10 Columbus Cir
New York, NY 10019
090210 — Words can not describe how great the meal at per se was. When I think back at the some 15 course we had during the 4 hour long dinner, all I can think about is the oysters and pearls dish that had my taste buds and mind racing to all corners of the room.
The Menu for the Night..
CHEF’S TASTING MENU – September 2, 2010
“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar
TERRINE OF HUDSON VALLEY MOULARD DUCK FOIE GRAS
English Walnut Streusel, Caramelized Honeycrisp Apples, Celery Bâtons, Frisée Lettuce and Brown Butter Mousseline with Quatre Épices Gastrique
“ROUELLE” OF DOVER SOLE
Red Wine Braised Cabbage, Crispy Sunchokes and Comice Pear Purée with Whole Grain Mustard Jus
BUTTER POACHED NOVA SCOTIA LOBSTER
Creamy Anson Mills’ Grits, Pickled Okra, Jingle Bell Peppers and Mizuna with Parmesan Cream
LIBERTY FARM’S PEKIN DUCK BREAST
Royal Blenheim Apricots, Hearts of Romaine and Shaved Radishes with Braised Sicilian Pistachios
BACON WRAPPED TENDERLOIN OF MARCHO FARMS ’ VEAL
Roasted Garlic “Pain Perdu,” Chanterelle Mushrooms, Globe Artichokes, Cranberry Beans and Petite Parsley with “Sauce Mignonnette”
Pain de Campagne Melba, Heirloom Tomatoes, Niçoise Olive Crumble and Petite Basil with Salsa Verde
“Sablé au Poivron Sauvage” with Whipped Mint Tea
Strawberry Mousse, Saigon Cinnamon Soda and Strawberry Génoise with “Glace à la Fraise”
Chris, Alec and I all opted for the Foie Gras at an extra $40 supplement, at $275 a head, what’s another $40 going to do, plus I love foie gras. The meal started off with a few tiny gruyere cheese puff pastries that were almost too cute to consume, mini ice cream cone with salmon tar tare followed with a soup whose components aside from olive oil I can’t exactly remember. After these 3 teasers, the menu started appearing in front of us, epic meal started off with oysters and pearls. I can’t even begin to describe the flavors going on in my mouth, but it was definitely my favorite dish of the night, apparently a time tested one as well, 15 year history if I recall the waiter’s comments correctly. Next came the foie gras, the first cut and bite instantly reminded me of what Uchi had to offer for their nigiri, extremely smooth finish. The Dover Sole had a nice firm texture, but Alec didn’t care for the texture of the braised cabbage. The Lobster was cooked *perfectly* sous vide in butter and surrounded by gorgeous corn and okra. Next was the dish that probably was my least favorite, the “peking” duck, while the duck was cooked beautifully, it wasn’t anything that stood out versus any of the Peking Duck I’ve had in my limited food experiences. Next was my 2nd favorite dish with the veal wrapped in bacon. Again, cooked perfectly and extremely tender and almost melted in my mouth. Rounding out the meal came Burrata cheese, Plum Sorbet and a gorgeous array of strawberry desserts.
As if we thought we were done the waiter decided, we needed more food and brought out some chocolates, hand pulled candies, coconut, caramel, and milk chocolate truffles, butterscotch candies, doughnuts and “coffee” ice cream as well as chocolate nuts to fill any crevices and cracks we might have left available after the meal.
As 1:30am rolled around, we were the last table in the place, the bill came, and I happily paid my portion. Well worth the price of admission, I think the dinosaur salt more than covered that amount LOL.
5/5: epic meal is amazingly epic, i’m setting up a trip for french laundry next, let me know if you want to join
dimly lit restaurant means I went for the high ISO and had to white balance the hell outta the place.