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| - What a pleasure it was to dine at the Twisted Frenchman last night. We were celebrating the Wifes birthday and I don't think we could have picked a better place to enjoy the special occasion. We were running late due to traffic and they were MORE then accommodating given our tardiness. If I could give this one six stars I would.
We started off some house cocktails, I opted for their version of a Black Manhattan. It was strong, although slightly sweeter then most. I for one appreciate that. For an appetizer, I went with the Pheasant. It's served with Duck Confit, Black Truffle, and a Puff Pastry atop. Next to the dish is hay with a ember burning in the middle. The scent of Pennsylvania fields filled the air and it instantly took you to the home of the hero of the dish, the Pheasant. I love how they were able to incorporate all of your senses into the dish like that. The puff pastry on top was so delicate and fluffy, it really brought everything together.
I went with the Lamb for my entree. I also ordered their signature cocktail, the frenchman. The drink was served with liquid nitrogen still bubbling in the glass, filling it with smoke and chilling the drink. It features St. Germain, a french liqueur, along titos vodka, lemon, and Green Chartreuse. Its light and refreshing. The lamb chop is wrapped in lamb sausage, and served atop a brie stuffed onion with a Concentrated Carrot on the side. It's then topped with a red sauce served table side. Everything was of course spot on. Juicy and tender, cooked to perfection. The spice of the sausage combine with the flavor of the lamb steak in a wonderful way, i was very satisfied with my meal.
For desert, I opted for the Vanilla Custard served with blood orange. I also went with a french white wine that I didn't catch the name of, but it was as sweet as ice wine and very good. The custard was served over a bowl of vanilla sugar that had liquid nitrogen poured into it table side. The smoke that rose was filled with the smell of the vanilla. They also did a table side chocolate moose, that was covered by a table side pour of liquid nitrogen to freeze the top layer, then crushed up to provide different textures of the hard frozen top pieces inside the still soft creamy inner moose.
Overall I was really impressed with the Frenchman. The attention to every detail with the incorporation of rising scents and the fun that table side gastro brings really made the evening special. My compliments to the Chef, and also to the very attentive staff, for a wonderful night. Next time I visit, I'll be doing the 14 course chef table, and although I was just there last night I already cannot wait for it.
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