tag:blogger.com,1999:blog-29199456949666839112024-03-28T03:27:02.848-04:00Midwestern Masticatory MusingsWake, Gym, Shower, Drive, Work, Eat, Drive, Sleep; As a resident physician, that is my life. As an avid health advocate, 99% of my six balanced meals a day are prepped by myself of all natural foods. When I travel or celebrate with friends and family, however, I leave the cooking to the experts. This blog is about those times....the good times. :)uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.comBlogger362125tag:blogger.com,1999:blog-2919945694966683911.post-49563478696566769622011-08-22T19:48:00.003-04:002011-08-22T19:57:17.350-04:00...the end of an era.<div>Thanks to all who have followed this blog, but as of today this site and all content will migrate to my new wordpress site at <a href="http://endoedibles.com/">http://endoedibles.com</a>.
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<br /></div><div> </div><div>The new site will offer improved search-ability, improved access, and ideally some new tricks as I learn the system.
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<br /></div><div> </div><div>Cheers, and feel free to follow along.</div><div> </div>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-28335112750315951492011-07-30T12:02:00.001-04:002011-08-02T10:30:34.047-04:00Clever Crow, Harvest, Fabian's, Bono, Cowtown, Figlio, Columbus OH<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwvwEbIKoxCeOt7WSkLsrBQvWOXonN2APYk09nWnWag6WVIDaMNp9umQK3iBPrOcHo48MBCKkx-LzWJqTCNLmFF2YuLHVP9ZdjPBOR_XfSEZVbFyF1HWQbA3BNgmi5x3VifVo33-aObsL/s1600/007+-+Figlio+%252815%2529.JPG"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> 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mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODuI7sQdUJ1z3iYjJqFNPZyRfeKptTTJ3BClgPceEtWo5aD3EeUDLFrQQ2g9wLETkO3u6hMatX6lVQ2lOQvuDIpBh-bxqAihMGy6EHXYgKHAzsM2CHo8TEkwKZbcjNHLEX7yK4Ov8FYr9/s1600/001+-+Clever+Crow+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODuI7sQdUJ1z3iYjJqFNPZyRfeKptTTJ3BClgPceEtWo5aD3EeUDLFrQQ2g9wLETkO3u6hMatX6lVQ2lOQvuDIpBh-bxqAihMGy6EHXYgKHAzsM2CHo8TEkwKZbcjNHLEX7yK4Ov8FYr9/s320/001+-+Clever+Crow+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244017599587330" border="0" /></a><br /><span style="color: rgb(204, 204, 204);">There are some things I’m good at and from what I’ve been told organizing eating agendas, making reservations, and choosing great restaurants are a few of them. Having completed a five stop tour of some of Brooklyn’s best Pizzerias during a visit in March and fully admitting that I’ve long neglected the local dining scene here in Columbus a plan was hatched to do the same right here in Cowtown in late July. Oft disappointed with the local dining scene and local tastes in both general dining and pizza leaning towards the college friendly, trendy, and cheap I did a lot of research in assembling the cast to feature only locally born businesses with an eye on quality ingredients more-so than a specific “style” and with a full ten joints on the radar I eventually whittled the list to six in order to match the number in our group…or perhaps just to push the boundary established in New York.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQZRn37_OyP3kmy25B4DioCtxtUokw6hcuI6tquNZqxmS_i62YQfrfVkXPzpWK0u7Da-QkP9nbpXM1Rzbv0E-RdSkJnjVuCUwHxQz7Q4wQ-i0mlXQkvZpvMlzYJfXt28E3BqkBGWGPkEq/s1600/001+-+Clever+Crow+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQZRn37_OyP3kmy25B4DioCtxtUokw6hcuI6tquNZqxmS_i62YQfrfVkXPzpWK0u7Da-QkP9nbpXM1Rzbv0E-RdSkJnjVuCUwHxQz7Q4wQ-i0mlXQkvZpvMlzYJfXt28E3BqkBGWGPkEq/s320/001+-+Clever+Crow+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244027866011378" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With a long day planned and travelers arriving from Walbridge, Oregon, Bowling Green, and Oxford alike our paths would first converge at The North Market – new home to the second location of a pizzeria made famous by “No Reservations” with Anthony Bourdain – Clever Crow.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWp-Gms_5oh4VkjqHdcFywi9YEkzajel6vrJMb7zMsrBYe2J_MnaKrhUF3yPRfmcj0FB_XujXJEpmSnHBPz5ChOFkWjic2_SWu74W7mWNwaBYD3VxX9Y8kpi0RABB-6TmqAnzljlU3itn/s1600/001+-+Clever+Crow+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWp-Gms_5oh4VkjqHdcFywi9YEkzajel6vrJMb7zMsrBYe2J_MnaKrhUF3yPRfmcj0FB_XujXJEpmSnHBPz5ChOFkWjic2_SWu74W7mWNwaBYD3VxX9Y8kpi0RABB-6TmqAnzljlU3itn/s320/001+-+Clever+Crow+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244033834596722" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Admittedly having never seen Bourdain’s show but knowing some to call it the best pizza in the city while others noted it to be merely “interesting” (and perhaps a formula knockoff with regard to the much applauded sourdough cornbread crusts and corn pizza) Clever Crow represents the first venture into Ohio Pizza by OSU graduate Gary Robinette and although it had long been on my radar the original location inside a “Club” called Circus and the inherent odd operating hours had always dissuaded my business. With the opening of a second location inside the Market and opening hours much more befitting a pizza tour (and my life) plus a convenient meeting place for all our arrival would be at 11:00pm sharp and without a line our order was placed and we were told it would take “about 15 minutes” (actually 23) before the pre-made and chilled concoction would arrive from the oven.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoij9oNj8ItJviwXT6rdunqJRmVFH9NZRiyr4oTfUXH0znFl0t4hISoK3M3NPVT_bhDm-2JLTvRz8d_5cI84vP1yEgklMb24LyyrQ4AkLOl420_D1cPbVW4owHL74EFwkpV4EWNGZa4Q1V/s1600/001+-+Clever+Crow+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoij9oNj8ItJviwXT6rdunqJRmVFH9NZRiyr4oTfUXH0znFl0t4hISoK3M3NPVT_bhDm-2JLTvRz8d_5cI84vP1yEgklMb24LyyrQ4AkLOl420_D1cPbVW4owHL74EFwkpV4EWNGZa4Q1V/s320/001+-+Clever+Crow+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244045072164626" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Sold as slices, whole, or half pies featuring local ingredients and house cured meats and pickled vegetables our party’s first taste of Clever Crow would be the “Peperone” featuring house cured Pepperoni, Mozzarella, Fontinella, and Parmesan with Tomato Sauce and Oregano – the most “typical” choice on the menu and largely meant to serve as a baseline comparison. Beginning with the crust – I will admit it is quite remarkable in both the sweet/savory balance and in the crunchy caramelized exterior juxtaposing the soft and chewy interior – think pan pizza, but with a deep dish Chicago style edge. Moving on to the ingredients - all were fresh and flavorful with a bit of spice in the Pepperoni and a smooth creamy consistency to the cheese. Unfortunately lacking, however, was the sauce - a slightly acidic tomato puree with a hint of spice but not much flavor, nuance, or texture.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKjxa_donpVrq-OGbzp6ThE7fJfvoIaKrfC1o9h6XCH5kOJQdEMOQON-FlTyNkzBJ4b1ZoEv1L3WJuSiVcS-py5YA_ZRm18gqmtodMGtQDsVo2sbIyVnIXnaANbH9Y14LwS8aEOl8zLiz/s1600/001+-+Clever+Crow+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKjxa_donpVrq-OGbzp6ThE7fJfvoIaKrfC1o9h6XCH5kOJQdEMOQON-FlTyNkzBJ4b1ZoEv1L3WJuSiVcS-py5YA_ZRm18gqmtodMGtQDsVo2sbIyVnIXnaANbH9Y14LwS8aEOl8zLiz/s320/001+-+Clever+Crow+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244051699109954" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Moving next to perhaps the most famous Clever Crow option, the other half of our pizza featured was the “Corn” featuring Sweet Corn, Mozzarella, House Smoked Provolone, Smoked Tomatoes, Purple Potatoes, Thyme and without overstating I can say it was one of the three best pizzas we had all day. Ditching the boring sauce this time in favor of smoked tomatoes that married flawlessly with the provolone while finding balance in the buttery sweet corn and mozzarella it was actually the potatoes that left us all most impressed as their earthy taste and fibrous texture simply added another level of complexity to the already memorable crust.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8GoqTLcbeAf7No9G1CDZ5CahKcgiG_zgvKKTulYeoiFFh87uXj2e5syly3MQ0YesBJF-5USd2-ON_vVF02HSsQ9rLd5SvVTgwy4irag1dCnHYHijTdsJk-CNNPOJDW71SwqHxlE7AvVV/s1600/001+-+Clever+Crow+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8GoqTLcbeAf7No9G1CDZ5CahKcgiG_zgvKKTulYeoiFFh87uXj2e5syly3MQ0YesBJF-5USd2-ON_vVF02HSsQ9rLd5SvVTgwy4irag1dCnHYHijTdsJk-CNNPOJDW71SwqHxlE7AvVV/s320/001+-+Clever+Crow+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244894009852450" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With prices ranging from $3-4 a slice, $7-9 a half, and $15-17 a whole this is clearly a spot where slices should not be ordered, though I must note that given their choice of “eco-friendly” forks and knives if you want to cut a slice have them do it for you as I snapped two knives trying to get through that crust. Overall I really enjoyed aspects of Clever Crow and see them as a place with room to grow – I can only imagine that if they made every pizza fresh the quality would be even better (though the wait time probably substantially longer.)</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZC5_FTfETrr1mNERkQr1HZ-FBnaLTEaQuz8V8NXhQvPhQUdzfLx5dkx7FwPUj5aC2QvNLpPIz3TfzuzwVp-D_f1_yv45zk7JZCFs6_fDU0cb3Bzf0GH9Fb6tEEDorpu3tQN1M8GqX7-58/s1600/002+-+Harvest+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZC5_FTfETrr1mNERkQr1HZ-FBnaLTEaQuz8V8NXhQvPhQUdzfLx5dkx7FwPUj5aC2QvNLpPIz3TfzuzwVp-D_f1_yv45zk7JZCFs6_fDU0cb3Bzf0GH9Fb6tEEDorpu3tQN1M8GqX7-58/s320/002+-+Harvest+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244897781175522" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">For our second stop of the Columbus tour we headed towards Fabian’s but as they did not open until noon a GPS re-route landed us in the German Village at the newcomer of the group – Harvest – and incidentally the spot I was looking forward to most on the trek. Owned and operated by Chris Crader and reportedly combining local farm-to-table ethics with “rustic” Italian techniques plus the concept of unique small plates and upscale desserts with pizza from a wood burning oven I have to admit that walking in the door I was already convinced there was nothing like Harvest in Columbus and with a hostess greeting us at the door with a smile even as we walked across the outdoor patio I felt a pleasant sense of welcome the moment we walked in the door.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_YHiDZz_hjGzDYa_k4Pcs0Jox_HaOiy6L8vdoU8hZ7lhk2mfQwTcI8vr_8nTNTAEF2ziVyokIvigh2iTWJ48MuomO2xzI381qAhXzZPah2lODFcqMBKFw6tAWErfoB7mR-qRxvuSnkka/s1600/002+-+Harvest+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_YHiDZz_hjGzDYa_k4Pcs0Jox_HaOiy6L8vdoU8hZ7lhk2mfQwTcI8vr_8nTNTAEF2ziVyokIvigh2iTWJ48MuomO2xzI381qAhXzZPah2lODFcqMBKFw6tAWErfoB7mR-qRxvuSnkka/s320/002+-+Harvest+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244909915224946" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Having heard that the restaurant has been busy in the weeks since its opening we were happy to find the place buzzing but not full and seated at a 6-8 person table near the window we were soon greeted by a pleasant young lady who presented the menus and filled our water glasses before inquiring as to whether we’d like other beverages and leaving us to weigh our options. With an open kitchen and the oven largely displaced from the main dining room the feel of the room is still a bit barren and in need of some color, but at the same time the handmade ash tables and light tones provided a comfortable “not trying too hard” feel to the room while the large windows looking out on 4th Street provided plenty of natural light.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEMTUTSN4Smq2XrEbmDhvUzH_l3vp14EABVBdEGCkEG51esyHvwH_UbsDtG9fq0Ch1Ld0TdFnbFAqfCURSA3BCr4dXpqNMO2mhL5WQ3TEvvgbDmmSuoZfe8miHzKeJRvsLb6H607ufSdf/s1600/002+-+Harvest+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEMTUTSN4Smq2XrEbmDhvUzH_l3vp14EABVBdEGCkEG51esyHvwH_UbsDtG9fq0Ch1Ld0TdFnbFAqfCURSA3BCr4dXpqNMO2mhL5WQ3TEvvgbDmmSuoZfe8miHzKeJRvsLb6H607ufSdf/s320/002+-+Harvest+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244907201717202" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With our waitress returning and orders placed we sat and listened to My Morning Jacket, Modest Mouse, and Radiohead playing softly overhead while trying to ignore a bratty child at the 12-seater behind us until my (and I stress my as only one other person would taste it) appetizer arrived while our pizzas were being loaded into the oven. Titled “Hudson Valley Foie Gras Torchon w/ Malvasia grape must, crostini” and served with drunken black cherries, this small torchon actually represents the first time I’ve seen Foie Gras as a regular menu item in Columbus since L’Antibes and all things being equal it is also the best I’ve ever had in the Capital City and essentially equal in portion yet half the price of that at L’Antibes or The Refectory. Tasty and clean with a smooth gossamer finish, the torchon was a good example that although imperfectly cleaned (two veins, and the yellow grease/”foie gras butter” a bit too hard and separated from the torchon) had a great taste and when paired with the clever eyedropper of rich vinegar and drunken cherries worked marvelously. Served with warm crostini I had no trouble finishing the portion myself and when I was nearly through with my crostini the waitress appeared immediately asking if I’d like more…a detail that cannot go unmentioned because this has only happened thrice before – at The French Laundry, Per Se, and Le Pre Catelan…all three Michelin Starred Establishments.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0Q8k5UO_1FpqMb54vDtrAsqHUuE3Dxygbq_xx_im8DPYkSuURatfo5LeP3fKpE2dLK-uqYNVgx5fnSt6wTWXglu9VtnpTHYGPaFr2LXW1X1F39LTS-UtzsF-6fgpq7lQQamiUm2k_lvm/s1600/002+-+Harvest+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0Q8k5UO_1FpqMb54vDtrAsqHUuE3Dxygbq_xx_im8DPYkSuURatfo5LeP3fKpE2dLK-uqYNVgx5fnSt6wTWXglu9VtnpTHYGPaFr2LXW1X1F39LTS-UtzsF-6fgpq7lQQamiUm2k_lvm/s320/002+-+Harvest+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636244920551002578" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With the appetizer gone it was next time for the pizza and given the breadth of options being forced to select only two was so tricky that we opted for one house made and one of our own fixings. With an eclectic cheese selection mostly from local farmers our first selection of the day would be the “Mushroom” featuring Canal Junction Lock 21, Tomato Sauce, Mixed Mushrooms, and Truffle Salt. Beginning first with the crust – in a word, it was “perfect” with a buttery golden exterior flecked with parmesan and wood tones and a center just seconds from being set. Shattering with initial bite and giving way to a supple yet un-yeasty interior crumb the crust and wood tones were only enhanced by the toppings on this particular pizza, beginning first with the milky earth tones of the cheese and progressing through a slightly sweet basil and rosemary tinged sauce to more earthy accents provided by the mushrooms and top notes of truffle that registered faintly on the palate. It was my favorite pie of the day by some degree.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_eE34XA-N9roLO5-ucQXz0KFuGEwEqHq2DGF6Pmbr5Gi4AkdqxcPdTv1ZCeBbugotxLr25ZpYTSpT74CX0i8BLwPjyJsOCJTxC9iL0tbrAIPyPaC5Nxk6tesqDg199vfNMORt-LWWitu/s1600/002+-+Harvest+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_eE34XA-N9roLO5-ucQXz0KFuGEwEqHq2DGF6Pmbr5Gi4AkdqxcPdTv1ZCeBbugotxLr25ZpYTSpT74CX0i8BLwPjyJsOCJTxC9iL0tbrAIPyPaC5Nxk6tesqDg199vfNMORt-LWWitu/s320/002+-+Harvest+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636246428847689906" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">For the second pizza we opted to “Get Creative” with Tomato Sauce, Fresh Mozzerella, Ohio Bacon, and Cherry Tomatoes – a brilliant selection swinging opposite the Mushroom with its focus on a more savory tones as the charred tomatoes popped on mastication providing a sweet foil to the smoky cured pork (honestly quite on par with top quality charcuterie.) Again with a fantastic crust, this time slightly more darkened on the edges I particularly enjoyed the fresh mozzarella (a $1 supplement in place of the Mozz/Prov blend) and it’s slightly funky taste – not quite mozzarella di bufala but very close.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRsv33vGzTc55-8OHJ3PfvCT4tQfewdR3OhX4tEVLSsiVf_6ohe4qzqz4msyIC9Y4YkxBOeyWG0sfQQfl1Y3xQXXAbX3kqQClnYJaZkWoQ9anybtENni7LjfQpPvVMXAl7jC9DIKtyvIF/s1600/002+-+Harvest+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRsv33vGzTc55-8OHJ3PfvCT4tQfewdR3OhX4tEVLSsiVf_6ohe4qzqz4msyIC9Y4YkxBOeyWG0sfQQfl1Y3xQXXAbX3kqQClnYJaZkWoQ9anybtENni7LjfQpPvVMXAl7jC9DIKtyvIF/s320/002+-+Harvest+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636246432570262626" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Knowing that we still had four more stops to go on the tour we decided against dessert, though the Butterscotch Budino (a dead ringer for the version at Pizzeria Mozza – one of my top 10 desserts of 2010) and Affogato both looked good, and settled the bill that even with tax and tip seemed like a bargain compared to other Pizzerias of this quality (none of which have Foie Gras on the menu) before making our way to the street. Though we still had a long day ahead it was here that I knew in my mind that Columbus is capable of producing great pizza and all I can say is I hope Harvest can keep its following because they are the sort of place this city NEEDS.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9-Pjujaezr27E3s0N6ICiVN8aWIBAQ7290yJUPrNSz8jqGEJ54JNO7VUe_OWwdovfBJZCFgIM0aGao0TWqltstrQzXwnB9oRGTZmnjUVDecRq2EEysEYbaIFY7sZN_eCYLaaOZ0b1a4J/s1600/003+-+Fabians.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9-Pjujaezr27E3s0N6ICiVN8aWIBAQ7290yJUPrNSz8jqGEJ54JNO7VUe_OWwdovfBJZCFgIM0aGao0TWqltstrQzXwnB9oRGTZmnjUVDecRq2EEysEYbaIFY7sZN_eCYLaaOZ0b1a4J/s320/003+-+Fabians.JPG" alt="" id="BLOGGER_PHOTO_ID_5636246439520110674" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Pulling away from Harvest we debated our next stop but ended up looping back to check out Fabian’s, now open despite their lack of operating hours on the window, and perhaps downtown’s only locally owned purveyor of Chicago-Style pies – a shame considering Columbus’ close proximity to the windy city and the number of local transplants who most certainly wouldn’t suffice for the poorly operated and franchised Uno Grill. With the streets of the Short North largely empty parking was a breeze in the lot next door and within moments we found ourselves inside the surprisingly spacious confines where heavy wood tones dominated both floors and furniture while movie photos ranging from James Dean to Pulp fiction decorated the walls.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw3_E5CV2Tc6MBT-PqoEdLCVZ207DsZ6Xeyu58JgFzkgxWl3Aa5g9HbI93UHG86gzAHoF30_oMZguScaR9dVj2CNDkogW-eaes-rVOf2yKF4MI3dy9UjFQnlv8RRbQmdWU8NQJIZxm4sJ/s1600/003+-+Fabians+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw3_E5CV2Tc6MBT-PqoEdLCVZ207DsZ6Xeyu58JgFzkgxWl3Aa5g9HbI93UHG86gzAHoF30_oMZguScaR9dVj2CNDkogW-eaes-rVOf2yKF4MI3dy9UjFQnlv8RRbQmdWU8NQJIZxm4sJ/s320/003+-+Fabians+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636246450853019746" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Greeted promptly by a young man in shorts and an loosely fitted tie over and unbuttoned collared shirt we were led promptly to our table where waters were filled, additional beverages offered, and menus presented. With 9” and 14” pizzas in either “Chicago Style” or “Thin Crust” offered we debated our choices for a few moments before deciding while musing over the not-so-clever “Ohaiku” glasses poking fun at Ohioans and Cow Tipping (wait, we’re in Ohio, right?) Opting for one of each, both small, and both “Build Your Own” our orders were placed and what followed was an expectedly long wait – though less than we’d been accustomed to at Lou Malnati’s or Uno.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8vyfU8EqIKPQaI394DR5DuTd8NNWbWIJT-SjQF9fO86Ok_Xk7xb0z1UhqV7OW4aCTmFl2cViWJvAL3kd_hmoYwuKT6Bb3IrWMXv6cd9oIsck6Hnm23JcWxd6VBzMVHzY273grsWiiA7i/s1600/003+-+Fabians+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8vyfU8EqIKPQaI394DR5DuTd8NNWbWIJT-SjQF9fO86Ok_Xk7xb0z1UhqV7OW4aCTmFl2cViWJvAL3kd_hmoYwuKT6Bb3IrWMXv6cd9oIsck6Hnm23JcWxd6VBzMVHzY273grsWiiA7i/s320/003+-+Fabians+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636246459569376914" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With impressive service throughout the afternoon – particularly considering the fact that it appeared our server was the only person working the dining room or bar – and glasses continually filled without need for request our pies would arrive together after approximately thirty minutes and both were bubbling hot and surprisingly aromatic considering our rather tame topping selections. Beginning first with the thin crust – a “pan pizza” by definition in any city outside Chicago – we selected mushrooms as our sole topping and using Chicago tradition the buttery shell of a crust was layered with a mild red sauce prior to a hefty helping of cheese interlaced with the sliced button mushrooms. With the crust buttery but one dimensional it was additionally unfortunate that the sauce lacked any pizzaz or spice while the store-bought mushrooms were simply lost in the pool of salty but otherwise unmemorable cheese.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPcSR0nRRMtG-t9j2Fp-Egh9yOV5WeHhT3KinWWlj24ID6MAu3B3T8cCf8_J_dXaga1_kdLuLYF53NQSkoTLqk5HQofd26iA_kvb-OlylhmjDjVVz8EFYDzuVc7aMveBFhoZgYtQlo0uG/s1600/003+-+Fabians+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPcSR0nRRMtG-t9j2Fp-Egh9yOV5WeHhT3KinWWlj24ID6MAu3B3T8cCf8_J_dXaga1_kdLuLYF53NQSkoTLqk5HQofd26iA_kvb-OlylhmjDjVVz8EFYDzuVc7aMveBFhoZgYtQlo0uG/s320/003+-+Fabians+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636247250783177346" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Moving on to the Chicago Style deep dish topped with Capicola and Artichoke the crust was unfortunately more of the same and as my sister wisely noted likely resulted from using brand-new steel pans as opposed to the well seasoned Cast-Iron versions in Chicago that allow for better heat retention and that golden caramelization. With the sauce added thicker to this pie than the thin crust I will note that the tomato tones came through more impressively thereby bolstering the character of the cheese and while the artichokes (like the mushrooms) got lost in the mix, the smoky capicola was a great addition once again leading me to believe that in most circumstances Chicago-Style deep dish is best served fully loaded – and in Chicago.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb-98gx1jk_3AgpD_xskMWSZLlVxfUqZbctczHlXm2m12orc6L8cXqgjuFKiwQDtfie1wfrTE3CshaJRwfYM1QlE1K9cwlBM1ggnspxhdAe3kiGJ14XpZZBZLoO6mW92avdj_cn2zX9_N/s1600/003+-+Fabians+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb-98gx1jk_3AgpD_xskMWSZLlVxfUqZbctczHlXm2m12orc6L8cXqgjuFKiwQDtfie1wfrTE3CshaJRwfYM1QlE1K9cwlBM1ggnspxhdAe3kiGJ14XpZZBZLoO6mW92avdj_cn2zX9_N/s320/003+-+Fabians+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636247256745255202" border="0" /></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z3oH159Z1TeV0a2TnwC1lT6yDMB82RfnnSePhXxRRDkQ3D63Lf9yChairoR5gGyTIPiwH9sH2dKi_kZDzpdMaO0eSpVX4VGkmhaPofihjXRTM7jrKXu-j9ydJTIKtBLm-fW6a4k-Dcf1/s1600/003+-+Fabians+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z3oH159Z1TeV0a2TnwC1lT6yDMB82RfnnSePhXxRRDkQ3D63Lf9yChairoR5gGyTIPiwH9sH2dKi_kZDzpdMaO0eSpVX4VGkmhaPofihjXRTM7jrKXu-j9ydJTIKtBLm-fW6a4k-Dcf1/s320/003+-+Fabians+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636247263076097426" border="0" /></a><br /><span style="color: rgb(204, 204, 204);">With the bill paid and some members of the group now getting full it was decided here that instead of ending the first half of the day on a low note (the worst pizza of the day as it would turn out) the better part of valor would be to walk across the street for some Ice Cream at Jeni’s – a spot that has never even borders on disappointing and a place that, for once, didn’t have a line of 10+ snaking out the door.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1RFMo9s4k9YbmoIDPNkMdg0jHgmlyEZ2aXR8A6ZKqcYfVgyQL-yzKGkeq4XsDyxf-F91qcjEJFJZFIZzS1bpXGsFGH7WhyphenhyphenWeV08Lb9dTeh907RELafYtV2eFSSFpIoYXLa271WK23b1w/s1600/004+-+Jeni%2527s+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1RFMo9s4k9YbmoIDPNkMdg0jHgmlyEZ2aXR8A6ZKqcYfVgyQL-yzKGkeq4XsDyxf-F91qcjEJFJZFIZzS1bpXGsFGH7WhyphenhyphenWeV08Lb9dTeh907RELafYtV2eFSSFpIoYXLa271WK23b1w/s320/004+-+Jeni%2527s+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636247267886841058" border="0" /></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGMrx7ZqRW033kWKEO_cS9y0IpknSA2TXksjnRp0NlpOiRRwyNbWdWaonmkGtVuHjYZDR1z7xEe_Sr30QpwOXMO1CbYuh8UsByN28K6nlPeeXywiRo0jydwSblgIgS2jSjbfp2jMW9sRN/s1600/004+-+Jeni%2527s+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGMrx7ZqRW033kWKEO_cS9y0IpknSA2TXksjnRp0NlpOiRRwyNbWdWaonmkGtVuHjYZDR1z7xEe_Sr30QpwOXMO1CbYuh8UsByN28K6nlPeeXywiRo0jydwSblgIgS2jSjbfp2jMW9sRN/s320/004+-+Jeni%2527s+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636247277324178674" border="0" /></a><br /><span style="color: rgb(204, 204, 204);">For past thoughts on Jeni Britton-Bauer and her ice cream see my other posts on the topic – now a bestselling author and with pints making their way as far east as Cleveland and as far west as Chicago, let’s just say the secret is out and we’re lucky to be part of the experience. With taste after taste offered and consumed including “The Buckeye State,” “Rockmill Golden Ale and Apricots,”Brambleberry Crisp,” “Bangkok Peanut,” and “The Milkiest Milk Chocolate in the World” all were good and many were ordered by myself and my comrades but in the end I opted for a cone with two flavors – the first a lovely Bourbon Buttered Pecan with silky corn mash, soft candied pecans, and boozy maple notes and the second Brown Butter Almond Brittle – an ice cream that tasted like liquefied almond brittle with more butter and touches of cinnamon – both excellent, as expected.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi26eeZmHJoel3-cPfr6N0x_yIF0vfcicBd0Bd6httAxO_frpDB48VzBAXOOTggwiW8SdNEbFDLbl4TCI5IaOFbgGbPSawUkZsxL5KPUY3oX0i_3ZY70VGzb_bvG9ILAcYZ75z0OwXqr_/s1600/005+-+Bono+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi26eeZmHJoel3-cPfr6N0x_yIF0vfcicBd0Bd6httAxO_frpDB48VzBAXOOTggwiW8SdNEbFDLbl4TCI5IaOFbgGbPSawUkZsxL5KPUY3oX0i_3ZY70VGzb_bvG9ILAcYZ75z0OwXqr_/s320/005+-+Bono+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636248426489456930" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With a three hour break for some shopping, digesting, and a movie at the Gateway our return to the pizza crawl would mark my first visit to a place that has become a bit of a Columbus institution over the course of the last 3 years – Bono Pizza. Having admittedly ignored the word of mouth about Bono largely due to the hype and excessive commentary on local know-it-all site Columbusunderground ever since Bill Yerkes was baking pies out of the back of Eleni-Christina Bakery in 2008, recent moves in the restaurant had made me rethink my stance and with the location now (oddly) inside the “Corner Market” on Northwest Boulevard in what I believe is technically Upper Arlington and featuring a legitimate handmade (and copyrighted according to my conversation with Bill) Neapolitan brick oven I figured there was no better time than on this tour to see if maybe the rumors were true.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43BfKBntFx47v_ZS5KffIQiBRuRKwOZ6CCFvT4n-zEw-Wd3hIlHtvUbptpvlTop8im0Wk1AzG9PTWrprhfGkmcplZuYID7gqRZOxwUerJqSI1e_o1-7Hd4J2hi2k2ssNJcsG9SA7YGVHX/s1600/005+-+Bono+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43BfKBntFx47v_ZS5KffIQiBRuRKwOZ6CCFvT4n-zEw-Wd3hIlHtvUbptpvlTop8im0Wk1AzG9PTWrprhfGkmcplZuYID7gqRZOxwUerJqSI1e_o1-7Hd4J2hi2k2ssNJcsG9SA7YGVHX/s320/005+-+Bono+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636248432026037090" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Opening at 5:00pm according to their website it was with luck that we brought a GPS given the obscure location and limited signage at Bono, but once we parked and figured out that accessing the restaurant meant actually entering through the Corner Market it was with good fortune that we found ourselves as the first patrons of the evening and after a warm greeting by Peggy (who immediately indentified us as first timers) we were seated at the restaurant’s only 4-top – a study wood table with a tablecloth I’m rather certain was actually once a bed sheet and mismatched chairs…some with wheels. With menus presented we were explained the dynamics of the oven, the sourcing of the ingredients, and finally the $10 for each 10” pizza or any three for $25 cash only policy before being left to make our decisions (and to browse the kitschy interior full of knick-knacks including a collection of porcelain fishes from a Toledo artist that ironically also decorate my downstairs restroom.)</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFXRT3STVJziBaGRHrZxmdW0LspnEL1jYHGanWkjSNDKAJQNmBzrEeNtzfaUD-AmZLZrbaVphFt9mDxAmn9YUdFl943EHSNJ4UOOhwGdyMJ7e4GaRqLhLajzZcsVAYKxF71EswiDJV3s_/s1600/005+-+Bono+%252826%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFXRT3STVJziBaGRHrZxmdW0LspnEL1jYHGanWkjSNDKAJQNmBzrEeNtzfaUD-AmZLZrbaVphFt9mDxAmn9YUdFl943EHSNJ4UOOhwGdyMJ7e4GaRqLhLajzZcsVAYKxF71EswiDJV3s_/s320/005+-+Bono+%252826%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636249337173751394" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With options weighed heavily and the three for $25 option too hard to pass up we again decided to go with the concept of making one of our own and ordering a couple of eclectic house made pies – all of which were deemed “great choices” by Peggy. With the bar and outdoor seating now filled we were next asked by Bill if we’d like to see the oven at work and while my mother went to peruse the beverage options (non-alcoholic only inside the confines of Bono) I watched Bill fire up the first of our pies in their trademarked 1800 degrees F (at the apex and just under 1000 on the floor) with a total cooking time of 145 seconds producing a hot and crispy disc that was subsequently cut and served by Peggy before I even made it back to my seat.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXptzfLmtSjydW9Cn4iALRttZixZPdVQZiPItW_OkZ_1-WX8YXWpGM2bC0VqsX_6bqj5l32SzhqUAkUjG1bg2dzTSy6N9evyX-p_8F0Imd0fPXQjdC3J7X03NNeYog_Rwon3IGqz5ID3CE/s1600/005+-+Bono+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXptzfLmtSjydW9Cn4iALRttZixZPdVQZiPItW_OkZ_1-WX8YXWpGM2bC0VqsX_6bqj5l32SzhqUAkUjG1bg2dzTSy6N9evyX-p_8F0Imd0fPXQjdC3J7X03NNeYog_Rwon3IGqz5ID3CE/s320/005+-+Bono+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636248440154236114" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With pizzas being assembled in a room next door and brought out to be cooked one by one for quality control our first bites of Bono Pizza were of the #10 WAIKIKI “Jamie Style” with Fresh Italian tomato sauce, imported ham, pineapple, cinnamon, roasted almonds and coconut - a sweet meets savory amalgamation that was surprisingly restrained despite its bold ingredients. Beginning first with the crust – to be fair it (along with the temperature of the building on a 95 degree July day) would be my only criticism of Bono…it is simply boring. Nicely cooked and cracker thin to be sure, but no more nuanced than a Saltine and lacking much chew or openness to the crumb. Moving on to the sauce – marvelous – and reportedly made that very day from local tomatoes with tons of herbal notes overlying the fruity base notes and acidic bite. Similar to the tomatoes, Bono does it right when it comes to both the cheese and the toppings – all top quality, all nicely dispersed, and in this case as mentioned before all in perfect balance with notes of cinnamon punctuating both fruity and savory tones alike.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZ76723MppipUCph89WTw_bngcJ1A2t8kXrbhyphenhyphen23KdYxc6Bk0ftYtzUgoXHFkBo1GIluGr12UcfCdMvfsHzsCnKtLpujmvdEIASAF1q4HrO2m7elQJBBgFSLJiXmaK3kWXbzt-QsvTCMf/s1600/005+-+Bono+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZ76723MppipUCph89WTw_bngcJ1A2t8kXrbhyphenhyphen23KdYxc6Bk0ftYtzUgoXHFkBo1GIluGr12UcfCdMvfsHzsCnKtLpujmvdEIASAF1q4HrO2m7elQJBBgFSLJiXmaK3kWXbzt-QsvTCMf/s320/005+-+Bono+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636248450098781250" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">For our second pizza, apparently Bill and Peggy’s most popular, we opted for #16, The BIANCA – a sauceless pie with extra virgin olive oil, gorgonzola cheese, fresh spinach, basil, scallions, and cherry tomatoes – a veritable salad on top the crispy crust flecked with parmesan and pools of melting gorgonzola that on taste alone I’d assume to be at least 4-5 months age given the sharp aromatic notes. Another example of what top quality ingredients can do for even the simplest of dishes it strikes me as odd that this dish is their most popular given America’s general predisposition for “sauce and mozzarella,” but with that said I’d certainly recommend it for a change of pace…even if it does mean you’re missing out on the best tomato sauce in the city.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-TspyStL-fIrqZeRdyTewokQeEbaxU8e1YUz3gGKbPCuMZZc6NVnU_cDjW-gGBTIzno31a6hp1F6a7ER-Ig7uHC8_HR7ADGgPlRYahaTxaRz4JphQPdER3jOvFuA4B9vFFyg0H4EzUMH/s1600/005+-+Bono+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-TspyStL-fIrqZeRdyTewokQeEbaxU8e1YUz3gGKbPCuMZZc6NVnU_cDjW-gGBTIzno31a6hp1F6a7ER-Ig7uHC8_HR7ADGgPlRYahaTxaRz4JphQPdER3jOvFuA4B9vFFyg0H4EzUMH/s320/005+-+Bono+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636248453787352466" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">For our final pizza selection we opted for the “Design your own” with tomato sauce, locally harvested mushrooms, basil, brie, and sun dried tomatoes – and while the crust “worked” a whole lot better in texture (more air pockets, better chew) while still lacking flavor this time around, the toppings and sauce once again sprung to life on the palate – particularly the buttery brie and nearly candy-sweet tomatoes punctuated by some of the best fresh basil I’ve had since the famed “hand snipped secret basil” at DiFara’s.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIOSa0nD3gvgB7wWNFIb8YFM0a9jvPKbWbmmzlCZtlXzBzHSmOXVuC9ER-NfSz5xljrh21H3kdcDWDIJWuU2hnEA0FUl2s2XiZhCR0mL7eirq7tRhr5gSCqv5jb2QJT1U5U5MHBRK0Lfo/s1600/005+-+Bono+%252818%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIOSa0nD3gvgB7wWNFIb8YFM0a9jvPKbWbmmzlCZtlXzBzHSmOXVuC9ER-NfSz5xljrh21H3kdcDWDIJWuU2hnEA0FUl2s2XiZhCR0mL7eirq7tRhr5gSCqv5jb2QJT1U5U5MHBRK0Lfo/s320/005+-+Bono+%252818%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636249312546121634" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With the pizzas now a happy memory Peggy stopped by to ask if we’d care for dessert and after being told “we have Belgian waffles that can be topped with hand whipped cream, chocolate, nutella, strawberries, blueberries – or all of that – for $3” we said “absolutely” and after perhaps a 5 minute wait the 5” x 5” waffle arrived stacked nearly 5 x its normal height with all but the blueberries. With forks handed out and each of us digging in I will fully admit that this was one of the least “upscale” waffles I’ve had in quite some time, but with a crispy golden exterior and buttery supple inside it was damned good while the toppings, particularly the snappy fresh local strawberries, were equally so.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCnijaFiixw3fwGGLCvMOfiA-wnj_NO_QJ1WGF1GNxI7vEbZMvX6ydWy1lV6KyuUhaMQjhJxHZC78cgUGD47moXEbZrxQ1S6pJbvPsHtOk-5FWnI0KlKVMiWNcZ2MnnS2Zgj2Fi6yr4n6/s1600/005+-+Bono+%252821%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCnijaFiixw3fwGGLCvMOfiA-wnj_NO_QJ1WGF1GNxI7vEbZMvX6ydWy1lV6KyuUhaMQjhJxHZC78cgUGD47moXEbZrxQ1S6pJbvPsHtOk-5FWnI0KlKVMiWNcZ2MnnS2Zgj2Fi6yr4n6/s320/005+-+Bono+%252821%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636249322327631842" border="0" /></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZLlyNDFaZtaMPxLPqdiY004ASTfBiC1O6kjsGqea6kzLNPyTy2vXUKyPkZbPN78eWo7C4Xxxmm5s74cmrdZ5RG_HL0sQwd0w_iF3ISVd6geucLy61IhQp-IwPhyQKEumIKqilDGNZ3-w/s1600/005+-+Bono+%252824%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZLlyNDFaZtaMPxLPqdiY004ASTfBiC1O6kjsGqea6kzLNPyTy2vXUKyPkZbPN78eWo7C4Xxxmm5s74cmrdZ5RG_HL0sQwd0w_iF3ISVd6geucLy61IhQp-IwPhyQKEumIKqilDGNZ3-w/s320/005+-+Bono+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636249326488136978" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With phone orders now coming in and a number of pizzas going out the back door I will note that it took a while to receive the bill – a bit of a hassle given the 90+ degree temperature of the room – but the moment Bill noticed we’d been waiting he made sure the check arrived immediately and apologized stating the room-dominating oven is a lot more forgiving in December and January. With the tab paid - $28+tip (no tax) we thanked everyone for the food and made our way to the streets with some calling the pizza the best yet and myself thinking that in all honesty if Bill and Peggy could find a way to improve their crust flavor and consistency this could not only be the best pizza in town, but the kind of oddball store/location/idea that could become a dining “destination” just like the Roberta’s, Lucali’s, and Motorino’s of Brooklyn.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhDpAlNAF_mPpGljOft-kUT-CxSTL2qmutxOTHXchWtFL5XmPCO6UddiNX9qi384ECwmR58Fb28zttKXIeSoJaG_DuXZIz3bxmrJufOA3A6Rjc50vyP9_PCx5Mi2fJFEQkuLGBbSNMoPZ/s1600/006+-+Cowtown+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhDpAlNAF_mPpGljOft-kUT-CxSTL2qmutxOTHXchWtFL5XmPCO6UddiNX9qi384ECwmR58Fb28zttKXIeSoJaG_DuXZIz3bxmrJufOA3A6Rjc50vyP9_PCx5Mi2fJFEQkuLGBbSNMoPZ/s320/006+-+Cowtown+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636249345625376994" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With the group piled into the car once again the last two stops of the trek would be next-door neighbors in one of my favorite parts of town – Grandview. Having originally considered Dewey’s as part of the trip but later deciding otherwise because it is not truly native to Columbus the next pizzeria would be former local message-board darling and game-day carryout/delivery staple Cowtown Pizza. Located on the same block as many of Grandview’s more heralded dining establishments and on this particular night also the location of the Art Hop, the small storefront and counter owned and operated by Jason Slagle was fortunately quite vacant on this and with parking readily available we made our way in without much ado to peruse the options.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivzWuR8HEcO0-0UXK5kQVri598Ss7eUjnc3ovkZHcVm-I2eqGyK-MtoH1LLvMawkhgCONroZDlwYbIqlcyC5PMohugfJv4z0POSxMZcXH8VO8Bly1f3qAhsuMFA15MWDf5HCVpGeIuJ5D/s1600/006+-+Cowtown+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivzWuR8HEcO0-0UXK5kQVri598Ss7eUjnc3ovkZHcVm-I2eqGyK-MtoH1LLvMawkhgCONroZDlwYbIqlcyC5PMohugfJv4z0POSxMZcXH8VO8Bly1f3qAhsuMFA15MWDf5HCVpGeIuJ5D/s320/006+-+Cowtown+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636250215186700754" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With a menu featuring a number of unique gourmet toppings and cheeses from Grande plus several pre-designed specialty pizzas with titles like “Hawaiian Heaven” and “Mediterranean” we were approached by a tall dour young woman who asked in Napoleon Dynamite monotone “do you need some help – are you looking for a special type of pizza?” and telling her we just needed a moment to decide she vacantly retreated to the back where her and the other three employees were busying themselves with odd jobs and conversation. Having read Slagle’s long-winded “The Cowtown Story” on their website I admittedly was interested in checking out something with the aged sauce but when I was told a half-sauce/half-no sauce would not be possible I opted instead to with something that would highlight the cheese, toppings, and crust to which our server suggested “It’ll be about 15 minutes” without a break in vocal pattern or blank stare.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5OUEO-PCa_1d4NKEVGpx7DQFKzd4Wco_2qcNOBqjFRLL4Mtbt2fvLmMe-Mxq2jz9VL4YHfOMiEia2bQen-oTTcE2uEevrD7AOITtM7xrvtnhYvyLPD-xuFDBbBndI0c299uVrMbiq9b6/s1600/006+-+Cowtown+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5OUEO-PCa_1d4NKEVGpx7DQFKzd4Wco_2qcNOBqjFRLL4Mtbt2fvLmMe-Mxq2jz9VL4YHfOMiEia2bQen-oTTcE2uEevrD7AOITtM7xrvtnhYvyLPD-xuFDBbBndI0c299uVrMbiq9b6/s320/006+-+Cowtown+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636250222739161570" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Taking to the streets to browse the arts and local musicians filling the streets while my mother and aunt waited at one of the three two-tops adjacent to the counter it would indeed be fifteen minutes before our order was prepared, sliced into squares, and handed to us with a “have a nice night” – a statement that carried some strength simply because the temperature was finally cooling off enough to enjoy our pizza at the two outside tables while enjoying the sights, sounds, and people watching of the Art Hop.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44WNXWAgNuIagOIu6G7FK63bgA6bQPsrNNVqUaPqHUVnPx-HZPahrbq9H7Daz-__r7ODZPQCXOqbFYDqIIniR-xbGE3DwOJGx9aDHS5Sj6bwm40_5QiAQw7x3FA5XPvI3snSoUU9jE-fr/s1600/006+-+Cowtown+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44WNXWAgNuIagOIu6G7FK63bgA6bQPsrNNVqUaPqHUVnPx-HZPahrbq9H7Daz-__r7ODZPQCXOqbFYDqIIniR-xbGE3DwOJGx9aDHS5Sj6bwm40_5QiAQw7x3FA5XPvI3snSoUU9jE-fr/s320/006+-+Cowtown+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636250234499219762" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Having mentioned the inability to go halves our selection of the “NEW” Cowtown Margherita Pizza featuring Fresh Basil, Mozzarella, Tomato, and Extra Virgin Olive Oil plus added Artichoke Hearts – seemingly a steal at $13 – was a somewhat risky one given the hype over Cowtown’s sauce and in the end it was a risk we probably shouldn’t have taken largely because approximately 1/3 of the “Fresh Tomatoes” on the Margherita simply lacked flavor and therefore the vegetal nuances of the artichokes and buttery saline notes of the cheese simply overwhelmed any semblance of balance – not that the cheese and ‘chokes were bad – as a matter of fact they were quite good – but bluntly stated a number of the tomatoes simply had no business being served on a pizza. Moving on to the oft raved crust – yeah, it lives up to the hype with a golden olive oil tinged crispiness giving way to a sweet and supple interior rivaling some of the best oven-cooked pizzas I have ever had.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZAA4zCB38DWpTdb8bJ8pP8x1oobXZ2RQ2Q8INbROC_I-M7ZSXGe7JhKKN7kjVZwA5AqYiDZyvGmLsxT6XtntpcJ-1l6LMPlmhyphenhyphenFFxNQdhg8_EKAMe6JcrEMCjANdAlO5a_s5pN7q1sDA/s1600/006+-+Cowtown+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZAA4zCB38DWpTdb8bJ8pP8x1oobXZ2RQ2Q8INbROC_I-M7ZSXGe7JhKKN7kjVZwA5AqYiDZyvGmLsxT6XtntpcJ-1l6LMPlmhyphenhyphenFFxNQdhg8_EKAMe6JcrEMCjANdAlO5a_s5pN7q1sDA/s320/006+-+Cowtown+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636250243381017858" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">In the end Cowtown was the most conflicting of all the spots we visited on the tour because deep down I think part of the problem was on our end for ordering wrong and skipping the sauce, but then again some of the problem was also on the hands of the staff and ownership first for sourcing inferior ingredients and second for allowing robotic employees to assemble the pies without a discerning eye or pleasant attitude.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6MloCl1RGoUO7XYTNFDQo3Av9QvqzzCbLThtZ6pJx0gROO9Yp72fZEc-khjIpz4RQVkHoYi9v0OG8_trExN12UyPlZPBZH9od1Z5YgBtr4-wbH25JVrW56pAi3T77XPzFy4OqDnZBafn/s1600/007+-+Figlio+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6MloCl1RGoUO7XYTNFDQo3Av9QvqzzCbLThtZ6pJx0gROO9Yp72fZEc-khjIpz4RQVkHoYi9v0OG8_trExN12UyPlZPBZH9od1Z5YgBtr4-wbH25JVrW56pAi3T77XPzFy4OqDnZBafn/s320/007+-+Figlio+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636250244274243682" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Moving on to the last stop of our evening was not much of a move at all – quite literally we walked next door and within moments were in the crowded foyer of Figlio, the first of three similarly named wood-fired pizzerias in a slow-growing franchise started by Buckeye grads Peter and Laurie Danis as far back as 1991 and the only restaurant on the day’s tour with any inklings of “fine dining,” as well given their white tablecloths and a proper reservations system.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Q0iI3Mho6nlijchYtwmHHjNdWLCgk14ZInpMEN9aE2eFUbcQKnKE7cRflzLQ8xD_9lf8c8GG-lDgyL4AzQPb2wrk-otMSom1FJcQr4hgwIBmG0nRd79L0OUhSfi30AHoYanqkxGG5kWa/s1600/007+-+Figlio+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Q0iI3Mho6nlijchYtwmHHjNdWLCgk14ZInpMEN9aE2eFUbcQKnKE7cRflzLQ8xD_9lf8c8GG-lDgyL4AzQPb2wrk-otMSom1FJcQr4hgwIBmG0nRd79L0OUhSfi30AHoYanqkxGG5kWa/s320/007+-+Figlio+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636251138404937186" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Greeted by the door first by one hostess and then by another our request for a table of five was first met with some hesitancy – “I’ll have to check with the reservationist,” then by a suggestion that perhaps they would shuffle some tables, and finally by the most logical suggestion – that they could simply seat us at the attached Vino-Vino Wine bar and serve us from the Figlio menu…a compromise that ended up working perfectly as the wine bar was less than half full and less than one fourth as loud. Seated quickly at a 6 seater booth/table and greeted by our server, a lovely young lady whose smile instantly made me forget about the lack thereof next door at Cowtown, we were presented menus and on declining wine our water glasses were filled (never to reach half empty) while my aunt opted for an iced tea as we weighed our options…and our hunger.