi-style in the middle, and its buttery nature paired well with the citrus. I understood the garnish on top, and it did add a pop of decoration, but I could have done without texturally. The taro chips, which were perfectly fried, were well-paired.
Diver sea scallops with mustard miso:
(http://www.yelp.com/user_local_photos?select=kMfOYixcnypCH5-fDp0fYA&userid=1ug7EtH4blOzzbqqkmkenA)
I enjoy scallops, but they're not my favorite from the seafood group. These were not overcooked, but I missed that slightly smoky sear on either side. Not a bad dish, but not particularly memorable for me.
Crispy brussels sprouts with balsamic soy reduction:
(http://www.yelp.com/user_local_photos?select=ArbX0hOg2XQlTv_lcToPSg&userid=1ug7EtH4blOzzbqqkmkenA)
This is one of my favorite preparations of brussels sprouts, despite it perhaps not being exactly the healthiest preparation.. These were fried to a perfect crisp, and the thin layers of brussels sprouts were separated to become brussels sprouts chips, which may not sound appetizing, but they absolutely were. The balsamic soy reduction gave the chips a nice vinegary flavoring, which kept them from becoming too heavy despite being fried.
Saikyo miso black cod:
(http://www.yelp.com/user_local_photos?select=utNkVOPcsKqLohOCGC8-hQ&userid=1ug7EtH4blOzzbqqkmkenA)
This dish came as highly recommended, and it was nicely cooked, albeit a little salty. The black cod was tender and flaky, but it might have been marinated a bit too long. The blackened skin also provided a nice crunchy contrast to the softness of the fish.
Shrimp tempura and spicy tuna roll:
(http://www.yelp.com/user_local_photos?select=pRn4DH-1_7QOmhC8oTX1Lw&userid=1ug7EtH4blOzzbqqkmkenA)
We ordered this on a whim, but I would perhaps stick with the prior dishes rather than venture into the more fusion-y ones on my next visit. This roll was nicely made and quite tasty, but there was nothing super memorable about it for me. The mango on top was an interesting complement to the shrimp tempura and spicy tuna, but I have yet to find a roll that pairs fruit with seafood without making it seem rather dissonant.
Chocolate orange sphere with hot fudge poured on top:
(http://www.yelp.com/user_local_photos?select=OxkE_GCJf2AjBTMG7pe6ow&userid=1ug7EtH4blOzzbqqkmkenA)
(http://www.yelp.com/user_local_photos?select=rYxWBIbcd7ppAgEQTHfGwQ&userid=1ug7EtH4blOzzbqqkmkenA)
This was an amazingly decadent dessert, and I'm usually not a fan of orange and chocolate combinations. It was served as an orange sphere, and then the hot fudge was poured over top, melting the outside thin layer of chocolate and exposing the truffle-like interior. The components were thoughtfully and beautifully made, and the balance between fruit and chocolate was spot on.
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