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| - We had reservations for George's Brasserie on New Year's Eve at 8:15pm. We were seated promptly and offered a four-course prix fixe menu. I started with a Ruby Bulleit cocktail, which contained Bulleit bourbon, Pama liqueur, fresh lemon juice, and cranberry. It was absolutely delicious and the warm notes of the bourbon worked perfectly with the other aspects of the cocktail.
For my starter I got lamb lollipops. They were small but perfectly cooked midrare, had a nice rosemary flavor, and a tangy dijon sauce. I love gamey meats but the lamb was very mild, which wasn't a bad thing.
The salad course was a caprese salad that was standard for everyone on the menu. This course was bad enough to knock an entire star off of this review. The best parts were the thin ribbons of basil and the balsamic reduction drizzled over it. The tomatoes were mealy and flavorless, and I am 99% sure the "fresh" mozzarella came from a Bel Gioso bag straight from the supermarket. It was tough, very cold, and flavorless. I think a more winter-appropriate salad would have made more sense, as this course simply didn't work.
My main was venison, cooked midrare as well, and came with braised purple kale and a slightly sweet grape confit. This course really worked well. The braised kale was slightly acidic which played beautifully with the grape confit. The venison itself was amazingly tender, and again, there was no hint of gaminess to the meat which I missed a little but I understand that most people like a more mild flavor. The cauliflower garlic puree it was served over was okay - the texture was silky smooth but it didn't have much flavor.
For dessert, I chose pistachio profiteroles. I was disappointed that when they came out, they were filled with pistachio ice cream, rather than a pastry creme or something with a nicer texture. The ice cream was all right, but it tasted like your typical storebought pistachio ice cream. Nothing to write home about, and the pastry itself was unremarkable.
Overall, this was a good meal. The caprese salad was terrible, but at least everyone else had to share in our misery during that course. The service was so-so...our server never introduced himself to us so I don't even know what his name was, and he seemed to be in a bit of a sour mood as he dropped our plates off at our table with barely a word. At least he kept our wine glasses topped up. This restaurant seems to have lost a little bit of its luster, but I don't know if it's just because it was New Year's Eve and they were slammed, or if it is more indicative of an overall drop in quality. We'll certainly be back to find out.
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