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvw-lRI0wqPDrZNOLAVkh939ZWbtTrieWpXfWElKxHkHqAXoO6WAIv9BM3YALSNfhGnRquHlJprnSgue8wMBH21OlByRGV9xWjvxaDz_2EGM436LjPMG9gQdyy4R7jgZqbDQ6DdZ2Rz1M/s1600/007+-+Figlio+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvw-lRI0wqPDrZNOLAVkh939ZWbtTrieWpXfWElKxHkHqAXoO6WAIv9BM3YALSNfhGnRquHlJprnSgue8wMBH21OlByRGV9xWjvxaDz_2EGM436LjPMG9gQdyy4R7jgZqbDQ6DdZ2Rz1M/s320/007+-+Figlio+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636251147864417890" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Feeling a bit bad because we weren’t planning to drink and given the duration of the day weren’t all that hungry (thereby decreasing our total bill and tip despite the restaurant and service being so accommodating) our eventual decision was to go with two pizzas and two desserts and with orders placed the wait would be perhaps 15 minutes before our two pies would arrive simultaneously. Again going the route of one house-special and one do-it-yourself, our first selection was the “Margherita Plus Plus” with a Honey Whole Wheat with Basil, Tomatoes, Avocado, Mozzarella, and Balsamic glaze – it would be my second favorite pizza of the day and #1 for a couple of others. Beginning first with the crust, it was unlike any other on the trip and although sweeter than the standard crust at Figlio both of them performed well with regard to exterior crunch, interior pliability, and heterogeneous airy crumb while unfortunately lacking that woodsy char – it was as close as I’ve found in Columbus to a California style crust but certainly not on par with that at Harvest in terms of being a true Neapolitan style. Moving on to the ingredients – with this option again leaning towards California style (where the Danis’ duo learned much of their pizza making) it certainly was not a traditional pie, but at the same time with the creamy avocados balancing the sweet tomatoes and balsamic glaze it was quite good though all in all the cheese was mostly overwhelmed by the substantial flavor of the entirety of the rest of the pie.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGMNCQnxQEGL9vrB6MFvgkL3tZvtzSA5xdhRYQ6W8gg3KnAkpNTOtKLDzBmbpGB5QHknvKpDUm-uTY8xaSdjL5o7WSiiZ3rRQ5b0s8G4d4llphVhyOpd7bPuyH5rxDF1nsrRlGDcS-O2e/s1600/007+-+Figlio+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGMNCQnxQEGL9vrB6MFvgkL3tZvtzSA5xdhRYQ6W8gg3KnAkpNTOtKLDzBmbpGB5QHknvKpDUm-uTY8xaSdjL5o7WSiiZ3rRQ5b0s8G4d4llphVhyOpd7bPuyH5rxDF1nsrRlGDcS-O2e/s320/007+-+Figlio+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636251155459361298" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Moving on to the make your own we opted for a Standard Crust with Tomato Sauce, Caramelized Bacon, Artichokes, Cherry Tomatoes, and Mozzarella. With the crust similar but less sweet than the honey whole wheat this was another excellent pie largely because of the quality of both the chokes and the tomatoes and given their restrained nature how they highlighted the more subtle buttery flavors of the cheese. While the bacon was a bit too sweet for some I personally found it to be excellent – particularly as a savory foil to the tomatoes.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyk1Pg4FVZ9RRmpvfzFTQJ76wGscpKMBJRHu-D8mmAVDcC1eAKbrvjuuatDOfdYBu7-rWnEl5SZuHwhOlKVKwAhWc-tbRre5f6QyXJOT9vEsjCB0m_MrgO4D1nDKFlH5NJaLlfIWcg3luY/s1600/007+-+Figlio+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyk1Pg4FVZ9RRmpvfzFTQJ76wGscpKMBJRHu-D8mmAVDcC1eAKbrvjuuatDOfdYBu7-rWnEl5SZuHwhOlKVKwAhWc-tbRre5f6QyXJOT9vEsjCB0m_MrgO4D1nDKFlH5NJaLlfIWcg3luY/s320/007+-+Figlio+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636251166765386322" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With pizzas consumed our server returned with the dessert menu and although some complained that they were “too full” the options were simply too good to pass up leading us to select two options and five forks, the first of which was Figlio’s Summer Special Strawberry Shortcake with a tender buttermilk biscuit split, sliced strawberries, vanilla ice cream, whipped cream, strawberry sauce – a lovely and light treat with the poignant sours of the buttermilk balancing carefully with the sweet whipped cream and perfectly ripe strawberries. While the nitpicky part of me rather wishes they would have sourced a smoother ice cream (why not Jeni’s – right down the block?) as opposed to the icy scoop served this is a small complaint as it melted nicely soaking into the otherwise sturdy biscuit.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbnFDSm0xtb3kHOyn1CNlQHxXkOjFgS4YaeBwSxHcvVWctuA3B5bXdvp6a5Guhg1Z2TmdJ_OAVWJ0HEL3taiHcKDep4MM7DLshD39XbtnQ4iaWWEAB6c-rYVSbGQ6cCOsCjoCthkyqRE2/s1600/007+-+Figlio+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbnFDSm0xtb3kHOyn1CNlQHxXkOjFgS4YaeBwSxHcvVWctuA3B5bXdvp6a5Guhg1Z2TmdJ_OAVWJ0HEL3taiHcKDep4MM7DLshD39XbtnQ4iaWWEAB6c-rYVSbGQ6cCOsCjoCthkyqRE2/s320/007+-+Figlio+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636251170531294642" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">For the second dessert – something a bit more heavy – we sslected the Double Chocolate Red Velvet Cake with three layers of housemade chocolate cake, white chocolate filling, and dark chocolate sour cream frosting – a straight up “American” style dessert – big, bold, and intensely chocolate…the sort of cake you’d get at a birthday and need a glass of milk to wash down, yet at the same time entirely satisfying with notes of dark, light, and milk chocolate all contributing to the dense and flavorful slice.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwvwEbIKoxCeOt7WSkLsrBQvWOXonN2APYk09nWnWag6WVIDaMNp9umQK3iBPrOcHo48MBCKkx-LzWJqTCNLmFF2YuLHVP9ZdjPBOR_XfSEZVbFyF1HWQbA3BNgmi5x3VifVo33-aObsL/s1600/007+-+Figlio+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwvwEbIKoxCeOt7WSkLsrBQvWOXonN2APYk09nWnWag6WVIDaMNp9umQK3iBPrOcHo48MBCKkx-LzWJqTCNLmFF2YuLHVP9ZdjPBOR_XfSEZVbFyF1HWQbA3BNgmi5x3VifVo33-aObsL/s320/007+-+Figlio+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5636251953934025058" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With the bill paid and ample tip left we made our way back to the car thanking our server once again for a lovely evening and as we drove back to Dublin I was surprised just how much everyone enjoyed the trip. Having long been a skeptic of the dining scene (particularly the upper end and anything deemed “authentic” or “artisan”) I admit I was pleasantly surprised by some of the gems we found and while none of the parlors visited are going to crack my top ten just yet I certainly see many as viable spots to visit in Columbus and both Harvest and Bono as the sort of places with potential to develop from good or great into the sort of place people plan a visit to wanting to experience the best this city has to offer.</span><br /><br /><span style="color: rgb(204, 204, 204);">Harvest > Figlio = Bono > Clever Crow > Cowtown > Fabian's (overall) </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Harvest > Clever Crow > Cowtown > Figlio > Bono > Fabian's (crust)</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Bono > Figlio > Harvest > Clever Crow > Cowtown > Fabian's (toppings)</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Harvest > Figlio > Bono > Clever Crow > Cowtown > Fanian’s (cheese)</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Bono > Harvest > Figlio > Clever Crow > Fabian's > Cowtown (sauce)</p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com3tag:blogger.com,1999:blog-2919945694966683911.post-44182617069435376332011-06-18T08:02:00.004-04:002011-08-07T20:39:44.304-04:00m.henrietta, Chicago IL<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCM5tZ6s7Y0HtBt4SwA4UPrkzd_law-nI3c6xbsWGtNPZ583No85xPXZrDE32DfL81sqQrfuyQVJQco6dYG49CBeMlZ_zsL-MMzy4zynAud_hepQ7Sb4P54YPmlwkMEzmfUpJZrVx4tzK/s1600/016+-+MHenrietta+%252813%2529.JPG"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> 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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1lEFVafz0tt3rwNrImZMTW4bBtBwTJvVMAazDhAGObdQ0uAIwJB6bZCKlSIGzzz60J3V39FGNF_WJivnp2SWlLzdJj9c0COJ4CXf6aQ7VCEQej1XOcvKkml4lI7_weNkZ8ygOuwvrNC3/s1600/016+-+MHenrietta+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1lEFVafz0tt3rwNrImZMTW4bBtBwTJvVMAazDhAGObdQ0uAIwJB6bZCKlSIGzzz60J3V39FGNF_WJivnp2SWlLzdJj9c0COJ4CXf6aQ7VCEQej1XOcvKkml4lI7_weNkZ8ygOuwvrNC3/s320/016+-+MHenrietta+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638254413496988098" border="0" /></a><br />Seeing as vacation was too short – as it almost invariably always is – our final day in Chicago would be restricted to only breakfast before beginning the drive back to Toledo and with my plans including a return to Columbus after dropping mother and aunt off I knew I wanted something hearty to last me through the day – a desire I had little doubt would be fulfilled by m.henrietta, the sister restaurant of one of my favorite brunches of all time.<span style="mso-spacerun:yes"> </span>Featuring the same concept as its older sibling (local, seasonal, fresh, and organic) but reportedly with shorter lines and plenty of inexpensive/free parking just off the Loyola campus our arrival at m.henrietta would be surprisingly early despite my long morning run and just as promised we walked through the front door to find the restaurant approximately 1/2 full at 8:30am.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmw039ipQZqAHAbHBnuFF2YKQL2I9wyqLy5ULtHWWuL-h2_dhnIRRzruoLdvyFNQaiCnbM85ml3uEzmV40HQTi1JqYWf-iCM8SDO3sv-uU9JZOArr9FqcolV8NvvBcATE2esl9WSRF5NU/s1600/016+-+MHenrietta+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmw039ipQZqAHAbHBnuFF2YKQL2I9wyqLy5ULtHWWuL-h2_dhnIRRzruoLdvyFNQaiCnbM85ml3uEzmV40HQTi1JqYWf-iCM8SDO3sv-uU9JZOArr9FqcolV8NvvBcATE2esl9WSRF5NU/s320/016+-+MHenrietta+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638254449524114386" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the sun shining through large picture windows and the space decorated quite similarly to its North Clark sibling we were greeted shortly after entering the restaurant by a young woman who invited us to taste some samples – a blueberry poppyseed muffin and a slice of chocolate pound cake both still warm and tasty – prior to being led to our table where another young lady named Katie would take over again welcoming us and subsequently filling waters while handing us menus and taking drink orders.<span style="mso-spacerun:yes"> </span>With mannerisms a bit rushed as it appeared she was the only server currently staffing the dining room we were invited to “take our time – and check out the bakery case” as she stepped away.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADorXzeh0qE6Hj459Djc9YZcgFPAzyq0N8vHfJuebkgMovOkK1I2gHPHCiVunHLIslLRYPjo-rU3yTKXx-eBp9C24m8GGwK558KHYrDGmYdB4T_7rLFNpa7m6mRA3CsDTz64LP02UzVcS/s1600/016+-+MHenrietta+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADorXzeh0qE6Hj459Djc9YZcgFPAzyq0N8vHfJuebkgMovOkK1I2gHPHCiVunHLIslLRYPjo-rU3yTKXx-eBp9C24m8GGwK558KHYrDGmYdB4T_7rLFNpa7m6mRA3CsDTz64LP02UzVcS/s320/016+-+MHenrietta+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638254428930188434" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the menu largely similar to that at m.henry yet featuring several seasonal variations it would not take us long to decide on our selections and despite the staffing issues Katie would return within moments carrying two coffees – a nutty blend by Metropolis – plus my aunt’s orange juice and when told we were ready to order she smiled stating “all the best stuff – great choices” before again returning to the front and subsequently returning less than ten minutes later with not only the first of many perfectly timed coffee refills, but also with a small order of the house-signature “amazing breakfast bread pudding” – a dish we’d experienced once prior at m.henry but this time perhaps even better with the brioche more dense and buttery, the custard sweeter, and the compliment of fruit a bit less overwhelming of the notes of cinnamon and vanilla.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N8-X1CCY1RkkLWdZTqbGmFa0dquINpODUWmhjElYC0Q4MSiHL_zjLbhlGkhL7K_CBsmlscYWmcpWBVhL0QqQ4wABEjCTpmK9PG3vZ09j8cEDzSELndjP0VjnOl_U1Hp416AHCOHVvCII/s1600/016+-+MHenrietta+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N8-X1CCY1RkkLWdZTqbGmFa0dquINpODUWmhjElYC0Q4MSiHL_zjLbhlGkhL7K_CBsmlscYWmcpWBVhL0QqQ4wABEjCTpmK9PG3vZ09j8cEDzSELndjP0VjnOl_U1Hp416AHCOHVvCII/s320/016+-+MHenrietta+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638254436705310338" border="0" /></a><span style="text-decoration: underline;"><br /></span>Making short work of the bread pudding and with the restaurant now beginning to fill up our primary plates would arrive perhaps twenty-five minutes after we entered the restaurant and with each of us opting for sweets over savories the selections were exactly what I’d hoped for beginning first with my aunt’s selection of the daily special “Peach Blueberry French Toast,” a two-slice stack of thick cut golden brioche with a lovely exterior crunch and custard soft interior stuffed with (and subsequently topped with) warm peaches, whole blueberries, vanilla crème, brown sugar, and toasted oats that was every bit as good as the bread pudding and perhaps even better given the textural variation created by the oats.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCM5tZ6s7Y0HtBt4SwA4UPrkzd_law-nI3c6xbsWGtNPZ583No85xPXZrDE32DfL81sqQrfuyQVJQco6dYG49CBeMlZ_zsL-MMzy4zynAud_hepQ7Sb4P54YPmlwkMEzmfUpJZrVx4tzK/s1600/016+-+MHenrietta+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCM5tZ6s7Y0HtBt4SwA4UPrkzd_law-nI3c6xbsWGtNPZ583No85xPXZrDE32DfL81sqQrfuyQVJQco6dYG49CBeMlZ_zsL-MMzy4zynAud_hepQ7Sb4P54YPmlwkMEzmfUpJZrVx4tzK/s320/016+-+MHenrietta+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638255775809142898" border="0" /></a><span style="text-decoration: underline;"><br /></span>Unable to get enough of the henry/henrietta family brioche and ever a fan of lemon in all forms my mother’s selection for the morning was another French Toast that would prove every bit as lovely as my aunt’s, but this time lacking the oats and instead described as “Lemon raspberry brioche french toast” served with two slices of dense and crispy Applewood smoked bacon.<span style="mso-spacerun:yes"> </span>With the bread this time stacked three high and dusted in powdered sugar plus a dollop of warm house made lemon curd and sweet raspberry coulis I have to admit that although I am not a fan of lemon in general I quite liked the mildness of this presentation while my mother deemed it her favorite breakfast of the trip by far.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CCej9kKAeh1f7JFInIZvxW8shomclz0AUsl5vuJ3Ue5N0mrjFOVz9S5QupZ6CVQ73IwoN8WAQCHogUPTao5aXTurwHqXULUFJvcfCYIT8S8Rr76U38VzR4QQIZDj8y0Z4U8ge7-XHnO2/s1600/016+-+MHenrietta+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CCej9kKAeh1f7JFInIZvxW8shomclz0AUsl5vuJ3Ue5N0mrjFOVz9S5QupZ6CVQ73IwoN8WAQCHogUPTao5aXTurwHqXULUFJvcfCYIT8S8Rr76U38VzR4QQIZDj8y0Z4U8ge7-XHnO2/s320/016+-+MHenrietta+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638254439190962178" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the French Toast as good as our previous visit my selection for the morning would be a seasonal variation of another dish we’d tasted before – the appropriately named “bliss cakes,” this time presented as two light and fluffy hotcakes layered with warm blackberries, vanilla mascarpone cream and topped similarly to my aunt’s French Toast with a brown sugar and oat crust with the whole stack floating in a pool of sweetened blackberry reduction that negated any need for syrup but instead left me wishing for one more cake or perhaps a slice of that brioche to soak up every last drop.<br /><a 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mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB10bPV9lw4Q4JUm-Gc8vUz5gqAwtthGFa5ZDf_rP2Mt6O2lC_UKjxRDqYspvZUN40EMy1a5ihPI94YIDR9MEopf_rp_xhFBdEw7OLfgSh2KZOOnzPGHGYtsfhF1-Dexq381G15YBA3c2/s1600/014+-+Avenues+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB10bPV9lw4Q4JUm-Gc8vUz5gqAwtthGFa5ZDf_rP2Mt6O2lC_UKjxRDqYspvZUN40EMy1a5ihPI94YIDR9MEopf_rp_xhFBdEw7OLfgSh2KZOOnzPGHGYtsfhF1-Dexq381G15YBA3c2/s320/014+-+Avenues+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638104665490211026" border="0" /></a><br /><span style="color: rgb(204, 204, 204);">For my last dinner on this trip to Chicago the choice came down to Graham Elliot, Ria, or Avenues – not a bad one in the bunch from what I’d been told, but with one standing far above the others amongst the palates I tend to trust and with rumors swirling (and subsequently confirmed) that Chef Curtis Duffy would soon be leaving The Peninsula to open his own restaurant I figured now was as good a time as ever to see what was happening at Avenues.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMMevita9S60dHktiaOn4B57YYVGfcU2_H_AjQsekkr6INzjJh4Zmc3jw3f9SBQPn8U750NvjJv3Og7-L3UsdrJHBeqY9ErJEZAwNFm1rQtyJch_UlOixmYYLLE9blLPZ3HnCyWt88JrC/s1600/014+-+Avenues+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMMevita9S60dHktiaOn4B57YYVGfcU2_H_AjQsekkr6INzjJh4Zmc3jw3f9SBQPn8U750NvjJv3Og7-L3UsdrJHBeqY9ErJEZAwNFm1rQtyJch_UlOixmYYLLE9blLPZ3HnCyWt88JrC/s320/014+-+Avenues+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638104673229426962" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">Having already mentioned Duffy I have to admit I’m not really sure why it had taken me so long to visit Avenues given my frequent trips to the Windy City. A former chef at Alinea well known for his ability to work modern (“molecular?”) technique into his classical training I’d always been curious as to what was going on in the kitchen just off North Michigan Avenue, but between the confounded website menu and other great dining options in Chicago I always found myself compelled to look elsewhere until now, dining alone and with the option to sit at a Chef’s counter peering directly into the open kitchen where Duffy doesn’t so much cook, but rather directs like a maestro and educates like a professor.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9q9pyTiN57Iat2s7Ag7qifvzX6qktIwL82BIRPXLe75t9HBjXvGKjufYLQkpM0tyTzTlYHtvrSjIXdtvcUPp1HjWW9NaqLm2EXARb6BfOOB1AKc1E7ypM2y5-KZmuqhZujpyk9YJwHzS/s1600/014+-+Avenues+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9q9pyTiN57Iat2s7Ag7qifvzX6qktIwL82BIRPXLe75t9HBjXvGKjufYLQkpM0tyTzTlYHtvrSjIXdtvcUPp1HjWW9NaqLm2EXARb6BfOOB1AKc1E7ypM2y5-KZmuqhZujpyk9YJwHzS/s320/014+-+Avenues+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638104680430110914" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With reservations made well in advance it was a bit of a surprise to me when I arrived at the Peninsula and found that I actually had to ascend to the lobby and subsequently the seventh floor to visit the restaurant, but never one to stay at high end hotels when I’d rather spend my money on high end dining I must note that outside of the rare exception The Peninsula Chicago proved to be one of the most classy and well adorned hotels I have ever seen. With polished marble abound and gilded fixtures gleaming at each turn I made my way past the famous “Lobby at The Peninsula Chocolate Bar” (complete with full jazz quintet) to the door of Avenues just moments early for my 7:00pm reservation and greeted by a young woman who greeted me by name (perhaps I was the only party of one that evening?) I was led swiftly to the otherwise empty chef’s counter – to a seat perhaps 5 feet from Duffy and even closer to the rest of his team.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEg2kZ1Mz4R4pkznYQZ-54p6jXbmP_8DbgyFRchBHhbaakOglE27npoCLT4l2nJtGwG1TY9kHbsR8pNn8YoN3EHEccps4ioGb14MTkiVSqL6XJgmDdXEdYP4L87QZtbNAQavbwfd3f3scX/s1600/014+-+Avenues+%252840%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEg2kZ1Mz4R4pkznYQZ-54p6jXbmP_8DbgyFRchBHhbaakOglE27npoCLT4l2nJtGwG1TY9kHbsR8pNn8YoN3EHEccps4ioGb14MTkiVSqL6XJgmDdXEdYP4L87QZtbNAQavbwfd3f3scX/s320/014+-+Avenues+%252840%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638106110181340242" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With the swivel-top high-backed stool soft and supple beneath me and a counter of polished marble topped first with a bronze mat and then an artistic waxed menu featuring a photograph of one of Duffy’s previous creations before me it would be mere seconds before one of my three person team of servers would arrive to offer water (still or sparkling) and a menu of wines and cocktails. Deciding that a place with such unique presentations would likely do something equally interesting with their cocktails I decided to take a look and within seconds was left to decide between which of three sounded best – a rarity to say the least – and in the end a decision that a surprise comp at meal’s end for unknown reasons save for perhaps my praise for Duffy’s talents at meals end (and chuckling at his ongoing banter with the sommelier about pressure from management to “push the wine pairings” – an issue he was clearly a tad disgruntled about throughout the meal.)</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0j2-JYmMGagjWQ-ixRzTv7cCtnhxWNj89SV59Lt8RpH4gorEpMOtSo4qsk2IkP4oZuxS6X4DmcuurViRocUoaBIZiDHmdN29F47tGaEIVYr_kjtVfgFxWMr8LF7GHQu8VuUoDN1b4sOwc/s1600/014+-+Avenues+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0j2-JYmMGagjWQ-ixRzTv7cCtnhxWNj89SV59Lt8RpH4gorEpMOtSo4qsk2IkP4oZuxS6X4DmcuurViRocUoaBIZiDHmdN29F47tGaEIVYr_kjtVfgFxWMr8LF7GHQu8VuUoDN1b4sOwc/s320/014+-+Avenues+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638104687930500226" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">With the menu explained – chef’s tasting, vegetarian tasting, or any/all of the choices available ALC – and a small modification requested (no beef for the main course) ordering was a breeze and with greetings by a number of the chefs as they did their work plus an invitation to ask questions about any dish or technique it would be a short wait before things would begin – first with the aforementioned cocktail, a glass entitled “Toblerone” and without exaggerating a drink that tasted almost identical to the celebrated candy bar with notes of thick cream and honey muffling the almond and coffee tones of a blend of Frangelico, Bailey’s, and Kahlua.</span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfIrDjuttf8PC08t9uj5XeOuVW5MyA7Hltx0sjFmtCqHb9gU4J9GpW0XMEHMKaKrAOJ5P4P9Tacu1e533ApLO4f_9VNfw6LTOw_82A-RO_g2NNy5-5mi89jBiYDlnoEuqKukVC4rFv6ne/s1600/014+-+Avenues+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfIrDjuttf8PC08t9uj5XeOuVW5MyA7Hltx0sjFmtCqHb9gU4J9GpW0XMEHMKaKrAOJ5P4P9Tacu1e533ApLO4f_9VNfw6LTOw_82A-RO_g2NNy5-5mi89jBiYDlnoEuqKukVC4rFv6ne/s320/014+-+Avenues+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638104696636091330" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Sitting back and sipping my drink while browsing the dining room – a fairly dull but well spaced area with floor to ceiling windows, chandeliers, and flowers – I was a bit surprised that Avenues sat half-empty during prime dining hours on a Friday, especially with reservations near impossible to nab at other spots in Chicago’s upper echelon of dining, but given the economy and the packed Lobby I can only note that perhaps it was for the better as the server to diner ratio was seemingly one to one and throughout the evening I was never for want for anything from water to dish descriptions to conversation from my servers or the men and women in the kitchen – as a matter of fact I was even offered magazines to read while I waited between courses; an offer that was appreciated albeit largely unnecessary given the action before me.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cEa-xmwIWXfNRRQxMo8fZ8HzBnjRidt2YYl1CmcIgZBbb_Xod8m7qMr5LivVA_ih-rY7yD5aIgozo2cuhvT6Mr35PG-JXjF3fZ6r9e9qX2YLLiG7Gj7Xcby7_LLVPXWOJdcqJisR2Al9/s1600/014+-+Avenues+%252818%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cEa-xmwIWXfNRRQxMo8fZ8HzBnjRidt2YYl1CmcIgZBbb_Xod8m7qMr5LivVA_ih-rY7yD5aIgozo2cuhvT6Mr35PG-JXjF3fZ6r9e9qX2YLLiG7Gj7Xcby7_LLVPXWOJdcqJisR2Al9/s320/014+-+Avenues+%252818%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638106106178069298" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With servers circulating and each station churning out beautiful plate after beautiful plate my first taste of Duffy’s cuisine would arrive in the form of an amuse bouche every bit the size and complexity of any of the proper plates – a dish described as “Uni – Rhubarb, Licorice, Pea Puree”<span style="mso-spacerun:yes"> </span>Beginning first with the urchin tongue the plate began with briny sweetness quickly balanced by green “Peas” that were actually liquid nitrogen frozen pea puree slightly muted by bitter notes that harkened faintly of licorice.<span style="mso-spacerun:yes"> </span>With strands of poached rhubarb adding a fibrous component to the dish and a shrimp chip providing some crunch this plate would prove a sign of things to come with each of the subsequent presentations displaying a great degree of manipulation, nuance, and character yet at the same time superior sourcing, balance, and technique.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8gQV4d3GEUuwkrpmvp48L-gfSpklUBDfylTwYmzOMteD_mStm48waMVWB6bV15BWjEkTb3rrTJ6Vz504YPEB8i4-8QqYWLZtxTrGjt9hyphenhyphensynA9xPaPFCJzjPzxwC6CvKu-POHfKz2M8n/s1600/014+-+Avenues+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8gQV4d3GEUuwkrpmvp48L-gfSpklUBDfylTwYmzOMteD_mStm48waMVWB6bV15BWjEkTb3rrTJ6Vz504YPEB8i4-8QqYWLZtxTrGjt9hyphenhyphensynA9xPaPFCJzjPzxwC6CvKu-POHfKz2M8n/s320/014+-+Avenues+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638106117277201170" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Moving next to the tasting menu proper, the first course of the night is perhaps Chef Duffy’s most famous – a layered dish titled “Alaskan King Crab – Golden Brook Trout Roe, Kalamansi, Lemon Mint” with so many textures and flavors that it really must be experienced to be understood.<span style="mso-spacerun:yes"> </span>Deliverd with the roe, mint, and other creams and textures atop a sugar chip with the supple crab, more roe, and refreshing cucumber broth below the diner is instructed to crack the chip and “explore” the dish – a great suggestion as truly no two bites are alike with some sweet, some briny, and all entirely delicious.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjortINJj_I4cSTbWsqHKgMzBhyphenhyphenaYSqpds6Bt2z3K2-5sNrZUYUfBUTyaNemGcNNbmrQjwg9AtadrGz1LQvA2kXC41ireLU358K92RQlm-0GXByyQZN0IPwYZFCJxH5ZdK7xFiXkbpafy1C/s1600/014+-+Avenues+%252823%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjortINJj_I4cSTbWsqHKgMzBhyphenhyphenaYSqpds6Bt2z3K2-5sNrZUYUfBUTyaNemGcNNbmrQjwg9AtadrGz1LQvA2kXC41ireLU358K92RQlm-0GXByyQZN0IPwYZFCJxH5ZdK7xFiXkbpafy1C/s320/014+-+Avenues+%252823%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638106127041662834" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWAqlos3dHhGALWX4UoEEYcOj0t3AHbIq8IqBgt5rwKqEHgcwfDmmll0LkqGojDKqdwJv-datxbFmI_Oq2wV3qCav97mNQ5kk3G9Sd08pdhm36uXlsjeRWELQMyXexdP2eYEY3d26HX9k/s1600/014+-+Avenues+%252825%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWAqlos3dHhGALWX4UoEEYcOj0t3AHbIq8IqBgt5rwKqEHgcwfDmmll0LkqGojDKqdwJv-datxbFmI_Oq2wV3qCav97mNQ5kk3G9Sd08pdhm36uXlsjeRWELQMyXexdP2eYEY3d26HX9k/s320/014+-+Avenues+%252825%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638106996598547490" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the first course now a lovely memory on my palate the next item to arrive at my table was the first of a number of “bread pairings” served with an ornately sculptured plate of Cows Butter and Black Salt, Olive Oil Emulsion with Mixed Herbs and Fleur de Sel and Olive Oil Emulsion with Meyer Lemon with white Balsamic.<span style="mso-spacerun:yes"> </span>Beginning first with “bolillo bread” – a bread something like a whole grain baguette with a crunchy exterior and open crumb I can only say that while this bread lacked in flavor and complexity compared to later offerings it did prove to be the best for highlighting each of the spreads – both the butter and the herbal olive oil excellent while the lemon emulsion was a bit too potent for my tastes.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3ecWciSJ9d5EBuKABD-Dsl-YWiiJSGbu464VmLNMSqxTh189V1FgiU6wVqrIXMKhnxl3Yvfb11RxJXJOJczoNvWHubvSpveIPn65p5FkA2we1gJlbsfvz7WqEfbr2H3z-UmQPcVNAcWs/s1600/014+-+Avenues+%252821%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3ecWciSJ9d5EBuKABD-Dsl-YWiiJSGbu464VmLNMSqxTh189V1FgiU6wVqrIXMKhnxl3Yvfb11RxJXJOJczoNvWHubvSpveIPn65p5FkA2we1gJlbsfvz7WqEfbr2H3z-UmQPcVNAcWs/s320/014+-+Avenues+%252821%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638106124291875010" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Moving forward and with courses arriving uniformly just about ten minutes after completion of the prior dish “Cortez Bay Scallops – Romaine Marmalade, White Poppy, Nasturtium” arrived first as a collection of bright and bold colors only to be completed tableside by the addition of the white poppy broth.<span style="mso-spacerun:yes"> </span>With the scallops nearly raw yet sweet and smooth the most impressive aspect of this dish for me was again the balance – specifically that of the clean romaine lettuce notes punctuated by peppery nasturtium.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKOjfPtG2T5iCre5PHisBe0OqXwFZiu4rsRTZblC9IYvvzTbZzVGt2moG6urLR-DaZ_Ql9Ujj5py7GoO5EK_5iFnAD9wyJeagkyEYfKy_b77qfD9TO4-dOkE5DX-B05zAqG1SGjQb8gs1/s1600/014+-+Avenues+%252826%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKOjfPtG2T5iCre5PHisBe0OqXwFZiu4rsRTZblC9IYvvzTbZzVGt2moG6urLR-DaZ_Ql9Ujj5py7GoO5EK_5iFnAD9wyJeagkyEYfKy_b77qfD9TO4-dOkE5DX-B05zAqG1SGjQb8gs1/s320/014+-+Avenues+%252826%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638107007509888274" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Moving on to the next course I was given two choices for my bread pairing – both relatively straightforward but both archetypes of their respective genre – a dense butter roll and a fluffy salty pretzel roll, both excellent on their own but all the more so with a spread of extra butter and sea salt.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1kNFoy-qaOzrYU_JRqyUtZseKoJT1l4R2LCgXjDaE6hnBkeaRw0339rcfm44EHkVMNp34groMVd2DhOyeFWWtGjVyj6935RZ2gUJx2qJmUymQqc79_q6oNbKylEZzExh_DAWe3rb5bpg6/s1600/014+-+Avenues+%252830%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1kNFoy-qaOzrYU_JRqyUtZseKoJT1l4R2LCgXjDaE6hnBkeaRw0339rcfm44EHkVMNp34groMVd2DhOyeFWWtGjVyj6935RZ2gUJx2qJmUymQqc79_q6oNbKylEZzExh_DAWe3rb5bpg6/s320/014+-+Avenues+%252830%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638107010495804674" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Having declined the beef main I’d heard Chef Duffy relay my order to the kitchen with two specific differences compared to the other tastings ordered that evening and as it turns out the two differences proved to be two separate courses meant to replace the beef – the first of which was my third course, an item from the vegetarian menu that would prove to be the best dish in an evening of great dishes.<span style="mso-spacerun:yes"> </span>Titled “Chestnut – Perigord Truffle, Quince, Garden Herbs” and served in a hand-blown double glass vessel looking quite like the start of a potted plant this amazing dish featured a creamy chestnut pudding at its base topped with large chunks of summer truffle, small micro herbs, and cubes of quince gelee.<span style="mso-spacerun:yes"> </span>Ornate and again focused on multiple textures and flavors the dish was subsequently finished with shaved truffle powder and a mildly acidic vinaigrette just prior to service and with the flavors all melding into a sweet earthy porridge it was the scent of this dish that thrilled me the most – the scent of truffles that met you a good two feet away and perfumed the palate with each bite.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZG8jWSKVpMVGWJUEKx9goQiKM1G8IMePIvNxpXrwJeV4JXu6fgxay4NrvQrWrHWZc5EA719sZ36Is1NVcAjTD14BgA7bbB60dxWzwalcz1Hce82LKpoqVZFO6Rweu6ymPuLFMr7KfcQT/s1600/014+-+Avenues+%252836%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZG8jWSKVpMVGWJUEKx9goQiKM1G8IMePIvNxpXrwJeV4JXu6fgxay4NrvQrWrHWZc5EA719sZ36Is1NVcAjTD14BgA7bbB60dxWzwalcz1Hce82LKpoqVZFO6Rweu6ymPuLFMr7KfcQT/s320/014+-+Avenues+%252836%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638107017355992242" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEhUeLNYSkS9-dmz9YsiyTKkGLMQOm8pnrZVxFLpyYPtn9-IgUmMg9rPamKursHwmSqlFU1Wy9CZZ-SeSkso746prWm3E4D0CYfMo3kY9u-ivzSvy5FjFnine23TXzcYdf0uLt_ScE06W/s1600/014+-+Avenues+%252835%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEhUeLNYSkS9-dmz9YsiyTKkGLMQOm8pnrZVxFLpyYPtn9-IgUmMg9rPamKursHwmSqlFU1Wy9CZZ-SeSkso746prWm3E4D0CYfMo3kY9u-ivzSvy5FjFnine23TXzcYdf0uLt_ScE06W/s320/014+-+Avenues+%252835%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638107019760595138" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Course four was another of Duffy’s more famous dishes, a service entitled “Grains, Seeds, Nuts” and featuring no less than six variations of those ingredients including a ‘veil’ of toasted Amaranth and Herbs paired with roasted sunflower seeds, sultana raisins, hazelnut-oil powder and sunflower blossoms resting atop a blend of texturally complex barley, quinoa and chopped hazelnuts.<span style="mso-spacerun:yes"> </span>Again presented with a broth added tableside, this time ‘sunflower seed tea’ the aroma was something like a fresh field during summer in Ohio while the tastes and textures were light, complex, and lightly sweet.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSEolwNxUqKHNMvXEQhSYrB4jMyNA1AAwmvBkPbP-jSEezXE_gql5Qtl32yod_rPkvz7HQRIaR1ZM_M3_iXaf5GpoceFcHOXq6eCpCd1-waMIldWF_i1PfFCK_7bjrgDsHzOUGi1camUl/s1600/014+-+Avenues+%252845%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSEolwNxUqKHNMvXEQhSYrB4jMyNA1AAwmvBkPbP-jSEezXE_gql5Qtl32yod_rPkvz7HQRIaR1ZM_M3_iXaf5GpoceFcHOXq6eCpCd1-waMIldWF_i1PfFCK_7bjrgDsHzOUGi1camUl/s320/014+-+Avenues+%252845%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638108488031996162" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH71is0_hfHHePsBQVSsdBT-4AWL-IbQtlw_vQJ4lWT4appOtK9Fmdn6_5ctz_gbRLqMISmvF7nPl-UDSeLSDb1y_blIjVjD-pCmasjqtXqC3hpgDpiSQYJrInLXjwgLmMTFWQb_RDICh/s1600/014+-+Avenues+%252844%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH71is0_hfHHePsBQVSsdBT-4AWL-IbQtlw_vQJ4lWT4appOtK9Fmdn6_5ctz_gbRLqMISmvF7nPl-UDSeLSDb1y_blIjVjD-pCmasjqtXqC3hpgDpiSQYJrInLXjwgLmMTFWQb_RDICh/s320/014+-+Avenues+%252844%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638108484491944722" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Progressing towards heavier proteins my next dish would feature “Hamachi – Lardo, Yuzu, Rainbow Chard” but that limited list of ingredients told nothing of the story of this dish – my second favorite of the night and one of the best fish preparations I’ve ever tasted.<span style="mso-spacerun:yes"> </span>With the tender hamachi first grilled and then topped with a drape of melting lardo before rainbow chard and balls of yuzu were added the smoky centerpiece of this dish was further complimented with a dollop of carrot froth, sliced kumquats, grilled morels, poached rhubarb, and a buleed cardamom marshmallow all adding a significant degree of variability to individual bites.<span style="mso-spacerun:yes"> </span>It was sweet, it was smoky, it was savory, and although complex (perhaps even ‘fussy’) nothing on the plate seemed extraneous or out of place with each component contributing to the overall effect.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOcRZwcF5FbU6aPYbDwXjPzMTpm5eHNtwKIQNF4htbPA8PXCbTB4opWJj2MJ0dx0yWgubM3esOjxjA3_Zj4U2qTU9gdV1Dk9Q_xagggFAOhOKS70mU2Y4F3QcdyGKAB0WlGKM4QoVA27T/s1600/014+-+Avenues+%252848%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOcRZwcF5FbU6aPYbDwXjPzMTpm5eHNtwKIQNF4htbPA8PXCbTB4opWJj2MJ0dx0yWgubM3esOjxjA3_Zj4U2qTU9gdV1Dk9Q_xagggFAOhOKS70mU2Y4F3QcdyGKAB0WlGKM4QoVA27T/s320/014+-+Avenues+%252848%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638108493994452066" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With compliments flowing forth after the fish my bread pairing for the last savory arrived in the form of half of a whole wheat waffle topped Lime salt – a tasty bite to be sure, though I’m uncertain as to how it ‘paired’ with either the beef on the tasting menu or my final savory, a fowl-fortified dish from the vegetarian tasting.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG04vTD6uHw0WaxEjMby0LCgEZMjQJjUznCJ0_Jb2ghwWExO4ktJ2WU9wW41-Zd33Owmy9Bw_5CqOQ5hbrRQh4T7JmhoU78AddRWwl4uQvpUspoYkbaZOxuFN_r4WZzwg4XWVYmHZArC-/s1600/014+-+Avenues+%252853%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG04vTD6uHw0WaxEjMby0LCgEZMjQJjUznCJ0_Jb2ghwWExO4ktJ2WU9wW41-Zd33Owmy9Bw_5CqOQ5hbrRQh4T7JmhoU78AddRWwl4uQvpUspoYkbaZOxuFN_r4WZzwg4XWVYmHZArC-/s320/014+-+Avenues+%252853%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638108495801619314" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Entitled “Hatomugi – Duck Confit, Artichoke, Idiazabal, Oxalis” and again finished tableside – this time with almond milk broth my sixth course was explained to me as an heirloom grass soup and like the previous grain and seed based dish it was sublime.<span style="mso-spacerun:yes"> </span>Beginning first with the Hatomugi – it was toothsome like cooked barley (something I eat on a nearly daily basis at home) but with a more grainy/herbal flavor that melded beautifully with the smoked cheese and smooth almond milk.<span style="mso-spacerun:yes"> </span>With the base set and the duck adding its characteristic gamey flavor the addition of a touch of acid from both the oxalis and fibrous artichokes simply served to bring everything to a peak on the palate.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfxSXzrlIqagoYsRy7zjjMaNAfhIVhpv6KTpKue10Ug5eceKk_Hkxn4TRRtqpQkqvbo_9tZFe1elHJVjhmqlbEkFYrgvAk-CiYv2CsypYE1MgYsscQnGJTdhbQu0XIkK_4_weawUaCCPH/s1600/014+-+Avenues+%252857%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfxSXzrlIqagoYsRy7zjjMaNAfhIVhpv6KTpKue10Ug5eceKk_Hkxn4TRRtqpQkqvbo_9tZFe1elHJVjhmqlbEkFYrgvAk-CiYv2CsypYE1MgYsscQnGJTdhbQu0XIkK_4_weawUaCCPH/s320/014+-+Avenues+%252857%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638108503287734354" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my plates now cleared the palate cleanser for the evening would arrive on a branch described as “Sudachi – Togarashi, Nepitella Mint” and instructed to consume it in a single bite I did as I was told with the spheriphication bursting into a wash of spice, sour, and sweet all at once with the final effect being something like a citrus tinted apple.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX-uqIYMlVNu3Z4jU5KD9RyH1PyUB8OPpxPovCadLPXvBEEKQvx0v9iaPla3x_pzHvycMkEZ_J6Yr4VM4hBFgNVckQCFXWEDtaymlSLguM1mQOe6blsjQE9suO3_SQiphcyXu4FS_glfK/s1600/014+-+Avenues+%252860%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX-uqIYMlVNu3Z4jU5KD9RyH1PyUB8OPpxPovCadLPXvBEEKQvx0v9iaPla3x_pzHvycMkEZ_J6Yr4VM4hBFgNVckQCFXWEDtaymlSLguM1mQOe6blsjQE9suO3_SQiphcyXu4FS_glfK/s320/014+-+Avenues+%252860%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638109701650578738" border="0" /></a></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the dining room now winding down and cleanup beginning at the prep-stations I was impressed to see that Chef Duffy also oversaw the preparation and plating of both desserts at Avenues, though given his predilection for sweetness in his savories perhaps I should not have been.<span style="mso-spacerun:yes"> </span>Utilizing a technique I’d admittedly seen once prior – at Los Angeles’ Providence – the first sweet course of the evening was titled “Coconut – Pineapple, Freeze Dried Saffron, Vietnamese Balm” and with a capsule filled with pineapple jus bursting on light pressure from my spoon this dish wowed first in visual effect and later in flavor as the icy coconut capsule and pineapple broth formed a tropical backdrop to caramelized bananas and roasted cashews with top-notes of minty citrus and saffron filling the sinuses.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpu9I-kFIsES41NWTpP5sWuY6x9nUQTQhkPtwODaoxddigtsOMf3rXmN_XXZVKskjH3PFhf5tDRUADwBaACBj-qXJ6tJZoNlWAw6tlpIeBOutgk6FTOQdRdRL-WufKWcT2KhrYqHESPEGX/s1600/014+-+Avenues+%252861%2529.JPG"><img style="cursor:pointer; 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cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVVor9dfgeuEWZPHVSSW_h1x4-VjRUlEfiMcmeRZWR936m6tm_bm5PVIQQekmzbRMfxH78a7onGsLNxdEnEM7FccLtMTv5P868meDWqlh90Hu_v3odl2nNLU_BdZlXHZCY4j50vxFAQ0_/s320/014+-+Avenues+%252877%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5638111095566135106" border="0" /></a></p><p class="MsoNoSpacing"><span style="color: rgb(204, 204, 204);">With the bill in hand Chef Duffy made his way over to chat for a bit and thanked me for coming in – a humble man and very appreciative of my compliments for a great meal it was here that he noted the cocktail was on the house and thanking him again the bill was paid with the cocktail price added to the tip as a thanks for the great food and lovely service. 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mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSUCsm6yjduV9WXAHLN3-8qPcdf5wGZVrc3fesjUByAhZb-AcExcwF93ytCoj83iqyXVT4Nui8pYwXtY1HDJ3pEC7DZWGjn3RkMjKvqGUUrvcQqW4srYqQGc8EL9zrWj4nVWZWTnj4i9u/s1600/012+-+NAHA+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSUCsm6yjduV9WXAHLN3-8qPcdf5wGZVrc3fesjUByAhZb-AcExcwF93ytCoj83iqyXVT4Nui8pYwXtY1HDJ3pEC7DZWGjn3RkMjKvqGUUrvcQqW4srYqQGc8EL9zrWj4nVWZWTnj4i9u/s320/012+-+NAHA+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637358494065368354" border="0" /></a><br />At NAHA, Chef and owner Carrie Nahabedian cooks in her own kitchen; she does this at both lunch and dinner.<span style="mso-spacerun:yes"> </span>She also answers her own e-mails and at least when I called to make reservations she answers her own phones – impressive for a Beard Award Winning Chef in the middle of one of the best eating cities in the country, and all the more so when you consider the fact that her restaurant has been inducted into the Fine Dining Hall of Fame and recently been awarded a Michelin Star.<span style="mso-spacerun:yes"> </span>With these things in mind it seems unfortunate that it took me so many visits to the Windy City to finally commit to NAHA, but on our most recent visit I decided to remedy all this and after a morning tour of the Rookery we arrived at the venerable decade old space for a late lunch.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhCnRebATb1dO_NVw0I2P1v5yLlNmkRfYNr0sKhD_nU8rPpm_0TDGyRCZtVPVbaPGPo9CPGnKzXPAb8lEivEdjXPtNAp4Aa_ARjJC-fgDXKwuVKd__WfQC6tWUub4P7NB7F_VSa6G72vf/s1600/012+-+NAHA+%252826%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhCnRebATb1dO_NVw0I2P1v5yLlNmkRfYNr0sKhD_nU8rPpm_0TDGyRCZtVPVbaPGPo9CPGnKzXPAb8lEivEdjXPtNAp4Aa_ARjJC-fgDXKwuVKd__WfQC6tWUub4P7NB7F_VSa6G72vf/s320/012+-+NAHA+%252826%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637358524803550850" border="0" /></a><span style="text-decoration: underline;"><br /></span>With reservations made months in advance after contacting the restaurant to find out if some dinner menu items could be prepared during lunch service (“Absolutely – but our lunch is excellent as well”) our stop at NAHA would be the first time we would pay for parking during our visit, though a valet of only $8 in downtown Chicago admittedly seemed like a steal.<span style="mso-spacerun:yes"> </span>Greeted at the door by the hostess who held the door open as we entered the otherwise empty lobby our reservation was confirmed and without delay we were led to a white tableclothed four-top in the middle of the heavily wooded yet surprisingly “light” feeling room where a number of tables were filled with businessmen engaged in conversations.<span style="mso-spacerun:yes"> </span>With well padded chairs pulled out and pushed in as we sat it would be moments before our waiter, William, would arrive to offer beverages and menus plus the description of a couple of daily specials.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oXFJo-1ROVUuSJnN5ENCBmktLlMnEprlEih2lAbEWOXMyytaf4a3tPXXPXpPQyzCkvcix6CzMhVVk58eKoO8C53jFoL5CCYTIxDxEHm6qi7VgrfJiY1KGApzDTsaF6Qdida2In8p4JV1/s1600/012+-+NAHA+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oXFJo-1ROVUuSJnN5ENCBmktLlMnEprlEih2lAbEWOXMyytaf4a3tPXXPXpPQyzCkvcix6CzMhVVk58eKoO8C53jFoL5CCYTIxDxEHm6qi7VgrfJiY1KGApzDTsaF6Qdida2In8p4JV1/s320/012+-+NAHA+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637358499347747778" border="0" /></a><span style="text-decoration: underline;"><br /></span>With water poured by the ancillary staff and my menu largely decided by my aforementioned requests it would be a few moments before my mother and aunt would make their decisions and having explained to them Chef Nahabedian’s long standing focus on what is local/regional and seasonal choices ranged between classics and summertime specials – all deemed “excellent choices” by William who returned shortly after orders were placed with beverages for my mother and aunt – a house made Passion Fruit Iced Tea and a tart Pink Lemonade that seemed to be kissed with grapefruit, both really quite tasty and refilled frequently throughout the meal along with my water.