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2017-11-19T00:00:00
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4
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First time we ate here, and were presented with the Fall Menu. Chef Matt offers a number of dishes where he adventurously if not daringly mixes up flavors and textures.
We prefer our oysters adorned with only plain lemon juice, but we went for the Va Va Voom oysters (yes, it's a real name) served with hits of lemon sorbet, pickled peppers, and cilantro. The brininess of the oyster stood up to all those other flavors. Best to suck them up directly from the shell rather than use the oyster fork.
The liver & onions risotto didn't thrill us - a mild beef liver glaze folded into risotto with sautéed baby onions on top did not marry well with the sharp hits of blue cheese and sweet pickled cherry. But hey, try new stuff, and not all of it is going to work out.
The braised pork cheeks were divine. So tender, full of meaty flavor, and the accompanying whipped potatoes and demi-glace had some wonderful juju going. We didn't ask, but L thought there was marrow whipped in.
I don't care for brussels sprouts, but I foolishly keep trying to like them. I am a fool no longer - the Asbury's superb version is a plate of little baby sprouts seared and folded with various flavors (see menu) that play and complement each other wonderfully (the dried fig bits is inspiration).
Our straight-up martinis were ice cold and not watered down - properly stirred and not shaken. Our Oberon cabernet was delicious, and I did not notice any plonk on the wine list.
We had a Saturday 7 PM seating and left at 8:30. The service was genial, laid back, not rushed. 'Lady on the Floor' Kati pitched in and was a most gracious host.
We will certainly be back to try some of the other items on the menu.
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