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| - As much as we had an epic meal at Model Milk, this is totally a foodie place and there are many lovely people in my life I would never recommend coming here. The food is different and complex and a lot fo things are going on all at once on a plate. This is a violation of many chef's rules but it was working for model milk while we were there. I assume they have flops but what we had was wonderful.
Our server, Lindsay, was enjoying letting us play a bit and engaged the chef to help with some ideas because it has slowed down a bit later into the evening. We had just a grand time working our way through our meal.
Their cocktails are amazing - it's one of those times when I wish alcohol didn't make me drunk so I could try a few more drinks without getting blasted. The fields are burning (or something like that) was my favorite of the night. The bartender smokes the glass with cherry wood before pouring the drink and you get the aroma of sweet smoke with your sip. There is egg whites in the drink so it was a smooth, sweet, smokey with a little pit of a zip kind of drink that was just heaven. If I knew how to make such delights I'm sure I'd be an alcoholic... so it's probably for the best I know very little about mixology.
My favorite food of the night was my soup - the melon consumme. Our server says it's one of the least ordered things but I was in love. It's a bit weird sounding - cold soup made of melons, corn, stilton cheese, mac nuts. I had no idea what it would end up tasting like. When I got it, it was weirder because it had onion flowers and peas and probably other things that seem impossible together. It's taste was wonderful but it's hard to describe and it evolved as I are the dish. It's definately complex and I can see why some people are opposed to food like that and why many would never give it a chance but it was just so different and surprising as I consumed it. Consumme is also decieving, it was more filling than it sounds.
My main was drunken cheese and dounuts. I wasn't sure how to eat it this when it arrived but I did my best. It was quite nice and again very different with a lot going on. They won't tell you what all the ingredients are on the menu so it can be a bit of a surprise when you get the food and give it a go. I think a challenge with the food here is I don't have a a good way of talking about it and I wonder if that is a reason why I've heard good but not memorable out of some people. If I wasn't mindfully eating this dish I wouldn't remember eating it and that's likely why chef keep things simple most of the time so you have one single flavor that linger vs several things competeing while you eat and the after effect being never neutral.
The two of us ended up with three desserts. Fat kid cake 2.0, chocolate peanut butter tart and I'm forgetting the name but it was called naan but it's more like flat little donuts. Overall the deserts were pretty good - I struggle a bit with connecting the names to the dishes. Fat kid cake 2.0 is such a strange cake for a slice that's like strawberry short cake. Names aside, all the desserts were wonderful and we over did ourselves with them but it was worth it.
Overall we had a wonderful time and enjoyed the food. It's expensive but rightfully.
One of our favorite special occation places has gone down hill in recent visits and this might just be one of our new ones.
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