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3E3AqofehpiRIhslryTyadIEEUKrdp1fZR0qoJ_omhiKi_0ZPeDEF5qMAsWII6rxdKtYXCbmMqu6DUO1BfDru01_h3zLUqePnRVWMTIfv5cuYO7MxNCCthIlmEzJaDKkLoPO7Y3nvWhA/s1600/012+-+NAHA+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3E3AqofehpiRIhslryTyadIEEUKrdp1fZR0qoJ_omhiKi_0ZPeDEF5qMAsWII6rxdKtYXCbmMqu6DUO1BfDru01_h3zLUqePnRVWMTIfv5cuYO7MxNCCthIlmEzJaDKkLoPO7Y3nvWhA/s320/012+-+NAHA+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637358511961869746" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenvzMlus_uycrES_0uCIa2NAlr6Ioxs34nw6ZUGl-J9xJMfkWVU5hzizcdSVhicOAtpg4-pub643A98hEu_5xulUIcyQ6s3BVukspsmhhsjeDB-EFXDt8wr_arGses4tx4-cdBfooFjeN/s1600/012+-+NAHA+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenvzMlus_uycrES_0uCIa2NAlr6Ioxs34nw6ZUGl-J9xJMfkWVU5hzizcdSVhicOAtpg4-pub643A98hEu_5xulUIcyQ6s3BVukspsmhhsjeDB-EFXDt8wr_arGses4tx4-cdBfooFjeN/s320/012+-+NAHA+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637358514415653474" border="0" /></a><span style="text-decoration: underline;"><br /></span>Sitting back and enjoying the feel of the room with large windows peering out onto a beautiful Chicago afternoon to our right and remarkable found object paintings to our right it would be a short while before our bread plate would arrive along with a locally sourced salted cow’s butter.<span style="mso-spacerun:yes"> </span>With the plate featuring three slices each of Stone Ground Wheat, Rustic Italian, and Golden Raisin Fennel Bread we were told that each option was baked in house and on tasting each was quite impressive and served warm proved quite irresistible, particularly the sweet aromatic flavor of the fluffy fennel offering.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKegsjm6hKdDSsmdfI8vuw82K38wUNvXIoHzBvY0EAdczW4H4VoiqiRehTNMrDiZ8t_fIxIna1n51-H6oAULC2hGW5bsPiCqqZYdPC1K4fIAu8w0Jw0XOk7w44keKZp_4tDy6ii3GwwHI/s1600/012+-+NAHA+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKegsjm6hKdDSsmdfI8vuw82K38wUNvXIoHzBvY0EAdczW4H4VoiqiRehTNMrDiZ8t_fIxIna1n51-H6oAULC2hGW5bsPiCqqZYdPC1K4fIAu8w0Jw0XOk7w44keKZp_4tDy6ii3GwwHI/s320/012+-+NAHA+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637364148677064370" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the restaurant moving at a leisurely pace our first course of the afternoon would arrive approximately half an hour (and two plates of bread) after our seating and with mom and aunt opting for salad and soup respectively the first dish to arrive was “Salad of Beets with Sylvetta Arugula and Great Hill Blue Cheese, Summer Peaches, Cracked Hazelnuts, and Honey Comb Vinaigrette.”<span style="mso-spacerun:yes"> </span>With menu titles short on neither words nor descriptors this salad was delivered precisely as titled and with crisp butter arugula serving as the canvas this dish was a flawless balance of earthy beets, intensely sweet peaches, pungent cheese, and crunchy nuts all tinged with a semi-sweet vinaigrette – for collection of minimally manipulated ingredients it was exemplary.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzUhbdgVPphqIOx_xPUh47T-lfvuk-jdWKziz4G96dOkmUkmGVAwf9mm-3BeRD9RA0l_N614Qtj47yTjzhq_eU4T5PL89egzd-vCzLunbf2SImJIHV1sq2PCgch_JzwrTy_J1cwPfQ_Xb/s1600/012+-+NAHA+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzUhbdgVPphqIOx_xPUh47T-lfvuk-jdWKziz4G96dOkmUkmGVAwf9mm-3BeRD9RA0l_N614Qtj47yTjzhq_eU4T5PL89egzd-vCzLunbf2SImJIHV1sq2PCgch_JzwrTy_J1cwPfQ_Xb/s320/012+-+NAHA+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637364160021266354" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving next to my aunt’s soup – one of the daily specials – she received “Creamy Heirloom Tomato Soup with butter croutons, blue cheese, and herbs” a relatively straight forward tomato soup with a velvety texture punctuated by the crunch of the croutons and the melting chunks of cheese that she loved but I found rather pedestrian save for the bites enjoyed with the cheese.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazZlBtIbYlO5_mOVKzPW9_a6qdUJgR5UvQO-QjwKleWlKm8KWQKt43OjJm8mGCUZDGg2sUg1sz4tNKCJLYQYv8RfYLvjGFuWtOeaZRPl7ntNTtyvx5v_wF_aa01B-7-GbVLOpEzkPG0Xl/s1600/012+-+NAHA+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazZlBtIbYlO5_mOVKzPW9_a6qdUJgR5UvQO-QjwKleWlKm8KWQKt43OjJm8mGCUZDGg2sUg1sz4tNKCJLYQYv8RfYLvjGFuWtOeaZRPl7ntNTtyvx5v_wF_aa01B-7-GbVLOpEzkPG0Xl/s320/012+-+NAHA+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637364171373566498" border="0" /></a><br />Eschewing the logic of ordering a light appetizer my first course of the afternoon would be one of my requests from the dinner menu and arriving large in both portion and flavor the “Hudson Valley Foie Gras and a "Tarte Tatin" of Golden Delicious Apples, Crimson Raisins and Caramelized Fennel, Quince Jam, Candied Olives and Minus 8 Ice Vinegar” was outstanding.<span style="mso-spacerun:yes"> </span>Having had more Hudson Valley Foie than I’d care to admit, this steak was a peerless preparation as the slightly charred exterior gave way to the well prepared interior with minimal pressure from my fork and its pairing with the bread pudding-esque tarte was lovely both in texture and in flavor as the aromatic fennel highlighted some the more savory tones of the liver.<span style="mso-spacerun:yes"> </span>Moving past the primary portion of the plate I additionally enjoyed the bitter/sweet interplay of the black olives and the subdued acidity of the vinegar-quince-pan jus reduction as it went nicely with the foie and nearly equally well when soaked up with the house bread.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfmBZKuXwfAnA2c7wZhtDt_MtWbOutaW-RiMRAfeSs0UfkLnHLl1GmCANWEcmHWdtjPK0ssGkwqGeVU1litWS6iZWIipn5lU7RH2OyQ5I4ZQAQ5WDhyphenhyphenGYLz2IpEiFuBgFXbUNo2yd0FCl/s1600/012+-+NAHA+%252814%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfmBZKuXwfAnA2c7wZhtDt_MtWbOutaW-RiMRAfeSs0UfkLnHLl1GmCANWEcmHWdtjPK0ssGkwqGeVU1litWS6iZWIipn5lU7RH2OyQ5I4ZQAQ5WDhyphenhyphenGYLz2IpEiFuBgFXbUNo2yd0FCl/s320/012+-+NAHA+%252814%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637364165299345778" border="0" /></a><span style="text-decoration: underline;"><br /></span>With another delay of perhaps twenty to twenty five minutes as a group of ten arrived for a celebratory lunch our main courses would once again arrive via our ancillary servers as it appeared William was the only waiter/captain manning the dining room.<span style="mso-spacerun:yes"> </span>Beginning first with the selection I did not taste, my aunt’s, her choice was “Our Famous” NAHA “Half Pound” Angus Burger on a Housemade Sea Salt “Crusted” Ciabatta with Stone Ground Mustard, Glazed Onions, and “Hand-Cut” Crisp Idaho Potato Fries with Cabbot clothbound cheddar – a burger she loved and fries that were crisp yet fluffy and perfectly salted to pair with a lovely housemade ketchup.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUaP2dXeywjXkJ6wK4BVEoi1ajy4xTBKuEhonjPjWLyGklkMYspZ7V9kETi-KeKBdIzz1OJ4mlF7bUYvZpot2WuLLe2RFhH0CijYVegvZ8TVJKIgk-U9ytbdnfWpdYf29l_pQqaegDFlj/s1600/012+-+NAHA+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUaP2dXeywjXkJ6wK4BVEoi1ajy4xTBKuEhonjPjWLyGklkMYspZ7V9kETi-KeKBdIzz1OJ4mlF7bUYvZpot2WuLLe2RFhH0CijYVegvZ8TVJKIgk-U9ytbdnfWpdYf29l_pQqaegDFlj/s320/012+-+NAHA+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637365742846618130" border="0" /></a><span style="text-decoration: underline;"><br /></span>For my mother’s selection, also from the lunch menu, the Naha BLT of Slow Roasted Bacon, Watercress and Olive Oil Cured Tomatoes on a Whole Grain Pretzel Baton with “Duck Jus” Onion Rings was the plat du jour and while I’ve never been one to be wowed by a BLT it was overall a very good example largely due to the sweetness of the tomatoes and the intense saltiness of both the smoky pork and the dense roll.<span style="mso-spacerun:yes"> </span>With the onion rings plated alongside the sandwich I will note that although their texture was excellent – a crisp and flaky exterior giving way to an almost caramelized onion – I personally did not appreciate any duck flavor, though I did appreciate the lovely accompaniment of garlic/basil aioli both on the bites of sandwich I tasted and on the rings.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwc1_9DD9fQE9CO0EwiFzeoHsc57sw5wFY5VCP5CxyxNyGbhLzMBbABbl92WvLMtiKhV02kK8QW92Lv-2PjPKTTaRba3_U2CXU0-CgOlJFNm9j41_EbGu9Hk9Y7kQPq80tWB3-6XY6Ys-/s1600/012+-+NAHA+%252819%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwc1_9DD9fQE9CO0EwiFzeoHsc57sw5wFY5VCP5CxyxNyGbhLzMBbABbl92WvLMtiKhV02kK8QW92Lv-2PjPKTTaRba3_U2CXU0-CgOlJFNm9j41_EbGu9Hk9Y7kQPq80tWB3-6XY6Ys-/s320/012+-+NAHA+%252819%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637365753782825362" border="0" /></a><span style="text-decoration: underline;"><br /></span>For my main course I again turned to the dinner menu and at a price of $30 the Lacquered Aged Moulard Duck Breast and Wood-Grilled Ramps, Mountain Huckleberries, Young Turnips and Broccoli Rabe scented with NAHA Prairie Flower Honey and Port was every bit worth the price in size, preparation, and quality.<span style="mso-spacerun:yes"> </span>Beginning first with the duck – rosy red flesh, clean and meaty, and medium-crisp skin perfumed with notes of honey – it was quite good and every bit on par with that at NEXT the previous evening, though not as tender as some of the aged breasts I’ve enjoyed on recent trips.<span style="mso-spacerun:yes"> </span>Moving on to the accoutrements I will always admit my fondness for sweet protein preparations and this one was no exception with the lovely huckleberries, honey, and port the prevailing flavors over the lighter aromatic undertones of the earthy vegetables – particularly the lovely crispy ramps.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiEmrJmdgroou3mMBvdwrPI74LVqi2TI6W6da0bvlUUxSEHgZpjHjZZ0PXg4CBjv-qtPstuAD_ymVSJ2xSbfHrppXKkRV-m5Zrx4e5oUxLKMTDoG0SaSGwdbJ9XM66pE2hgWHWUhrJTqZ/s1600/012+-+NAHA+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiEmrJmdgroou3mMBvdwrPI74LVqi2TI6W6da0bvlUUxSEHgZpjHjZZ0PXg4CBjv-qtPstuAD_ymVSJ2xSbfHrppXKkRV-m5Zrx4e5oUxLKMTDoG0SaSGwdbJ9XM66pE2hgWHWUhrJTqZ/s320/012+-+NAHA+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637364180584006354" border="0" /></a><span style="text-decoration: underline;"><br /></span>With mother full and aunt nearly so the decision regarding dessert was left up to me and having heard great things about Craig Harzewski’s offerings I figured it would be a shame to miss out and we therefore opted for two choices to be shared around.<span style="mso-spacerun:yes"> </span>Told that it would be about fifteen minutes before desserts would arrive we were offered coffee and on declining sat back and waited until our choices would arrive – the first a lovely “Breton Butter Sable with Vanilla Crème Brulee, Blackberry Sorbet, and Lemon Thyme.”<span style="mso-spacerun:yes"> </span>An ornate dish to say the least and cleverly presented in a landscape-esque form the brulees themselves were strewn like rock formations around the dish with caramelized sugar laid atop while the sorbet appeared like a crash-landed meteor at 12 o’clock.<span style="mso-spacerun:yes"> </span>Centering the plate with the dense and buttery cookie and completing the picture with dollops of lemon-thyme gelatin plus whole blackberries this was essentially a “choose your own adventure” sort of dessert with the best flavors in my opinion being those inclusive of the sable, brulee, and whole blackberries.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2LjtLHMOFye8EYg1xn7EFcMKmEQMYfeu5vXPO5XhZH3-p0C_dExsEJY52qRiX48IFNDBJ1f1gFmLnPEi0gN25O-AbFkYvogkUqw_I9p9cf05ZsdiCQMHl62eU7z9_sKPX8tQG88Ob8GF/s1600/012+-+NAHA+%252824%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2LjtLHMOFye8EYg1xn7EFcMKmEQMYfeu5vXPO5XhZH3-p0C_dExsEJY52qRiX48IFNDBJ1f1gFmLnPEi0gN25O-AbFkYvogkUqw_I9p9cf05ZsdiCQMHl62eU7z9_sKPX8tQG88Ob8GF/s320/012+-+NAHA+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637365768789865122" border="0" /></a><span style="text-decoration: underline;"><br /></span>For our second dessert, my personal favorite of the duo, “Bittersweet Chocolate Pave with Salted Caramel Peanuts, Milk Chocolate Beignet, and Chocolate Cream” would prove to me a much simpler presentation yet an equally complex taste experience with the dense pave made with “70% Cocoa Amadei” topped with shards of similar and the beignet and mousse formed using a 45% Cocoa whose origins were not named.<span style="mso-spacerun:yes"> </span>With the chocolate tones clearly intense, the most impressive aspect of this plate from my vantage was actually the use of the intensely salty peanuts to temper the bitterness of the pave and the buttery crumbles at the plate’s center which tasted quite like the sable from the previous dish.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXFADlZ9QBsSknYxv1iHzYNASBgeqog8NqSkqLX-s72yJbMwXEmJ4PCe_0ML4c72RVoEZDVK-mcgYSo29Y36h2Ia5cjdvNOvd-YDltWLFDsbYkRWy6ZDbgn9adPW75UpURsSUisKY01Tw/s1600/012+-+NAHA+%252823%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXFADlZ9QBsSknYxv1iHzYNASBgeqog8NqSkqLX-s72yJbMwXEmJ4PCe_0ML4c72RVoEZDVK-mcgYSo29Y36h2Ia5cjdvNOvd-YDltWLFDsbYkRWy6ZDbgn9adPW75UpURsSUisKY01Tw/s320/012+-+NAHA+%252823%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637365761707818914" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the restaurant now empty save for the celebratory table and ours we were asked if there was anything else we’d like and declining the check was brought along with a small plate of mignardises - Chocolate Cheesecake Squares and Mango Gelees, both good though not particularly memorable – and with the bill paid we made our way to the lobby where Michael Nahabedian was sitting at the bar talking with a friend and asked us how we’d enjoyed our afternoon.<span style="mso-spacerun:yes"> </span>With pleasantries exchanged and a copy of the menu in hand we next made our way to the already waiting car and within moments were back to seeing the sites of downtown Chicago and happy to have finally experienced yet another example of Chicago’s rich and ever growing list of top notch modestly priced places to dine.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQFTuE2sIHi4_S1AaVSV1rY2NXeOy3z5dS89-4yI1j2rA-Mvvjl1MXV1uIJvRbOzfXYgBE8bBRd6ZV50goa5iZOB9vOqHpT1qmoSViLY23MGBa1qKHzwPzIRc5z9lk5NOd4Nc4fzwnz88/s1600/012+-+NAHA+%252825%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQFTuE2sIHi4_S1AaVSV1rY2NXeOy3z5dS89-4yI1j2rA-Mvvjl1MXV1uIJvRbOzfXYgBE8bBRd6ZV50goa5iZOB9vOqHpT1qmoSViLY23MGBa1qKHzwPzIRc5z9lk5NOd4Nc4fzwnz88/s320/012+-+NAHA+%252825%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5637365781136193890" border="0" /></a>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-12970900763545040832011-06-17T07:59:00.003-04:002011-07-29T11:46:55.642-04:00Kanela Breakfast Club, Chicago IL<p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwNOUrA5tQ1MKoC6ps3Dsa441vxwC_PKpdURi6uuSrBHp1qdDvEuVMbMycp3OAs5VoOVmyj1-5NLBLPnoKGuW8QxL_OQAEWBFOrx_NcH3n8zb63KcL9PETJj2wOmUqnlxJeF6rfP_wYL4/s1600/010+-+Kanela+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634789854277119666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwNOUrA5tQ1MKoC6ps3Dsa441vxwC_PKpdURi6uuSrBHp1qdDvEuVMbMycp3OAs5VoOVmyj1-5NLBLPnoKGuW8QxL_OQAEWBFOrx_NcH3n8zb63KcL9PETJj2wOmUqnlxJeF6rfP_wYL4/s320/010+-+Kanela+%25281%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">When going for brunch in Chicago N. Clark St. is generally a good call – M. Henry, Over Easy, Orange, Ann Sather, Big Jones…let’s just say Lakeview and Andersonville aren’t hurting for their eggs, pancakes, and bacon – but having already been to the big names and wanting an eclectic weekday breakfast experience this visit to Chicago would bring us to a relative newcomer – the Greek offerings of Kanela Breakfast Club.<span style="mso-spacerun: yes"> </span>Owned and operated by Chris Lardakis and featuring both name and theme inspired by his upbringing and a love of cinnamon I’ll admit I’d heard mixed reviews of both the food and service at Kanela, but in the end the menu and coffee sourcing won me over and with the early opening hour of 7:00am both the location and time matched our day’s agenda perfectly.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56-IOx0Lwm8GttQkcaxb8ENToXdspwlyezo1ao0p7TWscWmihqN0TR6jR71Jqm2JURdZ5EeN4TsZqar0pP5WeAW8DQzN8NRrzZZ_5Kb1Xw_PPbZAjsVco28lZgXlU9a8SJjDUhJT68PYy/s1600/010+-+Kanela+%252815%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634789872801756866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56-IOx0Lwm8GttQkcaxb8ENToXdspwlyezo1ao0p7TWscWmihqN0TR6jR71Jqm2JURdZ5EeN4TsZqar0pP5WeAW8DQzN8NRrzZZ_5Kb1Xw_PPbZAjsVco28lZgXlU9a8SJjDUhJT68PYy/s320/010+-+Kanela+%252815%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">Arriving early with street parking plenty available we made our way to the surprisingly large café after a drive past Wrigley and given the early hour the space was empty save for two tables – one with patrons and one with Lardakis himself sitting and chatting with staff as they prepared for the day’s service.<span style="mso-spacerun: yes"> </span>Greeted pleasantly by our server, Tara S. at the door we were asked where we’d like to sit and with a four top in the middle of the room selected we sat – two of us in sturdy wood chairs and one in the booth.<span style="mso-spacerun: yes"> </span>With the restaurant largely modern (think exposed brick, wood, tile) yet restrained save for a couple of crystal chandeliers and a small coffee bar to the right we were next presented with menus, offered coffee, and left to make decisions while light pop music played overhead.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2Ivjiu4A7Ldc7-B9L7vWLaSNYc9vzO66U9d9MdWjkjQxlo91lHqAscm-jm5VFnbeVdbE6UJ4Wp64-rBGrsnGOeBgw26bLncb9qo8BXI0QSARyFdBiVUIK22w2dWgGLe_EAMnmZuQstAi/s1600/010+-+Kanela+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634789863389478386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2Ivjiu4A7Ldc7-B9L7vWLaSNYc9vzO66U9d9MdWjkjQxlo91lHqAscm-jm5VFnbeVdbE6UJ4Wp64-rBGrsnGOeBgw26bLncb9qo8BXI0QSARyFdBiVUIK22w2dWgGLe_EAMnmZuQstAi/s320/010+-+Kanela+%25283%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">With a strong cup from Julius Meinl with caramel notes and a satin finish brewed quickly (and refilled consistently without need for request throughout our meal) <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:place st="on">Tara</st1:place> would return to take our orders and to give us her opinions on what dishes she considers must haves.<span style="mso-spacerun: yes"> </span>Inquiring as to whether two appetizers and three entrees would be too much she informed us that it would “probably be fine” as the chef focuses more on quality than quantity – but that this would be “quite a bit of food.”<span style="mso-spacerun: yes"> </span>With orders placed we again sat back and chatted while Lardakis returned to the kitchen and <st1:place st="on">Tara</st1:place> took to writing the daily specials on the chalkboard.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9A1hzJOh19yLqn9We4gr6OpUYatQUxvLf6KTc_wYhOE7IuxMoB0KeCYzIpeiEGBF9LqyyGBHxzJiTZWAVzVgujVr4k37EQ4V_4n3e7gaj9A7QquYBOr5we-07eqPX4nbUdm3VOnB-WnO/s1600/010+-+Kanela+%25284%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634789865240335842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9A1hzJOh19yLqn9We4gr6OpUYatQUxvLf6KTc_wYhOE7IuxMoB0KeCYzIpeiEGBF9LqyyGBHxzJiTZWAVzVgujVr4k37EQ4V_4n3e7gaj9A7QquYBOr5we-07eqPX4nbUdm3VOnB-WnO/s320/010+-+Kanela+%25284%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">With the restaurant largely empty it would be perhaps ten minutes before our first dishes would arrive – in this case a favorite of both my aunt and myself in the form of “monkey bread” that really wasn’t much like pull-apart monkey bread at all, but rather a dense muffin loaded with smooth pureed banana, notes of cinnamon and walnuts, and a nearly soufflé-like top with a slightly gooey crumb.<span style="mso-spacerun: yes"> </span>Served warm it was excellent, but at $4 perhaps a bit overpriced for a muffin.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphKMRkK4tp1r-Z9LPkOCEfQyGq5g37QQzgKSI4NqoizYkbfPf4HkRvvwUvaS-GWlvnqDwXog1XH-NgFlkZeVC7zvnN9uwONrAT08M40mVZMdAEknScgK7ZB3Fdn-g2Cm7eAPA7D_80z48/s1600/010+-+Kanela+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634789874603787490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphKMRkK4tp1r-Z9LPkOCEfQyGq5g37QQzgKSI4NqoizYkbfPf4HkRvvwUvaS-GWlvnqDwXog1XH-NgFlkZeVC7zvnN9uwONrAT08M40mVZMdAEknScgK7ZB3Fdn-g2Cm7eAPA7D_80z48/s320/010+-+Kanela+%25286%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">Moving next to the dish recommended strongly by our server, my mother’s favorite item of the meal was the Bougatsa.<span style="mso-spacerun: yes"> </span>At $4 and essentially the same size/weight as the monkey bread this flat pastry featured dainty crisp phyllo encompassing what was described as “lemon-honey custard” but what instead tasted almost like meyer lemon curd given its density and subdued sweetness.<span style="mso-spacerun: yes"> </span>Complimented with fresh strawberries and a wisp of whipped cream it truly was tasty, though getting more than a bite proved somewhat daunting as mom seemed to be guarding it with fork and knife.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WWvZGEkZqbKzBnvZzDiAk0hUWYBRJ1064psNiRIaZ4N929FSSgXywrAtU2d2GHnyNir9FSVGX0FnO1rif0VvysIUx-zvmqgr9hLLCXetQ7LepAPa9sT2urdgpQ2CTcGPy92G4j-NKj8p/s1600/010+-+Kanela+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634790551734921282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WWvZGEkZqbKzBnvZzDiAk0hUWYBRJ1064psNiRIaZ4N929FSSgXywrAtU2d2GHnyNir9FSVGX0FnO1rif0VvysIUx-zvmqgr9hLLCXetQ7LepAPa9sT2urdgpQ2CTcGPy92G4j-NKj8p/s320/010+-+Kanela+%25288%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">With appetites primed and plates cleared as coffee was refilled once again it would be a short while before our main courses would arrive and with the ladies selecting sweets I opted instead to go savory for the second morning in a row by selecting the duck confit hash with sunny side eggs, charred scallions, and a sauce described as orange truffle vinaigrette.<span style="mso-spacerun: yes"> </span>Served not really as “duck confit hash” but rather as duck confit + hash, the fowl itself was excellent and paired nicely with the acidic yet earthy sauce while the potatoes were buttery, loaded with herbs, and slightly smoky from the inclusion of the crispy scallions.<span style="mso-spacerun: yes"> </span>Completing the plate with two nicely prepared eggs topped with just a drizzle of olive oil all the flavors married nicely while a side of 9-grain toast with butter and strawberry jam proved quite handy for sopping up the runny egg and vinaigrette.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5LQ4FoRTRHNqgbJxHqA0-x3CcYiLCRTbf1D8-XRHaPpClCn9CyzUQw75EKJynHxPHTtRiEF_zoH0nbqpikfdoc-qnXuqnHogE4uxGpkfWcHXAV7c_NJtT0ZRvMS_HwASBtQm73J-gb0z/s1600/010+-+Kanela+%25289%2529.JPG"><span style="color:#cccccc;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634790559181760386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5LQ4FoRTRHNqgbJxHqA0-x3CcYiLCRTbf1D8-XRHaPpClCn9CyzUQw75EKJynHxPHTtRiEF_zoH0nbqpikfdoc-qnXuqnHogE4uxGpkfWcHXAV7c_NJtT0ZRvMS_HwASBtQm73J-gb0z/s320/010+-+Kanela+%25289%2529.JPG" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PLS_3ukXiq8OniYXfk0j6RU4RTnrKJq4mlCdMfv4k3Zjn-mfWHakEUq4u5s33_2Zym2GhyvEY7APo_G-th8gnUoItOsn_Fdi4Uu3385EDb2O9mNE8sMDDbnMeSX2AXgxIm93YEyxuI5Y/s1600/010+-+Kanela+%252814%2529.JPG"><span style="color:#cccccc;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634790573569791506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PLS_3ukXiq8OniYXfk0j6RU4RTnrKJq4mlCdMfv4k3Zjn-mfWHakEUq4u5s33_2Zym2GhyvEY7APo_G-th8gnUoItOsn_Fdi4Uu3385EDb2O9mNE8sMDDbnMeSX2AXgxIm93YEyxuI5Y/s320/010+-+Kanela+%252814%2529.JPG" /></span></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">Having already established my mother’s love for lemon her selection of the Kanela French Toast with apricot and sweet lemon crème fraiche came as no surprise and while I’m traditionally not a fan of citrus I personally thought this the best dish of the morning largely because the golden brioche with a pillowy custard center was so exquisitely done that it may rank amongst the best textured French Toasts of all time.<span style="mso-spacerun: yes"> </span>While certainly never one to shy away from a breakfast too sweet, an additional surprise in the Kanela French Toast was the light accents of the accoutrements – the crème only mildly kissed with lemon and the apricot compote a smear on the plate. <span style="mso-spacerun: yes"></span>Surely the addition of pure maple syrup didn’t hurt, but it also wasn’t necessary to make this dish shine.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zj5gXsv0FCAONNg65NOKqjdC5HlmlMF4kIa6L6C2MgVvwYlglgoBNbvxAjzEjYczSU1BhEZUMlDWi4TnMzKWwUxn-yxWApFw_Wydh-rOIhHF3t_n6e77-TjTin4ElXRhV98ycDxbKRyV/s1600/010+-+Kanela+%252812%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634790563808891970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zj5gXsv0FCAONNg65NOKqjdC5HlmlMF4kIa6L6C2MgVvwYlglgoBNbvxAjzEjYczSU1BhEZUMlDWi4TnMzKWwUxn-yxWApFw_Wydh-rOIhHF3t_n6e77-TjTin4ElXRhV98ycDxbKRyV/s320/010+-+Kanela+%252812%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">For my aunt’s selection she surprisingly selected what has seemingly become Kanela’s most highly acclaimed dish – the Bacon Waffle with Chocolate Bacon, Bourbon Caramel, and Bacon Dust – and like the French Toast it was quite impressive albeit a little bit heavy handed. <span style="mso-spacerun: yes"></span>Beginning first with the bacon riddled waffle, it was a nice balance of sweet and savory with the bacon largely serving as exclamation points of flavor in the golden dough.<span style="mso-spacerun: yes"> </span>Topped with grated bacon and two strips of slightly chewy pork dipped in chocolate and resting above drizzles of salty caramel and bitter chocolate I actually think the dish may have been better off without the bacon dust if only to mellow the salinity – but then again, the chocolate did a nice job of creating a balance so perhaps simply drizzling a bit of chocolate on the waffle itself would have helped instead as the drizzle on the plate simply wasn’t enough to account for the whole waffle.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QURtoRpc7o0ry0Hmc3LugAGcM9ZVJMtsFDgNE8UEvl5gbDvZ9Yvkq19Y4qjZbyU373X1VMFFEA7vDSdPZoabMMwvKTGeSu8pa_N7cRRrD3AuLF3A_krlfsLPj-PXXfr8e_PhOqzXMMMj/s1600/010+-+Kanela+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634790572762956690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QURtoRpc7o0ry0Hmc3LugAGcM9ZVJMtsFDgNE8UEvl5gbDvZ9Yvkq19Y4qjZbyU373X1VMFFEA7vDSdPZoabMMwvKTGeSu8pa_N7cRRrD3AuLF3A_krlfsLPj-PXXfr8e_PhOqzXMMMj/s320/010+-+Kanela+%252813%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;color:#cccccc;">With dishes cleaned and coffee again refilled Tara asked if there was anything else we’d like and declining we were given the check followed by a quick visit from the chef to ask us how everything had been. <span style="mso-spacerun: yes"></span>With our compliments (and the bill) paid we made our way to the sunny streets just about one hour after our arrival and with that proceeded to our noon tour of the Rookery not full, but content and glad to see that North Clark Street’s embarrassment of Brunch riches has grown by one.</span></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-24101004265551860392011-06-16T18:45:00.010-04:002011-07-24T20:11:14.871-04:00Next "Paris 1906" and The Aviary, Chicago IL<span style="color: rgb(192, 192, 192);font-size:100%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabpSGmba_8DzJt3YkuIEhu6rYmM5VHXDRmIh_iMajlfwfKrA9uRzJMp1fCsnq5B9rv37sFlngMxgQlz0sA-k-FqotXK7vlySPDmC1k6XYWsYnBEZVv621xbiknsjoAMybTRUs0Dd4nmN3/s1600/007+-+NEXT+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabpSGmba_8DzJt3YkuIEhu6rYmM5VHXDRmIh_iMajlfwfKrA9uRzJMp1fCsnq5B9rv37sFlngMxgQlz0sA-k-FqotXK7vlySPDmC1k6XYWsYnBEZVv621xbiknsjoAMybTRUs0Dd4nmN3/s320/007+-+NEXT+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633051651675191618" border="0" /></a><span style="text-decoration: underline;"><br /></span>To call the hype surrounding Chef Grant Achatz’s “NEXT” substantial would be the understatement of the year…or perhaps of last year since first the restaurant was named the “most anticipated restaurant in America” for 2010 and didn’t even start selling tickets (yes, tickets) until March of 2011. Beginning with the rumors, then the website, then there was the mailing list, and finally the trainwreck involving online ticket sales and scalpers charging $1000+/seat on craigslist I will fully admit that I’d been watching the developments from the start and like anyone else interested in the world of fine dining I was not only intrigued, but lucky enough to sign up early and avoid the hysteria purchasing a two-top for 6/16/11 with minimal difficulty on the first day of sales.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq1VDZvOB1OYUjvSMeRqO8cSDzB9SkxEuo6ZmB6eh_yYgq53Hs7LMHznVv5CzcR5JMe5gDQuYk7pjTOCWg7ZVYQVo3JXAkKmbgEzLgyOyGlIYg80kp9m_35Y0Wd36KdgdFvnsmg58cmDK/s1600/007+-+NEXT+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq1VDZvOB1OYUjvSMeRqO8cSDzB9SkxEuo6ZmB6eh_yYgq53Hs7LMHznVv5CzcR5JMe5gDQuYk7pjTOCWg7ZVYQVo3JXAkKmbgEzLgyOyGlIYg80kp9m_35Y0Wd36KdgdFvnsmg58cmDK/s320/007+-+NEXT+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633051657587739618" border="0" /></a><span style="text-decoration: underline;"><br /></span>To those who have read nothing about NEXT there is a pretty good chance they wouldn’t be reading some random guy from Ohio’s blog about gastronomy and as such I’ll spare the details – especially considering how much has already been written about the experience in nearly every foodblog east of the Mississippi.<span style="mso-spacerun:yes"> </span>Located in the Fulton Market and largely unadorned save for a valet parking sign and a small sign in the window reading “Next Paris 1906” my friend Dave and I arrived on time and dressed in jackets and ties made our way into the small entryway where we were greeted by a pair of young ladies who collected or tickets and ushered us quickly to our table and with beverage choices pre-decided an equally quick greeting from our captain and a description of the menu’s theme would see still water poured and things get underway “toute de suite.”<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUaYUiaK98wFNta7jOVqRiCeb41gVPuAQBqpmwTVNJe4tTlSTseWk5r0QJK24_pQkQJL5osZuBIxGE4YQQ5b3V3TBeoQxW0n-PmvX36sH-lZxfW6fya-bpmx8vjg1g4kjTlZXSudrjUHf/s1600/007+-+NEXT+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUaYUiaK98wFNta7jOVqRiCeb41gVPuAQBqpmwTVNJe4tTlSTseWk5r0QJK24_pQkQJL5osZuBIxGE4YQQ5b3V3TBeoQxW0n-PmvX36sH-lZxfW6fya-bpmx8vjg1g4kjTlZXSudrjUHf/s320/007+-+NEXT+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633051656477287490" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the room long and narrow and the gleaming kitchen emitting a piercing white light both Dave and I noted that despite the theme the restaurant itself as well as the dress of the servers was rather plain – largely dissociated from the era and clearly capable of being reinvented regularly to fit the seasonal theme.<span style="mso-spacerun:yes"> </span>With small spotlights overhead and era appropriate linens and service ware on the tables the feeling of NEXT was intimate without feeling contrived and as light era-appropriate French music played overhead the restaurant was energetic without being loud – a nice balance that harkened an era without feeling contrived.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8YS_F55gXcb91bNvxK8Z5L44_1LCY9uX6_kf860H7pS9oz1TZXgUNvOLwsu0twjrTKbTuU8Xh-Mp6LOjbd4uhuQobtcNJjbTevIRu1LubAPt_g3iy_i_A9Zzddd-gRxlAPjd0N0YvDgv/s1600/007+-+NEXT+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8YS_F55gXcb91bNvxK8Z5L44_1LCY9uX6_kf860H7pS9oz1TZXgUNvOLwsu0twjrTKbTuU8Xh-Mp6LOjbd4uhuQobtcNJjbTevIRu1LubAPt_g3iy_i_A9Zzddd-gRxlAPjd0N0YvDgv/s320/007+-+NEXT+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633051668342117762" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the stage set and seeing a number of tables around us at various points in their meal already it was with a bit of surprise that our first course consisted of the Hors d’Oeuvres tray and not the gougeres or individual service of foie gras I saw many others receiving and even more a surprise when our tray contained only four items plus the foie as opposed to the six the four-top next to us had just received (including what I believe was rabbit boudin and salmon mousse.)<span style="mso-spacerun:yes"> </span>A bit perplexed but expecting perhaps a second service we dug right in to the ornate arrangement beginning first with “les ouefs Benedictine” - a cod cream custard with truffles, followed by leek wrapped mushroom duxelles, sesame crackers with pork rillette and pickled onions, a liquid centered quail topped with pickled anchovies/lemon zest/tarragon, plus brioche stuffed with foie gras torchon and topped with apricots and pickled mustard seeds with ground black pepper.<span style="mso-spacerun:yes"> </span>With each bite delicious and balanced I will note that the foie gras was particularly lovely and amongst the best tochons I’ve had while both egg dishes were entirely unique and full of nuance.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUjnp4X_vufDNeD2mbyIOPeixElWpLTx35Uhfm1yABxu3MZHJm-PSYJL8Rh-urMbioPW3UgAvyyBAvQm3UbnN3oLuvG5rsef7wuMB8LsQ-KiwSXr9maHe8ePhyphenhyphenYl5YJIyZU6vGdS4mKNr/s1600/007+-+NEXT+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUjnp4X_vufDNeD2mbyIOPeixElWpLTx35Uhfm1yABxu3MZHJm-PSYJL8Rh-urMbioPW3UgAvyyBAvQm3UbnN3oLuvG5rsef7wuMB8LsQ-KiwSXr9maHe8ePhyphenhyphenYl5YJIyZU6vGdS4mKNr/s320/007+-+NEXT+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633051674016996994" border="0" /></a><span style="text-decoration: underline;"><br /></span>With a second service never arriving we chalked it up to bad luck or a poorly timed seating and within minutes were treated to our first proper course of the menu, “Potage a la Tortue Claire.”<span style="mso-spacerun:yes"> </span>With turtle soup a true classic dating back to the early 1900s and rarely featured on menus (Particularly in the United States) these days our bowl arrived with only mirepox present at first but was then shortly followed by a young gentlemen who poured the “snapping turtle consommé” tableside.<span style="mso-spacerun:yes"> </span>With the broth clean and clear with breaths of alcohol slightly overwhelming the deeper meaty flavors it was good, but rather simple for me and while not as interesting as my previous experience with turtle soup at Commander’s Palace in New Orleans, certainly more subtle and befitting a tasting menu.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPWZ3FbsixNDKmmNzIyPZu-VTTuV6qRa_tAZluyU0_OQ1PRbgF8PRI_wRchJnuRB9M6TIbKKYIZ5FPTefU37USC6BVQHYUeYlrIeTd1TkP7Xz4TpAATooanQ_F1qvLFRC7IJO3kxLAuN8/s1600/007+-+NEXT+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPWZ3FbsixNDKmmNzIyPZu-VTTuV6qRa_tAZluyU0_OQ1PRbgF8PRI_wRchJnuRB9M6TIbKKYIZ5FPTefU37USC6BVQHYUeYlrIeTd1TkP7Xz4TpAATooanQ_F1qvLFRC7IJO3kxLAuN8/s320/007+-+NEXT+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633053069827895922" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA1Vky3E9lP7vkdmoDDsR8sSgFBHS8ms7TNh0TBwoOK3Jjw0HAxN5lUp9ixVsvU1YifkjAfWGZ-dhvLf4EJ6SntbkZ9-iLBLpyfqejN0Q4u5FWGyXU7yOnQ8A0i_JyKHUpCbJIuBpdEMb/s1600/007+-+NEXT+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA1Vky3E9lP7vkdmoDDsR8sSgFBHS8ms7TNh0TBwoOK3Jjw0HAxN5lUp9ixVsvU1YifkjAfWGZ-dhvLf4EJ6SntbkZ9-iLBLpyfqejN0Q4u5FWGyXU7yOnQ8A0i_JyKHUpCbJIuBpdEMb/s320/007+-+NEXT+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633053070832022962" border="0" /></a><span style="text-decoration: underline;"><br /></span>For our second course of the meal we would receive the night’s sole bread course – a small (literally only 1.5x the size of a golf ball) roll with crunchy crust and delicate crumb plus a creamy salted butter speckled with fleur de sel.<span style="mso-spacerun:yes"> </span>We were informed this roll would be ideal for soaking up the juices of our next course, but given its size this seemed rather unlikely and I instead used it and the subsequently requested (requested, not offered) rolls as a delivery mechanism for the butter.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZDy-IvfEt1eDA8e2AuvKO5mlmJFJZkdz1y92ES_2saPcnh87L3pjFyAM8e3f7DziG0P6iSHcYD2qs7cZEiUjIOm0hSXCwJ36Lon-W95CAm7PRaXG6Hwv0FZZpHRhaV9bPCRN82-gvGH7/s1600/007+-+NEXT+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZDy-IvfEt1eDA8e2AuvKO5mlmJFJZkdz1y92ES_2saPcnh87L3pjFyAM8e3f7DziG0P6iSHcYD2qs7cZEiUjIOm0hSXCwJ36Lon-W95CAm7PRaXG6Hwv0FZZpHRhaV9bPCRN82-gvGH7/s320/007+-+NEXT+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633053076314519666" border="0" /></a><span style="text-decoration: underline;"><br /></span>For our second proper course, “Filet de Sole Daumont” would arrive perhaps 5 minutes after we’d finished the soup and realizing the speed with which we were being moved we opted to slow our pace a bit and talk at length between bites.<span style="mso-spacerun:yes"> </span>Served with classic stylings on a bed of silky Sauce Nantua thick with cream, béchamel, and crayfish butter the plate itself would feature for distinct entities, each unique and each quite tasty and mostly well prepared.<span style="mso-spacerun:yes"> </span>Beginning first with the center – a poached paupiette of sole that was light and flavorful but a bit dry the other flavors on the plate were more successful and included crayfish head and thorax stuffed with crayfish mousseline, a fried button mushroom stuffed with and crayfish tail meat, and a creamy fried morsel of sole roe.<span style="mso-spacerun:yes"> </span>Complex and decadent this was precisely the sort of dish I expected when visiting Next and Dave felt it was the standout of the night by a considerable margin.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy7Z7lbCmDrOC7UodfGBLsSnbRctAQLPCOBFMMzIXP6J4Wy8MdYPo2u2HNcDGFZ7-yci9gLppMSrF9x3HHzxWSWtzdri9smRaflnqnlrPL4-EmRBAmBb8Wi3wPMw-Y_wJPGI-nrLGIcLk/s1600/007+-+NEXT+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy7Z7lbCmDrOC7UodfGBLsSnbRctAQLPCOBFMMzIXP6J4Wy8MdYPo2u2HNcDGFZ7-yci9gLppMSrF9x3HHzxWSWtzdri9smRaflnqnlrPL4-EmRBAmBb8Wi3wPMw-Y_wJPGI-nrLGIcLk/s320/007+-+NEXT+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633053086888504162" border="0" /></a><br />For the third course, Dave’s least favorite and rather blasé both in taste and presentation from my standpoint as well, Supremes de Poussin was another classic looking dish but this time gussied up with modern technique.<span style="mso-spacerun:yes"> </span>Served as two separate components, each involving chicken, the center of the plate was dominated by a diamond shaped slice of compressed chicken breast cooked sous vide and poached in butter topped with a creamy sauce of cream and what I believe was either chicken liver or foie gras – it was flavorful and texturally exquisite but certainly no better than any number of other (more substantial) chicken preparations I’ve tasted stateside and certainly not on par with those in Paris.<span style="mso-spacerun:yes"> </span>Moving on to the other half of the dish – a portion Dave took one bite of before setting down his silverware and suggesting “if you like it, it’s yours” – we were served poached cucumber rounds stuffed with a chicken mousse and wrapped with pork belly.<span style="mso-spacerun:yes"> </span>Soft and silky with a bit of brine and a touch of sweet I’ll note that while I ate mine I didn’t like it enough to warrant taking Dave’s and despite the fact that the food remained when our waiter returned the plate was simply collected and returned to the kitchen robotically without comment.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItPO-czEIWCJ3BhQhBoM0wK9hzVk0BePCrKIzNHFPRb_er_RUqQ3CTHe0unRb0Q5RZ9Pw28zKQ7OpmGdbTO6w7ataQmaXiYnyzotRgKaW31RFfx8qsgpS2d2FKySEz_M9PbZuEPOFKLw2/s1600/007+-+NEXT+%252819%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItPO-czEIWCJ3BhQhBoM0wK9hzVk0BePCrKIzNHFPRb_er_RUqQ3CTHe0unRb0Q5RZ9Pw28zKQ7OpmGdbTO6w7ataQmaXiYnyzotRgKaW31RFfx8qsgpS2d2FKySEz_M9PbZuEPOFKLw2/s320/007+-+NEXT+%252819%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633053088668227922" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the earlier seated two top to our left having enjoyed a supplemental dish described as “lamb three ways” it was with a bit of disheartenment that our next course would be preceded with the delivery of service items indicating it was time for the shared main course entitled “Canetone Rouennais a la Presse” with “Gratin de Pommes de Terre a la Dauphinoise.”<span style="mso-spacerun:yes"> </span>At this point approximately 50 minutes into the meal and wondering why, precisely, every table around us seemed to be receiving “extras” while we were being rushed through our evening the duck and potatoes would arrive to at least temporarily assuage the sting as both were not only good but downright fantastic.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6t6BDKa4tpOgmYGLeaowF1eqScUjCkdTc0Sy-YuW3pXAg_UUPcmDV4uphjl4qWDHmMi6XEIN7dhqz7S4midQJUHrpOJUnDRcF6F4vu-iFKHrEtJNt6JGPhqH_oub_XyH4opXuJUEOIl5/s1600/007+-+NEXT+%252820%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6t6BDKa4tpOgmYGLeaowF1eqScUjCkdTc0Sy-YuW3pXAg_UUPcmDV4uphjl4qWDHmMi6XEIN7dhqz7S4midQJUHrpOJUnDRcF6F4vu-iFKHrEtJNt6JGPhqH_oub_XyH4opXuJUEOIl5/s320/007+-+NEXT+%252820%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633054696290129378" border="0" /></a><span style="text-decoration: underline;"><br /></span>Beginning first with the duck – <span style="mso-spacerun:yes"> </span>sourced from Rouen and brined whole for “seven to ten hours depending on size” prior to roasting and subsequent carving with the breasts finished in the pan while the extremities were confited – it was absolutely flawless.<span style="mso-spacerun:yes"> </span>Crispy skin, rosy flesh, full bodied taste without a bit of gaminess and a great contrast between the supple lean breasts and crisp fatty legs…really flawless and only made better by a briny mineral tinged sauce produced by pressing the duck’s carcass rendering its natural juices with cognac and red wine.<span style="mso-spacerun:yes"> </span>Not to be outdone in the decadence department the side dish of mandolined “twice cooked” Yukon Gold potatoes layered with cream, herbs, and aged cheese finished in the oven were by far the best ‘au gratin’ potatoes I’ve ever tasted and with Dave sporting a rather slight appetite I had more than my fair share.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNP0L1et4x8PgbXnzMXb4y7m8M7mOwrx1CnynyavlU6_wIVqmxmFCjvIXgn0I6rehYAqzoNq8q8-XIQvaAEe-vPvDCgIC4dMq0IFjWFLa0gpN9xvfZRm_DpPtxjUrEKU3b3Vw3bIs25bjc/s1600/007+-+NEXT+%252824%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNP0L1et4x8PgbXnzMXb4y7m8M7mOwrx1CnynyavlU6_wIVqmxmFCjvIXgn0I6rehYAqzoNq8q8-XIQvaAEe-vPvDCgIC4dMq0IFjWFLa0gpN9xvfZRm_DpPtxjUrEKU3b3Vw3bIs25bjc/s320/007+-+NEXT+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633054698781831682" border="0" /></a><span style="text-decoration: underline;"><br /></span>For our palate cleanser, at this point convinced there was no way we’d receive the bonus Sauternes Sorbet that I’d seen served to the gougeres table, Salade Irma would arrive featuring an edible nasturtium flower and its leaves, asparagus, radish, and frisee plus a light vinaigrette that although beautiful and elegant simply did nothing to add or subtract from the experience save for evoke a “well, that was pretty” from me and a “so, you can eat the flower – right?” from Dave.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM62SHiL0QHWEXhCrRmydPAJ7M_5BlYEv3c0TcOEtXqGDULhMEZxJ_g-mIRKbRVsjiEhfi5MReygY0cyzQDMG8DpIMq7l46V1Iq7DSXpI2nx3sGnSxVY1pAWWguCzQRiyJolMm5C9djfm/s1600/007+-+NEXT+%252826%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM62SHiL0QHWEXhCrRmydPAJ7M_5BlYEv3c0TcOEtXqGDULhMEZxJ_g-mIRKbRVsjiEhfi5MReygY0cyzQDMG8DpIMq7l46V1Iq7DSXpI2nx3sGnSxVY1pAWWguCzQRiyJolMm5C9djfm/s320/007+-+NEXT+%252826%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633054706890858674" border="0" /></a><span style="text-decoration: underline;"><br /></span>With palates theoretically cleansed dessert would arrive precisely 75 minutes after we were seated and entitled “Bombe Ceylan” it would be perhaps my favorite dish of the night save for the duck.<span style="mso-spacerun:yes"> </span>With a base of dark cocoa shortbread topped with a chilly creamed center of coffee semi-freddo and topped with a dome of rum ice cream sprayed with dark cocoa and surrounded by crème anglaise and rum soaked cherries.<span style="mso-spacerun:yes"> </span>With four layers of texture and the flavors all blending flawlessly to create what was essentially an edible cocktail I only wish there had been more – or that I’d have had the group for the kitchen table so I could have tried the soufflé as well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89L-eRQP8dQl4_tFI2eJhCIcozhxM47LukNZRf2CG3vdkgwpiWuhffAp2eJZcAQCV9PhXz4BFmuYz03hIqZ6Krg4mjlZa0PUCuz8Pk9pQaspfGKVbelegc-h4p1Ib78ixkzqLvvc_iGlZ/s1600/007+-+NEXT+%252832%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89L-eRQP8dQl4_tFI2eJhCIcozhxM47LukNZRf2CG3vdkgwpiWuhffAp2eJZcAQCV9PhXz4BFmuYz03hIqZ6Krg4mjlZa0PUCuz8Pk9pQaspfGKVbelegc-h4p1Ib78ixkzqLvvc_iGlZ/s320/007+-+NEXT+%252832%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633054714586106226" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjYTFfzErT_vx4zx9x3lxb0UfSVoqOzcWOS3s1UuIWFsqZa-iN0h1fbTH6m9hLEnqSx060_HcuRWVS6AOcHkYJj-1X4ivG2Z-HEPuJlRRAbs45crBdKCooDUy7ArMLSlHDf5TyT_shWlQ/s1600/007+-+NEXT+%252833%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjYTFfzErT_vx4zx9x3lxb0UfSVoqOzcWOS3s1UuIWFsqZa-iN0h1fbTH6m9hLEnqSx060_HcuRWVS6AOcHkYJj-1X4ivG2Z-HEPuJlRRAbs45crBdKCooDUy7ArMLSlHDf5TyT_shWlQ/s320/007+-+NEXT+%252833%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633054722169969746" border="0" /></a><span style="text-decoration: underline;"><br />W</span>ith the time now bordering on 90 minutes since our seating the Bombe plates were collected and within thirty seconds a tray of mignardises appeared with golden copies of the menu.<span style="mso-spacerun:yes"> </span>Again shorting us our tray contained only three options (at least four were provided from what I could see a couple tables down as the tables adjacent to us were still enjoying their duck) – a beet gelee, salted caramels, and a unique pistachio butter cake with a texture something like a dry marshmallow – and with the tray collected we were thanked for coming and more-or-less led to the door where the friendly hostesses bid us a good evening.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH8iY90L2vWZum_ffWqsSROLE1l803AnXPlK396AzPxTB6OQendKtO1Cm6CWBKJEtCws2j_lqaBcfkpFv9rxfhJQ3edchlXUUwB5bEYbSuOt0jjJSkMDbsY3gxLWtMx5ba6gaCyxFF7HZ/s1600/007+-+NEXT+%252834%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH8iY90L2vWZum_ffWqsSROLE1l803AnXPlK396AzPxTB6OQendKtO1Cm6CWBKJEtCws2j_lqaBcfkpFv9rxfhJQ3edchlXUUwB5bEYbSuOt0jjJSkMDbsY3gxLWtMx5ba6gaCyxFF7HZ/s320/007+-+NEXT+%252834%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633056170467641906" border="0" /></a><span style="text-decoration: underline;"><br /></span>As Dave and I bid one another farewell he noted “wow, that was good – but fast” and concurring I suggested he could come over to Aviary with my family and I for a drink but he declined due to an hour long drive home.<span style="mso-spacerun:yes"> </span>With promises to get together again soon I made my way next door admittedly feeling a little bummed about both the brevity and overall price to experience ratio at Next; I specifically wondered to myself whether the restaurant would garner the hype it does based on the food alone and deciding this unlikely I was left with the nagging thought that while I’d gotten what I paid for, others around us had gotten more for the same dollar and while I can’t say for sure why that was (perhaps they were ALL friends of the house?) those tables also hadn’t been rushed through their service as we had.<span style="mso-spacerun:yes"> </span>With good and sometimes great food, average but scripted service, and an idea that far outstrips the actual experience I admit I’m still intrigued to return to NEXT, but only to the Kitchen Table where I can rest assured that the experience – food, duration, location – at least stands its very best chance of living up to the hype created mostly thus far by a ticket system.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRZ2jE3tmu3VkMpbEvCUqPfPEP61bqADSW6BcBaY5cQRCQQuHblBajJnwP57se4xzRGqAzczBVuD9oqY4n0nbBgKwWXjuD3LkjIr-bPRB_fR_qFrj3mZ68eP0DM1aR2ddJH1jKT8P1GyF/s1600/008+-+The+Aviary+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRZ2jE3tmu3VkMpbEvCUqPfPEP61bqADSW6BcBaY5cQRCQQuHblBajJnwP57se4xzRGqAzczBVuD9oqY4n0nbBgKwWXjuD3LkjIr-bPRB_fR_qFrj3mZ68eP0DM1aR2ddJH1jKT8P1GyF/s320/008+-+The+Aviary+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633060460050307874" border="0" /></a><span style="text-decoration: underline;"><br /></span>With my mood already a bit off the “greeting” at The Aviary was not exactly uplifting when I was stopped by a large bouncer-esque fellow dressed in Mad-Men Era costume communicating via Bluetooth to make sure my mother and aunt were inside before allowing me to enter (despite the space being less than 1/3 full.)<span style="mso-spacerun:yes"> </span>When I was finally “okayed” I was told “have a nice time” and on making my way into the dark, chic, and genuinely sexy room with lavish drapes and comfortable couches abound swanky I was welcomed by a young lady who would lead me past the open “cocktail kitchen” to a space in the middle of the room where my family was seated enjoying bites and a couple of drinks.<span style="mso-spacerun:yes"> </span>Greeted with a “wow, that was fast” regarding the duration of my meal at NEXT I told them a bit of the story but to avoid spoiling the mood decided to save my thoughts for later as a menu was presented.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhq1fDzSZy6O_zEnVuFsNjHvxC1-G7hj6MLbg1gZEpbx7uJtI0vtYuvN6LV0JVXBb9IpiLB9X2khHDQyz9XyXDspXh9NXJO94VoUmHPQz7VI9rwiQijj3Tbd5eKWljLgnFTcTmvMfWZJq/s1600/008+-+The+Aviary+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhq1fDzSZy6O_zEnVuFsNjHvxC1-G7hj6MLbg1gZEpbx7uJtI0vtYuvN6LV0JVXBb9IpiLB9X2khHDQyz9XyXDspXh9NXJO94VoUmHPQz7VI9rwiQijj3Tbd5eKWljLgnFTcTmvMfWZJq/s320/008+-+The+Aviary+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633059482156846418" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUxAQFf6ns81jxs9-uviCAb02V5MS1YhjNs8JyTLinwE8f_S_A-7OwYtdZnNqBhQgNARJ4FQgjXDLsdt5PTtrUWbwoGLQgfrBXvttVQMUbMsUIipkKrBxPDs60KoTyOeIHHOCHHZBeiqX/s1600/008+-+The+Aviary+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUxAQFf6ns81jxs9-uviCAb02V5MS1YhjNs8JyTLinwE8f_S_A-7OwYtdZnNqBhQgNARJ4FQgjXDLsdt5PTtrUWbwoGLQgfrBXvttVQMUbMsUIipkKrBxPDs60KoTyOeIHHOCHHZBeiqX/s320/008+-+The+Aviary+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633059501421555154" border="0" /></a><span style="text-decoration: underline;"><br /></span>With low-volume electronica playing overhead and the menu in hand it was explained to me that the list was arranged something like Alinea, but in this case from sweet to dry with the birds to the left ranging further from the text for more complicated tastes.<span style="mso-spacerun:yes"> </span>With a taste of my mother’s Hemingway featuring Grapefruit, Lime, Maraschino, and Rum – a relatively straight forward option – and my Aunt’s Pineapple with Mint, Sanbitter, Chartreuse, and Pineapple juice that arrived in an ornate slowly melting form becoming sweeter with time I opted to embrace my inner “Dude” and selected the White Russian with Milk, Ristretto, and Rum – another slowly melting cocktail with high quality rum blended with a half shot of Intelligentsia Espresso and foamed milk alongside sweetened “milk ice” forming an angular slant in the glass.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAqQNcKM3Mg2CNtYgi_ANPgMGYjKS5yumHS-8vILPOqC7j5rsg9FX6cUZEY_QQxYH_BY15KNnwdyb_GhdHT0R5gOpZpA7hQjERoHJz1m2s7g1I8zFgWmCG6K1OdBwViVXIlo3XvxlwCYw/s1600/008+-+The+Aviary+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAqQNcKM3Mg2CNtYgi_ANPgMGYjKS5yumHS-8vILPOqC7j5rsg9FX6cUZEY_QQxYH_BY15KNnwdyb_GhdHT0R5gOpZpA7hQjERoHJz1m2s7g1I8zFgWmCG6K1OdBwViVXIlo3XvxlwCYw/s320/008+-+The+Aviary+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633059469536283058" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnZvaeKpbOkrTeOo2x_7ZquCjDXlfaz29tM3O0LnUjjCCfOQmBe829dPq-50_oyXVd8muIFj27W1LmmMxKjKv7yPVEpWOuB2GI6RUAcg_eua6cbkYhFQ-0d5xyeUjJybWf8EvmtE_RukS/s1600/008+-+The+Aviary+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnZvaeKpbOkrTeOo2x_7ZquCjDXlfaz29tM3O0LnUjjCCfOQmBe829dPq-50_oyXVd8muIFj27W1LmmMxKjKv7yPVEpWOuB2GI6RUAcg_eua6cbkYhFQ-0d5xyeUjJybWf8EvmtE_RukS/s320/008+-+The+Aviary+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633056180508043154" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGds3oU0JB_bV-KrARjBiJJTSyalEO5VYy0usWbR5Ko9JC2xsCYJneVE_qv0np2nremhMfttrGQXLKDpn6FAfInDaG4LkMarcJ_F3svYJoSi7_fa_-Lh9YrWNOJQdo05fdQlDBFwvi8YB/s1600/008+-+The+Aviary+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGds3oU0JB_bV-KrARjBiJJTSyalEO5VYy0usWbR5Ko9JC2xsCYJneVE_qv0np2nremhMfttrGQXLKDpn6FAfInDaG4LkMarcJ_F3svYJoSi7_fa_-Lh9YrWNOJQdo05fdQlDBFwvi8YB/s320/008+-+The+Aviary+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633056177855123378" border="0" /></a><span style="text-decoration: underline;"><br /></span>With drinks to be enjoyed slowly due to both their price and their potency I additionally opted for three “bites” to go with my drink, but prior to receiving either drink or bite I was served a “cocktail amuse” described as a “Spicy Watermelon bite” with melon compressed in soju liquor and topped with soy pudding, sesame seeds, and micro cilantro – a tasty and refreshing burst of flavor that most certainly would not have been out of place at Alinea.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrwZfL_7Sb4ktaziDB-PIwsEVvJKxomx-hDtZ1UoJ35gwM8vckSB4bWQgIF6kv_N63bZaj-8qRkYlxsCRKmdbapTtEd2lDTKnIVG36ogpjonTqLkNFcIzovY8M_1m2ze_x0cZKTS2HEQs/s1600/008+-+The+Aviary+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrwZfL_7Sb4ktaziDB-PIwsEVvJKxomx-hDtZ1UoJ35gwM8vckSB4bWQgIF6kv_N63bZaj-8qRkYlxsCRKmdbapTtEd2lDTKnIVG36ogpjonTqLkNFcIzovY8M_1m2ze_x0cZKTS2HEQs/s320/008+-+The+Aviary+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633056192594227282" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrT1XJhIw7TEIaXASaRk6E9fxgMzjYqhUc7sNHyrMEc4pj6EngYC0p-ylnApRF_vMpkE5X65II1npmPmcUb-XkafuVMCOla430mOeiu_OeGFjmVAapzsxVfIGEyk0d2rJ48tZpNVrc4qv/s1600/008+-+The+Aviary+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrT1XJhIw7TEIaXASaRk6E9fxgMzjYqhUc7sNHyrMEc4pj6EngYC0p-ylnApRF_vMpkE5X65II1npmPmcUb-XkafuVMCOla430mOeiu_OeGFjmVAapzsxVfIGEyk0d2rJ48tZpNVrc4qv/s320/008+-+The+Aviary+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633056191896063906" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving on to the bites – pricey at $4-6 each – I opted for a trio beginning with “Chowder – Croquette, Clam, Spicy Corn Pudding,” then “Foie Gras – Rhubarb, Pumpernickel, Lavender,” and finally “Brioche – Chocolate, Smoked Salt, Vanilla,” all three excellent with the first tasting like a liquid hush puppy in a golden shell, the second a bitter/sweet amalgam with the sapor of foie gras giving way to notes of lavender, and the third a chocolate square topped with smoky salinity and filled with what I can only describe as liquid French Toast – all wonderful, as expected from my previous two visits to the North Halsted flagship.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-35q9cMMf_I0wWh_lL9RIzdgs7A6GqSR4p_XStOXA8mPYgroeADO2exG3nMRFK6SYzt-2ORujbnHeD01lIVyDYvY6UvgQdYmdFu4-BDfu3Z3SPCRlMDwRkzwLufZRCIsDtQcWBoX8QyDw/s1600/008+-+The+Aviary+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-35q9cMMf_I0wWh_lL9RIzdgs7A6GqSR4p_XStOXA8mPYgroeADO2exG3nMRFK6SYzt-2ORujbnHeD01lIVyDYvY6UvgQdYmdFu4-BDfu3Z3SPCRlMDwRkzwLufZRCIsDtQcWBoX8QyDw/s320/008+-+The+Aviary+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633059491193067570" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFnrHLlvQ-rUfLVpb8QeKIs4RIdmV4XChx-uGIVpZ_szHfOwwVH1Dd-JqU7b1iAqUL2IBj2WX09mB-CMdo49q1fmH2utWXflQPT5068dwh2brrnKWa8Zd27ZCkFWSvWSK0_QA0PiSzz2D/s1600/008+-+The+Aviary+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFnrHLlvQ-rUfLVpb8QeKIs4RIdmV4XChx-uGIVpZ_szHfOwwVH1Dd-JqU7b1iAqUL2IBj2WX09mB-CMdo49q1fmH2utWXflQPT5068dwh2brrnKWa8Zd27ZCkFWSvWSK0_QA0PiSzz2D/s320/008+-+The+Aviary+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5633059488015000226" border="0" /></a><span style="text-decoration: underline;"><br /></span>With drinks consumed we debated whether to order a second round but having not yet even checked into our hotel and debating yet another dessert stop to finish the night we decided the better part of valor was to call it quits at a total of three drinks and nine bites – and a total bill of $106 – more than I’d ever anticipated spending at a bar anywhere, especially with my family, yet oddly a “value” that felt better than that at NEXT an hour prior if only for the novelty of it.<span style="mso-spacerun:yes"> </span>If my tolerance were higher I would definitely consider going back for the kitchen table menu, but even as it stands I’ve no doubt I’ll be back to sample future creations on subsequent visits to Chicago – whether I return to NEXT or not.</span>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com7tag:blogger.com,1999:blog-2919945694966683911.post-82420943097188859092011-06-16T15:45:00.003-04:002011-07-23T16:12:30.932-04:00Spacca Napoli, Chicago IL<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjT3YImTSQcl6sotB7vmArHH3O4o5C6SD8ElrCLo8XXPBTZOfIsl4fcorEmxTYwV3qgWQgvYkODMMMcSLSR4QWAqgCMVW2oswGl07hsY0CfU2xH5Eekov9Msi2MMGyGBzaL3rl7OEFC0w/s1600/004+-+Spacca+Napoli+%25281%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637182822814866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjT3YImTSQcl6sotB7vmArHH3O4o5C6SD8ElrCLo8XXPBTZOfIsl4fcorEmxTYwV3qgWQgvYkODMMMcSLSR4QWAqgCMVW2oswGl07hsY0CfU2xH5Eekov9Msi2MMGyGBzaL3rl7OEFC0w/s320/004+-+Spacca+Napoli+%25281%2529.JPG" /></a><br /><span style="font-family:Calibri;">…having admittedly never traveled to Naples but a seeker of great Pizzas both in Chicago and in a number of cities around the United States, many of which have been named to any number of “Best Pizza in the America” lists, it was with great interest that lunch would lead us to Spacca Napoli – the only Vera Pizza Napoletana certified restaurant in a city overflowing with great pizza.<span style="mso-spacerun: yes"> </span>Owned and operated by Pizzaiuolo Jon Goldsmith and his family and reportedly designed to not only recreate the pizza of Southern Italy, but also their traditions and hospitality Spacca had long been on my list and with mother and aunt in tow after a long afternoon in Oak Park it seemed like the perfect opportunity.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI3KDF_8LbOulXCnhaHwg2sK1Hr2RuDcKd32G9weE7ojZhIUHqY_Du_ssIFixUYyHtApdwme5HShLBMD8PROjxRRpH7ljHegZfZkAa-MjFbVjCPhzfPZHDiQm8ZhzJt5f16MlKlFcJVuf/s1600/004+-+Spacca+Napoli+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637183978578786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI3KDF_8LbOulXCnhaHwg2sK1Hr2RuDcKd32G9weE7ojZhIUHqY_Du_ssIFixUYyHtApdwme5HShLBMD8PROjxRRpH7ljHegZfZkAa-MjFbVjCPhzfPZHDiQm8ZhzJt5f16MlKlFcJVuf/s320/004+-+Spacca+Napoli+%25282%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6YdYel8xvZk-M1jNFDOqZZA6ej7OClFSWqN9lxAb6R1A_GFp3fDQHSTq81d34GDrmTZTgXwA6KnVGvNnT3NLX8GnResqwUk-Sw0ZvmrO8e0XoWRNC65BgvtcHp3Z3TzIqoyf9pgGQpbD/s1600/004+-+Spacca+Napoli+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637203927077506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6YdYel8xvZk-M1jNFDOqZZA6ej7OClFSWqN9lxAb6R1A_GFp3fDQHSTq81d34GDrmTZTgXwA6KnVGvNnT3NLX8GnResqwUk-Sw0ZvmrO8e0XoWRNC65BgvtcHp3Z3TzIqoyf9pgGQpbD/s320/004+-+Spacca+Napoli+%25287%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">Having heard from others that since the expansion Spacca Napoli was vastly more accessible than it once was but waits could still be long due to the single oven our arrival at 2:00pm proved to be quite opportune as free parking proved abundant in the Ravenswood area and lunch service was just winding down as we arrived.<span style="mso-spacerun: yes"> </span>With the air a bit warm and the patio umbrellas shading a few leftover patrons we made our way into the restaurant to the lovely smells of yeast and tomatoes and greeted by our hostess/server/busser Rachelle we were led to a small four-top in the middle of the surprisingly empty dining room.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-s7soGqQi8JTTxnMqwEr9iLsXCwVPeCSs9DUCKb4JrzTfdATGiEXMhKV2x1i1nKbM9eGqeUpk7xOl0sUrCVfjz64HAHZiakmeKIbE5dWGf-tKgw4OpATk2YjooUSf8QxpEpaUka1vg4d/s1600/004+-+Spacca+Napoli+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637194641262082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-s7soGqQi8JTTxnMqwEr9iLsXCwVPeCSs9DUCKb4JrzTfdATGiEXMhKV2x1i1nKbM9eGqeUpk7xOl0sUrCVfjz64HAHZiakmeKIbE5dWGf-tKgw4OpATk2YjooUSf8QxpEpaUka1vg4d/s320/004+-+Spacca+Napoli+%25286%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">With menus presented and a wine list deferred Rachelle next proceeded to explain the daily specials and after a few quick questions waters were filled and we were left to our decisions eventually settling for two pizzas and two Italian sodas – one Aronciata and one Limonata, both bubbly and subtle without being overly sweet.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuntJ762QxnzHUqZUe9gtVAE_9gBLaQuXGKKY_K-BAwI9h6g1dB9rHUSPYmg-R7okt3Ea6OOs8qSDdrKxyrRiKNBiHv0xXVNDSQ02HNohRBsC7YUHCyhq16hK_YcoPTqOxyLYm1igzeOD/s1600/004+-+Spacca+Napoli+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637213283624498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuntJ762QxnzHUqZUe9gtVAE_9gBLaQuXGKKY_K-BAwI9h6g1dB9rHUSPYmg-R7okt3Ea6OOs8qSDdrKxyrRiKNBiHv0xXVNDSQ02HNohRBsC7YUHCyhq16hK_YcoPTqOxyLYm1igzeOD/s320/004+-+Spacca+Napoli+%25288%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">With the oven belonging only to us it would be a mere ten minutes before our pizzas would arrive and sticking to the “less is more” approach both were lightly dressed and invariable delcious.<span style="mso-spacerun: yes"> </span>Beginning first with the “Funghi” featuring Fior di Latte Mozzarella, Basil, and Mushrooms the cheese was as mild as one would expect from fresh cow’s milk mozzarella while the sauce was lightly sweeted with just touch of acid and spice that complimented the mushroom’s earthy finish nicely.<span style="mso-spacerun: yes"> </span>While the toppings were good, however, where this pie really shined was in the crust – a light and supple yet slightly crisp and toasty ring of smoky flavor that remained slightly undercooked in the middle; about as authentic as it gets.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hIVUsYpCeefiVSC1ZIQy4AMc70bVyd5bbqKmAs4A4DY5rWwMapSvsgAo4EBniXra8dc_wFqvYAsKAFSLynZRhKMjrVa03CFq6MyujLhn0rd8ehqI_xT5v1JyXPDmProRH3jIk8I7Pja1/s1600/004+-+Spacca+Napoli+%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637603873779554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hIVUsYpCeefiVSC1ZIQy4AMc70bVyd5bbqKmAs4A4DY5rWwMapSvsgAo4EBniXra8dc_wFqvYAsKAFSLynZRhKMjrVa03CFq6MyujLhn0rd8ehqI_xT5v1JyXPDmProRH3jIk8I7Pja1/s320/004+-+Spacca+Napoli+%252810%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">Moving next to our second pizza, this one slightly more irregularly shaped with great pockets of air in the yeasty dough, the Bufalina – with Basil, Mozzarella di Bufala, and Olive Oil would prove even better than the Funghi for one simple reason – that ever so subtle funk from the intensely creamy cheese and the manner in which it so nicely blended with a thin pour of grassy olive oil.<span style="mso-spacerun: yes"> </span>As I noted above, I can’t claim I’ve ever been to <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:country-region st="on"><st1:place st="on">Italy</st1:place></st1:country-region>, but if the Pizza there is better than this I need to start planning my trip.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEypsFCFd99pOcPw26dVstpkPy0ZDG-KuAqGApVYIlDOqomDOuH2P4wJeQZMjO1ZJbwgizJ2GBB9LQk4UYtdKLFQ0r-Jbr_UOUTLMWf-Q-wkQ75lBfqoeXNf0BWTbSjp_RPalg1bX5Iwjk/s1600/004+-+Spacca+Napoli+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637595962305618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEypsFCFd99pOcPw26dVstpkPy0ZDG-KuAqGApVYIlDOqomDOuH2P4wJeQZMjO1ZJbwgizJ2GBB9LQk4UYtdKLFQ0r-Jbr_UOUTLMWf-Q-wkQ75lBfqoeXNf0BWTbSjp_RPalg1bX5Iwjk/s320/004+-+Spacca+Napoli+%25289%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCavSE14BgY1nzzO03PxeSGkG0PWKxV3oZvj8ka35ghxaR-TtLCut1U0K2hQzuntCas8fwYw9j25UnItznS6HsePoWCiZHKGELBfuS6gyhOb09rqxSieZvewNqcQRaAwDc8pAQnud1y9-F/s1600/004+-+Spacca+Napoli+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637613150889234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCavSE14BgY1nzzO03PxeSGkG0PWKxV3oZvj8ka35ghxaR-TtLCut1U0K2hQzuntCas8fwYw9j25UnItznS6HsePoWCiZHKGELBfuS6gyhOb09rqxSieZvewNqcQRaAwDc8pAQnud1y9-F/s320/004+-+Spacca+Napoli+%252813%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">With pizzas mostly consumed and the rest packed up to go Rachelle would next appear with dessert menus and although tempting I had plans to visit Black Dog Gelato next and deferred while the ladies opted to try two selections, the first a rather flavorless but appropriately silky Panna Cotta served with a substantially more tasty pear-balsamic compote and the second a creamy block of house made spumoni complete with pistachio, rum, strawberry and chocolate ice creams plus a whipped cream and candied fruit center that although tasty in parts did not work for me in its entirety due to the subpar chocolate ice cream and overpowering notes of rum.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEQSywl_SH_xlFUKFtfKBsukAN6cOs3jd1uV_MviQg0LQiRK-OtnKJ2EGg3ySqmqnEjhBoKMB1vMGMJKGFUeegckTyf5XGTA7aDewVdSeI5X6phuEzASbf5Pnstlfad6bwqLCUarv2wnp/s1600/004+-+Spacca+Napoli+%252815%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637622644682530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEQSywl_SH_xlFUKFtfKBsukAN6cOs3jd1uV_MviQg0LQiRK-OtnKJ2EGg3ySqmqnEjhBoKMB1vMGMJKGFUeegckTyf5XGTA7aDewVdSeI5X6phuEzASbf5Pnstlfad6bwqLCUarv2wnp/s320/004+-+Spacca+Napoli+%252815%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQDyBVyVVs7gGHdFQau0CHfPzpqePDdwb9G8OHbGbl9IPuBjxKIroqsAjV0bh9yz0KrTHNL_7LI5XU0gZPRPAfgUlSNyzM5fGfznwCWb-PDHXAUTlf8L_zPpE0fjfx_aIPMFvF7km-XNY/s1600/004+-+Spacca+Napoli+%252814%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632637620144095618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQDyBVyVVs7gGHdFQau0CHfPzpqePDdwb9G8OHbGbl9IPuBjxKIroqsAjV0bh9yz0KrTHNL_7LI5XU0gZPRPAfgUlSNyzM5fGfznwCWb-PDHXAUTlf8L_zPpE0fjfx_aIPMFvF7km-XNY/s320/004+-+Spacca+Napoli+%252814%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">In and out in under an hour I will note that while it may be unfair to judge our service considering the one-to-one server-to-table ratio I found Rachelle to be both friendly and knowledgeable as she manned everything but the pizza oven and although the space admittedly feels a lot more commercial/casual than New York or Philadelphia’s most well regarded pizzerias the pies themselves were absolutely genuine and delicious.<span style="mso-spacerun: yes"> </span>As for the desserts – well – most of the “Best Pizza in <st1:country-region st="on"><st1:place st="on">America</st1:place></st1:country-region>” locations don’t even serve sweets…and besides, the folks who ordered them actually enjoyed their choices.</span>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com6tag:blogger.com,1999:blog-2919945694966683911.post-10123647310850768592011-06-16T09:10:00.005-04:002011-07-22T20:06:56.556-04:00Longman & Eagle, Chicago IL<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJyj4B1sQtu_qANWRDTf3SOA9TDFwW1AK-nhDMZl6eSZrH0y62-4ODRhMOuBhm7YU7Xpr0ojkBlsgTj4VePavtTEhRt7iJV4DTT1AEDwBk1cOWY71LcE2THd_KO-acf1XCvwESyFbwQfP/s1600/002+-+Longman+and+Eagle+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJyj4B1sQtu_qANWRDTf3SOA9TDFwW1AK-nhDMZl6eSZrH0y62-4ODRhMOuBhm7YU7Xpr0ojkBlsgTj4VePavtTEhRt7iJV4DTT1AEDwBk1cOWY71LcE2THd_KO-acf1XCvwESyFbwQfP/s320/002+-+Longman+and+Eagle+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632318989118846466" border="0" /></a><span style="font-size: 12pt; color: rgb(35, 31, 32);"><span style="text-decoration: underline;"><br /></span>With our early time of arrival noted and my love of Chicago’s Breakfast/Brunch scene well established the first breakfast (following appetizers from Doughnut Vault) of the trip would be of the Michelin Starred Variety – the daily brunch Service at Logan Square hipster staple Longman & Eagle.<span style="mso-spacerun:yes"> </span>Helmed by Chef Jared Wentworth and described with nearly every ubiquitous foodie buzzword from “Gastro-Pub” to “farm to table” to “nose to tail” yet continually garnering great reviews from all who’d been there I have to admit that going in I was a skeptic, but at the same time the menu looked great and by going early on a weekday I figured we could avoid the scene – a scene we almost avoided twice because despite the use of a googlemaps we still drove right past the scantily marked restaurant twice before noting the simple “&” over the door and finding a parking space just outside.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKGca6U4pCRoJa1KnYy4wWhvvxbR6qZxtBzemX2s6vRkXIO0jJ5Kusd0t__WCcXrU31iaqA1iA6lYXpehYgqjeksEHVMtjDiTpo8cSuUDclwoDqaj_hqxKvNpSC-IGwjLkvOkdBiau6V9/s1600/002+-+Longman+and+Eagle+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKGca6U4pCRoJa1KnYy4wWhvvxbR6qZxtBzemX2s6vRkXIO0jJ5Kusd0t__WCcXrU31iaqA1iA6lYXpehYgqjeksEHVMtjDiTpo8cSuUDclwoDqaj_hqxKvNpSC-IGwjLkvOkdBiau6V9/s320/002+-+Longman+and+Eagle+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319018842154290" border="0" /></a><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"></span><span style="font-size: 12pt; color: rgb(35, 31, 32);"><br />With the weather mild and the doors open as tunes from Robert Johnston and Charlie Parker flowed into the streets we made our into the restaurant to find it largely empty – only two tables filled in the whole space – and wondering if they were even open for business yet we were greeted warmly first by the bartender and then by our waitress, a young lady named Gina who suggested we sit wherever we like.<span style="mso-spacerun:yes"> </span>With the scent of pork heavy in the air and the bartender mixing up a whisky sour for one of the ladies at the table nearest the back door we opted for a nicely lit spot closer to the front and navigating heavily wooded and unfinished brick room there was unquestionably a slightly artificial feel to the space, but at the same time it wasn’t so much as to make it feel forced.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkGyTNW0gK3RSydoYgA2NERD9mTVu0FiiQa-BkRWCE2cJMaEwIi10nSkgXq6tBVmDzW-cQzN1eBUf9SD69ynbNbDATe5Exo5FbROeGx8qyRNRbtluwqGFcOWGEQpMLGtLXy0a2TN0qfL8/s1600/002+-+Longman+and+Eagle+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkGyTNW0gK3RSydoYgA2NERD9mTVu0FiiQa-BkRWCE2cJMaEwIi10nSkgXq6tBVmDzW-cQzN1eBUf9SD69ynbNbDATe5Exo5FbROeGx8qyRNRbtluwqGFcOWGEQpMLGtLXy0a2TN0qfL8/s320/002+-+Longman+and+Eagle+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319012936911362" border="0" /></a><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"></span><span style="font-size: 12pt; color: rgb(35, 31, 32);"><br />Seated now with menus in hand and water filled adult beverages were offered and declined with myself and my mother opting for coffee (Metropolis) that unfortunately reached empty far too many times for a restaurant so unpopulated while my aunt opted for Orange Juice – at $3 actually a bargain compared to other breakfasts in Chicago.<span style="mso-spacerun:yes"> </span>With the menu rather short decisions were made and within five minutes of seating our orders were placed allowing us to sit back, relax, and listen to everything from slave-era chants to late 40s big band while we waited.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwX76dXKJQyTgqheOv9-z1qE2bK7LBOmoX92hEwxZDad84Nc57awkxsor7u8YL1P9B6B4cKCJy98s-zHRndoRrRckuEZ3OjvAVM_oUz2SDcz4VOA_xQFD6V5FHw82uRhqWuwuIZUKKLe26/s1600/002+-+Longman+and+Eagle+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwX76dXKJQyTgqheOv9-z1qE2bK7LBOmoX92hEwxZDad84Nc57awkxsor7u8YL1P9B6B4cKCJy98s-zHRndoRrRckuEZ3OjvAVM_oUz2SDcz4VOA_xQFD6V5FHw82uRhqWuwuIZUKKLe26/s320/002+-+Longman+and+Eagle+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319004065981522" border="0" /></a><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"></span><span style="font-size: 12pt; color: rgb(35, 31, 32);"><br />With a few more folks trickling in, mostly young men opting to sit at the bar and booze over breakfast, our first dish to arrive would be an appetizer shared by all and despite my mother’s insistence that she dislikes scones this was the second time in a row (the last at Bouchon) that she exclaimed the words “Best Scone Ever” as she took a bite of the house-made Cinnamon, Honey, and Apricot Scone topped with Clotted Cream.<span style="mso-spacerun:yes"> </span>Beginning first with the scone itself – a heterogeneous biscuit dotted with pockets of butter, sugar, and dried apricots – it was marvelous, but what truly put this scone on another level was the smear of clotted cream and an ample drizzle of apricot tinged honey.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI1eBXhxFa86cr_uIWX8NnBsrZmrO2UQqzPvvFjog0Zn80lxYuAWcBRQbMlUPkMCOzhOhQzXa-e6mpCal9Yps8q7Bjg-y9AyWxU5hUrWmMaCio8jp0fpzTcCZIHrrXWruibnBQfuPv0nv/s1600/002+-+Longman+and+Eagle+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI1eBXhxFa86cr_uIWX8NnBsrZmrO2UQqzPvvFjog0Zn80lxYuAWcBRQbMlUPkMCOzhOhQzXa-e6mpCal9Yps8q7Bjg-y9AyWxU5hUrWmMaCio8jp0fpzTcCZIHrrXWruibnBQfuPv0nv/s320/002+-+Longman+and+Eagle+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319029438555570" border="0" /></a><span style="font-size: 12.0pt;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;color:#231F20"></span><span style="font-size: 12pt; color: rgb(35, 31, 32);"><br />With the scone devoured and our coffees finally receiving a refill at my request it would be another short wait before our main courses would arrive and when they did each looked wonderful but only one actually turned out to be so.<span style="mso-spacerun:yes"> </span>Beginning first with mine; Croque Madame with Local Ham, Gruyere, Mornay Sauce, and Duck Egg was overall quite good <span style="mso-spacerun:yes"> </span>– a prototype in its ingredients and balance but foiled slightly by the country style bread which was far too crunchy at first but became more pliable with the addition of some of the creamy Mornay served alongside and the rupture of the salted quivering egg.<span style="mso-spacerun:yes"> </span>Served with skillet potatoes that were fine but nothing to write home about this was a competent dish, but not on par with other croques I’ve had (Michelin Starred or not.)<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvIEFvYpTrRQYqsjLwJO_1EqhFoHJSLC643jq5UYIPTRjJeLyYBNCxOxxwYqKO5jIkrslC3JA85Joas5VC51n4SmtIDWZQr-OpGxLFtrFf5uvo4F6Iy4VfEQizMVISe7-_2qj-jIRaZXq/s1600/002+-+Longman+and+Eagle+%252818%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvIEFvYpTrRQYqsjLwJO_1EqhFoHJSLC643jq5UYIPTRjJeLyYBNCxOxxwYqKO5jIkrslC3JA85Joas5VC51n4SmtIDWZQr-OpGxLFtrFf5uvo4F6Iy4VfEQizMVISe7-_2qj-jIRaZXq/s320/002+-+Longman+and+Eagle+%252818%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319490428666866" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0OKGJ0jTXoaWkR-yWUTKetP6gwZfQnOMQrKFGdvQJqQiVD2SDJYzhnuYsPugsoxigF8OEXBph3cegQs0Ryr8fFwNm7yWAOBpJZvj71RGOIX4UNT1-jqPDVlB2Cu01-A32LnHi2croZYo/s1600/002+-+Longman+and+Eagle+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0OKGJ0jTXoaWkR-yWUTKetP6gwZfQnOMQrKFGdvQJqQiVD2SDJYzhnuYsPugsoxigF8OEXBph3cegQs0Ryr8fFwNm7yWAOBpJZvj71RGOIX4UNT1-jqPDVlB2Cu01-A32LnHi2croZYo/s320/002+-+Longman+and+Eagle+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319501104212482" border="0" /></a><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"></span><span style="font-size: 12pt; color: rgb(35, 31, 32);"><br />Moving next to my mother’s choice, Fried Chicken, Waffles, Sweet Potato & Pork Belly Hash, Vermont Maple Syrup – let’s just say the waffle was good and the hash was great while the chicken was…well…even a bit too undercooked for my tastes and damned near raw compared to my mother’s preferences.<span style="mso-spacerun:yes"> </span>Beginning first with the waffle – thicker than generally served with chicken but fluffy and full of yeasty vanilla tones that went great with the syrup.<span style="mso-spacerun:yes"> </span>Next up, the hash – smoky and sweet, a touch of nutmeg and perfectly prepared.<span style="mso-spacerun:yes"> </span>Finally, the chicken – great coating and crunch, but pink flesh and skin so fatty that it was actually wet – a disappointment that my mother (who “doesn’t like to make a scene”) refused to mention, but stated just last week was some of the worst fried chicken she has ever eaten.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWEUmeLCciCZLKaAF0Zu7cf6SeLqRPzMgWAlVgV0oU26l-Kp1PeYsVYKwhKhj9E65yu-LE9D2lyIYiuiN6Nc26PslV8W75F-A_r2pCrhnGOvMLvqGAZm5D2dFbUIWWK_csWwH7WOAL8uG/s1600/002+-+Longman+and+Eagle+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWEUmeLCciCZLKaAF0Zu7cf6SeLqRPzMgWAlVgV0oU26l-Kp1PeYsVYKwhKhj9E65yu-LE9D2lyIYiuiN6Nc26PslV8W75F-A_r2pCrhnGOvMLvqGAZm5D2dFbUIWWK_csWwH7WOAL8uG/s320/002+-+Longman+and+Eagle+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319480167447554" border="0" /></a><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"></span><span style="font-size: 12pt; color: rgb(35, 31, 32);"><br />Last but not least my aunt selected the Bananas Foster French Toast with Banana Pudding, Bourbon Caramel Sauce, and Goat Cheese Semifreddo – a dish oddly similar to the dessert she’d order that evening at Mindy’s Hot Chocolate, but actually even better.<span style="mso-spacerun:yes"> </span>Featuring two thick slices of golden brioche with a supple interior (note to L&E, use this on the Croque) and an eggy custard wash resting in a puddle of warm pureed bananas and topped with savory cream cheese frosting plus boozy salted caramel this was the sort of sweet breakfast I’d have expected from a place like Bongo Room or M.Henry but definitely not from a gastropub – it was shockingly sweet yet surprisingly balanced and while dessert worthy also rather light on the stomach given the fluffy nature of the bread.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI7vh_5t6Xcxg_XKcgsequVB4vV7FBt8gRbACXQaN806N0vFWvY4s4UxeNb2ydKY-7_IFLIveTwCqy73cHY1Wm1F4tpQAVTBfihKK17j7klDacT48siMXFZYwE87PDkjx3KbphxMZMuVp/s1600/002+-+Longman+and+Eagle+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI7vh_5t6Xcxg_XKcgsequVB4vV7FBt8gRbACXQaN806N0vFWvY4s4UxeNb2ydKY-7_IFLIveTwCqy73cHY1Wm1F4tpQAVTBfihKK17j7klDacT48siMXFZYwE87PDkjx3KbphxMZMuVp/s320/002+-+Longman+and+Eagle+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632319488798717042" border="0" /></a><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"></span><span style="font-size:12.0pt;mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font: minor-latin;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; color:#231F20"><br />Again having to request a refill, this time by raising my hand like a child in elementary school, Gina stopped by to inquire if we were “all finished” and entirely ignoring the mostly uneaten pink chicken proceeded to collect our plates before filling the coffee and leaving the tab.<span style="mso-spacerun:yes"> </span>With the bill paid and a modest (undeserved) tip left it was exactly one hour after we entered the Longman & Eagle that we left and all things being equal I rather doubt I’ll ever be back – though I will admit looking at the dessert menu and having experienced the brunch the team does seem to have some skills with the sweet stuff.</span>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com2tag:blogger.com,1999:blog-2919945694966683911.post-78716524880911436382011-06-16T07:32:00.011-04:002011-07-22T08:38:58.966-04:00Doughnut Vault, Black Dog Gelato, Alliance Bakery, Hot Chocolate, Atwood Cafe Chicago IL<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienf_ifPygycUhpfvK0JVgon0mZJrtYNsChZyqsGJHEfUlJ7Xy8iZG_x2panuDWl-cIBVXlvYtTpi_1PXnz5tdWbQS5Euy_T09NTH1WULCJUoTwCFhC1ugxj555gMh0RpOHRunOK2zfrU2/s1600/001+-+Doughnut+Vault+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienf_ifPygycUhpfvK0JVgon0mZJrtYNsChZyqsGJHEfUlJ7Xy8iZG_x2panuDWl-cIBVXlvYtTpi_1PXnz5tdWbQS5Euy_T09NTH1WULCJUoTwCFhC1ugxj555gMh0RpOHRunOK2zfrU2/s320/001+-+Doughnut+Vault+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631910849858052066" border="0" /></a><br />Having just returned from Boston a week earlier the turnaround time for yet another trip to the Windy City was short, but with NEXT reservations and a trip to the Rookery as well as Wright’s Home, Studio, and Walking Tour of Oak Park as the impetus for the trip and two of my very favorite people coming along for the ride I knew it would be a whirlwind of great memories.<span style="mso-spacerun:yes"> </span>As the reigning champion on my list of favorite Breakfast/Brunch cities and resting near the apex of best dining cities overall the question of where to eat was harder than it should have been, but after much debate three breakfasts, two lunches, and two dinners made the final cut along with a number of snacks in between.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77uVkqFP4kOG15At-NSzcCMEOqKxnkE7DS53I1b81WhTK23WE4hT_JPMaeOG4R2W0wFTjqTmfmN1ucNJ_tLUqJNpMFqasA-X8f3QhKerOXVEe8NHsR1zLeDXpc2js5KRaja_N_1TO_f4s/s1600/001+-+Doughnut+Vault+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77uVkqFP4kOG15At-NSzcCMEOqKxnkE7DS53I1b81WhTK23WE4hT_JPMaeOG4R2W0wFTjqTmfmN1ucNJ_tLUqJNpMFqasA-X8f3QhKerOXVEe8NHsR1zLeDXpc2js5KRaja_N_1TO_f4s/s320/001+-+Doughnut+Vault+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631910855857711202" border="0" /></a><span style="text-decoration: underline;"><br /></span>Having gotten up at my traditional “insane” hour according to my mother for a nice run our departure from her home in Northwest Ohio would precede sunrise by a few hours and making great time our arrival to Chicago would not only beat the rush hour traffic, but also leave us waiting outside our first stop before the doors opened…in a line of about ten that would subsequently grow to thirty or more at a relative newcomer to the local food scene; The Doughnut Vault.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8D1pEsabGnfJ-5jdRhG2bZGtZh3tg8dc7s_ajDAgi6oPpho5NaSDnGShk1OGC45mnuPl4He2Jf6lWagjCJ8IJEF1VQBMqHDMWPD7g2KB164YfBgAmcjqd8sp0Oi0bqAKNWD7fs-t0_It/s1600/001+-+Doughnut+Vault+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8D1pEsabGnfJ-5jdRhG2bZGtZh3tg8dc7s_ajDAgi6oPpho5NaSDnGShk1OGC45mnuPl4He2Jf6lWagjCJ8IJEF1VQBMqHDMWPD7g2KB164YfBgAmcjqd8sp0Oi0bqAKNWD7fs-t0_It/s320/001+-+Doughnut+Vault+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631910859192767010" border="0" /></a><span style="text-decoration: underline;"><br /></span>Located in a doorway off North Franklin and open from “Tuesdays-Friday starting at 8:30am until we run out. And Saturdays at 9:30am until we run out” The Doughnut Vault is the brainchild of Brendan Sodikoff who also owns Chicago’s “Gilt Bar” (and a pretty impressive resume including time with Keller and Ducasse) and although there have been some detractors calling his success yet another food fad, it is hard to argue with lines greater than twenty deep ever since opening in April and having never been “wowed” by a doughnut I took my place in queue as we watched the metermaids do their thing.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIlWNvpRdrEw2uUb7-6RmW3iopx7W4xysMHNfiLnJ3vQemc1c4InjtgDsJPPuVcHEh8KAwyHYs9vtkyKTL0AVnpEBFg-JeUKIh1DBE3OOjGaVkdONa_E8Kon3I9kAcg6dayRkBDKFgKlh/s1600/001+-+Doughnut+Vault+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIlWNvpRdrEw2uUb7-6RmW3iopx7W4xysMHNfiLnJ3vQemc1c4InjtgDsJPPuVcHEh8KAwyHYs9vtkyKTL0AVnpEBFg-JeUKIh1DBE3OOjGaVkdONa_E8Kon3I9kAcg6dayRkBDKFgKlh/s320/001+-+Doughnut+Vault+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631910870352239666" border="0" /></a><br />With the line growing slowly the doors would open at 9:30 on the dot and as mostly locals and regulars stood at the front it would be no time at all before we found ourselves before a nice young woman dancing to cheesy 80s music and with a quick exchange of “What can I get you?”, “One of each.”, “Good choice - $14, cash only.” we were on the street again with a big box of doughnuts including a Gingerbread Stack, Old Fashioned Buttermilk, Vanilla Glazed, Chocolate Glazed, and Pistachio Glazed – all still warm – and all shockingly delicious despite my previous convictions about fried dough.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV4nw0iTus0A7fayo-qg82ogs4D727XSyGTD-6EVrl-KCNlqyNlUilDvG97c_be4-96JYkEdtveqZlmqzEYiEjHfEDJdaHbAjeHQJMQwOsCTFLrGHKdkiC_ytVi7T7uUEGzJOTmqRlIZr/s1600/017+-+Family+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV4nw0iTus0A7fayo-qg82ogs4D727XSyGTD-6EVrl-KCNlqyNlUilDvG97c_be4-96JYkEdtveqZlmqzEYiEjHfEDJdaHbAjeHQJMQwOsCTFLrGHKdkiC_ytVi7T7uUEGzJOTmqRlIZr/s320/017+-+Family+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631910883380269714" border="0" /></a><span style="text-decoration: underline;"><br /></span>Beginning first with the gingerbread stack – three “smaller” doughnuts (IE a normal sized doughnut like you might get from Dunkin) – these were the heaviest of the quintet and but despite the cakey texture they were anything but oily, instead similar to a coffee cake and loaded with spicy notes, cinnamon, and sugar.<span style="mso-spacerun:yes"> </span>Moving next to the Buttermilk – another dense cakelike doughnut, smaller (and cheaper) than the others – something like a cruller but with tangy notes, a melt-in-the-mouth glaze, and not a bit of greasiness.<span style="mso-spacerun:yes"> </span>Last but not least – the glazed trio – each at least twice the size of a “normal” doughnut yet nearly as light as a glazed Krispy Kreme with a wispy yeasty interior contrasting with a slightly crisp sugary shell first coated in the same glaze as the buttermilk but then with an additional layer of flavoring – each delectable but most impressive the Pistachio with subtle smoky notes and bits of crushed nut for texture; easily on par with the best baked breakfast goods I’ve had in Chicago and well worth both the $3 and getting out of bed early enough to avoid the line.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwUONmm-68cjZ9QptHEZo8h3UsqccR7zinHBkdItND0IrCFQG6NJhFAboxa7_Kwp6UNtvW6YhICY1Y4hd6Tm1AzFlCTAxzaWJO0Um6waDkWu_H5BOKIU4HC88WtjibBlSioDsZRDssFBL/s1600/005+-+Black+Dog+Gelato+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwUONmm-68cjZ9QptHEZo8h3UsqccR7zinHBkdItND0IrCFQG6NJhFAboxa7_Kwp6UNtvW6YhICY1Y4hd6Tm1AzFlCTAxzaWJO0Um6waDkWu_H5BOKIU4HC88WtjibBlSioDsZRDssFBL/s320/005+-+Black+Dog+Gelato+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912369821712338" border="0" /></a><span style="text-decoration: underline;"><br /></span>With sightseeing consuming much of our first day a second snack stop on this trip to Chicago was another relative newcomer to the scene – this time in the frozen variety from Black Dog Gelato, a small shop in the Ukrainian Village that wasn’t necessarily “on our way back” from Oak Park, but a relatively short detour hopefully well worth it for those of us with an eye for esoteric ice cream flavors.<span style="mso-spacerun:yes"> </span>Oft raved by local gourmands and sourced by local chefs for their dessert menus it was with luck that we not only found Black Dog to be unbusy, but also that we found free parking right next door.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxWyH_vlt6jfkKBYGQXfJ1OHsJibr4nAO96F2WISD4l2Zezb1hiZPNQQ_cKuuGMLUHOR_qVj9KPV9iQsi5LXMs4AkP40CprYVLb7UG8Epyhs-fOFd2RI3NYbbgkoc2aElnrwGMa3Si9VA/s1600/005+-+Black+Dog+Gelato+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxWyH_vlt6jfkKBYGQXfJ1OHsJibr4nAO96F2WISD4l2Zezb1hiZPNQQ_cKuuGMLUHOR_qVj9KPV9iQsi5LXMs4AkP40CprYVLb7UG8Epyhs-fOFd2RI3NYbbgkoc2aElnrwGMa3Si9VA/s320/005+-+Black+Dog+Gelato+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912382012756146" border="0" /></a><span style="mso-spacerun:yes"><br /></span>With twelve flavors on rotation and three young ladies working on cookies and house-whipped cream in the back it was without delay that we were greeted and with The Shins playing overhead our smiley server suggested to “let me know if there’s anything you’d like to taste” before we even made it to the counter; and taste we did, making it through ten of the flavors before we finally decided to order three small ($4.75) cups with two flavors in each and a clear predilection for sweet meets savory.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtLdGFeV8lP5e0F_O0gXLy7I3wSEJUZ9L3NHKP5-VA6IRnMwqwy8BnhjlpijFEHPp2HaZbFJ-H8nJPSOoPruyyRj2lMSQ_U4eH2Rsuc45yyfwixcWbbPy4Cy3Zjr3pF7mKtsfeEoKyoc_/s1600/005+-+Black+Dog+Gelato+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtLdGFeV8lP5e0F_O0gXLy7I3wSEJUZ9L3NHKP5-VA6IRnMwqwy8BnhjlpijFEHPp2HaZbFJ-H8nJPSOoPruyyRj2lMSQ_U4eH2Rsuc45yyfwixcWbbPy4Cy3Zjr3pF7mKtsfeEoKyoc_/s320/005+-+Black+Dog+Gelato+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912390291776818" border="0" /></a><span style="text-decoration: underline;"><br /></span>Beginning with the one flop, at least to me, Mexican Hot Chocolate was simply one of those flavors that worked as a small bite but when served in quantity proved to be not only overwhelming but damned hot.<span style="mso-spacerun:yes"> </span>Creamy and textural to be sure it was just too much on its own, but vastly improved when mixed with Salted Peanut – a mellow and smooth flavor somewhat akin to the inside of a peanut butter cup but far more buttery.<span style="mso-spacerun:yes"> </span>Moving on to “safer” but delectable options, Butterscotch Bourbon Pecan and Pistachio would both taste very much like their namesake ingredients with the Butterscotch tasting largely like a southern-style pecan pie rendered into a silky dense gelato.<span style="mso-spacerun:yes"> </span>Finally, amongst the more interesting and challenging flavors, Goat Cheese-Cashew Caramel and Sesame Fig Chocolate Chip would prove most delightful – particularly the sesame fig chocolate combination which was equal parts sweet and savory, smooth and crunchy but a bit less dense than I’d have expected from gelato – perhaps a good thing considering the amount of eating we did on this trip, but overall enough to make me say I appreciate what Black Dog is doing but I wouldn’t go out of my way for it at such a high price point.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8_QkvMuGJwOkIMNSf6nvJjJzpNm9-yxkgHxqgsP_rkRQ8ntuxgW2-QZOSxhACWKu0_McJIou2dfrSOV8fogxIVNhq4RNuHz5vio96qCmnwiIzZhfIT8WcgcA4bghx1he9MRwhVuWVb8P/s1600/005+-+Black+Dog+Gelato+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8_QkvMuGJwOkIMNSf6nvJjJzpNm9-yxkgHxqgsP_rkRQ8ntuxgW2-QZOSxhACWKu0_McJIou2dfrSOV8fogxIVNhq4RNuHz5vio96qCmnwiIzZhfIT8WcgcA4bghx1he9MRwhVuWVb8P/s320/005+-+Black+Dog+Gelato+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912391325373778" border="0" /></a><br />For our finally mid-day bite in Chicago – this one on day two – we opted for an older member of the culinary scene that I’d actually walked into once prior during the Renegade Art Fair but neglected to buy from due to the line; Wicker Park’s own Alliance Bakery.<span style="mso-spacerun:yes"> </span>Again scoring free parking and making our way to the shop with ease as hipsters and families alike dined on the sunny patio a stop at the window was mandatory first simply to witness the masterful cakes ranging from Green Eggs n’ Ham to Macaron towers to three tiered wedding cakes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJJfq2TqChPfDeRqeQRp2PaANeSHii4J9MljyhFKLKZ0Gpzd75DQ-hvWjQiVAGunVIgwuSbNQNEmfXHytIIuiP_mzn8Z-Wo2J7FavFrtwgODuW77jaeulztHEvtDnHszsZ8FOuqYfljWB/s1600/006+-+Aliance+Bakery+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJJfq2TqChPfDeRqeQRp2PaANeSHii4J9MljyhFKLKZ0Gpzd75DQ-hvWjQiVAGunVIgwuSbNQNEmfXHytIIuiP_mzn8Z-Wo2J7FavFrtwgODuW77jaeulztHEvtDnHszsZ8FOuqYfljWB/s320/006+-+Aliance+Bakery+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912401547128562" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the doors open letting in a cool breeze (and letting out the wonderful smells of butter and vanilla) we next made our way in to see what Chef Peter Rios and a team of youngsters (both in the kitchen and at the counter) had on display and after a few tough decisions we emerged from the shop to enjoy our choices on the patio.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4gNOqhusXUJZu5cwWhYlPF_mW1sx6q-Vt5Sjpl9Hk5b-m9i-tmqnXoJ3t_xPKSCv05Bh9sGNUreIHgFtuaKU9X8WuGuT3oys0oyIMFXJGf597-PsiYnGUqov2BwAs3ukhTPPj42Shc5W/s1600/006+-+Aliance+Bakery+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4gNOqhusXUJZu5cwWhYlPF_mW1sx6q-Vt5Sjpl9Hk5b-m9i-tmqnXoJ3t_xPKSCv05Bh9sGNUreIHgFtuaKU9X8WuGuT3oys0oyIMFXJGf597-PsiYnGUqov2BwAs3ukhTPPj42Shc5W/s320/006+-+Aliance+Bakery+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632154415205275858" border="0" /></a><span style="text-decoration: underline;"><br />Be</span>ginning first with the French classics, my mother selected two Macarons – one Blueberry Cheesecake and the other Passion fruit chocolate – both textbook in texture with a crackling shell giving way to lovely filling, but the Passion fruit Chocolate so cloyingly sweet that between two of us the $2 cookie went unfinished.<span style="mso-spacerun:yes"> </span>Thankfully the Blueberry Cheesecake fared much better.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaJ5K6AaI8uvF66p0UheANB7-ieWNj0OaEzIMdVrJQp-FJ6Nhhnl1K9LhCgdD4327pm9eculKx2duyWB2CZ7bd-O2wQE-thet6mXblwHLfOoUZrb8RfD5BL6pJzklVjT1H_dZW6sdZn4C/s1600/006+-+Aliance+Bakery+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaJ5K6AaI8uvF66p0UheANB7-ieWNj0OaEzIMdVrJQp-FJ6Nhhnl1K9LhCgdD4327pm9eculKx2duyWB2CZ7bd-O2wQE-thet6mXblwHLfOoUZrb8RfD5BL6pJzklVjT1H_dZW6sdZn4C/s320/006+-+Aliance+Bakery+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912690449634562" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStOwx73wdHlb9XhggoKjBULIUdcAX9fKyyvYks8bVaSLtU_qq298_Yxc79-iuG0tRNgXv5a997R2BnvRWigtAxvZbmXO2Rj_QLIc-0Aizu1GYt7yobPgr3-aHaGT4w5vkb3Xm50j9nRr0/s1600/006+-+Aliance+Bakery+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStOwx73wdHlb9XhggoKjBULIUdcAX9fKyyvYks8bVaSLtU_qq298_Yxc79-iuG0tRNgXv5a997R2BnvRWigtAxvZbmXO2Rj_QLIc-0Aizu1GYt7yobPgr3-aHaGT4w5vkb3Xm50j9nRr0/s320/006+-+Aliance+Bakery+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631912680640310914" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving next to two of the standards by which I judge a bakery my aunt’s and my selection were a Red Velvet Cupcake and the Dulce de Leche Bread Pudding.<span style="mso-spacerun:yes"> </span>Beginning first with the cupcake, a $3.50 selection with good notes of cocoa and a tangy cream cheese frosting started out with a good base, but was unfortunately a bit dry – so much so that when my aunt took a bite the back half fell off landing directly on her chest; a comedic event to be sure, but not exactly the way a cupcake should be remembered.<span style="mso-spacerun:yes"> </span>Moving next to the Bread Pudding which was served in a small tin topped with a sugar lacquered strawberry and powdered – it was dense and it was sweet, no more and no less but thankfully only $2.50.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_Er6OeLUrfuAi3BGwPNrsvePsYmGSHXeYjDVQD6N-M5A8qlEjkToC8xz_WI-q5dUYGCJVoFyhXn1S7UwsXsRP9ViUgb0GAP-Sh7CS62jFsQgEkjFdVuO06BmVlR9NzdhuMp5a6p1wLnq/s1600/009+-+Hot+Chocolate+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_Er6OeLUrfuAi3BGwPNrsvePsYmGSHXeYjDVQD6N-M5A8qlEjkToC8xz_WI-q5dUYGCJVoFyhXn1S7UwsXsRP9ViUgb0GAP-Sh7CS62jFsQgEkjFdVuO06BmVlR9NzdhuMp5a6p1wLnq/s320/009+-+Hot+Chocolate+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631960989263044978" border="0" /></a><span style="text-decoration: underline;"><br /></span>With sightseeing, breakfasts, lunches, snacks and bites shared with the family while dinners were either with friends (NEXT) or flying solo (Avenues,) both nights of the trip would see me reconvene with my mother and aunt after dinner for dessert – a sweet ending to an evening pizza for them and a third or fourth bit of indulgence for myself (but who’s counting?) – and on the first night our target after drinks and bites at Aviary would be a place my aunt had always wanted to visit and a place that had for too long flown under my radar; Mindy Segal’s newly renamed “Mindy’s Hot Chocolate” on North Damen.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6ZCX7LLJkGkvQnATh7EtwZySqQ-KYv4iw4xHFAJLXUAbZuKrnlUBbOeT0xsqcduK-ergOWUETtqQZ8DsgFH25R9K-GiJ10wduohw2dGTKOCCVqDlNpXwg_aAr9XQqazDMVOknttpqqmq/s1600/009+-+Hot+Chocolate+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6ZCX7LLJkGkvQnATh7EtwZySqQ-KYv4iw4xHFAJLXUAbZuKrnlUBbOeT0xsqcduK-ergOWUETtqQZ8DsgFH25R9K-GiJ10wduohw2dGTKOCCVqDlNpXwg_aAr9XQqazDMVOknttpqqmq/s320/009+-+Hot+Chocolate+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961014919874706" border="0" /></a><span style="text-decoration: underline;"><br /></span>Described by optimists as an upscale café with great desserts and by detractors as an “overpriced urban bistro” with savories lagging far behind the sweets our trip to the four time Beard Award Nominee’s flagship admittedly came with a bit of warning – namely that the place can be wildly inconsistent, loud, and that after 9:00pm seating could be tricky – and after once again finding free parking (clearly our lucky day) we walked through the front doors to find two out of three to be true instantaneously; the place was deafening and our options for seating included the lounge or “about an hour for a table.”<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j_zPmb9ZijcAm91sBKJS_SZo1Kw7s8nb4zsIwBcSXvBJpRoU4IDFPjMekACpBVxxXBDJuIZtgKNFIin9_2Out3T01rc2keO42WPN2dMEOA3SGNHpN-rwKw-giLNNuHcXew6A1SNZEq8Q/s1600/009+-+Hot+Chocolate+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j_zPmb9ZijcAm91sBKJS_SZo1Kw7s8nb4zsIwBcSXvBJpRoU4IDFPjMekACpBVxxXBDJuIZtgKNFIin9_2Out3T01rc2keO42WPN2dMEOA3SGNHpN-rwKw-giLNNuHcXew6A1SNZEq8Q/s320/009+-+Hot+Chocolate+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961000257561298" border="0" /></a><span style="text-decoration: underline;"><br /></span>With a quick glance to the ladies and a brief browsing of the depleted pastry case we elected for the lounge not only because it seemed quite and comfortable, but also because the clock was pushing 10:00pm and we’d not yet even checked into our hotel and without hesitation we were led to a cozy corner with long leather benches and appropriately low lying tables complete with silverware, candles, and water glasses that were filled without hesitation.<span style="mso-spacerun:yes"> </span>Greeted next by our server, Laura K, we were asked if we’d ever visited before and on stating we had not she explained to us that each “dessert” was generally composed of two to three different items and we were left to decide – a process that took no time at all as we’d already researched the online menu en route to Chicago.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhV833oiUYV16gRHILy1zGvCEMG9G9bCzwBK5gxkRt3iVmvE6oAcGqyErL4uAEENRvfJVplbrdTyt-_4R9IhULMkWK2j4FOhUGzVBssCfyCwuDq1acWzOOql6-A4NEgHrHyKenQmKhmdX/s1600/009+-+Hot+Chocolate+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhV833oiUYV16gRHILy1zGvCEMG9G9bCzwBK5gxkRt3iVmvE6oAcGqyErL4uAEENRvfJVplbrdTyt-_4R9IhULMkWK2j4FOhUGzVBssCfyCwuDq1acWzOOql6-A4NEgHrHyKenQmKhmdX/s320/009+-+Hot+Chocolate+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961008036879170" border="0" /></a><span style="text-decoration: underline;"><br /></span>With orders placed and service appropriate but largely separated from the lounge throughout the evening the first item to arrive was a prerequisite given the restaurant’s name and although not quite as transcendent as that at Jacques Genin or LA Burdick the Black and Tan Hot Chocolate made of 1/3 hot fudge and 2/3 medium cocoa hot chocolate was certainly rich, creamy, and entirely too much for one person (especially after a full day of eating.)<span style="mso-spacerun:yes"> </span>Sharing it around the three of us it was interesting to hear different impressions – all positive, but each catching different notes in the chocolate from vanilla to honey to fruit.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9NGVhKIhw6JFWb9bpoMHht85VxsZiVmqkpsPbCbS1qdMaWfUOYVABkJIKq1yu3510Now5pNNZTAfa22fzzFp29UuuNN7No0RurSgZWxHEc5fBGxHFmuDija2LLvBMy3c-mRrT-LlJ0Cf/s1600/009+-+Hot+Chocolate+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9NGVhKIhw6JFWb9bpoMHht85VxsZiVmqkpsPbCbS1qdMaWfUOYVABkJIKq1yu3510Now5pNNZTAfa22fzzFp29UuuNN7No0RurSgZWxHEc5fBGxHFmuDija2LLvBMy3c-mRrT-LlJ0Cf/s320/009+-+Hot+Chocolate+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961732709903938" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoO9saWmxcjtT8albXXrpniajwdK_WEnkn7QyCKAq8c10LMWu5bPjt2UY6Dhn28iOlTy0OoXN7HI8BitkARV6NY0FfbfV0QOYApLNnw9pk09IQ6HxQT8U4jpqkAKfCzV0egJ0TEwrBdXe/s1600/009+-+Hot+Chocolate+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoO9saWmxcjtT8albXXrpniajwdK_WEnkn7QyCKAq8c10LMWu5bPjt2UY6Dhn28iOlTy0OoXN7HI8BitkARV6NY0FfbfV0QOYApLNnw9pk09IQ6HxQT8U4jpqkAKfCzV0egJ0TEwrBdXe/s320/009+-+Hot+Chocolate+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961740732216930" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving on to the proper desserts – each priced at $11 – my mother’s choice was the restaurant’s signature “Chocolate<span style="mso-spacerun:yes"> </span>#1(64%)” <span style="mso-spacerun:yes"> </span>featuring a warm chocolate soufflé tart topped with salted caramel ice cream and a tuille of housemade pretzel; an exercise in balance and every bit worthy of its acclaim.<span style="mso-spacerun:yes"> </span>Beginning first with the tart – hot, molten, and bitter – sure the concept of a lava cake is played, but as long as it made with great care and better chocolate it really doesn’t matter, especially when it is matched with extra sweet yet subtly saline ice cream and a crunchy salty sourdough pretzel for texture.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3l3N_sUxn5vpUtc_9YYqo6JU0vfx54lMeG1Js0WCU7W5R3dTeY5lMegIcFHLeRaWgd100tnqjGGeSGUwY1gpFb0ZaB6dWxFkaIg2sYnyqBU2EqktBeQoKRXVwBWxzd16Gb64r2TM12L3K/s1600/009+-+Hot+Chocolate+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3l3N_sUxn5vpUtc_9YYqo6JU0vfx54lMeG1Js0WCU7W5R3dTeY5lMegIcFHLeRaWgd100tnqjGGeSGUwY1gpFb0ZaB6dWxFkaIg2sYnyqBU2EqktBeQoKRXVwBWxzd16Gb64r2TM12L3K/s320/009+-+Hot+Chocolate+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961758849571346" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving on to my dessert, a seasonal option titled “My Honey Pie” and featuring “warm and luscious honey pie with honey-roasted peanuts, honey caramel, berry-rose syrup, graham cracker and ‘PB&J’ Ice Cream Sandwich this dish was another winner, but a case where one less ingredient could have been more.<span style="mso-spacerun:yes"> </span>Beginning first with the pie – I love honey, I love peanuts, and I love caramel so it is needless to say that the warm gooey amalgam poured inside a thick buttery graham cracker shell had ‘had me at hello’ even before Segal crash landed a peanut butter and grape jelly ice cream sandwich directly into it.<span style="mso-spacerun:yes"> </span>Already with a lot going on – fruit, honey, sweet, savory, hot, cold, gooey, and crunchy – the unfortunate aspect of this dish was not knowing when to quit, specifically in reference to the cloyingly sweet syrup whose perfume did nothing but distract from the pie’s nuance even though it was present in only a small quantity.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlskiiGGM2LqvCq0ff5xrAUBjzTHCmEzpuFXTPSO_gQUt7pNbwEIXf30bp_ZGkueE-LiczhQpJKx4xaSh0EoUXz3kKAUfK9I13FVJdlmJ1rChcU4MqqjL4Aechq8fhKoZ4k4gwfP0PW23/s1600/009+-+Hot+Chocolate+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlskiiGGM2LqvCq0ff5xrAUBjzTHCmEzpuFXTPSO_gQUt7pNbwEIXf30bp_ZGkueE-LiczhQpJKx4xaSh0EoUXz3kKAUfK9I13FVJdlmJ1rChcU4MqqjL4Aechq8fhKoZ4k4gwfP0PW23/s320/009+-+Hot+Chocolate+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961773244989122" border="0" /></a><span style="text-decoration: underline;"><br /></span>For the final dessert, my aunt’s (and the one I’d have ordered had she not,) “O’Dan-A-Banana” featuring a ‘nilla puddin’ <span style="mso-spacerun:yes"> </span>icebox cake with ‘nilla wafers, cocoa nib ganache, vanilla bean pudding, bananas foster sauce, and a chocolate phosphate was everything I’d hoped for when planning to visit Hot Chocolate and then some.<span style="mso-spacerun:yes"> </span>Beginning first with the phosphate – it was a textbook old school chocolate soda with a bit of extra thickness from the cream and although sweet the slight sour from the phosphate proved a perfect foil to the other half of the plate; a cake that would have been more appropriately described as a horizontal mille-feuille with alternating layers of thick banana pudding diving crispy house made wafers doused with caramelized banana chunks in a hot boozy sauce plus a bit of extra chocolate for good measure – all in all the best dessert I’d taste on this entire visit to Chicago.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWIBD8HlwymxTagT9pmyMCV137Kmpl1y63oYmYJYul_Wn2g6wh7cONvgr3w0N75gVJvl0KsePotRZaejLvZd6zYt8TypTSNXhYBseh3c0orhARyAv_by2RnFrbNQdEhx9R6TOn8ZzTG94/s1600/009+-+Hot+Chocolate+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWIBD8HlwymxTagT9pmyMCV137Kmpl1y63oYmYJYul_Wn2g6wh7cONvgr3w0N75gVJvl0KsePotRZaejLvZd6zYt8TypTSNXhYBseh3c0orhARyAv_by2RnFrbNQdEhx9R6TOn8ZzTG94/s320/009+-+Hot+Chocolate+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631961750927821426" border="0" /></a><span style="text-decoration: underline;"><br /></span>With the bill paid and people still continuing to file in even as we exited the restaurant around 10:30 we thanked our server and again made our way to the street where a short drive would land us at our hotel exhausted, full, and happy to have experienced Segal’s intriguing concoctions even though not all were perfect and despite the fact that our ears were still ringing as though we’d just been to a concert as opposed to a restaurant (okay, slight exaggeration.)<span style="mso-spacerun:yes"> </span>That said, having now experienced the scene at night I’d definitely not hesitate to return for brunch to see the savory side of the menu – and to try those brioche doughnuts the girl at the table next to us was eating.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxtK1MTts6O2mpq91P6qyFa9DOJCH08zlRtQXFx_1X5HfflQmIwOGfjr-DrZBg9djdemXCtz3axIkPvUK_LrHdx_KBT8xcNCFsAUaZKqni47EeUPgx3wopG0TCcugkYDqpa0tWsOgGVLv/s1600/015+-+Atwood+Cafe+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxtK1MTts6O2mpq91P6qyFa9DOJCH08zlRtQXFx_1X5HfflQmIwOGfjr-DrZBg9djdemXCtz3axIkPvUK_LrHdx_KBT8xcNCFsAUaZKqni47EeUPgx3wopG0TCcugkYDqpa0tWsOgGVLv/s320/015+-+Atwood+Cafe+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632150737936047922" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving on to our final non-meal bites of the trip, the second night’s dessert setting would feature one of Chicago’s elder restaurants – The Atwood Café located inside the classic Reliance Building – a fitting end to a day that saw us spend most of our time downtown browsing Chicago’s iconic architecture from The Rookery to The Watertower and a distinct opposite from the loud cutting edge scene of the previous night at Mindy’s Hot Chocolate.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDug0dJ0rlcCV5J4IEdN7Cm6QX7uNWBNiijXz1384PKZwkrrbfRCDpfbwyMJmD6Ytek0utUG9duy3O-GWhSgJVxXYwLRQYa0QJKYfHp6LqVhTzfX2JoNH5_d-aZlA3T2ulsBzIeAt6Gf9A/s1600/015+-+Atwood+Cafe+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDug0dJ0rlcCV5J4IEdN7Cm6QX7uNWBNiijXz1384PKZwkrrbfRCDpfbwyMJmD6Ytek0utUG9duy3O-GWhSgJVxXYwLRQYa0QJKYfHp6LqVhTzfX2JoNH5_d-aZlA3T2ulsBzIeAt6Gf9A/s320/015+-+Atwood+Cafe+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632150751256005906" border="0" /></a><span style="text-decoration: underline;"><br /></span>Making our way into the small restaurant by way of the hotel we were greeted first by tuxedoed door men and then by a friendly host named Patrick who would additionally act as our server for the evening.<span style="mso-spacerun:yes"> </span>With the hour again past 10:00 we were told the main menu was no longer available and confirming that just desserts and coffee was our intent we were led to a nice four top in the middle of the heavily draped and upholstered room where we found both silverware and menus continuing the robust art-deco theme.<span style="mso-spacerun:yes"> </span>With water poured and coffee offered and accepted by myself it was little time before our decisions were made and with a jovial “all the best choices” Patrick disappeared only to return moments later with both water refills and coffee warm-ups and once again ten minutes later with our dessert selections.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1EFzO9AQIadKPDw3Ugbg7bnGmRf8qfXlxR17_S9-vIuOrMYfajF5oFrUCY6FzwRLuT1pQqeb-WAQ8T8Rc_CIOVni94MWMFFfe_ECHJCh7IDap-cOALGdxhdVV9rDPNkcxPMJ3Oq3nSUZ/s1600/015+-+Atwood+Cafe+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1EFzO9AQIadKPDw3Ugbg7bnGmRf8qfXlxR17_S9-vIuOrMYfajF5oFrUCY6FzwRLuT1pQqeb-WAQ8T8Rc_CIOVni94MWMFFfe_ECHJCh7IDap-cOALGdxhdVV9rDPNkcxPMJ3Oq3nSUZ/s320/015+-+Atwood+Cafe+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632150741791119938" border="0" /></a><span style="text-decoration: underline;"><br /></span>Without a bad sounding selection on the menu, the first dessert – my mother’s – would be the most “plain” yet at the same time perhaps the most intriguing, a dish called Buttermilk Pie with Huckleberry Compote.<span style="mso-spacerun:yes"> </span>Described as being fashioned after something the pastry chef’s mother used to make at a diner down south and somewhere between tangy custard and sweet panna cotta baked into a soft shortbread crust this simple pie was topped with pan reduced huckleberries bursting with their juices and a dollop of whipped cream that served more to smooth than to sweeten – all in all this was diner food dressed up and down-home delicious.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ40KEixvRts_fAOqA1oAz0vvH8adc6b1TF59jnPRzvGfDTX0fEnGKCZDiFyeMelFeb83kaNF5AQqAbzkiT6bQROnVajpy9n23L62EdLvEbJXElW0wbNlrBxmCT49szefUKZK7hZvAw48/s1600/015+-+Atwood+Cafe+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ40KEixvRts_fAOqA1oAz0vvH8adc6b1TF59jnPRzvGfDTX0fEnGKCZDiFyeMelFeb83kaNF5AQqAbzkiT6bQROnVajpy9n23L62EdLvEbJXElW0wbNlrBxmCT49szefUKZK7hZvAw48/s320/015+-+Atwood+Cafe+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632151240830459106" border="0" /></a><span style="text-decoration: underline;"><br /></span>Moving next to the more complex menu options, my aunt’s choice for the evening would be Red Velvet Cookie Dough with Goat Cheese Icing and Beet Puree – clearly another southern inspired dish, but this time reconstructed from the ground up with dollops of what literally tasted like chocolate chip cookie dough touched with cocoa and cream beneath inverted ice cream cones and resting atop a thick and tangy cream cheese.<span style="mso-spacerun:yes"> </span>With the earthy flavor of beets both spread across the base of the plate and lacquering the inside of the cones this dish was far less sweet than what most folks would expect from Red Velvet (as popularized by the cupcake craze) but actually much more interesting though I must admit the texture of the cookie dough did get to be a bit much at times.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqcXk9uJ0j-G__J9sP1QeYrVYqc2mETkyEUq40gGfv55fpWk4C8XCeQK2UZ7awNxY7CUlBxLvWiGaM35-YcLYWCT-rMAJEucJHMQfP6ukOp-DWmAQlpVs6cNA-o_-RfRjPmgmC1X_aXgc/s1600/015+-+Atwood+Cafe+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqcXk9uJ0j-G__J9sP1QeYrVYqc2mETkyEUq40gGfv55fpWk4C8XCeQK2UZ7awNxY7CUlBxLvWiGaM35-YcLYWCT-rMAJEucJHMQfP6ukOp-DWmAQlpVs6cNA-o_-RfRjPmgmC1X_aXgc/s320/015+-+Atwood+Cafe+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632151232866042562" border="0" /></a><span style="text-decoration: underline;"><br /></span>Rounding up the trio with my choice, a choice that would have been a no-brainer on any menu in America for me, Fig Bread Pudding with Lemon Basil Sorbet and Chantilly Cream was every bit as good as anticipated…or at least the Bread Pudding and Chantilly Cream were.<span style="mso-spacerun:yes"> </span>Beginning first with the pudding – to be fair it was less bread pudding and more a traditional English Steamed pudding rich with both creamy and fibrous bits heavily accented with notes of honey, cinnamon, and brown sugar, but semantics aside it was great, especially when paired with the light and smooth Chantilly plus drizzles of honey fig sauce on the plate.<span style="mso-spacerun:yes"> </span>Loving the bulk of the plate and really rather indifferent to the sorbet I’ll only note that while it didn’t really “hurt” anything, the sweet and savory concoction certainly did not compliment the dish in any conceivable manner and would have likely been served with another dish while pairing something more fitting with the pudding.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFpGeHgApshSiHoPJLgRqf-liBeGkS-163GUY_JVNDoR_UoP7K-vwmzEfckcwqJUT00GSheB0YO2aRy-5YNl_d-FFjBEpp0l-xUn5_34w26OUbCWoZN-fYqWP5bIC6dMO17u3G912018U/s1600/015+-+Atwood+Cafe+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFpGeHgApshSiHoPJLgRqf-liBeGkS-163GUY_JVNDoR_UoP7K-vwmzEfckcwqJUT00GSheB0YO2aRy-5YNl_d-FFjBEpp0l-xUn5_34w26OUbCWoZN-fYqWP5bIC6dMO17u3G912018U/s320/015+-+Atwood+Cafe+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5632151243282745634" border="0" /></a><span style="text-decoration: underline;"><br /></span>With no pressure to leave as Rat Pack standards played overhead we sat for a while enjoying our desserts while I sipped my coffee before Patrick would stop by again to make sure all was well and suggest we request the bill “whenever we were ready.”<span style="mso-spacerun:yes"> </span>Another cup of coffee later and at this point not really making much difference in my fatigue the bill was next collected and paid with a sizable tip and after declining a cab since we’d driven we made our way to the streets which, save for the elevated train were largely quiet, and with my mother opting to drive I fell asleep almost the moment we got into the car - a well earned food coma if I do say so myself.uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-20077910914295247002011-06-07T16:57:00.004-04:002011-07-19T17:33:24.042-04:00Durgin Park, Boston MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrK_Z_TlzByAP5nUGmtsG5rtF2ZuRAesiW2HfL-sWbwfKCbtuoYNfVH4lXnZunFRjANIq50KoJ2jj9AXN5FfNy_Bhk2da59biB_k4HQFl4DljXHDOhzjAhAPGvCPFN_KR-D-XNA4aqD-j_/s1600/049+-+Durgin+Park.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrK_Z_TlzByAP5nUGmtsG5rtF2ZuRAesiW2HfL-sWbwfKCbtuoYNfVH4lXnZunFRjANIq50KoJ2jj9AXN5FfNy_Bhk2da59biB_k4HQFl4DljXHDOhzjAhAPGvCPFN_KR-D-XNA4aqD-j_/s320/049+-+Durgin+Park.JPG" alt="" id="BLOGGER_PHOTO_ID_5631047930342178690" border="0" /></a><br /><br />For my very last meal in Boston I took a chance on Durgin Park; sure its location, reputation, and fame screamed “tourism” but then again how could a space in operation since 1827 not be?<span style="mso-spacerun:yes"> </span>With a sign reading “Established before you were born” and street performers, kiosks, and crowds dominating the exterior I will admit my skepticism on approaching the only restaurant my mother remembered visiting in Boston 30+ years prior but something told me to press on if only for nostalgia factor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wOHP0V2qrNsi3uLjj9wsa5UGuqqkz6xxDNuIlAm2w_cGxkQJ3CjiM-Lx-nLUy55t5L8TfR7Divw3b2TT6T1Ogwt6ZC8Fu2bWyPc3Dx5zy9ZQBa7EZj2vYQzQoxxfMnCuGCGj9oluzBhc/s1600/049+-+Durgin+Park+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wOHP0V2qrNsi3uLjj9wsa5UGuqqkz6xxDNuIlAm2w_cGxkQJ3CjiM-Lx-nLUy55t5L8TfR7Divw3b2TT6T1Ogwt6ZC8Fu2bWyPc3Dx5zy9ZQBa7EZj2vYQzQoxxfMnCuGCGj9oluzBhc/s320/049+-+Durgin+Park+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631047941098171250" border="0" /></a><span style="text-decoration: underline;"><br /><br /></span>With my plane leaving at 8:05pm my arrival at Durgin Park would occur between lunch and dinner and while the streets outside were bustling the restaurant itself would prove largely uninhabited.<span style="mso-spacerun:yes"> </span>Greeted first by a man at the bar and then by a hostess in a long Quaker-style dress I was given the option of sitting indoors or on the patio and although the weather was gorgeous the loud crowds outside and desire to see the aged interior led me to choose the upstairs indoor dining room – an area that would turn out to be completely empty throughout the duration of my seventy minute visit save for the cooks and servers arriving and preparing for dinner service.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-an1W5RwRmh02_UTOoLxo3Tcg1mWzaVCHkXXyztabJSwZvNn2CjoCtqsuZueKZ2-Q28Gff5Ty4GdWRUgR5Gdl_GzzEAQUpmdR6dAtp9vrqwtmb_Hq1IcKjgq4WX9YpieNygDCw08KlszY/s1600/049+-+Durgin+Park+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-an1W5RwRmh02_UTOoLxo3Tcg1mWzaVCHkXXyztabJSwZvNn2CjoCtqsuZueKZ2-Q28Gff5Ty4GdWRUgR5Gdl_GzzEAQUpmdR6dAtp9vrqwtmb_Hq1IcKjgq4WX9YpieNygDCw08KlszY/s320/049+-+Durgin+Park+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631047962358655538" border="0" /></a><span style="text-decoration: underline;"><br /><br /></span>Seated at one of the myriad long communal tables near the open windows with ceiling fans churning overhead I browsed the heavily wooden and tile room for a bit before my server, a nice young woman named Shively approached with a pitcher of water and the restaurant menu.<span style="mso-spacerun:yes"> </span>Expecting the gruff attitude some say that Durgin Park encourages from their servers I’ll note that I received no such behavior but rather smiles and “you’re welcomes” throughout the meal and with the full pitcher of water left on the table refills were never an issue.<span style="mso-spacerun:yes"> </span>With the menu filled with “traditional New England-style” options and a focus on that which is broiled, boiled, or fried accompanied by side dishes largely reserved for Thanksgiving dinner in the Midwest I weighed my options for a bit before making my decisions – an order declared “all the classics – good choice” by Shively.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAohQOkePZRGdf8M6KI9Y5ZhyphenhyphenxeZNKXipIZouoGNxYXZrPp16znatQjdU2wNH8W6oo2-cqii_9NG_YSqP_K5B276E6VIIuXL8cWYv5QXIPAyYSauLpcOo1ElA4KLEd3Gwewc9vWxceLuqK/s1600/049+-+Durgin+Park+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAohQOkePZRGdf8M6KI9Y5ZhyphenhyphenxeZNKXipIZouoGNxYXZrPp16znatQjdU2wNH8W6oo2-cqii_9NG_YSqP_K5B276E6VIIuXL8cWYv5QXIPAyYSauLpcOo1ElA4KLEd3Gwewc9vWxceLuqK/s320/049+-+Durgin+Park+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631047948688304114" border="0" /></a><span style="text-decoration: underline;"><br /><br /></span>With the restaurant reportedly functioning with “one chef and only a couple servers” due to my time of arrival I was told it would take “about half an hour” to put my order together but with plenty of time before my plane was to arrive I had time to waste and set to reading the extensive beer list and a small book about Durgin Park’s history while I waited.<span style="mso-spacerun:yes"> </span>Expecting the whole order to take thirty minutes I was surprised when Shively returned with my first course less than ten minutes later; Clam Chowder with Oyster Crackers and Corn Bread with a pat of butter.<span style="mso-spacerun:yes"> </span>Beginning first with the cornbread – nice firmness and a touch of sweetness, plenty toothsome but unfortunately a bit dry even with added butter.<span style="mso-spacerun:yes"> </span>Moving on to the chowder – definitely a step in the right direction and much more as I’d expected from the clam chowder in New England – thick, creamy, loaded with potatoes and clams – but unfortunately just a bit too bland, a situation I remedied by adding the salty oyster crackers which definitely helped.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzL2i6RE6JVnilMoOIbydX_qygfpglPJnTRb680J1JxQE8rabXt60-6AY0iMhsqX4gdQpyXLLOlnHNs1KZyYDAJ6HNW2CsAzE3WzX5WVv90t-iNqcfiJdQkBtaigbljEPlkHKXItUSy1W/s1600/049+-+Durgin+Park+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzL2i6RE6JVnilMoOIbydX_qygfpglPJnTRb680J1JxQE8rabXt60-6AY0iMhsqX4gdQpyXLLOlnHNs1KZyYDAJ6HNW2CsAzE3WzX5WVv90t-iNqcfiJdQkBtaigbljEPlkHKXItUSy1W/s320/049+-+Durgin+Park+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631047974988349522" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UyaE6P-d770FIftcn7iGMahihZiZP2Y6EcGXnmbrce8YfnQrZLOKpIGW1s5Lf3DvxNY3eUZc0dOqJhj6c4smMqGjpXbKT8swtgxQzGSHhd5i4arHtUq4rIQckkp-sOBa5j1f5SP4Msqt/s1600/049+-+Durgin+Park+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UyaE6P-d770FIftcn7iGMahihZiZP2Y6EcGXnmbrce8YfnQrZLOKpIGW1s5Lf3DvxNY3eUZc0dOqJhj6c4smMqGjpXbKT8swtgxQzGSHhd5i4arHtUq4rIQckkp-sOBa5j1f5SP4Msqt/s320/049+-+Durgin+Park+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631050880239474210" border="0" /></a><br /><br />Moving on to my main course which would indeed arrive approximately thirty minutes after I placed my order, Baked Boston Schrod with seasoned Breadcrumbs, Boston Baked Beans, and Butternut Squash was two hits and one epic failure.<span style="mso-spacerun:yes"> </span>Beginning first with the miss – the butternut squash – a soupy unseasoned mess that I can only imagine being palatable to babies; it honestly tasted like chunky water and had someone in the kitchen tasted it I cannot imagine this dish being sent out.<span style="mso-spacerun:yes"> </span>Moving on to bigger and better, first off were the beans served in a small bowl and bursting with flavor.<span style="mso-spacerun:yes"> </span>Soft without being mushy, fibrous without being chewy, sweet while still savory, and all with a light undertone of pork filling the palate.<span style="mso-spacerun:yes"> </span>Last but not least, the Schrod with seasoned breadcrumbs reminded me strongly of the battered Yellow Perch my grandmother used to make during summers back in Ohio – flavorful and light, flaky and delicate, and great alone but better with ketchup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kjD1RL2je7gqODFfCT4hRPqmgab2VPlEpTPfNqyuJNEKLuzTyP8GYAI3u1uk9pGq2LqaJl70kO3s0Vnt0F1B7720UoFEC2tK4JPk3355dd0RVvJ0BSMa1PJexswg7BWJqV2tUtitpgWW/s1600/049+-+Durgin+Park+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kjD1RL2je7gqODFfCT4hRPqmgab2VPlEpTPfNqyuJNEKLuzTyP8GYAI3u1uk9pGq2LqaJl70kO3s0Vnt0F1B7720UoFEC2tK4JPk3355dd0RVvJ0BSMa1PJexswg7BWJqV2tUtitpgWW/s320/049+-+Durgin+Park+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631050887737019826" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5tVpljd5e3mP59DApsSGNctSOSOuIjVGCK-bQyJEbX2dGbEZHDbzfbB9k2T8gQoLfRm2EYCJ3vN71K38kLXLs-fOhXVPObQNw_4rU53i2hRiQh_iFsiH3R9FdHqrLNnZK2Yex5mu_n9g/s1600/049+-+Durgin+Park+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5tVpljd5e3mP59DApsSGNctSOSOuIjVGCK-bQyJEbX2dGbEZHDbzfbB9k2T8gQoLfRm2EYCJ3vN71K38kLXLs-fOhXVPObQNw_4rU53i2hRiQh_iFsiH3R9FdHqrLNnZK2Yex5mu_n9g/s320/049+-+Durgin+Park+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631050898590987474" border="0" /></a><br /><br />With the schrod all gone and my feelings about the squash noted by the still full bowl dessert would arrive quickly on the heels of my main course.<span style="mso-spacerun:yes"> </span>Ordered at the start of the meal as to avoid delays and essentially the impetus for my visit in the first place, “Indian Pudding” would appear in a bowl much larger than anticipated and as a fan of bread pudding, pudding in general, polenta, cornbread, maple syrup, and cinnamon the dish really had no chance to fail.<span style="mso-spacerun:yes"> </span>Steaming hot and absolutely slathered with quickly melting vanilla ice cream this was exactly the sort of dish I’d hoped for – a dish that could double as breakfast, dessert, or a side dish with minimal difficulty and absolutely loaded with texture, nuance, and sweetness; sure it isn’t going to win praise as the most attractive or artistic dessert out there, but for me it just might have won out as the most utterly satisfying.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQMk7HC1HBrfa2TzQbzUlA2IyMo-CHOVziK6d_Z77nh_nrMZBqDf_ceP9CETtw3ZWUSRF9eL64f6CcEp4H8PuAMdNHVqA21JDoyKdfuA8xp21H0vU4BRaeRxUB5Hhf8ZKMhowFtd22Yee/s1600/049+-+Durgin+Park+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQMk7HC1HBrfa2TzQbzUlA2IyMo-CHOVziK6d_Z77nh_nrMZBqDf_ceP9CETtw3ZWUSRF9eL64f6CcEp4H8PuAMdNHVqA21JDoyKdfuA8xp21H0vU4BRaeRxUB5Hhf8ZKMhowFtd22Yee/s320/049+-+Durgin+Park+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631050908064071570" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXupPGmRmR_iHnbi6rg2Dn8yMVc5GwggBuQoZQwROoTqwCYUFHx8WUFETOwKdfsOUPONhbtds5GWeZEcCoHBjXGQUUnWHokgfZ_etBIgGw2AyHdLpfuK2-sDN766T37VVrS0M3eTAVwkM/s1600/049+-+Durgin+Park+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXupPGmRmR_iHnbi6rg2Dn8yMVc5GwggBuQoZQwROoTqwCYUFHx8WUFETOwKdfsOUPONhbtds5GWeZEcCoHBjXGQUUnWHokgfZ_etBIgGw2AyHdLpfuK2-sDN766T37VVrS0M3eTAVwkM/s320/049+-+Durgin+Park+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5631050916839930450" border="0" /></a><span style="text-decoration: underline;"><br /><br /></span>With the bill paid – an admittedly steep $40 after tax and tip – and more smiles and thanks from my server I made my way to the top of the stairs where the chef yelled to me from the kitchen to ask me how everything was.<span style="mso-spacerun:yes"> </span>Responding that everything was good (I didn’t have it in me to complain about the squash after the Indian Pudding) he asked where I was from and stating “Ohio” he responded “yeah – ya ain’t going to find Indian Pudding there” and thanked me for coming in even though he didn’t have to; the thanks was mine to give for sending me home from Boston on such a fine note.uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-86707053454325358912011-06-07T13:06:00.005-04:002011-07-18T18:28:39.531-04:00Rino's Place, Boston MA<a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY1pf_sGyP2pZiJvuNLKUpYEzk_SJUwjR2ZAnv0smpJORaCVeHvU_EqX8Ftf3VGO1GhNEg543BHougtt2P0cnNSQKd2xHnibxZM1s9dzXMEqimUUxX6jU7_R-4zlgXXeOBFBz91Q3uGmD/s1600/045+-+Rino%2527s.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY1pf_sGyP2pZiJvuNLKUpYEzk_SJUwjR2ZAnv0smpJORaCVeHvU_EqX8Ftf3VGO1GhNEg543BHougtt2P0cnNSQKd2xHnibxZM1s9dzXMEqimUUxX6jU7_R-4zlgXXeOBFBz91Q3uGmD/s320/045+-+Rino%2527s.JPG" alt="" id="BLOGGER_PHOTO_ID_5630818563829330610" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">For my very last 3/4 day in Boston my agenda finally had nothing to do with the conference but rather with seeing the New England Aquarium – the last remaining “Top 10” aquarium left on my United States list – and visiting some of Boston’s more touristy, famous, and well-known spots. With an early run and morning visit to Mike’s Pastry already completed by 6am and 8am respectively my arrival at the Aquarium would precede the opening of the doors and with small children and tour busses arriving only after I’d been there for more than two hours (seriously, the little blue penguin exhibit and central tank alone justify the cost of admission) the visit was one of the best in recent memory…and at this point the day had only just begun.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-tS-VrDc-5iCGLcD-VBjHjSxpKMz6ptE0khia5DMY5_1GxhuDND2pbXHNdB4NIZkcRWu0GUs3jPgWhJoj_biTnkdZdipjfHzoU7Hwo1qiNKaHV61f1HxVlHfP_80PX4KephIhgftQj3z/s1600/045+-+Rino%2527s+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-tS-VrDc-5iCGLcD-VBjHjSxpKMz6ptE0khia5DMY5_1GxhuDND2pbXHNdB4NIZkcRWu0GUs3jPgWhJoj_biTnkdZdipjfHzoU7Hwo1qiNKaHV61f1HxVlHfP_80PX4KephIhgftQj3z/s320/045+-+Rino%2527s+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630818578284528722" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">With logistics conveniently planned and with Droid-based Googlemaps in hand a quick walk from the aquarium to the Blue Line toward Wonderland would lead me to East Boston, a place some had told me to avoid, but a place that nonetheless contained a restaurant I didn’t feel I could afford to miss – a restaurant featuring Zagat food ratings on par with O-Ya at a bill less than 1/8 the price and a restaurant that was often known to sport 2+ hour lines at dinner despite its location – Rino’s Place.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOdtHEcDnGkGe7o6MNXRwAUEYLCtu1JrAcu6uhvevf8g6Nc-8dGoNJFeGsSVPemO19a8DflNhbdG3B_U5hvBi6lm-QZ7Xz6QsMTIGE1H7LqCPf-WhM0Ynp5hITpKztvNeB3bHuu4o_fzn/s1600/045+-+Rino%2527s+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOdtHEcDnGkGe7o6MNXRwAUEYLCtu1JrAcu6uhvevf8g6Nc-8dGoNJFeGsSVPemO19a8DflNhbdG3B_U5hvBi6lm-QZ7Xz6QsMTIGE1H7LqCPf-WhM0Ynp5hITpKztvNeB3bHuu4o_fzn/s320/045+-+Rino%2527s+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630818581680196722" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">With the Blue Line surprisingly efficient compared to the Green or the Silver and maps thankfully accurate my departure from the aquarium at 10:30 and a quick walk would have me at the doors of the 25 year old family owned red sauce joint just moments after the doors opened and aside from a small sign outdoors and a large poster of Guy Fieri within the “Place” was about as unassuming as it gets. Watching Food Network and similar programs rarely (if ever) and having never seen Fieri’s show that made Rino’s the phenom it has become I surprisingly entered the small ~50 seat space with only one other couple already present and after being encouraged to sit wherever I like I was presented with the menu, wine list, and a glass of water by my server – a tall bald fellow who knew everyone (and was likewise known by everyone) who entered the restaurant that afternoon except for myself.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJ62kcufjsc5OvbuOfBM6Q888IUZA-g3TiFAN-SdK0m2P4dnZB4v5XTDgNEse64pjhvhTsPVu-Q7mAORhI0RLgGVXzW9z3kHXDmvCoifxklTsyoxwi2d_PLsoJIJti1-GpQIOtEUA9mgZ/s1600/045+-+Rino%2527s+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJ62kcufjsc5OvbuOfBM6Q888IUZA-g3TiFAN-SdK0m2P4dnZB4v5XTDgNEse64pjhvhTsPVu-Q7mAORhI0RLgGVXzW9z3kHXDmvCoifxklTsyoxwi2d_PLsoJIJti1-GpQIOtEUA9mgZ/s320/045+-+Rino%2527s+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630818569722477586" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">Asked if this was my first visit I affirmed the suspicions to which I was bid “Welcome – the specials menu is gonna take a bit, but if you need anything just give me a holler – bread will be up in a minute” and with that I sat and relaxed at my white tableclothed table sipping my water and listening to the kitchen while the specials menu was hand-written in great detail. With windows to my left and a large mural to my right it would be a good twenty minutes before the menu was completed and in the interim I placed an order for an appetizer while the restaurant slowly filled to capacity.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpc8XJ3XFnq6o2O8EynLtInci1o2m70I40U2K2Q_dYznRtoVFc3Snq5Kwg4rnfRGRpcBYAQ0oYu3bkxJ6jN_LgQJdMJRaka6YKTOkk0zqLpdjl8jhBV8A0Y7ZDcn7dcKcmC1FjEvCXEME/s1600/045+-+Rino%2527s+%252818%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpc8XJ3XFnq6o2O8EynLtInci1o2m70I40U2K2Q_dYznRtoVFc3Snq5Kwg4rnfRGRpcBYAQ0oYu3bkxJ6jN_LgQJdMJRaka6YKTOkk0zqLpdjl8jhBV8A0Y7ZDcn7dcKcmC1FjEvCXEME/s320/045+-+Rino%2527s+%252818%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630818588335179202" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">With tip-top service throughout the afternoon and water that never reached less than half empty the specials menu took a bit of time to navigate but once my full order was placed it would be mere seconds before the meal would begin – first with a simple house salad topped with zippy house made Italian vinaigrette (the alternative option being an enormous helping of rigatoni with red sauce that could have easily served two, as was ordered by my neighbors who opted against waiting on the specials menu and had their full meal in front of them before the hand written menu was complete.)</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS1jBStBsKLsibbeogzAEDt9knSyV5TlNygICXP3N0Efc00fZgF7TWcLOWnkVTdfQ-yzvqK-4K69uFEDy4YUuyHOl0FhyphenhyphenHCWmRpGUSR4pkbEMqQ40ag7GrdTSViWm7gnaQDOIl_YqkE9b/s1600/045+-+Rino%2527s+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS1jBStBsKLsibbeogzAEDt9knSyV5TlNygICXP3N0Efc00fZgF7TWcLOWnkVTdfQ-yzvqK-4K69uFEDy4YUuyHOl0FhyphenhyphenHCWmRpGUSR4pkbEMqQ40ag7GrdTSViWm7gnaQDOIl_YqkE9b/s320/045+-+Rino%2527s+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630819624786882642" border="0" /></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4WbTczoNZRFiKH5yl-N07QD6jYHtNRqcolK7y5_m7up4EAjRDEOapO5BCJ4_M4rIKo0bvm0jKUG6JaUMGd1DMa4SmJWSyqczC0Ha-Gfzp33WD9ctotUyIS4VMbB_z4mLr-wPxm2VKPtV/s1600/045+-+Rino%2527s+%252821%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4WbTczoNZRFiKH5yl-N07QD6jYHtNRqcolK7y5_m7up4EAjRDEOapO5BCJ4_M4rIKo0bvm0jKUG6JaUMGd1DMa4SmJWSyqczC0Ha-Gfzp33WD9ctotUyIS4VMbB_z4mLr-wPxm2VKPtV/s320/045+-+Rino%2527s+%252821%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630819637965371954" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">With the salad relatively straight forward and now knowing the rumor of Rino’s portion sizes to be true I slowly ate some greens while reading The Globe’s sports page when a warm basket of sliced house made Italian Bread arrived along with packets of butter. Asked if I’d like “some gravy for dipping” I declined (once again, worried about portion sizes as I’d ordered three different dishes) and with a pat of Land O’ Lakes Whipped Butter as the alternative condiment I will note that although slightly sweet with an ample crunch this is the sort of bread that is made for dipping – not that it was bad, but more that it was a sort of dense carbohydrate sponge that would prove useful as subsequent plates arrived.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4Yn-u3c_DUgiL_m9MFYdUUycHu3IpeChQaMD8sOZQ6Iwcg_0JGb7bXhv1dTitb7MReaBQBQwjFymOCT2ZkSHU0OMGgaAqtMI3PiNJYslbfqbDYNsUtAky7TEhIi8gFGwB1HwFclzs8cQ/s1600/045+-+Rino%2527s+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4Yn-u3c_DUgiL_m9MFYdUUycHu3IpeChQaMD8sOZQ6Iwcg_0JGb7bXhv1dTitb7MReaBQBQwjFymOCT2ZkSHU0OMGgaAqtMI3PiNJYslbfqbDYNsUtAky7TEhIi8gFGwB1HwFclzs8cQ/s320/045+-+Rino%2527s+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630819630693628290" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">Ordering half portions in order to maximize tasting while saving stomach capacity, my first dish to arrive would be a $6 plate of gnocchi described as “homemade potato dumplings sauteed in a fresh plum tomato sauce and topped with fresh mozzarella and baked.” With the dumplings clearly handmade and so light they seemed ready to float off the plate and the blend of slightly sweet yet subtly spiced tomato sauce and creamy cheese providing just the right amount of flavor this “half” portion was easily two-fold the size of an average plate of restaurant gnocchi and served piping hot without suffering from the sogginess that maligns lesser preparations it was substantially better than most, as well.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxHfFhSyzLm2klBpqUOuIwdoAToZYptdT-NooTAsp5wNas_kF3nvDxgqCsDU9u379uexYhYF6k1CPUvQQxIuMY0b_7vE27zc9zJ4YX51HB_8M-Z1vUH9QpOscYbs7DsiTphiTEQs4eQba/s1600/045+-+Rino%2527s+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxHfFhSyzLm2klBpqUOuIwdoAToZYptdT-NooTAsp5wNas_kF3nvDxgqCsDU9u379uexYhYF6k1CPUvQQxIuMY0b_7vE27zc9zJ4YX51HB_8M-Z1vUH9QpOscYbs7DsiTphiTEQs4eQba/s320/045+-+Rino%2527s+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630819646337636098" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /><br /></span><span style="color: rgb(204, 204, 204);">With the gnocchi plate mopped clean with a slice of bread my next course would arrive with bread of its own and a flavor profile somewhat similar to the gnocchi, but a lot more spice. Titled simply “Tripe” and described minimally as slowly simmered in Fresh Plum Tomato Sauce served with Toast Points I was told that this was one of the “chef’s favorites” and at $6.50 for what was easily half a stomach it again proved vastly better than its price would dictate. Savory, light, rustic, and flecked with spicy notes of black pepper plus pecorino, garlic, and notes of cumin and paprika this was tripe done right and thankfully light despite the significant portion size.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimp07VJI0V7pl-YG0l1Rl0uVYOFyDtIYS8b1DDlqRJLuOdxgWX0ptxpA4nh6aYG00CKPTSW-NmEfn9J0x9gZN6Oi3gAyKPqIshniy46Ql19XIQufPEtIhlHicU3bcJNDaf-nkdSwE9r9El/s1600/045+-+Rino%2527s+%252824%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimp07VJI0V7pl-YG0l1Rl0uVYOFyDtIYS8b1DDlqRJLuOdxgWX0ptxpA4nh6aYG00CKPTSW-NmEfn9J0x9gZN6Oi3gAyKPqIshniy46Ql19XIQufPEtIhlHicU3bcJNDaf-nkdSwE9r9El/s320/045+-+Rino%2527s+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630819651647660754" border="0" /></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1o9YgCtbAKo3XPiUk70bDbtkRJ8RJXfs8RfJn9sMrzdq-4tMqhDNYT5ShPUfodjyUu8BofUW_8ShVHcP3Cx8kuXKLRNiuoWj2nIha5DL2skI4Bw3W-4V1WkqZDYYwLCVoa1HlJDcO-tLC/s1600/045+-+Rino%2527s+%252825%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1o9YgCtbAKo3XPiUk70bDbtkRJ8RJXfs8RfJn9sMrzdq-4tMqhDNYT5ShPUfodjyUu8BofUW_8ShVHcP3Cx8kuXKLRNiuoWj2nIha5DL2skI4Bw3W-4V1WkqZDYYwLCVoa1HlJDcO-tLC/s320/045+-+Rino%2527s+%252825%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630820518471471410" border="0" /></a><br /><br /><br /><span style="color: rgb(204, 204, 204);">Realizing at this point that three half-portions was enough that dessert probably was not in the cards and unable to resist wiping up the tripe sauce with the crunchy garlic bread my final course arrived steaming hot from the salamander oven and as good as the first two courses was it proved to be the best of the night – and amongst the best rustic Italian dishes my Midwestern palate has ever encountered. Described simply as “Layered Eggplant” and ordered largely on the word of my server who called it his favorite “non-meat” dish on the menu this half-eggplant arrived in three thick rounds pan seared to a supple consistency supported by a fried panko crust and sandwiched around whole roasted tomatoes, layers of fresh mozzarella “from a store just down the street,” and topped with a thick garlicky basil pesto sauce. To say the least it was delicious, to say more would just be hyperbole – if it is on the menu it is a MUST order and at $6 I have no idea how they’re making money on this dish.<br /></span><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCr2HUt7g10w0XkTVLxDzCb6rGz_-FxhibOca3yRdzfg17bCRZXDGkSb-6BdrwFYLC5Ew4fOxcwkpO_HkAyARaIDe0ljy_cX_NBsVGbO200iA00g4TCmWWL_YIu8QxVyT5Rvcei9PoHDuO/s1600/045+-+Rino%2527s+%252826%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCr2HUt7g10w0XkTVLxDzCb6rGz_-FxhibOca3yRdzfg17bCRZXDGkSb-6BdrwFYLC5Ew4fOxcwkpO_HkAyARaIDe0ljy_cX_NBsVGbO200iA00g4TCmWWL_YIu8QxVyT5Rvcei9PoHDuO/s320/045+-+Rino%2527s+%252826%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630820521059727298" border="0" /></a><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6pwmN5D1oph2Yv0-gxNyI_rxaxUk9NjXgpiY8RCVE0nJ1tGPgQEIibjDT6GKf6-kkaRh1FlZReLj6HzftCfIEoETYyhHtbIp5FkSTe4LUn6OsGkLoV5LCH1hwRN9AloTFsie0fN-NBUD/s1600/045+-+Rino%2527s+%252829%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6pwmN5D1oph2Yv0-gxNyI_rxaxUk9NjXgpiY8RCVE0nJ1tGPgQEIibjDT6GKf6-kkaRh1FlZReLj6HzftCfIEoETYyhHtbIp5FkSTe4LUn6OsGkLoV5LCH1hwRN9AloTFsie0fN-NBUD/s320/045+-+Rino%2527s+%252829%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5630820528119141506" border="0" /></a><br /><br /><span style="color: rgb(204, 204, 204);">Nearly bursting at the mere suggestion of dessert (especially with an early dinner planned before hopping on a plane back to Ohio) my server asked me if there was anything else I’d like and with the restaurant now full with a couple of parties waiting I thanked him and said no, just the check. Full and happy the bill did not hurt my mood with a total of $24 after a nearly 25% tip and thanked as though he didn’t expect such generosity I made my way to the street and back to the Blue line where I managed to avoid falling asleep en route back to Boston knowing that a walk around the Freedom Trail remained on my agenda. Thankful for the weather and even moreso that I’d made the decision to travel over to East Boston for lunch I can wholeheartedly recommend Rino’s Place and given the quality to price ratio I can even say that it might be worth the hour-long waits.</span>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com5tag:blogger.com,1999:blog-2919945694966683911.post-23820703754475689072011-06-06T19:05:00.009-04:002011-07-16T20:51:24.174-04:00No. 9 Park, Boston MA<p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8fdzBWinLatb0rK8iyMCRrEMdGkofSwoSX8trWtdqEldHh-5lsTPHaKFczNcNEySFhhx9qaD_-xTsBRLJruXr3TUFZRxOZ24t0TUVrXq1djPhTvKP9EkmiNyNSmU7xJSXJqlsxIXnU3u/s1600/041+-+No+9+Park.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630029311714989810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8fdzBWinLatb0rK8iyMCRrEMdGkofSwoSX8trWtdqEldHh-5lsTPHaKFczNcNEySFhhx9qaD_-xTsBRLJruXr3TUFZRxOZ24t0TUVrXq1djPhTvKP9EkmiNyNSmU7xJSXJqlsxIXnU3u/s320/041+-+No+9+Park.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">While many touristy stops such as Durgin Park, Mike’s Pastry, Pizzeria Regina, and Union Oyster House come to mind when thinking of the Boston dining landscape there is perhaps no other location (save for the currently closed Olives) as significant as Barbara Lynch’s No 9 Park in terms of putting Boston on the “fine dining” map.<span style="mso-spacerun: yes"> </span>Sure fancier restaurants have entered the dining landscape in recent years (Including Lynch’s own Menton) and some suggest that the Beacon Hill location is not what it once was, but with Chef de Cuisine Patrick Campbell still serving many of the dishes that won Lynch attention from Food and Wine, the Beard Awards, and countless other publications en route to beginning her empire I thought the old townhouse would prove a fitting close to my first exploration of Boston’s world of haute cuisine.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pCSRFwHo1xobfh6_aSsXk0eKCxHrUhp41H9nuZAzV6KfYVvWlUewlus3RgjrxXQAiBKBjBbzqa1yBhPde0iSby-jlCLk5geDDRKzsmV8MmDEGRWxeJWYHS2wmgt-SkYh7MlRsqlV-7fb/s1600/041+-+No+9+Park+%25283%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630029321677826610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pCSRFwHo1xobfh6_aSsXk0eKCxHrUhp41H9nuZAzV6KfYVvWlUewlus3RgjrxXQAiBKBjBbzqa1yBhPde0iSby-jlCLk5geDDRKzsmV8MmDEGRWxeJWYHS2wmgt-SkYh7MlRsqlV-7fb/s320/041+-+No+9+Park+%25283%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With reservations made well in advance and a request for a table with adequate lighting having heard that the space could become considerably dim I approached the unassuming building at 9 Park Street mere moments before my 7:00pm reservation and with the Bruins first NHL Finals game in nearly twenty years about to begin the city was electric.<span style="mso-spacerun: yes"> </span>Entering the small doors and greeted by a friendly young man at the podium I was told it would be a few moments before my table was ready and asked if I’d like to take a seat in the lounge while I waited.<span style="mso-spacerun: yes"> </span>Never really a fan of this tactic as I could see a few open tables to my right (including the one I’d be sat at fifteen minutes later) I consented to the request and after declining cocktails twice and having my water knocked over by a tipsy elderly gentleman I was finally rescued from purgatory and shown to my table hoping that the night would improve substantially from here on out.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMg_JOIJHoqJhkmdd9o3A27ffGUNJxKl_QFFfgpO911ZbhyphenhyphentgMJNffqfy-qSnC8c96rJV0Rk0az3UOTpR2xafxyZHwNnpuMnbfFkuOx9VR9K0aRQ0M_mLkO2jhznWhb29oqR4xXY5wCbdw/s1600/041+-+No+9+Park+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630029330291328786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMg_JOIJHoqJhkmdd9o3A27ffGUNJxKl_QFFfgpO911ZbhyphenhyphentgMJNffqfy-qSnC8c96rJV0Rk0az3UOTpR2xafxyZHwNnpuMnbfFkuOx9VR9K0aRQ0M_mLkO2jhznWhb29oqR4xXY5wCbdw/s320/041+-+No+9+Park+%25284%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Making my way through the low ceilinged room the noise from the bar quickly dissipated and with deep wooden floors and ancient crystal chandeliers above I suddenly understood the comments about the lighting and realized there really was not a seat with “good lighting” save for those nearest the large windows looking out into the street – the two-top of which would be mine for the evening.<span style="mso-spacerun: yes"> </span>With padded wooden chairs, thick double linen tablecloths, crystal, and silver the room was one that felt formal without being stuffy and old without being dull.<span style="mso-spacerun: yes"> </span>Greeted soon by the sommelier I was offered a wine and cocktail menu which I perused but declined and moments later I met Matthew – a young charismatic server who would provide not only great service throughout the evening, but also interesting stories of the restaurant and substantial knowledge of the menu.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjARQ62dg_Bw9jzLC9dxv7_x8PbafpP4W7V1pMUYuS1_6D2CkLPwQ-EaYgDAwJ-Xb3fV7sdugF3vS6EUKxPrtBDnYepRbFSWHc1bCiXy3_at7LAor2qOm6IgJ8LW78Olf9pBN9n3E0ueJ/s1600/041+-+No+9+Park+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630029341282957538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjARQ62dg_Bw9jzLC9dxv7_x8PbafpP4W7V1pMUYuS1_6D2CkLPwQ-EaYgDAwJ-Xb3fV7sdugF3vS6EUKxPrtBDnYepRbFSWHc1bCiXy3_at7LAor2qOm6IgJ8LW78Olf9pBN9n3E0ueJ/s320/041+-+No+9+Park+%25285%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Having acknowledged<span style="mso-spacerun: yes"> </span>my interest in some of Lynch’s classics I will note here that the menu at No 9 Park is not exactly the most intrinsic in that there are two options – a tasting or a prix fixe, but for the tasting two of Lynch’s “classics” as well as cheese come at an additional supplemental charge of $15 each.<span style="mso-spacerun: yes"> </span>Never one to skimp and finding the night’s tasting quite favorable save for the main course of beef it was without question that I was allowed a substitution of the main and opting for the full tasting with all three supplements the night began quickly without an amuse, but instead with the first of many warm house made Buttermilk Biscuits with creamy unsalted butter.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj556i21rZ2B5GB2VCjJwNw8fYjre34vNjY4-um3qN_PJ9y1v6jm2UtVnNK9sHUzdqJ_UkJdKzePaETqCjfUAC1jqska38JTVJ_G3XFvvuilHJcOuePbnfqoPY6bBMpO9mAgUrTtvJXj37Y/s1600/041+-+No+9+Park+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630029348808602434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj556i21rZ2B5GB2VCjJwNw8fYjre34vNjY4-um3qN_PJ9y1v6jm2UtVnNK9sHUzdqJ_UkJdKzePaETqCjfUAC1jqska38JTVJ_G3XFvvuilHJcOuePbnfqoPY6bBMpO9mAgUrTtvJXj37Y/s320/041+-+No+9+Park+%25288%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Beginning the tasting my first menu course would arrive and while I personally feel it would have been better suited as an amuse it would not have been very good either way.<span style="mso-spacerun: yes"> </span>Titled “Striped Bass Crudo with fava beans, green garlic, crème fraiche” this two-part presentation featured a tasty ceviche at the left and a terrible tartare to the right – flavors so dissimilar I actually found it hard to believe they came from the same fish.<span style="mso-spacerun: yes"> </span>Beginning first with the crudo, the bass was clean, smooth, and nicely matched to its accoutrements while the tartare tasted fishy, nearly “pickled,” and downright sour from the crème fraiche.<span style="mso-spacerun: yes"> </span>Not wanting to judge too quickly I will note that when Matthew returned to find 3/4 of the tartare still on the plate his inquiry as to whether I enjoyed the course was answered honestly (and apparently reported as such to the chef.)</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhf22ez2XRPier85t2VMUXUb6LNSEM-91cQ0BgY6rz1tTWTNSPaFI-ajbMSTDftsrFyM40stlUG-ZNCX4UUFdl-eiaGucZswB5d8H5dVpEQLnTrO1yLhczpqt7gJVDnLA8_copwJcCmKY/s1600/041+-+No+9+Park+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630030056453310802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhf22ez2XRPier85t2VMUXUb6LNSEM-91cQ0BgY6rz1tTWTNSPaFI-ajbMSTDftsrFyM40stlUG-ZNCX4UUFdl-eiaGucZswB5d8H5dVpEQLnTrO1yLhczpqt7gJVDnLA8_copwJcCmKY/s320/041+-+No+9+Park+%25289%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Moving on to bigger and better things, course two would be more of what I expected from a restaurant so highly regarded and once again it would arrive as a duo on a single plate.<span style="mso-spacerun: yes"> </span>Titled “Dayboat Sea Scallop with potato mille feuille, chanterelles, baby leeks, and mushroom puree this clever dish featured a beautiful caramelized scallop to the right and to the left an equally attractive round of creamy potatoes that looked nearly identical.<span style="mso-spacerun: yes"> </span>Pairing each with savory leeks and woodsy mushrooms I really enjoyed this dish and in all my times fine dining I have never seen this playful trick before.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGciEmexm56o2zIEZN6ucDx4M-INvbTVDfBvaJ7KeR392BiLx2Spm_qS8aYZgbfX2lJCNZps8b4dPEIEoTNbYprQndbG0oF-IAjZCK2P43fKDBWR_1eXuV2zlVfaHpXmmYkhWUik1CbKhX/s1600/041+-+No+9+Park+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630030065541346946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGciEmexm56o2zIEZN6ucDx4M-INvbTVDfBvaJ7KeR392BiLx2Spm_qS8aYZgbfX2lJCNZps8b4dPEIEoTNbYprQndbG0oF-IAjZCK2P43fKDBWR_1eXuV2zlVfaHpXmmYkhWUik1CbKhX/s320/041+-+No+9+Park+%252811%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">For my next dish I was served an ingredient I don’t traditionally fancy that was prepared so well that it didn’t even matter.<span style="mso-spacerun: yes"> </span>Given the option to swap this course when I asked for a different main course in place of the beef my decision to keep Stinging Nettle Gnudi with ricotta, smoked veal belly, and sage was based largely on Lynch’s roots in Italian cooking and thankfully while the veal was a mere undertone the five creamy orbs of Gnudi were immensely flavorful with notes of sage, smoke, and salinity all in perfect balance.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoM3BgDbFl4dhNfyE1yLyEJlQsrdP2dsseHPpjRpf1S1tbND-Dbzs4xXMhlDl4WBvgBQAiUxn_eeftnZpSFvpbg-ELZ8RP58C-J5swB7mnr1FSozy0YEhuzWYn4fEktPQpaU5QzJOCE9B/s1600/041+-+No+9+Park+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630030073595120626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoM3BgDbFl4dhNfyE1yLyEJlQsrdP2dsseHPpjRpf1S1tbND-Dbzs4xXMhlDl4WBvgBQAiUxn_eeftnZpSFvpbg-ELZ8RP58C-J5swB7mnr1FSozy0YEhuzWYn4fEktPQpaU5QzJOCE9B/s320/041+-+No+9+Park+%252813%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Beginning the supplemental dishes it seems crazy to me that one should have to “add” the restaurant’s most famous dish and it seems even crazier that one would ever consider not doing so.<span style="mso-spacerun: yes"> </span>Ordered with all intent to pay the $15 surcharge but instead served “on the house” due to my displeasure with the bass “Prune stuffed Gnocchi with foie gras, almond, and vin santo” was the perfect marriage of two of my very favorite foods and the sort of dish where although the portion size was ample I could have easily eaten it all night.<span style="mso-spacerun: yes"> </span>On one hand intensely sweet from the potato dumplings wrapped around prune preserves and on the other smooth and savory with a gossamer finish from the liver the true brilliance of this dish was actually the vin santo sauce bringing both together while bits of crunchy almond added texture.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAhPuL1UtT8Lu6VcKyw1PuELBQY9ypbSb-dsSuNWNPATKM-owZepD05YE-3nyDawVapVgsvWwAnJ18HHJ3aFAjUxaGR6zK8DoIM44K6C5jADwmhmBS0BRe1mtofrzjXj_yVHhTzXrlK4G/s1600/041+-+No+9+Park+%252816%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630030080315988354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAhPuL1UtT8Lu6VcKyw1PuELBQY9ypbSb-dsSuNWNPATKM-owZepD05YE-3nyDawVapVgsvWwAnJ18HHJ3aFAjUxaGR6zK8DoIM44K6C5jADwmhmBS0BRe1mtofrzjXj_yVHhTzXrlK4G/s320/041+-+No+9+Park+%252816%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Not to be outdone by the gnocchi, my second supplement was an absolute steal for a mere $15 as it featured an easily 3-4oz slice of pan seared Hudson Valley Foie gras perched atop “baked fig en croute” and alongside dollops of pistachio puree and drizzles of reduced port.<span style="mso-spacerun: yes"> </span>Clearly intended to be served as a one-two punch with the gnocchi this dish was every bit as delicious but nearly the exact opposite in texture with the liver more firmly cooked and the figs still fibrous in their skins beneath the flaky pastry shell.<span style="mso-spacerun: yes"> </span>Less reliant on the sauces for balance than were the gnocchi I will note that while I enjoy foie gras paired sweetly the port was almost too much in this preparation while the pistachio puree was creamy, subtle, and restrained.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWd81Sq-NBknQy8WUEbJsXs4065-Cc-C63Gsx3IZP7OLrQCLr3cx626RLoObDeIJNd-JEmUoqwHOFbg6v5LEDssl1WNwlAsDDNo2kZWmYGckHAcFa2qYZwRkdSkm5es56x2ZsVs1UvaDV/s1600/041+-+No+9+Park+%252818%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630030091100646130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWd81Sq-NBknQy8WUEbJsXs4065-Cc-C63Gsx3IZP7OLrQCLr3cx626RLoObDeIJNd-JEmUoqwHOFbg6v5LEDssl1WNwlAsDDNo2kZWmYGckHAcFa2qYZwRkdSkm5es56x2ZsVs1UvaDV/s320/041+-+No+9+Park+%252818%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Continuing the hit parade with another of my favorite ingredients, “Native farm egg with house made sausage, spinach, and truffle brodo” was essentially a soup or broth that I’d have normally expected earlier in the menu but given the heft of its ingredients it also served as an appropriate sixth course.<span style="mso-spacerun: yes"> </span>Arriving as three overlapping rounds topped with shaved summer truffles tableside this hearty amalgam first featured a disc of cooked spinach topped with a creamy golden egg, and finally by a pan seared slice of crispy sausage.<span style="mso-spacerun: yes"> </span>Running the gamut from vegetal to creamy to savory to earthy this was a well crafted dish even with the truffles less aromatic than optimal.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQzFd8XTIShoLmLYmzm2-a5JCtAsda5_awTWfgJReQnhKvFzq4SDbGh-faLkO3tQ39XEIfHSoLDL47uaxnogYfmZN9_cu_H_hEOGANPEv-Du3m1HjovmAfgFIeUqJzZ-3YSeSmp6eA_Kb/s1600/041+-+No+9+Park+%252821%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031206003901938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQzFd8XTIShoLmLYmzm2-a5JCtAsda5_awTWfgJReQnhKvFzq4SDbGh-faLkO3tQ39XEIfHSoLDL47uaxnogYfmZN9_cu_H_hEOGANPEv-Du3m1HjovmAfgFIeUqJzZ-3YSeSmp6eA_Kb/s320/041+-+No+9+Park+%252821%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">For my final course in place of the beef I was served, by request, Peking Duck Breast with confit leg, baby root vegetables, chestnut puree and sour cherry.<span style="mso-spacerun: yes"> </span>Having gotten somewhat used to the complex flavors of aged duck breast during recent dining experiences (namely Paris and the night prior at L’Espalier) this fresh preparation was surprisingly tasty and although a bit “chewy” the skin was immaculate and crisp thanks to what I was told was a few hours of brining in soy, sugar, and Chinese Five-spice.<span style="mso-spacerun: yes"> </span>Moving past the breast to the molten confit and the sweet/savory balance of accoutrements on the plate I really liked the way each ingredient seemed to pull a different flavor from the duck – particularly the cherries which highlighted notes of cinnamon and clove in the crispy skin.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4DlDMWnqmn8RvC0bPTNwRKAlkVQnz07MrVN3_Bd4Hw-Jw_MUO4P-96UlxLdLPIEiZ6JHyZB2XQXppTjkdx0FWO1SgWUU7vzctQnjZJgrmX9vOVegZGnwS1Arz30UC5rKO9fjSvWOCOxj/s1600/041+-+No+9+Park+%252824%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031216767321138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4DlDMWnqmn8RvC0bPTNwRKAlkVQnz07MrVN3_Bd4Hw-Jw_MUO4P-96UlxLdLPIEiZ6JHyZB2XQXppTjkdx0FWO1SgWUU7vzctQnjZJgrmX9vOVegZGnwS1Arz30UC5rKO9fjSvWOCOxj/s320/041+-+No+9+Park+%252824%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With the cheese cart arriving tableside next I will fully admit I was stunned by Matthew’s knowledge of the selections as most servers Stateside can barely pronounce the cheese let alone describe its province, notes, and their personal opinions on it.<span style="mso-spacerun: yes"> </span>Again suggested as “on the house – Chef Campbell feels bad that you did not enjoy the bass” each cheese was described at length and after some debate I opted to allow Matthew to choose and as such was served Monte da Vinha, Tomme de Chevre au Muscadet, and a phenomenal Cow’s milk cheese titled Dom Villas from Portugal with notes of grass and spice enrobed in a silky texture and a rind with crystallized bits.<span style="mso-spacerun: yes"> </span>Served with the cheeses were a plate of accoutrements described as honeycomb crunch, grapes, hazelnuts, wheat toast, and peanut butter apricot fig terrine – the latter of which was spread on a buttermilk biscuit to great effect.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwq5mgDKEiSTgQIZjm0khzitvXGTWbKxoHaDUEy7MTy_tvLvgs12zAuNL6J65qIeLy1r2rd7DI4nsNth49EfzSUOZcBims7fvSp_HIrTupMch9Zxx44zqm5rlwuV2UrJqr2x417TeiHKi/s1600/041+-+No+9+Park+%252826%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031223593427202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwq5mgDKEiSTgQIZjm0khzitvXGTWbKxoHaDUEy7MTy_tvLvgs12zAuNL6J65qIeLy1r2rd7DI4nsNth49EfzSUOZcBims7fvSp_HIrTupMch9Zxx44zqm5rlwuV2UrJqr2x417TeiHKi/s320/041+-+No+9+Park+%252826%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs8e_0E3L_hoE8iBk5eG238SLk5aaVtrXRfeavQDuOso6wgHRnr6Bd_QOfThKxWE_dmOMqdRAZe4FWryKz7c5LN2LgIBjB3VvrKTmkcnJ4EQIi7Au7-aQKQzz6oXsbD9BSRZUFlZg1hqe/s1600/041+-+No+9+Park+%252827%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031234733807522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs8e_0E3L_hoE8iBk5eG238SLk5aaVtrXRfeavQDuOso6wgHRnr6Bd_QOfThKxWE_dmOMqdRAZe4FWryKz7c5LN2LgIBjB3VvrKTmkcnJ4EQIi7Au7-aQKQzz6oXsbD9BSRZUFlZg1hqe/s320/041+-+No+9+Park+%252827%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Moving on to desserts I can only say that it is rare for me to be impressed by savories and let down by sweets but that is exactly what happened at No. 9 Park.<span style="mso-spacerun: yes"> </span>Arriving first and declared a palate cleanser Cherry Soda with Shiso foam was precisely as described – a bit bubbly, plenty tart, but no better than the cherry limeade at Sonic (at least so far as my memory of 5-6 years ago serves me.)</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuXJQW3QVl9BQPIK7cKIK_dQjgdEvjinJUrEyE7shX26T3nFNIU8VbKxLDsZ4j8GCnEx2Y0gTEKBWBqj836-8Q5Q3t1JAhy7k4MWo4FWZYbJVnrXbzLSoocF-iwuqYRuqaZ4BKQmsQfgs/s1600/041+-+No+9+Park+%252829%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031250696081650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuXJQW3QVl9BQPIK7cKIK_dQjgdEvjinJUrEyE7shX26T3nFNIU8VbKxLDsZ4j8GCnEx2Y0gTEKBWBqj836-8Q5Q3t1JAhy7k4MWo4FWZYbJVnrXbzLSoocF-iwuqYRuqaZ4BKQmsQfgs/s320/041+-+No+9+Park+%252829%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Arriving quickly on the heels of the palate cleanser, “Native Strawberries with Saffron, Vanilla, and Lychee” would definitely prove more interesting than the cleanser with the strawberries served in three forms – frozen, cooked, and raw – beneath a gelatin infused with saffron and a dollop of vanilla cream smoothing out the citric punch of lychee sorbet.<span style="mso-spacerun: yes"> </span>Tasty and interesting I cannot say this was a bad dessert, nor a boring one, it just wasn’t my style and it was far too similar to the Soda and Shiso in citrus/berry composition to serve an ample closing to an otherwise well designed and diverse menu.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVe8BRnjkUvqDIMKRTy1HkCiQxpeLglzf0STopt6crFig7j1qeuSm-6xHcbB1S5841X43WSL7UO95CWnk327WzAb0Iw_g-SEJ5OZLvB9zg7iHaaF0TNLAOi9T0G1rRuKko8W5cS9rtkag/s1600/041+-+No+9+Park+%252831%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031781963812898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVe8BRnjkUvqDIMKRTy1HkCiQxpeLglzf0STopt6crFig7j1qeuSm-6xHcbB1S5841X43WSL7UO95CWnk327WzAb0Iw_g-SEJ5OZLvB9zg7iHaaF0TNLAOi9T0G1rRuKko8W5cS9rtkag/s320/041+-+No+9+Park+%252831%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With a table of lawyers behind me checking the Bruins score frequently and the local team winning in a landslide I sat and finished my water while debating coffee until Matthew arrived with my check and some mignardises – a Raspberry gelee on shortbread and a chocolate mousse with chocolate ganache that saved the day for those of us who prefer our desserts laden with cocoa, caramel, or nuts.<span style="mso-spacerun: yes"> </span>Requesting a menu and paying the bill I thanked Matthew for the excellent service and en route to the hostess stand to gather my bag I was met by Chef Campbell who wanted to “personally apologize for the tartare – I think we may have gotten a bit of tail meat in a couple the servings tonight” – a very nice gesture that although totally unnecessary was a classy touch.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYvnQ5c5vAgjo0tZvlfhU4DnJw6_CDTSegbwhP9_OJqpeu9Hb_cwBls3tzCgb7XsIOSNhWfEyTusnqN7E-S_b3tS8JXCnBvmpUuUHOdbeCyuc6d0O_P8e60JfrUfKwIC-F7F7AGkLEVtT/s1600/041+-+No+9+Park+%252835%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5630031789758801106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYvnQ5c5vAgjo0tZvlfhU4DnJw6_CDTSegbwhP9_OJqpeu9Hb_cwBls3tzCgb7XsIOSNhWfEyTusnqN7E-S_b3tS8JXCnBvmpUuUHOdbeCyuc6d0O_P8e60JfrUfKwIC-F7F7AGkLEVtT/s320/041+-+No+9+Park+%252835%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With bag collected and a cab easily hailed within seconds the drive back to my hotel was a long one due to traffic leaving the Garden but with windows down and a cabby born and raised in the area the scene and conversation were lively and memorable and having heard where I’d just dined my driver informed me that No. 9 Park was the very place he and his wife had celebrated their 20th wedding anniversary 8 years prior.<span style="mso-spacerun: yes"> </span>Asking me if they should go back for their tenth I hedged my bets and said it was certainly worth considering both for the nostalgia and the food to which he asked “Do they still have that gnocchi?<span style="mso-spacerun: yes"> </span>Its one of the best things I’ve ever had!”</span></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-66810945919298894662011-06-06T13:46:00.005-04:002011-07-15T14:17:05.964-04:00Eastern Standard Kitchen, Boston MA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3x8RhVjBGJhcXVpBWWqu4X20eyn6g9JrUTCjSmkUMymwTT0T7wj2PdholjwH6wbRF7677EC6lGWycF91n-pLmdWoDMBOlLS_IOmWaLST4s-SIkWyKmjKYuf-XKMbTqlWme_TchP2DwA0J/s1600/036+-+Eastern+Standard.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629643901441895490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3x8RhVjBGJhcXVpBWWqu4X20eyn6g9JrUTCjSmkUMymwTT0T7wj2PdholjwH6wbRF7677EC6lGWycF91n-pLmdWoDMBOlLS_IOmWaLST4s-SIkWyKmjKYuf-XKMbTqlWme_TchP2DwA0J/s320/036+-+Eastern+Standard.JPG" /></a><br /><span style="font-family:Calibri;">When I arrived in Boston my Monday lunch had originally been unscheduled; on one hand I figured I’d be getting a bit worn down by the conference by that point but at the same time I did not want to marry myself to anything specific in the event that I was not...at least that was the plan until I ate at Island Creek Oyster Bar two days prior and walked by their sister restaurant Eastern Standard en route to Fenway the same day.<span style="mso-spacerun: yes"> </span>Having already heard about Eastern Standard from locals and duly impressed by Owner/Chef (and L’Espalier trained) Jeremy Sewall’s approach at ICOB I checked out the menu and called to make reservations along with a “if possible” request that would turn out to be quite possible.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aTpZoYQsEuIuQgJTtHF3KPgS-bSvBhtJb8xKbEVf6tuyqMGfxmMVL18r3AQ08Wgeklgjv5oX0EJFBwWEqI5w-FJV0mq9Po-Pp0mv13KbL7pzod5h-jlU6TriGke5tVfZuXGwS_9E5hdW/s1600/036+-+Eastern+Standard+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629637889292280818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aTpZoYQsEuIuQgJTtHF3KPgS-bSvBhtJb8xKbEVf6tuyqMGfxmMVL18r3AQ08Wgeklgjv5oX0EJFBwWEqI5w-FJV0mq9Po-Pp0mv13KbL7pzod5h-jlU6TriGke5tVfZuXGwS_9E5hdW/s320/036+-+Eastern+Standard+%25282%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">W</span><span style="font-family:Calibri;">ith the best lectures of the day largely pooled in the morning hours and Eastern Standard featuring lunch, dinner, and “mid-day” seatings (and menus) I scheduled my reservation at the very end of lunch and arriving at 2:20 I was right on time.<span style="mso-spacerun: yes"> </span>With the restaurant 95% empty save for a couple at the bar and a few folks on the patio when I arrived I was greeted first by a pair of hostesses (who would actually be interviewing new wait staff during my visit) and told I could sit anywhere I liked.<span style="mso-spacerun: yes"> </span>Opting for a table near the patio but protected from the sun I was seated at a nice marble two-top table with vintage leather chairs and next visited by Ksenia, my omnipresent server, who would present the lunch menu and descriptions of the daily specials, charcuterie, and soup.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSJRlv-oE6qnJ_ao9bkfFDHq7NDq2BUjQx44hrA2Bq1ooYGvdiOKedERG92C2Ji920E1Nvom5DhdZiqALyQhzf8VHFJPZOxUc7mXzbQEUzPyw8N_zVBVmR1ft8WbVyeoKm_M4LyG3Qz_G/s1600/036+-+Eastern+Standard+%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629637902472588818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSJRlv-oE6qnJ_ao9bkfFDHq7NDq2BUjQx44hrA2Bq1ooYGvdiOKedERG92C2Ji920E1Nvom5DhdZiqALyQhzf8VHFJPZOxUc7mXzbQEUzPyw8N_zVBVmR1ft8WbVyeoKm_M4LyG3Qz_G/s320/036+-+Eastern+Standard+%252812%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">Wanting to sample broadly from the eclectic menu and having already confirmed that my special request from the dinner menu could be accommodated at lunch I sat and decided for a few moments and after being told the stuffed dates were sold out my order was placed, water was filled, and I was left to soak in the nostalgic feel of the room and music while I waited watching folks walk by on Commonwealth.<span style="mso-spacerun: yes"> </span>With Dean Martin overhead and a red vinyl couch and pictures of Marilyn Monroe to my right it would not be long before Ksenia would appear at my table with my first bites of Eastern Standard’s cuisine – a small plate with five half slices of Whole Wheat Sourdough and smooth unsalted butter.<span style="mso-spacerun: yes"> </span>With fond memories still lingering of the impressive bread and butter at Island Creek I will merely note that this bread was a bit of a letdown only for that reason, otherwise it was serviceable table bread served warm and baked in house.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSdVPsZ_KtJZpqtROQHSq8ncFfj-9606FmSkA4C9mI_6-0A1mN1Rgkg_DT1CeOQnms6IiPhtv23IKS32vI9CchaOF0QWQZ5gRnKQTw0PMM0nsbQcNKw-LZKDzAZ4VQXARmJepFuw9jF59/s1600/036+-+Eastern+Standard+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629637912206181282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSdVPsZ_KtJZpqtROQHSq8ncFfj-9606FmSkA4C9mI_6-0A1mN1Rgkg_DT1CeOQnms6IiPhtv23IKS32vI9CchaOF0QWQZ5gRnKQTw0PMM0nsbQcNKw-LZKDzAZ4VQXARmJepFuw9jF59/s320/036+-+Eastern+Standard+%25288%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">Opting for three appetizers as opposed to an appetizer and a main course my first dish to arrive from the kitchen was my request from the dinner menu and delivered hot with golden brioche “match sticks” Pan Seared Hudson Valley Foie Gras with Rhubarb and Fennel Cream was a very good preparation with sweet and savory holding one another in check while also each complimenting the delicate liver in entirely different ways.<span style="mso-spacerun: yes"> </span>Ample in portion and equally in flavor I’ll note that while I personally would have benefitted from more of the golden brioche this is a minor quibble I have pretty much everywhere except places where it is replaced anew during the course of the dish.....and even then I really can’t say no to more brioche.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHC4MdAtgZc10NYQrPDMF2g6lEKFNrfQP0EpowPXrnxAULMYDvSTzX4glPaWViuiDWuirmZX92vs6BjbBz_zUtq2S35zOQV-xLXxYdFgQiPYVu8Ew25iL8DINruA6TxTcMkByLdpgAEpD/s1600/036+-+Eastern+Standard+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629637919456972930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHC4MdAtgZc10NYQrPDMF2g6lEKFNrfQP0EpowPXrnxAULMYDvSTzX4glPaWViuiDWuirmZX92vs6BjbBz_zUtq2S35zOQV-xLXxYdFgQiPYVu8Ew25iL8DINruA6TxTcMkByLdpgAEpD/s320/036+-+Eastern+Standard+%25289%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">With the foie gras as good as hoped it would be a bit of a delay, perhaps 25 minutes of reading my conference books, before my second and third plates would arrive – one excellent, one not so much.<span style="mso-spacerun: yes"> </span>Beginning first with the daily charcuterie plate with mustard, cornichons, and pickled onions the days selections on the bargain $14 board would be Coppa, Salami, Prosciutto, Duck Rillets, Lamb terrine with mint, and Veal tongue – all excellent examples, but particularly the rillets and the veal tongue which were both a bold balance of spices, salinity, and texture.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPhFokhoAf04sGjxIS0OVW-W4kZPBg7ifuZFldhUQWOWwerKHFoItLH5Sh4-K4PZdS8Eb3l1jS9JyFq2xUSOy2tFnrNIIkvILGuuSfce-_xC8cb1hfpQvdg4rVZZa0qOvQryZ6AQ47-15/s1600/036+-+Eastern+Standard+%252814%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629639983653584562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPhFokhoAf04sGjxIS0OVW-W4kZPBg7ifuZFldhUQWOWwerKHFoItLH5Sh4-K4PZdS8Eb3l1jS9JyFq2xUSOy2tFnrNIIkvILGuuSfce-_xC8cb1hfpQvdg4rVZZa0qOvQryZ6AQ47-15/s320/036+-+Eastern+Standard+%252814%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLQPH3LIyauumCBlHaB7pvqySk53Pdf4Yd2ZGQAzswogXp0pYtqjNqvLPLaJw-hHJKBE1F6N_AGvfDQ5ZjAzzvnv1z9MK7DwdPEEJTwvDWsknOCVrkp3DUIl72KeN-UZyLWSvuy7SpBvl/s1600/036+-+Eastern+Standard+%252817%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629640001186126130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLQPH3LIyauumCBlHaB7pvqySk53Pdf4Yd2ZGQAzswogXp0pYtqjNqvLPLaJw-hHJKBE1F6N_AGvfDQ5ZjAzzvnv1z9MK7DwdPEEJTwvDWsknOCVrkp3DUIl72KeN-UZyLWSvuy7SpBvl/s320/036+-+Eastern+Standard+%252817%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">Having noted my disappointment with the accompanying dish I will note a caveat in that when I mentioned the issue – namely overcooked egg and undercooked sweetbreads – it was replaced immediately and not only was an apology offered, but the dish was comped as well…but unfortunately it still was not all that good.<span style="mso-spacerun: yes"> </span>Titled Frisee aux Lardons with Hazelnuts, Sweetbreads, and Poached Egg this salad certainly had all the makings of a great dish, but unfortunately the gaminess of the sweetbreads when combined with too heavy a hand with the vinaigrette led to something muddled, heavy, and simply lacking the balance I’d hoped.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfZPCtWErbPxpnQjquQZjdd7xmrDmJO4mam4sHqRRgUcB46LPD6-lHebirF4dsIP_-KAgLO5_Wtrd814oxSijKQaFDWeF_kodBZk8CWrY0iOY_4PLEC9_U0qpHo7ZA91U_4RO6eNwEPGp/s1600/036+-+Eastern+Standard+%252815%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629639994382323666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfZPCtWErbPxpnQjquQZjdd7xmrDmJO4mam4sHqRRgUcB46LPD6-lHebirF4dsIP_-KAgLO5_Wtrd814oxSijKQaFDWeF_kodBZk8CWrY0iOY_4PLEC9_U0qpHo7ZA91U_4RO6eNwEPGp/s320/036+-+Eastern+Standard+%252815%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ8S8V5HytDH0biJxL8Y6m68ekRAjD-dCYvnrlF608cOiq-tQitnwGl9JmSQY4TU8DJPkvIqRZK58zwwdBSRZQv_jsMjWRKmOECMSF_xcLcAAeT-SQiCFGhP4ehmTVlgixrcq2ldoa_Zl/s1600/036+-+Eastern+Standard+%252820%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629640017806252370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ8S8V5HytDH0biJxL8Y6m68ekRAjD-dCYvnrlF608cOiq-tQitnwGl9JmSQY4TU8DJPkvIqRZK58zwwdBSRZQv_jsMjWRKmOECMSF_xcLcAAeT-SQiCFGhP4ehmTVlgixrcq2ldoa_Zl/s320/036+-+Eastern+Standard+%252820%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">With my primary target of the afternoon being a dessert (even more so than the Foie Gras) my order was placed without need for a menu and when delivered I knew immediately that this would be one of the highlights of the trip.<span style="mso-spacerun: yes"> </span>Described as “Butterscotch Bread Pudding with Praline Ice Cream and Salted Caramel” and delivered as a steaming hot square absolutely smothered with liquid caramel the only way to sum up this dish is with the Def Leppard lyric – “I’m hot, sticky sweet.”<span style="mso-spacerun: yes"> </span>With the pudding thick and creamy, the caramel salty and smooth, and the ice cream retaining its temperature by clever placement atop a thick praline this was everything a pan-style bread pudding should be and one of the best I’ve ever tasted.</span><br /><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxdIzno9GQR2ikkQcOGWqsU9lg3lPvKhLZ8dlw8LtFPIYF0lceA3pCwsYd22nQJ_LoSWLaCMrZDrfJCNM2AcEutewh2tutPN_uB1SNWEF0HsoXC4mgBNT-r6WgM8YSO53xWkV17kl-jP3/s1600/036+-+Eastern+Standard+%252824%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629640023322225650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxdIzno9GQR2ikkQcOGWqsU9lg3lPvKhLZ8dlw8LtFPIYF0lceA3pCwsYd22nQJ_LoSWLaCMrZDrfJCNM2AcEutewh2tutPN_uB1SNWEF0HsoXC4mgBNT-r6WgM8YSO53xWkV17kl-jP3/s320/036+-+Eastern+Standard+%252824%2529.JPG" /></a></span><br /><span style="font-family:Calibri;">With caramel, foie gras, egg, pork, and sweetbreads now competing for stomach space my server arrived once again to ask me if there was anything else I’d like and joking that a nap would be nice I was cleverly oriented to the fact that Eastern Standard was attached to a hotel (something I’d have never guessed as it certainly does not feel like a “hotel restaurant”) and with the bill paid I thanked the team and made my way outdoors for a nice walk to the Boston Museum of Fine Arts to see the Chihuly exhibit.<span style="mso-spacerun: yes"> </span>With my last dinner of the trip still to come I can without a doubt say that for a place marketing itself as a “kitchen” or “bar,” the food and service that Eastern Standard is offering is certainly more befitting of a proper restaurant and one well worth a visit for those traveling to Boston – especially for dessert.</span>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-70386282449090322562011-06-06T06:03:00.000-04:002011-07-15T14:17:51.850-04:00Parker House Restaurant, Boston MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="COLOR: rgb(204,204,204)" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJBOtvm9ORyIWQE4-lo_5sFMkIja_KIluK-c5JoHLdR60ZON9p0i2Xakw-R6yWltt10_qRsGu8T969lTGq4lWHOEMngAXT8QYOE1CXg3lbL6g0T3sUw-0ChRKM1_GRxf9G-Yc-z25ayio/s1600/035+-+Parker+House.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220144931220610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJBOtvm9ORyIWQE4-lo_5sFMkIja_KIluK-c5JoHLdR60ZON9p0i2Xakw-R6yWltt10_qRsGu8T969lTGq4lWHOEMngAXT8QYOE1CXg3lbL6g0T3sUw-0ChRKM1_GRxf9G-Yc-z25ayio/s320/035+-+Parker+House.JPG" /></a><span style="COLOR: rgb(204,204,204); TEXT-DECORATION: underline"><br /><br /></span><span style="COLOR: rgb(204,204,204)">With the first lecture of the day scheduled to be a good one I got up for an early run at 5:00am on Monday June 6th so that I could have a proper sit-down breakfast at a Boston landmark before the meeting and having already put ten miles of pavement under my feet by the time I arrived at The Omni Parker House I had thankfully worked up quite the appetite. With many (luckier) conference attendees apparently staying at the Parker House the room was full of familiar faces and nametags when I arrived and despite the early hour the classic grand dining room was already over 1/3 full. Approaching the hostess stand and requesting a table for one I was asked then if I’d be enjoying the buffet of a la carte and stating I was as yet uncertain I was offered a table close to the buffet so I could peruse the options.</span><br /><br /><a style="COLOR: rgb(204,204,204)" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8T1MKIGXuQI1y-3T6KGEOGCX_JgDwm6jCF8cBxMZ372z5qMrm5drGoXlH4i18Trl1QA-pPFHwAxozDrNExStVWGP73NCIQVtnYinypWGl2YygppS3UwOC8Hyn3ZcUs0t7bH5dJAZVcVb/s1600/035+-+Parker+House+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220126002199506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8T1MKIGXuQI1y-3T6KGEOGCX_JgDwm6jCF8cBxMZ372z5qMrm5drGoXlH4i18Trl1QA-pPFHwAxozDrNExStVWGP73NCIQVtnYinypWGl2YygppS3UwOC8Hyn3ZcUs0t7bH5dJAZVcVb/s320/035+-+Parker+House+%25281%2529.JPG" /></a><span style="COLOR: rgb(204,204,204)"> </span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing">With the room seemingly unchanged from its mid-19th century origins I was led past high ceilings, oil paintings, wood paneling, crystal chandeliers and hand carved molding by the hostess before reaching a comfy two top near the wall.<span style="mso-spacerun: yes"> </span>Asked if I the seat was acceptable I agreed that it was and with that I was left to browse the menu and the room where John F. Kennedy spent many a nights.<span style="mso-spacerun: yes"> </span>With the seats posh and the linens thick I will certainly agree with some that the room felt dated, but at the same time there are certain places in history that only need a little maintenance to maintain their charm.</p><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO77OW0xiAcVdp2uRP78CcVJA3cw2AVnwH2MfTTGB4z2S0m7DKErLceUqgn6m5XORCmCIfm_N4gTIt7RNuoxuvSZWI3F2y8Lm1NLLduOhd_lv53me_w3U8WYhmS7f0UAEMHJ281jS4rWgO/s1600/035+-+Parker+House+%252826%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220161369566754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO77OW0xiAcVdp2uRP78CcVJA3cw2AVnwH2MfTTGB4z2S0m7DKErLceUqgn6m5XORCmCIfm_N4gTIt7RNuoxuvSZWI3F2y8Lm1NLLduOhd_lv53me_w3U8WYhmS7f0UAEMHJ281jS4rWgO/s320/035+-+Parker+House+%252826%2529.JPG" /></a></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing">Greeted next by my server my water was filled and I was offered coffee – a bold nutty brew that I often had to stop the bussers from “warming up” because the nearly continuous flow was throwing off my sweetened balance.<span style="mso-spacerun: yes"> </span>With the online menu already browsed and the buffet underwhelming a quick perusal of the paper menu and a single question (with a surprising answer) confirmed my order and with that my server disappeared to the kitchen returning moments later to be sure my coffee was filled.</p><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXVlyqajIjnEBiFP3sTIpGC_AwVS_nZYWRaPPHQOl3tNAIBIvMQlLglyqAYfZeTWllff8StJI2eEnOQdSlbHDtn6UcZQbfdOljdW1V3PfjNeZvyOx6ggsXKLC7HhgFP7IUdqYqELRbDqv/s1600/035+-+Parker+House+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220153055142018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXVlyqajIjnEBiFP3sTIpGC_AwVS_nZYWRaPPHQOl3tNAIBIvMQlLglyqAYfZeTWllff8StJI2eEnOQdSlbHDtn6UcZQbfdOljdW1V3PfjNeZvyOx6ggsXKLC7HhgFP7IUdqYqELRbDqv/s320/035+-+Parker+House+%25282%2529.JPG" /></a></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing">With my question being whether I could order the Parker House rolls as a side dish for breakfast and her answer being that I could simply go up and “take a couple from the buffet – but wait for them to come out warm” I took my cue when a young man carrying a tray of croissants, muffins, bagels, and rolls walked out to replenish the stock and with a small plate in hand I did just as I was instructed while also procuring a tablespoon of butter and a dollop of honey.<span style="mso-spacerun: yes"> </span>With the rolls golden on the exterior and warm and soft with notes of yeast and sweetness within I will note that although good these certainly weren’t the quality of the gems that Eric Ziebold is making in DC, but at the same time it is hard to say that something is “better” than the original since, by definition, the original is how it is “supposed” to taste.</p><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSq3EIGNkrZxwyw0SxPdTpXHn-RbHf-_sma7ndeXMlJiyGd5S8lMzzAUmxPTyfLGbXZNkPNMGF7dlFXxr3HTewSKRTnR6W7jwDt3EpeBLiKxGT4Lp3wwdk9wFInHfDfST5-7k4aJC5xZr/s1600/035+-+Parker+House+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220167454121666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSq3EIGNkrZxwyw0SxPdTpXHn-RbHf-_sma7ndeXMlJiyGd5S8lMzzAUmxPTyfLGbXZNkPNMGF7dlFXxr3HTewSKRTnR6W7jwDt3EpeBLiKxGT4Lp3wwdk9wFInHfDfST5-7k4aJC5xZr/s320/035+-+Parker+House+%25287%2529.JPG" /></a><span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"><br /></span></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing">For my main course the decision came down to sweet versus savory and as usual the sweet won out when all was said and done.<span style="mso-spacerun: yes"> </span>Arriving perhaps fifteen minutes after my order was placed and served hot from the griddle, “Banana Pecan French Toast with sliced Banana, Pecans, Apple Butter, and pure Vermont syrup” was an absolute knockout and despite my adherence to the house classics otherwise it was not only the best dish of the meal, but also the amongst the best breakfast items I had on my visit to Boston.<span style="mso-spacerun: yes"> </span>With the toast itself featuring that all-too-rare balance of golden crispy exterior and custard soft center the dish was only improved by the addition of warm sautéed bananas, crushed pecans coated with cinnamon, and a substantial pile of apple butter that was more like apple whipped cream than butter.<span style="mso-spacerun: yes"> </span>Finally, though the plated selection was already stellar the addition of an ounce of liquid gold from Sugarman of Vermont only served to gild the proverbial lily.</p><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28zmF7iSoP7s9zIL_6t6xAECXk-QQ2Xs-wXEB9e0laLX92GEnwR04JInJ5w_ttcpNWS9dD1kUJA9KuuwRd3Rpl2uG-D4oo5kYwykoqdDDVbUJgcbofzaR09EfTu_l-EgnG8Z3VX7ayHPK/s1600/035+-+Parker+House+%252816%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220750464343026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28zmF7iSoP7s9zIL_6t6xAECXk-QQ2Xs-wXEB9e0laLX92GEnwR04JInJ5w_ttcpNWS9dD1kUJA9KuuwRd3Rpl2uG-D4oo5kYwykoqdDDVbUJgcbofzaR09EfTu_l-EgnG8Z3VX7ayHPK/s320/035+-+Parker+House+%252816%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQfk5-br-8RZuXJTWqks5RU9O9aL72Hf1DH1MEH1AkG_wEBU8bFtcCtQz7Ws-ZVJciALIcA6W4fbUl2P6dv1kUrO61X27Y-wEjXkr_qHd2jSvLFsD-0k-sIqzZvtDSQXsthICjGN0iR_L/s1600/035+-+Parker+House+%252818%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220755312170962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQfk5-br-8RZuXJTWqks5RU9O9aL72Hf1DH1MEH1AkG_wEBU8bFtcCtQz7Ws-ZVJciALIcA6W4fbUl2P6dv1kUrO61X27Y-wEjXkr_qHd2jSvLFsD-0k-sIqzZvtDSQXsthICjGN0iR_L/s320/035+-+Parker+House+%252818%2529.JPG" /></a></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing">Working slowly on my main course while sipping my coffee my server asked if I’d like my next course readied to arrive while I enjoyed the French Toast and agreeing to this it would be mere moments after I finished before my dessert (yes, dessert at breakfast after a dish that could have easily served as breakfast) would arrive – predictably the Parker House’s original Boston Cream Pie with two layers of moist sponge cake divided by smooth pastry cream and topped with chocolate and almonds with a hint of rum.<span style="mso-spacerun: yes"> </span>Often imitated and frequently duplicated this was perhaps as good as a traditional Boston Cream Pie can get and while I must admit a preference to the more elaborate version at O Ya two nights before it is, like the rolls, a matter of taste; and you really can’t argue with a place willing to serve a single serving cake for breakfast either.</p><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeI3YaKQkDXqScB2RPqsSmPxo-pcIaQhbOtvQSiuEpgK815Ujgp-hoMqohyX9MbPL1We2Jhh2v6gq2W_y54_cp_yh5D6fKbaCOE5qt0JRZ56DJuKy08F71zmBf-dhP6GFFpvsabWrQ0CZ5/s1600/035+-+Parker+House+%252823%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220766627407522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeI3YaKQkDXqScB2RPqsSmPxo-pcIaQhbOtvQSiuEpgK815Ujgp-hoMqohyX9MbPL1We2Jhh2v6gq2W_y54_cp_yh5D6fKbaCOE5qt0JRZ56DJuKy08F71zmBf-dhP6GFFpvsabWrQ0CZ5/s320/035+-+Parker+House+%252823%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdC0GUIJrqpUrUZ22bCuA0Sy0YU1PHVcFd24cwsJkRmHXd7dTPaTR4v1AD_OPm69gxh9HULE8bq1dou7v1rEAVCITRk4_fAsdC74eGoGcWnsSxGEbJuw2jVNW1reXgCNOedD0l6uYysgS/s1600/035+-+Parker+House+%252825%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220795847169714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdC0GUIJrqpUrUZ22bCuA0Sy0YU1PHVcFd24cwsJkRmHXd7dTPaTR4v1AD_OPm69gxh9HULE8bq1dou7v1rEAVCITRk4_fAsdC74eGoGcWnsSxGEbJuw2jVNW1reXgCNOedD0l6uYysgS/s320/035+-+Parker+House+%252825%2529.JPG" /></a></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing">Happy and satiated I sat for a bit while drinking yet another cup of coffee and hoping that the caffeine would overcome the pending crash after my pancreas caught up with the glucose load I’d just consumed.<span style="mso-spacerun: yes"> </span>With the time drawing on 7:30 and the conference due to begin at eight I next requested my check and with it would receive one last sweet taste from the kitchen – a post meal palate cleansing shot described as a Strawberry-Banana yogurt cooler; tart, fresh, and delightful.</p><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNZQtBmMnu3pHW-BdCgCWHr5XjPswU6lL66Pu7LYrZ8P0G-WdDjYhSzx9u0DBMaNefgaq-WEFFFC7_ZRC0xY7u0WIq708bF3ipkdFheJH3-EriR0PIRt3YnkmmygL1lFuyp6gUI6ta2gU/s1600/035+-+Parker+House+%252824%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628220780094703618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNZQtBmMnu3pHW-BdCgCWHr5XjPswU6lL66Pu7LYrZ8P0G-WdDjYhSzx9u0DBMaNefgaq-WEFFFC7_ZRC0xY7u0WIq708bF3ipkdFheJH3-EriR0PIRt3YnkmmygL1lFuyp6gUI6ta2gU/s320/035+-+Parker+House+%252824%2529.JPG" /></a></p><span style="COLOR: rgb(204,204,204)"></span><br /><p style="COLOR: rgb(204,204,204)" class="MsoNoSpacing"></p><span style="COLOR: rgb(204,204,204)"></span><br /><p class="MsoNoSpacing"><span style="COLOR: rgb(204,204,204)">With the bill and my thanks to the server paid I soon made my way back through the grand room to the lobby where I browsed the classic yet understated interior of the hotel for a few minutes before taking my leave through the golden doors where a young man immediately offered to hail me a cab. With the offer declined and taking to the street I was greeted by the morning sun, Old City Hall, and more of the Freedom Trail as I made my to the conference center arriving just on time for the first lecture. With the lights not yet dimmed I found a seat near the middle of the pack where I’d ironically I’d find myself sitting next to an elderly physician I’d seen eating at the Parker House – a physician who would ask “Was that Boston Cream Pie you were eating for breakfast?” and to which I responded happily “Yes…but the French Toast was better.”</span><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-91706273914996779842011-06-05T19:52:00.009-04:002011-07-10T13:05:42.552-04:00L'Espalier, Boston MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxSZKQTbcHj8u06sqX7Ecn6bQafXll00VmN3X-S5k0W3x1T7hk4X_KFI_yPBg2yVbxAcH0VRotPOs50kDYrHeHHMNJlcUZopCu_YcAd1aF9PJOSpqu7SIRjrTPXjXTWcNkPCN9Ov419KT/s1600/033+-+L%2527Espalier+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxSZKQTbcHj8u06sqX7Ecn6bQafXll00VmN3X-S5k0W3x1T7hk4X_KFI_yPBg2yVbxAcH0VRotPOs50kDYrHeHHMNJlcUZopCu_YcAd1aF9PJOSpqu7SIRjrTPXjXTWcNkPCN9Ov419KT/s320/033+-+L%2527Espalier+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626393347688815698" border="0" /></a><span style="text-decoration: underline; color: rgb(204, 204, 204);"><br /></span><span style="color: rgb(204, 204, 204);">As one of the earlier East Coast members of the “farm to table” revolution and a regular amongst the “best of” lists in various local and regional publications dinner at L’Espalier was the easiest dining choice I made in all of Boston. Of course I’d heard the rumors that Frank McClelland was spending less and less time overseeing the operations of his flagship restaurant since migrating near the Mandarin Oriental Hotel but under the well trained hand of Shane O’Neill I had little doubt the of the kitchen’s capabilities and given the local sourcing of many of its ingredients from McClelland’s organic Apple Street Farm I had no reason to doubt that no matter who was cooking on the night of my meal the food ‘should’ be delicious….and of course a little extra assurance by literally dining in the kitchen didn’t hurt either. Having planned for this to be my longest, most elaborate, and most expensive meal during my trip the necessary contacts were made through Daria Caritano approximately two months in advance and with my time of arrival set to be 7:00pm everything went according to plan as I entered the lobby at five minutes to seven.</span><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8MnUfsiIz8j2GM_qqqG8Qp-HIFd9bfOvI-cMG6epwsVAX3kyDHCfSs223P8Bu65a6kAjuVvI8goRK_PZWncUCu-SvfVmeLQD4i5csrBYlX5yQ5Fs-YIVkmDgoEO9fNkSvodR8JqVscEf/s1600/033+-+L%2527Espalier+%252880%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8MnUfsiIz8j2GM_qqqG8Qp-HIFd9bfOvI-cMG6epwsVAX3kyDHCfSs223P8Bu65a6kAjuVvI8goRK_PZWncUCu-SvfVmeLQD4i5csrBYlX5yQ5Fs-YIVkmDgoEO9fNkSvodR8JqVscEf/s320/033+-+L%2527Espalier+%252880%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626393388897006018" border="0" /></a><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With greetings offered by a pair of capped doormen and my reservation confirmed my first stop at L’Espalier was the elevator to the main dining room floor – a ride during which I’d clearly been pronounced to the hostess at the top of the lift as I was greeted by name and my bags were checked before the doors had even fully opened.<span style="mso-spacerun:yes"> </span>With the maître d’hôtel soon to arrive and again all smiles and pleasantries I was introduced to at least fifteen members of the staff en route to (and through) the kitchen where I would finally land at a large four-top behind a glass window overlooking the entirety of the kitchen.<span style="mso-spacerun:yes"> </span>Seated on a comfortable high stool with padded lumbar support I was next greeted by Chef O’Neill and encouraged to “make yourself comfortable – we’ve got a lot of great dishes planned for you tonight” and with that the maître d’ suggested I remove my coat “because it gets pretty warm” and instructed me on the use of my own private air conditioner.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG45g6AqvyMnE_XiE5Kxed8WPReq4564h8L6FpZaL9Jtv6pw5SQNLHJ2t9STn-SFTvk7HewRtO9_lJdK1Fic4DiiIOaJMM37jVtUMToiz_dyaasCYHT2hf-EKGfAw2tbIlx6t-kIuAFHL/s1600/033+-+L%2527Espalier+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG45g6AqvyMnE_XiE5Kxed8WPReq4564h8L6FpZaL9Jtv6pw5SQNLHJ2t9STn-SFTvk7HewRtO9_lJdK1Fic4DiiIOaJMM37jVtUMToiz_dyaasCYHT2hf-EKGfAw2tbIlx6t-kIuAFHL/s320/033+-+L%2527Espalier+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626393354187511010" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the kitchen moving at a frenetic yet focused pace due to two large graduation parties and a rehearsal dinner the next man to greet me would be Shah – for all intents and purposes my own personal server for the evening.<span style="mso-spacerun:yes"> </span>A quiet yet knowledgeable man whose tenure at the restaurant dated back to its prior location the only two decisions of the evening would arrive quickly – the first being whether I’d prefer still or sparkling water and the second being the selection of a cocktail or wine to go with my meal.<span style="mso-spacerun:yes"> </span>Left with the extensive wine list and slightly less substantial cocktail menu to decide for a moment while my water was fetched I must note that although I generally do not drink the cocktail menu at L’Espalier proved to be one of the most intriguing I’d seen in some time and in the end it was not a matter of deciding whether I wanted one of the $15 beverages but rather which – a decision Shah made easy on me when he affirmed one of the three I’d considered to be his favorite.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT96qc3kNvqL1vF6ID1aBUE9bJxtH39XkVeQtADBvfd-cVQzPlFWmukWfg_VT1vbNluBp8I3tPWMV3k8kZ2PDl5AkUimKemwk3j4zAOWokxn54ZWC9wglJsdPs_aQmwDXL54uuVy70OYI/s1600/033+-+L%2527Espalier+%252851%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT96qc3kNvqL1vF6ID1aBUE9bJxtH39XkVeQtADBvfd-cVQzPlFWmukWfg_VT1vbNluBp8I3tPWMV3k8kZ2PDl5AkUimKemwk3j4zAOWokxn54ZWC9wglJsdPs_aQmwDXL54uuVy70OYI/s320/033+-+L%2527Espalier+%252851%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626393383033445858" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the decisions part of the night taken care of within 10 minutes of seating I was once again left by myself to watch the action of the kitchen and all its chefs, dynamics, dramas, lectures, ebbs and flows – an experience not unlike that in many cooking shows yet vastly more real and interactive as home life was discussed, skills were honed, jokes were made,<span style="mso-spacerun:yes"> </span>and in one case a licked spoon re-entering a sauce pan resulted in an entire course being restarted (and extra cleaning duties at shift’s end for the offending party) – to say the least it was an experience like no other and everything that anyone ate at L’Espalier during my three hour meal was mine to observe, question, and enjoy.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1-EWXVKna27bD834cbvkdk3foB8cUo4g68qZTJY9Efyh16x-2cSDy8-9fAHi4dH05VJ0h6c8cUVEfwN-Fl6NKAKcI5wM39DN2DKmZsiV3GD32IqKLYJ6-wW5ARKebpFVfT2s2jFMckoB/s1600/033+-+L%2527Espalier+%252832%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1-EWXVKna27bD834cbvkdk3foB8cUo4g68qZTJY9Efyh16x-2cSDy8-9fAHi4dH05VJ0h6c8cUVEfwN-Fl6NKAKcI5wM39DN2DKmZsiV3GD32IqKLYJ6-wW5ARKebpFVfT2s2jFMckoB/s320/033+-+L%2527Espalier+%252832%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626393379191891714" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the kitchen (and air conditioner) humming the first item to arrive at my table was in fact not my cocktail but rather a pair of canapés – one a creamy goat cheese gougere and the other a creamy slice of Foie Gras terrine with cherry compote served on a porcelain spoon – both excellent and a sweet/savory pairing that served their purpose admirably to awaken the palate.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNLM_gzSEaJ8PvRohODefeJSZq-H7IIfad3n-vJKxmN8bbsU1_DTc2Y7iFvN7-ZTlbqIX6N-yGdKDjbqp_o6hr9kQf1S_T-fIAhmpP2Fp3ikY4eFLuvGZvsgB-gWepBOwYUJVq9AisbN8/s1600/033+-+L%2527Espalier+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNLM_gzSEaJ8PvRohODefeJSZq-H7IIfad3n-vJKxmN8bbsU1_DTc2Y7iFvN7-ZTlbqIX6N-yGdKDjbqp_o6hr9kQf1S_T-fIAhmpP2Fp3ikY4eFLuvGZvsgB-gWepBOwYUJVq9AisbN8/s320/033+-+L%2527Espalier+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626395573079515506" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With canapés consumed and amuses en route Shah would arrive next with my “Red Sidecar” shaken and poured tableside featuring Myers Dark Rum, Cognac, Pomegranate, and Fresh Orange.<span style="mso-spacerun:yes"> </span>Admittedly a lightweight when it comes to alcohol but generally an admirer of rum based drinks when I do opt to imbibe this drink was right up my alley with a lot of sweetness included a sugared rim to balance the woody aromatic blend of cognac and rum.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RdvCTWQiJASWVa_TfFsGTc7fL5hT6nCPO7AhnUIlYCd-rnvtRSyRlVdjR9HDipQpUi-ji65k54dujfl56RdLDtfYS2QXAe3GuS8vnddJ-dRujaHt2xHoSaBGZUsPdUk5cSuAOSVi4AHs/s1600/033+-+L%2527Espalier+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RdvCTWQiJASWVa_TfFsGTc7fL5hT6nCPO7AhnUIlYCd-rnvtRSyRlVdjR9HDipQpUi-ji65k54dujfl56RdLDtfYS2QXAe3GuS8vnddJ-dRujaHt2xHoSaBGZUsPdUk5cSuAOSVi4AHs/s320/033+-+L%2527Espalier+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626395580180109458" border="0" /></a> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Arriving shortly after the cocktail and announced as my amuse bouche of the evening Copper River Salmon Crudo with crème fraiche, buckwheat crumble, and caper “caviar” would prove to be not only very texturally compelling, but also quite interesting in replicating the traditional smoked salmon and caviar experience without using eggs or a smoker at all.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kB6tG-AYOqStEFh5q3fSFdD-dhxrJFhxRI7I8kK1SzXEJVjwWM48x-upNAJVZco8LIV4sAKJsmtvjj4lF-HoBuppkvcI55ejAhoWFxgWqfSOPdF3so4hhGU2RMWIXzhvjGQi4HSUbJwC/s1600/033+-+L%2527Espalier+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kB6tG-AYOqStEFh5q3fSFdD-dhxrJFhxRI7I8kK1SzXEJVjwWM48x-upNAJVZco8LIV4sAKJsmtvjj4lF-HoBuppkvcI55ejAhoWFxgWqfSOPdF3so4hhGU2RMWIXzhvjGQi4HSUbJwC/s320/033+-+L%2527Espalier+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626395583243907506" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Having heard great things about the bread service at L’Espalier I would not be let down when Shah arrived next at my table with a basket of warm house made bread nine slices deep paired with a round of sweet butter with sea salt.<span style="mso-spacerun:yes"> </span>With the nightly options consisting of Rosemary Focaccia, Pretzel Roll, Multigrain Wheat, and Fig it was with much restraint that I limited my intake of bread between courses, though I will fully admit to taking only a bite or two of the multigrain while finishing each of the other options and requesting another couple slices of the fig to accompany the selections served with the cheese board later.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE7CanPzz-zJrmGLgpeK2ToH0qA70Yfgt7Ya9mhXiZKSi1wX0l79rUZzHEPnUnoAOMGXyitAsLXLWKtDWmJYJs-lSiuecGWGMtN_0GTFJrObSXeQPuRouE2IMG40S0920RHTDgE5QSAor/s1600/033+-+L%2527Espalier+%252821%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE7CanPzz-zJrmGLgpeK2ToH0qA70Yfgt7Ya9mhXiZKSi1wX0l79rUZzHEPnUnoAOMGXyitAsLXLWKtDWmJYJs-lSiuecGWGMtN_0GTFJrObSXeQPuRouE2IMG40S0920RHTDgE5QSAor/s320/033+-+L%2527Espalier+%252821%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626395598872403266" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Now well settled in and watching the kitchen produce forty orders of sweetbreads for one of the parties while the pastry team sliced an enormous white cake crafted for the rehearsal the tasting menu proper would begin with something I more or less expected considering the city I was visiting – an oyster.<span style="mso-spacerun:yes"> </span>Titled “Misty Point Oyster, mignonette, North American Caviar” this relatively straight forward preparation was served shucked from the shell in an elegant double glass bowl with a touch of liquid nitrogen doing double duty as temperature control and special effects.<span style="mso-spacerun:yes"> </span>With the oyster itself smooth and surprisingly sweet and the mignonette flavors fashioned by the combination of the foam and the jus this tasty bite went down smoothly with the caviar adding a touch more brine and texture.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY9CLXwKX8Dc8UdY_dczZ7I7QFXbwkVn-h4C41n7pjrwDbP6VKuChzA_IOUud-vWTFApulYLasC7Hnr9uy5T9nsapFMT8Lab2L_9AJ9-MLzLe1jTUDcDiNKW2k4o5nzW6HOLehnl6lAXK/s1600/033+-+L%2527Espalier+%252824%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY9CLXwKX8Dc8UdY_dczZ7I7QFXbwkVn-h4C41n7pjrwDbP6VKuChzA_IOUud-vWTFApulYLasC7Hnr9uy5T9nsapFMT8Lab2L_9AJ9-MLzLe1jTUDcDiNKW2k4o5nzW6HOLehnl6lAXK/s320/033+-+L%2527Espalier+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626395609275754322" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With courses arriving on average at ten minute intervals and flawless timing and execution the rule throughout the evening my second course would be one of the most memorable of the night both for its wonderful flavor and for its relative simplicity.<span style="mso-spacerun:yes"> </span>Titled Apple Street Farm egg mousse with white sturgeon caviar and featuring a creamy sweetened pudding rife with egg yolk juxtaposed against briny bubbles of caviar it was like Keller’s Oysters and Pearls minus the oyster plus more cream.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipazWtf-7KEaSZVnIKuecpaWRimwGhVt-3mRhzUhzDGf-uo4ckNMGw2IIm8xlV04cMP4nawF20GsKQW1EnE32I1gwCrW7q9e5v6KZtr7oqVpb5fgzTWYmFHJSEPY9a-v0Da1pPK5FAtjDg/s1600/033+-+L%2527Espalier+%252827%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipazWtf-7KEaSZVnIKuecpaWRimwGhVt-3mRhzUhzDGf-uo4ckNMGw2IIm8xlV04cMP4nawF20GsKQW1EnE32I1gwCrW7q9e5v6KZtr7oqVpb5fgzTWYmFHJSEPY9a-v0Da1pPK5FAtjDg/s320/033+-+L%2527Espalier+%252827%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626396914864081778" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Moving through the list of my favorite ingredients the third item of the evening was Butter Poached Main lobster with garlic emulsion, English peas, and ham consommé – a dish prepared a la minute by O’Neill as the team prepared twelve menu lobster courses for one of the parties and in my case pairing a snappy half tail simply with sweet shucked peas, mellow yet heady garlic, and the slightest essence of smoky ham.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0vSxDOfed2UkLT8ObOr0_QhXxGi29tKvEmToeuvHeg7Mj9bKczErJHWOFVaCmXS5qH9so6clGqb7dx_nWQ3A9FOQDQiHPbJehH75yZeiYmdpxZ6l1Hyxkq_iIWlgEqbUY59drjhUy3ok/s1600/033+-+L%2527Espalier+%252830%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0vSxDOfed2UkLT8ObOr0_QhXxGi29tKvEmToeuvHeg7Mj9bKczErJHWOFVaCmXS5qH9so6clGqb7dx_nWQ3A9FOQDQiHPbJehH75yZeiYmdpxZ6l1Hyxkq_iIWlgEqbUY59drjhUy3ok/s320/033+-+L%2527Espalier+%252830%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626396925005259090" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Course four would prove to be my favorite of the night and having the opportunity to watch the sous-chef break down six or seven whole lobes of foie gras over the course of my meal I gained a whole new respect for the time and skill needed to make the ingredient shine.<span style="mso-spacerun:yes"> </span>This time the same preparation as on the nightly menu, Seared Hudson Valley Foie Gras with almond cake, salted caramel and green almond milk foam was one of the best seared Foie Gras preps I’ve had in recent memory with the supple organ meet creamy on the inside and caramelized on the exterior pairing perfectly with the almond sponge and dehydrated nut butter on the plate’s left.<span style="mso-spacerun:yes"> </span>Generally preferring my liver sweet to savory the addition of the airy nuanced almond foam and smears of sticky caramel worked beautifully for me, though I will note that for some this dish may have proven “too sweet” for so early in the meal because in all reality it undeniably could’ve been served as dessert and I’d not have complained one bit.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LawZwe7TyTfYifRXo8dm7wmnJC6-OHxbXd6re_XohYwf1n5TO6T4tnREZdqejeW4y8qr3jJi3Uy0Kp-67HxPYZSIPYSrnGQh6WPy2esyYoo1L1K4sf3y8SwkGoHM_cmumfJWh3Sscsmg/s1600/033+-+L%2527Espalier+%252835%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LawZwe7TyTfYifRXo8dm7wmnJC6-OHxbXd6re_XohYwf1n5TO6T4tnREZdqejeW4y8qr3jJi3Uy0Kp-67HxPYZSIPYSrnGQh6WPy2esyYoo1L1K4sf3y8SwkGoHM_cmumfJWh3Sscsmg/s320/033+-+L%2527Espalier+%252835%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626396933417205442" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Course five would be another dish that seemed somewhat oddly placed as it functioned almost as an early meal palate cleanser prior to beginning the heftier proteins but having enjoyed meals at places like Alinea and VOLT where the savory sweet savory sweet flow is seamlessly incorporated into the progression of the meal the only problem with “Buffalo milk panna cotta with Tabasco tomato caviar/Ricotta crumble/olive oil gelee, matcha crumble and eucalyptus sorbet, Strawberry watermelon cocktail with strawberry sphere” was that there was simply too much going on for a single plate even if the “plate” was in fact three distinct entities.<span style="mso-spacerun:yes"> </span>Beginning first with the ice cream as it was the most likely to melt I will note that this singular fraction of a dish was the only failure of the night at L’Espalier – too minty, too grassy, too potent.<span style="mso-spacerun:yes"> </span>Moving next to the Panna Cotta – a huge swing in the other direction – this deconstructed caprese was flawless and tinged with a bit of heat that brought everything together.<span style="mso-spacerun:yes"> </span>Finally, the cocktail was molecular gastronomy personified with the fizzy strawberry layer floating atop a thicker watermelon broth containing an “egg” filled with creamy strawberry foam.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzYNkn5W59mNsVP3P8nFOXJxHcUaT1AuDNCJWm5hYak7S5xqW42Rj5FtqmTKRhd7kfKwEFloTmlPN1A-tQYl1vV36sSF_JeHOYFuD0SJSHUCthO5G5mqpyW8kX14cgOsypFdVWV4xho-w/s1600/033+-+L%2527Espalier+%252840%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzYNkn5W59mNsVP3P8nFOXJxHcUaT1AuDNCJWm5hYak7S5xqW42Rj5FtqmTKRhd7kfKwEFloTmlPN1A-tQYl1vV36sSF_JeHOYFuD0SJSHUCthO5G5mqpyW8kX14cgOsypFdVWV4xho-w/s320/033+-+L%2527Espalier+%252840%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626396941045117282" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With one of the parties wrapping up it was around this time that the kitchen started to slow down a bit and the chefs became more conversant discussing their techniques, sourcing, and concepts while inviting questions.<span style="mso-spacerun:yes"> </span>For the sixth course I was served “Georges Bank Halibut with Prince Edward Island Mussels, Parmesan Gnocchi, English peas, and Truffled egg yolk” – an absolutely lovely dish with a portion-size big enough to constitute a main at many a fine dining establishments.<span style="mso-spacerun:yes"> </span>With the fish itself faultlessly prepared and featuring a golden sear over-top moist flesh and the hand formed gnocchis nearly the same texture as the mussels this base of this dish was strong with the flavors of the sea while the whole peas, carrots, and pea puree formed a sweet vegetal note mellowed by notes of truffle.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90EPClE6-_ZeKrmWA0XNa_lhyphenhyphenKZ4QiKAxClurv_MYefGb0qaIElSB7Y7K5Nm1nTxVa9dKmUr5snhsQPbq1wjSC8oOCCTIOwnb1fbZPifcsedAiMgHPqRT40KKhloaPb8Fc4hfG4olKzC1/s1600/033+-+L%2527Espalier+%252846%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90EPClE6-_ZeKrmWA0XNa_lhyphenhyphenKZ4QiKAxClurv_MYefGb0qaIElSB7Y7K5Nm1nTxVa9dKmUr5snhsQPbq1wjSC8oOCCTIOwnb1fbZPifcsedAiMgHPqRT40KKhloaPb8Fc4hfG4olKzC1/s320/033+-+L%2527Espalier+%252846%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626396955429623202" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Next up the kitchen would bring the funk and the heat in the form of Veal Sweetbreads, confit ox tongue, pickled shimeji mushroom, and horseradish cream – sort of an upscale charcuterie board with the creamy sweetbreads mildly gamey and the thin terrine of tongue entirely so.<span style="mso-spacerun:yes"> </span>Served on a plate that looked like weaved glass and paired with pickled mushrooms and smooth yet spicy horseradish it was not my favorite sweetbread plate of all time, but it was well composed and soundly executed.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVUAPfSr0sqpINJhuYzfX_9qXfVZlteOcY9z38-d0ZwcJdNTygat1lvR5bH5XX4-xlXn7CFHrg6dSGFyOuZcQtOAXmyMtNGicX-RgZzpskTfpEVfZ4N-Np5-hdfP0QP0ybYKkOrVANosC/s1600/033+-+L%2527Espalier+%252854%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVUAPfSr0sqpINJhuYzfX_9qXfVZlteOcY9z38-d0ZwcJdNTygat1lvR5bH5XX4-xlXn7CFHrg6dSGFyOuZcQtOAXmyMtNGicX-RgZzpskTfpEVfZ4N-Np5-hdfP0QP0ybYKkOrVANosC/s320/033+-+L%2527Espalier+%252854%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626398318330542354" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With duck always a must order when available my next course would feature Roasted Lola Duck with sweet onion puree, Radishes, and Spring Ramps.<span style="mso-spacerun:yes"> </span>Plated simply with duck and jus at one side and smooth puree, bitter radish, and melting ramps at each other this was a no tricks/no gimmicks sort of dish and with the duck clearly aged, approximately 12-14 days in house according to O’Neill, it was exemplary with golden skin crackling to give way to supple rosy flesh – a contender for top five duck dishes I’ve ever enjoyed.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ_CnsZxPNSmFIGGwkPQkK2BRRMPSwmEuz_rXj9XAYOOUFE468vnGyVsciOd5tS_n-YEEO9EwBlk-yICqmgdRjxNCGhiMVXrISHX7z8pV6CXxc1jM0368TrKFtI9vwvyUwqspzzDIhpOg/s1600/033+-+L%2527Espalier+%252862%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ_CnsZxPNSmFIGGwkPQkK2BRRMPSwmEuz_rXj9XAYOOUFE468vnGyVsciOd5tS_n-YEEO9EwBlk-yICqmgdRjxNCGhiMVXrISHX7z8pV6CXxc1jM0368TrKFtI9vwvyUwqspzzDIhpOg/s320/033+-+L%2527Espalier+%252862%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626398326017484834" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Pronounced as my final savory, course nine of the evening arrived sizzling from roaster after a quick sear on the grill.<span style="mso-spacerun:yes"> </span>Titled Herb crusted tenderloin of lamb, green asparagus, and potato with butter truffle emulsion this aromatic presentation was perhaps four ounces of supple loin crusted with an amalgam of spices including but not limited to chives, cumin, and sage paired with a smear of curry, two unique purees both imbued with butter and truffle, plus a small pile of wilted Swiss chard.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBrUeS3QshW28K8GV6IPhYCSWiOKnG9XmJCHIUQe6mcZ1_qAtydiGMZlpjZ1GZeekLL3iXSyyxUZcyPlEs4aHaxUG-Rb3yaTV4dIZB1VjebrkAvMoWFb7lrAbvvZqHNnqlYzog4QqMK8I/s1600/033+-+L%2527Espalier+%252868%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBrUeS3QshW28K8GV6IPhYCSWiOKnG9XmJCHIUQe6mcZ1_qAtydiGMZlpjZ1GZeekLL3iXSyyxUZcyPlEs4aHaxUG-Rb3yaTV4dIZB1VjebrkAvMoWFb7lrAbvvZqHNnqlYzog4QqMK8I/s320/033+-+L%2527Espalier+%252868%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626398330753129202" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my cheese course announced to arrive next I was a bit surprised (and so was Shah) when a palate cleanser arrived in its stead – an apparent “mix up” from the pastry team, but when the biggest mistake of the evening entails an extra dessert how can I complain?<span style="mso-spacerun:yes"> </span>Described as Mixed summer berries, strawberry sorbet, apricot gelee, yogurt foam, and fruit leather “party favor” the young female pastry chef who delivered this suggested I break the leather over the bowl and on doing so the parfait was completed with a topping of house made granola.<span style="mso-spacerun:yes"> </span>Tart and tangy but smooth and light this was one of the better palate cleansers I’ve had in recent memory and a glimpse ahead to the welcomed whimsy displayed by the pastry half of the kitchen.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E_JMH-tO9YPGzg4cnOi5nJ8ynqhlG3N0RQq8L8rNhxYZnG9vH-d-yToxIcXH8chk4TZ8XMoY80XKX9WNxDpdCwMan4IihAJG15i2Fzc8buu5ApFQj0H_9ll33DxmYlfiJbhadC5YQFms/s1600/033+-+L%2527Espalier+%252871%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E_JMH-tO9YPGzg4cnOi5nJ8ynqhlG3N0RQq8L8rNhxYZnG9vH-d-yToxIcXH8chk4TZ8XMoY80XKX9WNxDpdCwMan4IihAJG15i2Fzc8buu5ApFQj0H_9ll33DxmYlfiJbhadC5YQFms/s320/033+-+L%2527Espalier+%252871%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626398340123161570" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELCEsn0s9jL517CA6TCjG8tf6m_ei3PIvcc8qAT-Z6_8rIBLJzj5ruK7oUsNlUYd1lrbl13W3fhpB9FC5XpS2V_b_EU_z3s9a5m5thqP9Ki2okGKvpwEUdfgqeTrGLUwMMXU8EBs__W50/s1600/033+-+L%2527Espalier+%252873%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELCEsn0s9jL517CA6TCjG8tf6m_ei3PIvcc8qAT-Z6_8rIBLJzj5ruK7oUsNlUYd1lrbl13W3fhpB9FC5XpS2V_b_EU_z3s9a5m5thqP9Ki2okGKvpwEUdfgqeTrGLUwMMXU8EBs__W50/s320/033+-+L%2527Espalier+%252873%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626398352287198274" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Moving on to the previously promised cheese course (and joking with the pastry team that I’d “obviously need another palate cleanser after the cheeses”) it was plain to see that L’Espalier takes their cheeses seriously as the selection of seven was delivered with a detailed listing of thirty available in house for purchase.<span style="mso-spacerun:yes"> </span>Amongst my “Selection Grand Fromage” the options chosen for me by the house included Menage from Carr Valley Cheese, Coupole from Vermont butter and Cheese Creamery, Caccio di bosco from Tuscany, Hoch Ybrig from Zurich, Robiola la Rustica, Epoisse de Bourgogne from Burgundy, and Caveman blue from Rogue Creamery Oregon.<span style="mso-spacerun:yes"> </span>A great selection of cheeses ranging from the nutty three-animal blend of Menage to the sharp white truffle tinged flavor of Caccio di Bosco all the way to a stunning briny Epoisse the plate was made all the better by an accoutrement tray of apricots, candied walnuts, pine nut honey, raisin walnut bread and whole wheat slices.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNE031OGJUvbfUkO4NctqYdTomFNTTGX-GnFSHYXStmPrmpFB6Fn1uKVPtBFM3iEqaFT84_pM3MSYdtDgc8hobZCiXFWd4CN_R5qkWxth-7eldGsTlOvhHMoZMf2mm2U0YiBlO0ir1PD-0/s1600/033+-+L%2527Espalier+%252876%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNE031OGJUvbfUkO4NctqYdTomFNTTGX-GnFSHYXStmPrmpFB6Fn1uKVPtBFM3iEqaFT84_pM3MSYdtDgc8hobZCiXFWd4CN_R5qkWxth-7eldGsTlOvhHMoZMf2mm2U0YiBlO0ir1PD-0/s320/033+-+L%2527Espalier+%252876%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626399285922346850" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the savory half of the kitchen now beginning their clean-up for the evening Jiho Kim would arrive with my next course and an unnecessary apology for the “mix-up” with the first palate cleanser declaring the next dish a “palate re-cleanser” of Liquid nitrogen panna cotta with raspberry jus, mango sorbet, and coconut powder.<span style="mso-spacerun:yes"> </span>Again with a focus on tart meets tangy but smoothing things our with the slightly savory coconut powder I enjoyed this dishes textural variation a great deal even though at first the nitrogen frozen panna cotta was so cold it actually adhered to my tongue and cheeks before starting to melt.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcRSltuSOjaOxA4fElED_c7GBZYxy9LIDe0noGFmtqw0EfgoIuFiBoUxe3Rn1VN0RP5FrMH-9pp5USkjkHCLnVGEPyBsuwQDXDPsT-7aJ0qxQwEdVkvFsF16lUNrGqUzzkwhsiRCxA_IJ/s1600/033+-+L%2527Espalier+%252881%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcRSltuSOjaOxA4fElED_c7GBZYxy9LIDe0noGFmtqw0EfgoIuFiBoUxe3Rn1VN0RP5FrMH-9pp5USkjkHCLnVGEPyBsuwQDXDPsT-7aJ0qxQwEdVkvFsF16lUNrGqUzzkwhsiRCxA_IJ/s320/033+-+L%2527Espalier+%252881%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626399293917144626" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirz4EYirSPSWHWvQXC1iirHkfMFgX3CRU2FoLNxFv7fImiutrfY47BbK1ef27fbb-DltANVKyMjRoZHBd77wJI3jT3s1wsjiZfsRDfbtMl5jMWlVHM4CMCLhYBCQ40Bv6EBk8oeDtGCk0/s1600/033+-+L%2527Espalier+%252882%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirz4EYirSPSWHWvQXC1iirHkfMFgX3CRU2FoLNxFv7fImiutrfY47BbK1ef27fbb-DltANVKyMjRoZHBd77wJI3jT3s1wsjiZfsRDfbtMl5jMWlVHM4CMCLhYBCQ40Bv6EBk8oeDtGCk0/s320/033+-+L%2527Espalier+%252882%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626399307956190578" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Beginning the proper desserts I will admit that I’d contacted the restaurant in advance and told them I didn’t want to miss out on two of Joho’s current main menu options (not generally part of the Kitchen Table experience) and graciously they agreed to do both – the first amongst the ten best desserts I’ve ever eaten.<span style="mso-spacerun:yes"> </span>Titled “Chocolate banana macadamia bread pudding, crème anglaise; milk chocolate sorbet” and served with with Buddha’s Hand Gelee and milk foam this tall cylinder was presented tableside first and then, with the young female pastry chef running to grab a “bigger knife for more drama,” Shah chopped through the outer edge releasing a stream of crème anglaise laden with hot banana pudding, sweet smooth chocolate, foams, and hard malted milk balls.<span style="mso-spacerun:yes"> </span>Texturally complicated and entirely delicious I’d recommend anyone visiting L’Espalier to request this dish in advance.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL36psjANd-6RaJhJqX8f2pSRhzvthyphenhyphenr6N1yzU6dB83GPtnkxTzAOyfT7DqDl8s3Xcy7jYkAynQWgefqv1ZW_Grjqa0l2koKVE3Mzor9j-tD3PlgdQ75mCwBcLsPr28i4HFinHufLvX5d/s1600/033+-+L%2527Espalier+%252887%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL36psjANd-6RaJhJqX8f2pSRhzvthyphenhyphenr6N1yzU6dB83GPtnkxTzAOyfT7DqDl8s3Xcy7jYkAynQWgefqv1ZW_Grjqa0l2koKVE3Mzor9j-tD3PlgdQ75mCwBcLsPr28i4HFinHufLvX5d/s320/033+-+L%2527Espalier+%252887%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626399326721398402" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPuFZ24dmmE-58EJqFaqiwQXWsAcCgMwgM6eYgZc1ZfODYb5lUg5leCr_YMw_TiL28zKfWctBWzAOKZGLVXHNu-vfwqSmefLVGIANdUZTyg2XuokL2h8-yfm7MAjgQSNRjhsa_p3BTwCm/s1600/033+-+L%2527Espalier+%252892%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPuFZ24dmmE-58EJqFaqiwQXWsAcCgMwgM6eYgZc1ZfODYb5lUg5leCr_YMw_TiL28zKfWctBWzAOKZGLVXHNu-vfwqSmefLVGIANdUZTyg2XuokL2h8-yfm7MAjgQSNRjhsa_p3BTwCm/s320/033+-+L%2527Espalier+%252892%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626399339283514290" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For my final proper course of the meal, number fourteen, a trio of desserts were offered up on a single composed dish titled “Milk chocolate caramel soufflé, caramel financier, grapefruit gel; Gianduja ice cream” and while the soufflé was light, tasty, and beautifully accented by the salty caramel sauce and the Ice cream was like frozen whipped nutella, the part I couldn’t stop thinking about for the rest of my trip to Boston was that Financier – a delicate little crumb cake that tasted as though the pastry team had figured out how to make bread with nothing but sticky caramel.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJB8gfhoSudYzZRjmKXg3Em4ih_EbZ5hviPjFCafzp8VoRD9c9GHbURr73zU7PCcUzpORLj3lND241zQLeLUeiJ8JOQ-YQ7qGPwbxQpk1xonyCaurjdEW6Dhd7PCXExODx-Nqq4Ki5HXx-/s1600/033+-+L%2527Espalier+%252896%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJB8gfhoSudYzZRjmKXg3Em4ih_EbZ5hviPjFCafzp8VoRD9c9GHbURr73zU7PCcUzpORLj3lND241zQLeLUeiJ8JOQ-YQ7qGPwbxQpk1xonyCaurjdEW6Dhd7PCXExODx-Nqq4Ki5HXx-/s320/033+-+L%2527Espalier+%252896%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626401190685258722" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the my plates cleared the mignardises would begin first with a show from Shah in the form of liquid nitrogen quenelles of Orange and lychee Ice creams made tableside.<span style="mso-spacerun:yes"> </span>With each tart and tangy dollop causing me to billow a puff of smoke through my nose I will admit that even as it becomes more and more common to use liquid nitrogen tableside I still think it is fun and if you can make it tasty and interactive, why not?</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOxM6pJ708Vfd2L-IpI7lRo5XzKWOtUPiQyt6XhyWQ024R1xX60AuFB1x4zoHY2p0h8sexVXq3w3sJzmdsNsg2z8QecK1B8TjqhqMsUydV3zmIUe5a4bM-Yz6-8nwjSAQB7Q-m_kBfyT7/s1600/033+-+L%2527Espalier+%2528100%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOxM6pJ708Vfd2L-IpI7lRo5XzKWOtUPiQyt6XhyWQ024R1xX60AuFB1x4zoHY2p0h8sexVXq3w3sJzmdsNsg2z8QecK1B8TjqhqMsUydV3zmIUe5a4bM-Yz6-8nwjSAQB7Q-m_kBfyT7/s320/033+-+L%2527Espalier+%2528100%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626401210474077634" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR79qDC1hMt2C60kWoz-Re385JJJQMAu5YoNQa6O4DCRGNT-s7DrwBonhPOwln2Voj8tib2oXehu4uEd-t0C-mEwvjDdHhfp29lO6virGFQ5OfO3HrASnnQab6AsVuv6pfh6Bi5pjcd42D/s1600/033+-+L%2527Espalier+%252898%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR79qDC1hMt2C60kWoz-Re385JJJQMAu5YoNQa6O4DCRGNT-s7DrwBonhPOwln2Voj8tib2oXehu4uEd-t0C-mEwvjDdHhfp29lO6virGFQ5OfO3HrASnnQab6AsVuv6pfh6Bi5pjcd42D/s320/033+-+L%2527Espalier+%252898%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626401200199116018" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For the final bites at my table a plate of mignardises would arrive featuring a yuzu marshmallow, almond coconut cookie, guava pate de fruit, and coffee and Prosecco chocolates – all good, but none the quality of that financier.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHq0RZjWQPLEzcMoazrGng6eHiQdhXA2XAzD_2QhFHJ0Je6Sx4xVVUWPp9PsrH3nVsNyQRVFtoVDfiZNStvmXIxdwyf7-89pM-FH2WEjhggXu6JpZkHyM3mkWek9IAh30u1w2QcruzqZwQ/s1600/033+-+L%2527Espalier+%2528102%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHq0RZjWQPLEzcMoazrGng6eHiQdhXA2XAzD_2QhFHJ0Je6Sx4xVVUWPp9PsrH3nVsNyQRVFtoVDfiZNStvmXIxdwyf7-89pM-FH2WEjhggXu6JpZkHyM3mkWek9IAh30u1w2QcruzqZwQ/s320/033+-+L%2527Espalier+%2528102%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5626401222950706002" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">After a chat with the pastry chefs, Shah, and Chef O’Neill about the high points and low points of the meal and a quick tour of the rest of the restaurant (I’d spent nearly three hours there and had never even seen the dining room) which was now empty save for two tables lingering over coffee and dessert I settled the bill and collected a copy of the menu as well as my belongings before making my way back to the elevator in the lobby.<span style="mso-spacerun:yes"> </span>Greeted once again by the maitre d’ I was thanked for my patronage and offered a 20% off card for any future lunches at L’Espalier along with a buttery coconut macaron I’d enjoy on the cab ride home.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHvYn2uOKXm4X7PH5G2B5xzXl4lRxLOa9m7IvOdIEQd6v0SfN5HD84g2JgLARYSOINlrDxHxchT1iks0RIPQVatuP-Oe7QXa5973O_FDpdprhCIu0bbIfYy7gJmtkGump22nsAUw2cG0Z/s1600/033+-+L%2527Espalier.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHvYn2uOKXm4X7PH5G2B5xzXl4lRxLOa9m7IvOdIEQd6v0SfN5HD84g2JgLARYSOINlrDxHxchT1iks0RIPQVatuP-Oe7QXa5973O_FDpdprhCIu0bbIfYy7gJmtkGump22nsAUw2cG0Z/s320/033+-+L%2527Espalier.JPG" alt="" id="BLOGGER_PHOTO_ID_5626401231983020754" border="0" /></a></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p><span style="color: rgb(204, 204, 204);"> </span><p class="MsoNoSpacing"><span style="color: rgb(204, 204, 204);">Having now rambled on at length about the experience I can say without a doubt the food was good and sometimes beyond reproach – particularly the bread pudding, the duck, and the foie gras; all three of which rank amongst my top five ‘must order’ menu items anywhere – and while perhaps not as innovative or “wowing” as places like The French Laundry, Alinea, or Per Se at a comparable price point, the ability to literally sit in the kitchen and interact with the chefs at such a level is something I don’t really feel you can put a price tag on. Was the Chef’s Table at L’Espalier the most amazing of my life? No. Was the meal even the best food in Boston? Close, but not quite. Was it memorable and worth every penny? You bet – and I’d do it again.</span><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-37220454911063037332011-06-05T11:40:00.003-04:002011-07-04T13:56:02.224-04:00Mistral, Boston MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaJ2Y-xmtAUag9G3EMV5xq7vlOyQxF7zdl45A53o49MZII4B1UaonJKV4NnWjA8dkBaTxyBWRBTChf-NqjWecCe2zgOFuUJtcoQ5CtXpavLzOZpt4mEHF0I8mn88Z_QW7-l52Y-qYsvbB/s1600/031+-+Mistral+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaJ2Y-xmtAUag9G3EMV5xq7vlOyQxF7zdl45A53o49MZII4B1UaonJKV4NnWjA8dkBaTxyBWRBTChf-NqjWecCe2zgOFuUJtcoQ5CtXpavLzOZpt4mEHF0I8mn88Z_QW7-l52Y-qYsvbB/s320/031+-+Mistral+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625523111272399282" border="0" /></a><br /><br /><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Of all the places I’d marked as likely visits in Boston Mistral’s brunch was the only one that raised some red flags with a few trusted opinions stating it was not worth it, yet aside from being part of a dreaded ‘restaurant group’ never was a reason stated for this opinion save for “Craigie on Main is the best Brunch in Boston.”<span style="mso-spacerun:yes"> </span>With the detractors noted but having already pegged Craigie (perhaps mistakenly) for a dinner it seemed senseless to overlook favorable reviews by many national publications because of a couple naysayers and aside from the reviews – both positive and negative – Chef Jamie Mammano’s menu contained pretty much everything I love about big city brunch</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9Cg39tJGsaV_BlpUGmLFpc25pY9F-aF4Lq2Ny3b6WzgT7CT4AsOCDhA0w1tqFtG8W0E0s4QgHrkbv2hDF22FpGejk4N4RSs44Gz3FzfQhhkSCsyqDGZ0BTAnmqfCnGGRG3BJTXVKuexw/s1600/031+-+Mistral+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9Cg39tJGsaV_BlpUGmLFpc25pY9F-aF4Lq2Ny3b6WzgT7CT4AsOCDhA0w1tqFtG8W0E0s4QgHrkbv2hDF22FpGejk4N4RSs44Gz3FzfQhhkSCsyqDGZ0BTAnmqfCnGGRG3BJTXVKuexw/s320/031+-+Mistral+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625523127535185698" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9JEJLSqF2iWGKF4iBr8u8304CMS1Vnc0AQhnBeibto7diWgPsWXb2xoOpMCBiVbLfwojIkQ23W09t1S_a7k8ShIS2JiEeIZNu_Ksp_QfY31p-k6qBh9Wpl6gZhrgLE69UuuiXQl7UJQ-/s1600/031+-+Mistral+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9JEJLSqF2iWGKF4iBr8u8304CMS1Vnc0AQhnBeibto7diWgPsWXb2xoOpMCBiVbLfwojIkQ23W09t1S_a7k8ShIS2JiEeIZNu_Ksp_QfY31p-k6qBh9Wpl6gZhrgLE69UuuiXQl7UJQ-/s320/031+-+Mistral+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625523112085099970" border="0" /></a> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With reservations made well in advance after hearing the French-Mediterranean bistro could often present a substantial wait at the bar for walk-ins I arrived just on time for my 12:30 reservation and having walked from the convention center in dress shirt, slacks, and jacket I was glad to find the room cool and my table ready when I checked in – what I wasn’t ready for, however, was just how jammed packed the main seating area would be with tables certainly less than an child’s arm length apart and a noise level bordering on the loudest I’d ever experienced in a restaurant with linen and quality silverware.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YW-uZ7h5SKpOw6rvGow-XDhipMfVXH3NgJ56QIi7M2medJhTkIaqSWYVS8mLy0nCKZqI7-IIBWcBEILsNm-JWduusa_46AkXaQH46jXXig_1js1eLM40bnIRYXeSaZvB8cMS_Q3O6ipK/s1600/031+-+Mistral+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YW-uZ7h5SKpOw6rvGow-XDhipMfVXH3NgJ56QIi7M2medJhTkIaqSWYVS8mLy0nCKZqI7-IIBWcBEILsNm-JWduusa_46AkXaQH46jXXig_1js1eLM40bnIRYXeSaZvB8cMS_Q3O6ipK/s320/031+-+Mistral+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625523143654564066" border="0" /></a><span style="mso-spacerun:yes"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my bag checked and reservation confirmed I was quickly led through the lengthy dining room by way of the lounge/bar where Nadal and Federer were battling it at Roland Garros and within moments I found myself at a comfortable two-top covered with paper and within moments my water and coffee were both filled – the water remaining so throughout the meal without fail but the coffee often sitting empty for long periods of time largely because I’m pretty sure the servers simply couldn’t see (or navigate) through the fray.<span style="mso-spacerun:yes"> </span>Greeted next by my captain the menu was presented but having already browsed the online options thoroughly and wanting to get back to the conference by 2:30 I opted to place my order without further ado – and to be honest, I think he was relieved since in the course of my 90 minute meal he was the only server besides the water and bread attendants to visit any of the ten tables in my vicinity.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDmZHn5mU5JMp0ARCrN0euaX17gIowTjCZtvKpSX0jJj_FKtDdosA7_JTrdU_n3dMUaiVfGfKuZgb4V0jdJIIRcRVPrNk9EBiRYVQRUaPW-2VqTH-Ihf8WWCGK-p1A_8FVLYnvavONLgs/s1600/031+-+Mistral+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDmZHn5mU5JMp0ARCrN0euaX17gIowTjCZtvKpSX0jJj_FKtDdosA7_JTrdU_n3dMUaiVfGfKuZgb4V0jdJIIRcRVPrNk9EBiRYVQRUaPW-2VqTH-Ihf8WWCGK-p1A_8FVLYnvavONLgs/s320/031+-+Mistral+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625523132057272082" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With orders placed and coffee (a smooth but rather boring blend) prepared to my liking I sat back for a bit and enjoyed the high ceilings, slate floors, and ornate lighting while thinking to myself that that if the tables were better spaced and the noise turned down it really could be a lovely and dramatic room – and with that thought in mind I was interrupted by a woman’s purse grazing my temple followed by a quick apology.<span style="mso-spacerun:yes"> </span>Slightly annoyed by the ambiance (or lack thereof) thankfully this would be the last glitch of the afternoon as my next interruption was the welcome sort – a young man sporting a tray of warm brioche “coffee cake” muffins topped with brown sugar streusel and a side dish of house made cherry compote and unsalted butter – all lovely, but the butter completely extraneous as the cakes themselves had plenty built in.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1X19x2ff31iatKePnHQSuGa7cin_-Ad9rUE30FXLIeeo2tCHVevuuWuTuWtBJrkPG2kJB-HGcJhgIuNwn-2igDzMzLKEeaEo0XefENZxfP-_uEWl5mUpWkIo_bkEk05TVgSIYdj2SAlv/s1600/031+-+Mistral+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1X19x2ff31iatKePnHQSuGa7cin_-Ad9rUE30FXLIeeo2tCHVevuuWuTuWtBJrkPG2kJB-HGcJhgIuNwn-2igDzMzLKEeaEo0XefENZxfP-_uEWl5mUpWkIo_bkEk05TVgSIYdj2SAlv/s320/031+-+Mistral+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625524014924431234" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Having been told that my order would start to arrive “in about fifteen minutes” and now with two muffins (literally) under my belt I was a bit surprised when my first menu selection arrived after a mere ten minutes – particularly as the menu indicated a fifteen minute wait was to be expected for this specific choice.<span style="mso-spacerun:yes"> </span>Titled simply “Warm Cinnamon Buns” and arriving as a pair in a piping hot rectangular Staub cast-iron dish with the creamy frosting still bubbling my first thought was “damn, I over ordered” but after a single bite those thoughts changed to “I’ll make room!”<span style="mso-spacerun:yes"> </span>Gooey, golden, loaded with Vietnamese cinnamon, and so buttery that it almost seemed impossible that the pastry itself remained fluffy these were not your typical “Cinnabon,” but rather the sort of cinnamon roll you’d make at home if you had the time.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwcvEW_J-6E5MWo6SYbe9hOOeyYPlUcMCDie255tow0QATa-y1kKajYTjx262axbf4mkHdHWajY3ejHQnp_1riihBcpl51YHx0OyehcjtmrPsE9kY45-StkhdatU1JTIKXhaWyk2-2flC/s1600/031+-+Mistral+%252810%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwcvEW_J-6E5MWo6SYbe9hOOeyYPlUcMCDie255tow0QATa-y1kKajYTjx262axbf4mkHdHWajY3ejHQnp_1riihBcpl51YHx0OyehcjtmrPsE9kY45-StkhdatU1JTIKXhaWyk2-2flC/s320/031+-+Mistral+%252810%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625524025043014754" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Working slowly on the cinnamon rolls as I tried to decide if I wanted to eat both considering I had two more courses coming there was thankfully a sizable twenty five minute gap before my next course and thankfully when it arrived I noted the small appetizer price was mirrored by the small portion on the plate and after finishing my cinnamon rolls I indulged in the house made parfait of Hudson Valley foie gras on brioche with cognac cured red grapes – an ingredient list that would have had to try pretty hard to fail.<span style="mso-spacerun:yes"> </span>Arriving again as a pair this time with the golden brioche at most two-bites each and the “parfait” essentially a whipped terrine topped with cracked pepper, sea salt, olive oil, and small slices of grape this was a very competent foie gras prep and although small in size the gossamer finish was quite substantial.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO379OsnA1MbTr8fJPPxcjtIFQUv2KRNsBv4hzWJ74LRsuVdBEOlMRm0kYKTZthvjJLgdOhDvLpxV4DWlCgudo4bDrrEddDwPzHvFjxpvisLTiMa1bcINEbtMPCKIHpj-aXsIcdNAF6OT/s1600/031+-+Mistral+%252814%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO379OsnA1MbTr8fJPPxcjtIFQUv2KRNsBv4hzWJ74LRsuVdBEOlMRm0kYKTZthvjJLgdOhDvLpxV4DWlCgudo4bDrrEddDwPzHvFjxpvisLTiMa1bcINEbtMPCKIHpj-aXsIcdNAF6OT/s320/031+-+Mistral+%252814%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625524026974517970" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my breakfast sweet tooth well documented my final selection of the morning saw me shun the impressive sounding duck confit hash in favor of the pancakes – specifically the Milk chocolate chip pancakes with banana brulee, hazelnut nutella, and crisp plantains.<span style="mso-spacerun:yes"> </span>Arriving after another fifteen minute wait and stacked three high with a sealed container of Vermont maple syrup my first impression on receiving the plate was one of awe – the entire dish smelled like chocolate and nutella though none was to be seen, but with the plate then dressed in warm syrup and my fork cracking through the caramelized banana my answer came quickly as a gush of liquid chocolate poured forth from the steaming cakes.<span style="mso-spacerun:yes"> </span>With a side order of golden and buttery Lyonnaise potatoes with rosemary, onions, and chives serving as a counterpoint to the pure sweetness of the pancakes I will simply note that in the end many potatoes returned to the kitchen but not one of the hundreds of chocolate chips remained.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKQekxZBVOyKakYPp0RNRqJoFYRfGmW95fiHkNkvqRIR3DmYKEu6XO59ZnX1kigrBkcbGdDoNwQ9qRDJZZXpxpgl_3lZevGz2-QFXooYx5MDmWQqn4mIJieo8JnYidT8sNnoxk5-hEMi8/s1600/031+-+Mistral+%252823%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKQekxZBVOyKakYPp0RNRqJoFYRfGmW95fiHkNkvqRIR3DmYKEu6XO59ZnX1kigrBkcbGdDoNwQ9qRDJZZXpxpgl_3lZevGz2-QFXooYx5MDmWQqn4mIJieo8JnYidT8sNnoxk5-hEMi8/s320/031+-+Mistral+%252823%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625524055187783362" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my table cleared and the restaurant now perhaps half full as the brunch hour neared its end I was asked if there was anything else I’d like and with another cup of coffee the bill was paid and I found myself back on the street en route for the conference center by 1:50pm – perfect timing and now with a breeze coming out of the east bringing perfect weather.<span style="mso-spacerun:yes"> </span>Admittedly pricey at $40 with tax and tip I cannot say that I’d frequent Mistral for brunch if I lived locally even though the food was excellent given the noise and cramped seating but at the same time I’d definitely consider going back for dinner sometime when (hopefully) there was less noise and (ideally) equally excellent food.</p><p class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-5hxbOBBRzQi2P43NMyHxMatOK6gk2FQS1XRFjvsFg1DM04AWp2AIyB-TvSI14nAH-rZlHTDxJW0NFOb5LVd-Z1ARpYCQV9cVyQvAw47JSO5SvGANQDylDBsaguDgbgHnlOkI5e6h866/s1600/031+-+Mistral+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-5hxbOBBRzQi2P43NMyHxMatOK6gk2FQS1XRFjvsFg1DM04AWp2AIyB-TvSI14nAH-rZlHTDxJW0NFOb5LVd-Z1ARpYCQV9cVyQvAw47JSO5SvGANQDylDBsaguDgbgHnlOkI5e6h866/s320/031+-+Mistral+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5625524038724327762" border="0" /></a><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com6tag:blogger.com,1999:blog-2919945694966683911.post-56398989231335330772011-06-04T21:18:00.010-04:002011-07-03T12:11:53.268-04:00O Ya, Boston MA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPcnfIEZdLLDJIJESLksUaBtZcmYz_qlLX_Se97qyRBAw6AsHxD_QaQ_7wM1wXS0ZkHF8KOK3O80OjQIJCiWHrtALqvcbwBX2nV4attfLNz2shGng6pP3VNXN_apZtwlOmXeyC9I5uAFP/s1600/028+-+O-Ya+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPcnfIEZdLLDJIJESLksUaBtZcmYz_qlLX_Se97qyRBAw6AsHxD_QaQ_7wM1wXS0ZkHF8KOK3O80OjQIJCiWHrtALqvcbwBX2nV4attfLNz2shGng6pP3VNXN_apZtwlOmXeyC9I5uAFP/s320/028+-+O-Ya+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624806968314104450" border="0" /></a><br /><span style="color: rgb(204, 204, 204);">Save for the newly appointed Restaurant at Meadowood the only stateside Michelin 3-Star I’ve not yet been is MASA and considering how frequently I visit New York this is admittedly no accident. Call me crazy or call me unrefined but when you grow up in the Midwest the difference between fish here and the fish at almost any costal location is so profound that I just can not fathom spending nearly $500 (and not being allowed to take pictures) on “amazing” sushi when I could be nearly (or just as) impressed by a meal one quarter the price at a “good-to-great” costal sushi spot. With all that said, however, my interest was peaked when review after review and friend after friend told me Boston had something different–that there was a place doing “sushi” in a way that not only featured the freshest fish and designer ingredients but also found a way to make the food and experience something totally different and entirely unlike anything else out there; that place was O Ya.</span><br /><br /><a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoC1C7pkZJro56KJZBwLhk9bnc4IjzdM9YqjLy5EMjMthOmAkB_QkbSsoEmFboMHP8hRVGNwfkmm9-0loN30bl-9ro1iNmOvlUA3x3BIOnt6h0wNeDWRAxD8r0mG4LZSqvOCa4YNQKEjG/s1600/028+-+O-Ya+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoC1C7pkZJro56KJZBwLhk9bnc4IjzdM9YqjLy5EMjMthOmAkB_QkbSsoEmFboMHP8hRVGNwfkmm9-0loN30bl-9ro1iNmOvlUA3x3BIOnt6h0wNeDWRAxD8r0mG4LZSqvOCa4YNQKEjG/s320/028+-+O-Ya+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624806974695961842" border="0" /></a><br /> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">A frequent reader of Food and Wine plus many blogs and newspaper articles I’d obviously heard of O Ya – it was hard to miss given the fact that the small location in Boston’s leather district had once been named The Best New Restaurant in America by Bruni and owner/chef Tim Cushman had nabbed Food & Wine’s Best New Chef award the same year.<span style="mso-spacerun:yes"> </span>With the restaurant seating a mere three-dozen my reservations were made far in advance and even despite my late hour of arrival the place was packed throughout my visit –some folks drinking a bit of sake and eating a couple plates while others opted to indulge in the $250 long-style tasting menu and any combination in between.<span style="mso-spacerun:yes"> </span>Having requested a seat at the sixteen stool bar I arrived slightly early for my reservation and greeted by Nancy Cushman and a pair of hostesses my bag was taken and I was led quickly to the seat I would inhabit for the next 160 blissful minutes.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwJ8Mxb8riMYFMRh4Y4J-mD9zdU2qL8j9LlxDXB76IGaVqVp3jESTbfryfPBJg4l1nRPv2cJ8Orf6iqDhbd0l_C2O-uEYbDuef-8fRe1aL47O3xxORI0rdYPsZ4_t4mVQ30t8DiIyRm5P/s1600/028+-+O-Ya+%252818%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwJ8Mxb8riMYFMRh4Y4J-mD9zdU2qL8j9LlxDXB76IGaVqVp3jESTbfryfPBJg4l1nRPv2cJ8Orf6iqDhbd0l_C2O-uEYbDuef-8fRe1aL47O3xxORI0rdYPsZ4_t4mVQ30t8DiIyRm5P/s320/028+-+O-Ya+%252818%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624806989620934194" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my seat directly before one of the three sushi chefs and my water filled by an astute young man who would keep me filled to the brim throughout the meal the next person to greet me would be my captain of the evening, Jessica, who presented the luxury tasting menu along with the a la carte menu and a sake/wine list.<span style="mso-spacerun:yes"> </span>Explaining to me also that there was the option for a chef’s omakase that could be constructed for $160 and tailored to the diner’s likes while focusing on the restaurants signatures and whatever was most fresh I spent a few minutes deciding and eventually opted for the omakase as opposed to the luxury menu largely because the luxury contained two beef courses, but also because I decided putting myself in the chefs’ hands with the notes of “no beef, but as many foie gras courses as they would like to serve” seemed like a grand idea.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjb8qlZbx-2HF3qjN9WJVXSpAxBhRVecxkLoaHbefpKRHCdfEJeDPf199KGGupEpWbv2AkEN6d7sI2jZqH3X3zbaWX90EpjLkHLO7EvtwmQeGoy9JqwZBhdihcHUALRDoSA0lZz7IdRWA/s1600/028+-+O-Ya+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjb8qlZbx-2HF3qjN9WJVXSpAxBhRVecxkLoaHbefpKRHCdfEJeDPf199KGGupEpWbv2AkEN6d7sI2jZqH3X3zbaWX90EpjLkHLO7EvtwmQeGoy9JqwZBhdihcHUALRDoSA0lZz7IdRWA/s320/028+-+O-Ya+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624806983017076706" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With Jessica returning to the kitchen after a smile and a “good choice,” the meal would start slow as the overhead stereo delighted with Radiohead and Led Zeppelin bouncing about the high ceiling of the former firehouse and as I waited for my first course I would be pleasantly entertained not only by the sushi chefs and action in the largely visible kitchen, but also by the smiles, oohs, and aahs of nearly everyone around me.<span style="mso-spacerun:yes"> </span>With dish after dish presenting something new and unique – certainly not your standard salmon on some sticky rice – I watched with great interest as items were torched, sous-vided, grilled, foamed, sliced, seared, and assembled.<span style="mso-spacerun:yes"> </span>While not as interactive as many of the sushi bars I have seen, the level of skill was undeniable and during the rare moments when the sushi chefs were not working on a specific plate they were smiling, conversant, and clearly enjoying their clients reactions to the complex flavors of each and every dish.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKuWKZXf5xMZGYhB7Q_wNemYczaq2d7E_jwP3X6J4q29QWutw8yaVl62-qI_Vdq7Y1fyUsQxlKPYqihaohi56oy_jnjAv7s-untEQF27BU1rweJgRTzibCDViWgbacDNZbijO7tnzWoi0/s1600/028+-+O-Ya+%252844%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKuWKZXf5xMZGYhB7Q_wNemYczaq2d7E_jwP3X6J4q29QWutw8yaVl62-qI_Vdq7Y1fyUsQxlKPYqihaohi56oy_jnjAv7s-untEQF27BU1rweJgRTzibCDViWgbacDNZbijO7tnzWoi0/s320/028+-+O-Ya+%252844%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624806997191630610" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Seated for perhaps twenty minutes hoping that each impressive creation that passed before my eyes would be included in my menu, my first bite of O Ya was a single Kumamoto Oyster with watermelon pearls and cucumber mignonette.<span style="mso-spacerun:yes"> </span>Served on ice and bracing in its sweet/salty balance punctuated by a creamy gush on biting into the oyster this was the sort of raw oyster that even I, a man generally unimpressed by uncooked mollusks, could learn to like.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7cPlSQhtIXJ_pxoE4cH9Ig0gV0zvgqk2WRho2POi0R8DPt2bWMxbrDLaRrxGb6nxblE2zZlA9nGca3XxlNPzDbRKYAKncfFB3pG1pGXTk245wAOctracZ8o7FJYTbL4iDPpMaubvMJaa/s1600/028+-+O-Ya+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7cPlSQhtIXJ_pxoE4cH9Ig0gV0zvgqk2WRho2POi0R8DPt2bWMxbrDLaRrxGb6nxblE2zZlA9nGca3XxlNPzDbRKYAKncfFB3pG1pGXTk245wAOctracZ8o7FJYTbL4iDPpMaubvMJaa/s320/028+-+O-Ya+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624808694155816978" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the pacing tending towards a new plate every 7-10 minutes my second of the twenty courses would be Hamachi with spicy banana pepper mousse – an intriguing preparation with the lightly torched fish characteristically clean and a bit smoky, but with extra “oomph” added by the acidic sweetness of the pepper that brought out some of the more flavorful notes of the otherwise mild fish.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUHsSm9toFmatathjh36toCzZO1zZGyYcDl4lll2YHT3_KQyuNLQljClZpGfrpRqIbJuGqV0RaUF8njQY__YVbamrZBSsALMAW_lwmyiO-D1gxeIObiL7mRntg4BEvIWT5uHArGTtYbV9/s1600/028+-+O-Ya+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUHsSm9toFmatathjh36toCzZO1zZGyYcDl4lll2YHT3_KQyuNLQljClZpGfrpRqIbJuGqV0RaUF8njQY__YVbamrZBSsALMAW_lwmyiO-D1gxeIObiL7mRntg4BEvIWT5uHArGTtYbV9/s320/028+-+O-Ya+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624808699974563618" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Noting in advance my overall blasé feeling for both salmon and overpowering citrus flavor, course three would be my least favorite of the night and – to be fair – the only dish out of twenty that didn’t work for me.<span style="mso-spacerun:yes"> </span>Titled Salmon with unfiltered wheat soy moromi and yuzu the salmon was reportedly wild caught and actually quite good in texture and flavor; what didn’t work for me however was the bracing fermented wheat and yuzu combination which smelled something akin to waterless hand sanitizer – not a good thing and even with the characteristic heft of salmon totally overwhelming.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XC_IgbYWvGhIDfedkrLwghseful6jtNZ8TVgtmy4_RGdU6_Eb4bPUllR_Tl1Qk6EbAd_xou8ptc9azdpZUJzyb1drnJnEIVDDqnnG74CkkdICnp6IEO7dqd-BEhCAJ3b122jHRLQ81li/s1600/028+-+O-Ya+%252813%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XC_IgbYWvGhIDfedkrLwghseful6jtNZ8TVgtmy4_RGdU6_Eb4bPUllR_Tl1Qk6EbAd_xou8ptc9azdpZUJzyb1drnJnEIVDDqnnG74CkkdICnp6IEO7dqd-BEhCAJ3b122jHRLQ81li/s320/028+-+O-Ya+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624808709947220178" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With that single disagreeable bite behind me the next sixteen savories would literally serve as a perception altering foray into the world of Chef Cushman and teams’ brilliance – the first eye opener entitled “Warm eel with thai basil, kabayaki, fresh Kyoto sansho.”<span style="mso-spacerun:yes"> </span>Served over slightly sweetened rice and indeed warm I was explained that this slice of eel was originally dipped in soy and then broiled prior to a quick pan searing of the skin to create a dramatic effect with the fish crispy on one side and creamy on the other.<span style="mso-spacerun:yes"> </span>Not settling for a simple great piece of eel the addition of sansho and thai basil gave the bite an earthy flavor with top notes resembling anise that melded well with the unctuous flavor of the fish.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqENfSPdlWZzF8nlVWW2ERdTjJpOH1hD0TXK4YDot_3zSuOTA25eGNnEbITXQWzj13wORGd_bgnxUm4YIpuYSLFRD1835esrppGtr2x5SBbCs-xMWDWz9sV37fveH6uJlHpk-7bGqI3Z0u/s1600/028+-+O-Ya+%252821%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqENfSPdlWZzF8nlVWW2ERdTjJpOH1hD0TXK4YDot_3zSuOTA25eGNnEbITXQWzj13wORGd_bgnxUm4YIpuYSLFRD1835esrppGtr2x5SBbCs-xMWDWz9sV37fveH6uJlHpk-7bGqI3Z0u/s320/028+-+O-Ya+%252821%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624808724274502690" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="mso-spacerun:yes"> </span>Next up – a slice of chutoro as thin, fatty, and as perfect as one would expect.<span style="mso-spacerun:yes"> </span>Described as “Peruvian style kindai bluefin chutoro tataki with aji panca sauce and cilantro pesto” this was one of my favorite courses of the night and having never heard of aju panca in the past I was told it was a form of sweet Peruvian pepper the chef fancied for pairing with more subtle fishes, particularly tuna, and all-in-all I must say it was an inspired choice acting to not only accent the buttery fish but to also serve counterpoint to the bold flavor of the pesto.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39O_sxzRhEdQejoq5aH8EEA8OXMQBsliitxTjGw84jEKHUO1EJclAnWFRvcxqdG7w3eSoGSLeEu4duu4fmc7gBLOdrLMB9EO2LtdxL9hmXdrEUvGDqe70byUJTq1sXhneNwFYiNZwyvXK/s1600/028+-+O-Ya+%252824%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39O_sxzRhEdQejoq5aH8EEA8OXMQBsliitxTjGw84jEKHUO1EJclAnWFRvcxqdG7w3eSoGSLeEu4duu4fmc7gBLOdrLMB9EO2LtdxL9hmXdrEUvGDqe70byUJTq1sXhneNwFYiNZwyvXK/s320/028+-+O-Ya+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624808731195180690" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Arriving sixth would be a dish I couldn’t help but hear my neighbors gushing over and although it really did not seem like much at first the moment I tasted “Homemade Russian fingerling potato chip with summer truffle” I immediately understood why.<span style="mso-spacerun:yes"> </span>Featuring a single razor thin chip, crisp and buttery as possible and topped with nothing but a bit of chive, crème fraiche, and a slice of truffle this was simplicity done well – chips and dip perfected – all perched peculiarly atop hand formed sushi rice.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznAUf_UD8hQipboT64aM1Lnt3h2_NYWhJgEYHll45JKIUN7VZpRsc-NXC7y6AEFmA5wOPbDoevd4VcssO1vaf61g86iorAoQv-Ml2bynJBDCYkmsbCBpm5XV-QpCYD5aRHLYt7xhktSdj/s1600/028+-+O-Ya+%252827%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznAUf_UD8hQipboT64aM1Lnt3h2_NYWhJgEYHll45JKIUN7VZpRsc-NXC7y6AEFmA5wOPbDoevd4VcssO1vaf61g86iorAoQv-Ml2bynJBDCYkmsbCBpm5XV-QpCYD5aRHLYt7xhktSdj/s320/028+-+O-Ya+%252827%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624809705255715282" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Following the chip, Wild Santa Barbara spot prawn with garlic butter, white soy, and preserved yuzu was a relatively straight forward presentation and with the jellied yuzu intensely sweet to offset the punchy garlic this snappy torched shrimp was delicate and flavorful yet nicely balanced with a saline top note from a quick paint-brushing of white soy prior to service.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuLYFp6-jKgBnkr9mpxRyypyu5HOo2cuyKekkc9m24i90rMx6EDLchAweg1oEV7pTrX3WoMO9E-4IKC0_9krgNur9duojFkPf_nWOyexJ88tpaasKKokIBnkDa-58ERx7sbajTxCNCX19/s1600/028+-+O-Ya+%252829%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuLYFp6-jKgBnkr9mpxRyypyu5HOo2cuyKekkc9m24i90rMx6EDLchAweg1oEV7pTrX3WoMO9E-4IKC0_9krgNur9duojFkPf_nWOyexJ88tpaasKKokIBnkDa-58ERx7sbajTxCNCX19/s320/028+-+O-Ya+%252829%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624809715308143122" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Reverting back to the first course and amongst my favorite bites of the menu, dish eight would present Fried Kumamoto Oyster with yuzu kosho aioli and squid ink bubbles.<span style="mso-spacerun:yes"> </span>An extremely dynamic presentation both to the eyes and to the mouth this morsel featured a single oyster – tempura crisp and buttery outside but liquid, briny, and slightly sweet within topped with a frothy amalgam of tart citrus, a bit of spice, and a lot of brine that permeated the nostrils the moment it entered the mouth and clung to the palate well after the bite was gone.<span style="mso-spacerun:yes"> </span>I could have (and should have) ordered an a la carte round of these simply to experience it again.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS9POysc-ZoaZzP_z1lh60-NYaNQmdJR-N3qf38Fm2WNrfURGkTb2S5BgLEiMiAh-1GBx3JiopRFoEBEfJJfOLVKYtvhKeuyax1ay6pczXkQcnUuriBCrU7Nz4Ez5i_96nMtk_1_o6Z5O/s1600/028+-+O-Ya+%252833%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS9POysc-ZoaZzP_z1lh60-NYaNQmdJR-N3qf38Fm2WNrfURGkTb2S5BgLEiMiAh-1GBx3JiopRFoEBEfJJfOLVKYtvhKeuyax1ay6pczXkQcnUuriBCrU7Nz4Ez5i_96nMtk_1_o6Z5O/s320/028+-+O-Ya+%252833%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624809728217337954" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Nearing the midway point of the menu, Kyoto style morel mushrooms with garlic and soy was a great followup to the oyster in its earthy simplicity – no tricks, no gimmicks, just an excellent morel with some traditional seasoning and rice – if you like morels you would like this dish and from my standpoint I like morels as much as I like truffles and this meaty specimen wad excellent.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8MK6ynTtm3GpVk5zmIshyppsmSakSHAzxU9iDfJ12FCNiCTg5FVQhKgL90cB6DuHz_H-E_TKbqqE4-sJmklUz-LtVEsu0h6mBMAITNDmcDCnz4j9PDFhtHf2Ibv3_pUBO_d_DtV2VR8C/s1600/028+-+O-Ya+%252835%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8MK6ynTtm3GpVk5zmIshyppsmSakSHAzxU9iDfJ12FCNiCTg5FVQhKgL90cB6DuHz_H-E_TKbqqE4-sJmklUz-LtVEsu0h6mBMAITNDmcDCnz4j9PDFhtHf2Ibv3_pUBO_d_DtV2VR8C/s320/028+-+O-Ya+%252835%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624809738503564018" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For my next course I was granted a gift – the only dish of the evening not on the menu and described by Jessica as “something the chef has been working with – he wanted to send this out since you said you like foie gras; he calls it Foie Gras spoon with miso and yuzu.”<span style="mso-spacerun:yes"> </span>Served as stated on a wooden spoon I’d actually seen something similar to this before at Alinea and on inquiring how it was done the technique was confirmed as the foie was first house cured, then blanched and frozen before being pushed through a sieve and then dehydrated to<span style="mso-spacerun:yes"> </span>form the creamy microspheres that melted on the tongue into a creamy pool lightly accented with savory miso and candied yuzu.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW80MKX_dW8XkQcb8W55MJkLIxK8A1UwCcDwPIPD_n9HMUMc-D1nqHBAiDG8hDKMUgU13nB8jqns__oGxa_OE0QEiTUTaJ7n16sHkLSBDN9GHs9ej-etdAYpu0v-FBss-P6OKsAUhS9kyd/s1600/028+-+O-Ya+%252837%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW80MKX_dW8XkQcb8W55MJkLIxK8A1UwCcDwPIPD_n9HMUMc-D1nqHBAiDG8hDKMUgU13nB8jqns__oGxa_OE0QEiTUTaJ7n16sHkLSBDN9GHs9ej-etdAYpu0v-FBss-P6OKsAUhS9kyd/s320/028+-+O-Ya+%252837%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624809750072914098" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Course eleven would arrive on hand-blown glass plate and was titled Shima Aji and Hokkaido Sea Urchin ceviche vinaigrette with cilantro – it would be the heftiest flavor of the evening save for the final savory and also amongst the most refined services of a jack fish or mackerel that I have experienced.<span style="mso-spacerun:yes"> </span>With rosy flesh and silver scale plus a ribbon of fat betraying its cold water sourcing the fish itself was slightly sweet and firm yet supple – a truly perfect specimen – but what truly put the plate over the top was the urchin vinegar pairing with the two distinct flavors literally melting into one indescribable taste that only punctuated the complexity of the fish.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZtnj_zZaftbdLR44IOgZ5vDUSkSbvGypJReFDa7lFCQH7VNKRl55SM68nXPhK3ol4Sge69QmUFHzcbf7AQYVB8PI9cm2A4xLkdr6YiMgDiRj-ey0PkeDqJvwQ-4BLzWDNABWMpx0vXYU/s1600/028+-+O-Ya+%252841%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZtnj_zZaftbdLR44IOgZ5vDUSkSbvGypJReFDa7lFCQH7VNKRl55SM68nXPhK3ol4Sge69QmUFHzcbf7AQYVB8PI9cm2A4xLkdr6YiMgDiRj-ey0PkeDqJvwQ-4BLzWDNABWMpx0vXYU/s320/028+-+O-Ya+%252841%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624810525184972034" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the restaurant now starting to empty as the hour neared 10:30 the soundtrack slowly shifted to some heavier more modern tunes including the Silversun Pickups and Pearl Jam and with that my next course would arrive in a steaming basket.<span style="mso-spacerun:yes"> </span>Annotated as “Arctic Char – yuzu cured with smoked sesame brittle, cumin aioli, cilantro” this warmed preparation was uncovered at presentation and with a puff of steam the air immediately filled with a smoky grilled aroma yet the dish itself would be merely warm as the scent lied beneath.<span style="mso-spacerun:yes"> </span>Meaty and flavorful, slightly sweet but more so a mélange of spices and a lovely balance of textures from the smooth fish, crunchy brittle, and creamy aioli – another resounding success.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNhSOiZPFIDnwSeEYqWDZi5LyaOVmd5YdO2BO8rLmqPM4Hq3_6q63LG6pF7T0nB7zLckfJtEz136axyVDgK1A-xlgPbdenmy1pklOts5dBYgNM9yW4TIUxYYL_VfFXYHriE_wCxAYRncg/s1600/028+-+O-Ya+%252846%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNhSOiZPFIDnwSeEYqWDZi5LyaOVmd5YdO2BO8rLmqPM4Hq3_6q63LG6pF7T0nB7zLckfJtEz136axyVDgK1A-xlgPbdenmy1pklOts5dBYgNM9yW4TIUxYYL_VfFXYHriE_wCxAYRncg/s320/028+-+O-Ya+%252846%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624810534564022946" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For lucky number thirteen another sashimi course would arrive – this time Kindai Bluefin Tuna Tataki with smoky pickled onion and truffle oil.<span style="mso-spacerun:yes"> </span>Another return to more traditional flavors and topped with strings of daikon the tuna itself was as good as one would expect at a restaurant such as O Ya while the savory onion and aromatic truffle oil served to accentuate the more “meaty” tones of the fish.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSicT9Uvb794ID02uiZsPhG4M5LBlW4NJTxDhRYib6-v1-TJ1c4gydEoG9MOUSmV190m-jEKJN5hrv6qUOpr3QbHx2KyM7AarfMocllJNXhtssxnBXDSQSQwvQIuThlaeaGjxq-s8DV_Q/s1600/028+-+O-Ya+%252848%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSicT9Uvb794ID02uiZsPhG4M5LBlW4NJTxDhRYib6-v1-TJ1c4gydEoG9MOUSmV190m-jEKJN5hrv6qUOpr3QbHx2KyM7AarfMocllJNXhtssxnBXDSQSQwvQIuThlaeaGjxq-s8DV_Q/s320/028+-+O-Ya+%252848%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624810541893298338" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the tastes and textures now clearly progressing towards the heavier end of the spectrum my request for a foie gras heavy menu would be realized with three of the last six savories – the first of which was “Seared diver scallop and Foie gras, Shiso grapes, Vin Cotto,” an intriguing “surf n’ turf” served on a nearly eighteen inch long plate.<span style="mso-spacerun:yes"> </span>Starting first with the scallop and foie gras my favorite aspect of this dish was the manner in which Cushman chose to prepare them nearly identically – cool at the base and crispy caramelized atop (though the foie was notably sous vided prior to meeting the pan) – a unique flavor contrast to be sure.<span style="mso-spacerun:yes"> </span>With the proteins at the centered and minimally adorned the next step in this plate’s success was the ‘choose your own adventure’ aspect of it; an open invitation to explore the nuances of the scallop and liver with toppings including tangy vinegar, tiny grapes dotted with bits of shiso paste, and a thick puree of what I believe was chestnut and spices – this would be the first time in the meal I utilized my fork and knife, largely because I didn’t want it to go to fast.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqv_EpyVU33gsBGnkf5_4gsx0mPth_qpwGi5CsYjTCKdl0lSZ8dWkBicpFyrJFSGYUWH2MQc9fXmEwKyYXuLkbAPOavneDL9EYldD3TfCW4jZply_9vjqA1-9X0EcvSGkLx-WpBTVaG4Ii/s1600/028+-+O-Ya+%252853%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqv_EpyVU33gsBGnkf5_4gsx0mPth_qpwGi5CsYjTCKdl0lSZ8dWkBicpFyrJFSGYUWH2MQc9fXmEwKyYXuLkbAPOavneDL9EYldD3TfCW4jZply_9vjqA1-9X0EcvSGkLx-WpBTVaG4Ii/s320/028+-+O-Ya+%252853%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624810551634871090" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Next up, “Shiso tempura with grilled lobster, charred tomato and ponzu aioli,” a dish that seemingly took notes from Chef Thomas Keller’s playful manner of undermining the ‘wow-factor’ of lobster by naming other ingredients first, yet in this case appropriate given the impact of the crispy leaf of savory shiso on the dish – an impact that when combined with the creamy ponzu and smoky tomato lent this dish a nearly “BLT” tone with a lot more pizzazz.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYLXC5F6FZn6I1uQgUsdvMSDPC2TLIPIBTyfeatYlcIKJ0yimhcVrahydD8GsQAeOx2d-LRxmUDJf_zMXQeTqxa9AXRRPSJJ9RG4cmhA170AwRhMnXlr0JqzP8QoyekkBS3qLZsZsHFL4/s1600/028+-+O-Ya+%252856%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYLXC5F6FZn6I1uQgUsdvMSDPC2TLIPIBTyfeatYlcIKJ0yimhcVrahydD8GsQAeOx2d-LRxmUDJf_zMXQeTqxa9AXRRPSJJ9RG4cmhA170AwRhMnXlr0JqzP8QoyekkBS3qLZsZsHFL4/s320/028+-+O-Ya+%252856%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624810559601434594" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Course sixteen would be one of the most talked about on O Ya’s continuous rotation partially because of Bruni’s glowing review of it but also because it really is quite good.<span style="mso-spacerun:yes"> </span>Titled Grilled Chanterelle and Shitake mushroom sashimi with rosemary garlic oil, sesame froth, soy and featuring lightly sautéed strips of sliced mushroom tinged with notes of both soy and rosemary for myself the highlight of this dish was actually the “froth” – the very essence of woodsy mushrooms and earth with crunchy bits of sesame punctuating the otherwise creamy and smooth experience.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a1TQZx9SvMAby5yxop8wOhqnMIjgMkHdnmqtNo5FTtqXPf8wRMxhVLw3F4rPKfazZ1rsKSlOjGEfw9_QYsM-hRTcaE-XHPd_zqS9dI9Xc-GYVjYv3PPNxWkRxdaxbzXYe_WdU1pi_TQR/s1600/028+-+O-Ya+%252859%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a1TQZx9SvMAby5yxop8wOhqnMIjgMkHdnmqtNo5FTtqXPf8wRMxhVLw3F4rPKfazZ1rsKSlOjGEfw9_QYsM-hRTcaE-XHPd_zqS9dI9Xc-GYVjYv3PPNxWkRxdaxbzXYe_WdU1pi_TQR/s320/028+-+O-Ya+%252859%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624812015131155106" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Originally Chinese but now adopted by Japanese culture as well, gyoza seemed a logical choice for the O Ya menu and if one is going to make dumplings why not fill it with something delicious – and top it with something equally excellent?<span style="mso-spacerun:yes"> </span>Entitled Foie Gras gyoza with Kyoto sansho and pink peppercorns, course seventeen would prove to be the most substantial of the meal and also the most spicy.<span style="mso-spacerun:yes"> </span>With the dumplings nearly translucent and the creamy filling also used as garnish the sapor of liver was notable throughout, yet by utilizing the peppercorn/sansho/crisp bacon garnish there was nothing simple or one-dimensional about this plate and as a matter of fact despite not generally enjoying a lot of heat this may have been my favorite uses of whole peppercorns ever.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoUJrLm13z-8XyGXw16jmDdw_ds_OgPGSdjqy9NVgNvEl8A8kJYLNLIIGXuxGOLGjnqC1O_fE5il8HhsTuEPu2Vt4BKljBVEgCq6gYd7XXMtUATscogKBHAGfOB3zlqVC1uOcOoMGpLBj/s1600/028+-+O-Ya+%252860%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoUJrLm13z-8XyGXw16jmDdw_ds_OgPGSdjqy9NVgNvEl8A8kJYLNLIIGXuxGOLGjnqC1O_fE5il8HhsTuEPu2Vt4BKljBVEgCq6gYd7XXMtUATscogKBHAGfOB3zlqVC1uOcOoMGpLBj/s320/028+-+O-Ya+%252860%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624812022963118914" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For my “final savory” of the evening I was served Tea Brined Fried Pork Ribs with hot sesame oil, honey, and scallions, a relatively straight forward dish with a pleasant balance of sweet and spice overlying crisp skin, succulent meat, and melting cartilage.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Yr0NRVMc2tMbyNAYuAYmfCft4PFl6piNUXm_y2dDBu90iFGe9K8vJo4TvCMnL2q9xcMTovaY93u9cGHq3KS3-pvdoRtShPhb1rX9YOtyMrQ9qfSWxLHvmw6oX0Es8b2BOA-bOyUTJfzc/s1600/028+-+O-Ya+%252866%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Yr0NRVMc2tMbyNAYuAYmfCft4PFl6piNUXm_y2dDBu90iFGe9K8vJo4TvCMnL2q9xcMTovaY93u9cGHq3KS3-pvdoRtShPhb1rX9YOtyMrQ9qfSWxLHvmw6oX0Es8b2BOA-bOyUTJfzc/s320/028+-+O-Ya+%252866%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624812036176204818" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Having noted that the prior dish was my final savory, dessert was next – and it too contained Foie Gras.<span style="mso-spacerun:yes"> </span>With a slender glass arriving first and filled with a shot of 13 year old sake the final course of my omakase was titled “Foie gras with balsamic chocolate kabayaki, raisin cocoa pulp, sip of aged sake” and like the rest of O Ya’s signatures it did not disappoint.<span style="mso-spacerun:yes"> </span>Perfectly seared and served still sizzling the foie itself was lovely while the combination of raisin, cocoa, and balsamic lent a sweet and aromatic top note that only became more pronounced with a sip of the semi-sweet sake.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurxhfVy-dLDcPmoIevvbjB44Dg8JqOQhehDMd4b3Sv_vgZlLBv5L_AYqU2Ra8rI5u7Tyl_p6Pm-kcSJ1yuelOcy9kIPcztHMQpUl4dexnMq0-nFofA-MPh4_k9utkAWh9i56GJM2r4mcY/s1600/028+-+O-Ya+%252870%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurxhfVy-dLDcPmoIevvbjB44Dg8JqOQhehDMd4b3Sv_vgZlLBv5L_AYqU2Ra8rI5u7Tyl_p6Pm-kcSJ1yuelOcy9kIPcztHMQpUl4dexnMq0-nFofA-MPh4_k9utkAWh9i56GJM2r4mcY/s320/028+-+O-Ya+%252870%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624812042421873218" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the clock reaching 11:15 my server would arrive to ask if I’d like to try dessert and never one to pass on at least looking at the menu I knew the moment I saw it that the Tres Leches soaked Boston Crème Pie with cocoa crumble and sesame was a must.<span style="mso-spacerun:yes"> </span>Priced at $12 and served as a sort of angel food cake with cream filling absolutely drenched in sweet milk and resting atop crumbled chocolate cake laced with notes of soy and cinnamon everything about this plate simply worked.<span style="mso-spacerun:yes"> </span>Complex – for sure.<span style="mso-spacerun:yes"> </span>The best Boston Crème Pie I had in Boston?<span style="mso-spacerun:yes"> </span>Without a doubt – and in a trip that contained a number of stellar desserts it was certainly the most unique.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxV-8r_inoXKZZfQwDOV__ZBe37-Re2OJT6HtO8deahUlO8G3nxhsG83e_3OVXAQ12DLi0MDYMNDDsE92FLKFOIZ_R-jK66iZvnoqBrUGOVbEfB7z-dvzmI4UFNOLshcHgyP_4acSyG0K/s1600/028+-+O-Ya+%252874%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxV-8r_inoXKZZfQwDOV__ZBe37-Re2OJT6HtO8deahUlO8G3nxhsG83e_3OVXAQ12DLi0MDYMNDDsE92FLKFOIZ_R-jK66iZvnoqBrUGOVbEfB7z-dvzmI4UFNOLshcHgyP_4acSyG0K/s320/028+-+O-Ya+%252874%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5624812046240194946" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p class="MsoNoSpacing"><span style="color: rgb(204, 204, 204);">With the bill paid (well less than half the cost of MASA or Urasawa for those keeping tally) and a menu collected I made my way to the hostess stand after a bow from the sushi chefs and a “thank you for coming” from Nancy and within moments I was tucked into a cab en route for my hotel with not only some great food in my belly and some great memories in my mind, but also a new found appreciation for sushi and a new member of the Top-10 meals I’ve been lucky enough to enjoy in the United States.</span><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com2tag:blogger.com,1999:blog-2919945694966683911.post-50946921683084776312011-06-04T16:19:00.004-04:002011-06-28T21:48:24.443-04:00Island Creek Oyster Bar, Boston MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRX-fxXC-zImKqTjeY1SstcON4zh7mhdmAXFtqr29CYzdyKRMCViBiwc0TbfpqdG5DNp018xjpY2uJ7SNbKlN3goBADS7SqDtT9fmYPUOi0VfpB-5wX6pIdfnw9puKTyY0JwsjAuswnjPn/s1600/022+-+ICOB+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRX-fxXC-zImKqTjeY1SstcON4zh7mhdmAXFtqr29CYzdyKRMCViBiwc0TbfpqdG5DNp018xjpY2uJ7SNbKlN3goBADS7SqDtT9fmYPUOi0VfpB-5wX6pIdfnw9puKTyY0JwsjAuswnjPn/s320/022+-+ICOB+%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623415826112396434" border="0" /></a><br /><!--[if gte mso 9]><xml> 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mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">…on Saturday the Boston Bruins by way of the Boston Red Sox unknowingly threw a big monkey wrench into my well planned trip to Boston.<span style="mso-spacerun:yes"> </span>Having visited many of the most storied stadiums in baseball and the most fabled arenas in hockey I knew that the Garden would have to wait until another trip – tickets for game three were topping a thousand dollars and while I know it would have been a great experience I’d only spend that much if it were my Kings in the finals.<span style="mso-spacerun:yes"> </span>With that noted, a trip to Fenway seemed like a must for my trip to Boston and with the Sox in town playing the A’s in a 7:05pm start and the last lecture of interest scheduled to end at 5:00pm I knew a quick trip on the Greenline would afford me a pre-game bite at Island Creek Oyster Bar and provided the game didn’t go too long (or if I left early) I could make it back to O-Ya for a late seating.<span style="mso-spacerun:yes"> </span>With stubhub supplying the ticket and reservations made my plan seemed perfect…but you know what they say about best laid plans.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBHTinRi6x_0aCr-4kxlDWywKsCMZLSVCu2yOEssGOYYESSphx1zmT1T0fl_o_CI2Ek3J_jotC9R2PIRdCnu0JA7e8gruU9yLKtHjV8UpHNMKau-PLJL2qmHs_mOX1jtJm1WmdJs3_4Yr/s1600/022+-+ICOB+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBHTinRi6x_0aCr-4kxlDWywKsCMZLSVCu2yOEssGOYYESSphx1zmT1T0fl_o_CI2Ek3J_jotC9R2PIRdCnu0JA7e8gruU9yLKtHjV8UpHNMKau-PLJL2qmHs_mOX1jtJm1WmdJs3_4Yr/s320/022+-+ICOB+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623415841344383298" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the lecture proving less dynamic than hoped and myself departing<span style="mso-spacerun:yes"> </span>early to hop the silverline to the greenline (breaking down only once on this trip) I found myself at Island Creek just after 4:40 and although my reservation was for 5:30 I was greeted pleasantly by the hostess in the bustling bar and within moments was led through the expansive room (easily eight fold the size of Neptine) to a great two top next to the banquet in the main dining room.<span style="mso-spacerun:yes"> </span>Still early in the dinner hour there were perhaps three tables full when I arrived though the banquet would quickly contain a group of ten celebrating some sort of business financial success (platters of seafood, plenty of champagne, and clinking glasses abound) and the restaurant would slowly fill to 2/3 capacity by the time I departed fifty minutes later (the rush my decision.)<span style="mso-spacerun:yes"> </span>With a wall of oyster shells to my left, the loud bar to my distant right, and plenty of leather, wood, and steel the place felt even more upscale casual than Neptune and the clientele mirrored that with most in buttoned shirts and some in ties and sports jackets.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgHkIGA813i6wfBKRk0XrJUHPKmJVErg_MUy9Xncn0mjIdTp7fnaqNeUEtD116YXNE1TiZkuf4qXIKFJwYS8-g17TVykg4SSz46UyMBjhlSPPQlysMYj40D3GP3zC39iI8oQqMSeHyTr1/s1600/022+-+ICOB+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgHkIGA813i6wfBKRk0XrJUHPKmJVErg_MUy9Xncn0mjIdTp7fnaqNeUEtD116YXNE1TiZkuf4qXIKFJwYS8-g17TVykg4SSz46UyMBjhlSPPQlysMYj40D3GP3zC39iI8oQqMSeHyTr1/s320/022+-+ICOB+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623415829099159394" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Greeted by my waitress, a bubbly young woman with a great smile named Jillian, and deferring the cocktail list while she filled my water the daily menu (literally, printed daily, and stamped with the date) was presented and suggestions made regarding what was freshest on the raw bar.<span style="mso-spacerun:yes"> </span>Left to decide with the note “I’ll go get you some bread” my decision process was relatively straight forward as I the two items most raved were on the standard daily menu – though I must admit the daily Johnny Cake dish and the lobster with uni stuffing sounded delectable.<span style="mso-spacerun:yes"> </span>With my order in mind it was at this point that I became aware of something, however – the folks at the bar were cheering loudly as the Red Sox had apparently just gone up by four in the game…the game I was supposed to be going to in about two hours…the game that had (unbeknownst to me) been rescheduled to a 1:05pm start due to the Bruins.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP83Z-jc_BlhrO-xW5ZuF5GsgKpwMsd3m_5Z6fS2jYU_6N_KdTisUb7Lk9w5pV2l5rkjFp8vu7QqAr9ScwuxGYk1GQCIgsCH0QSMzT8WhwaK3PYK9dtRxNj-avOeLORH2FbQYt9Yb7G_p/s1600/022+-+ICOB+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP83Z-jc_BlhrO-xW5ZuF5GsgKpwMsd3m_5Z6fS2jYU_6N_KdTisUb7Lk9w5pV2l5rkjFp8vu7QqAr9ScwuxGYk1GQCIgsCH0QSMzT8WhwaK3PYK9dtRxNj-avOeLORH2FbQYt9Yb7G_p/s320/022+-+ICOB+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623415844194033858" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjXgHrWg7XSrLxUW6jeND1wmDrxo0Ux2yLNfY7aua7EkHydlDGaOJexbad_RSGHq47a2uc4Mdcba7Nt6zW6iB0lbGvZgSSUCr86RYfnS75eiA7C4gnObgrAD3XPOU2ROtyCiwkSDDF29T/s1600/022+-+ICOB+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjXgHrWg7XSrLxUW6jeND1wmDrxo0Ux2yLNfY7aua7EkHydlDGaOJexbad_RSGHq47a2uc4Mdcba7Nt6zW6iB0lbGvZgSSUCr86RYfnS75eiA7C4gnObgrAD3XPOU2ROtyCiwkSDDF29T/s320/022+-+ICOB+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623416832576382354" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With Jillian returning to the table with bread as promised and confirming that the game had indeed been rescheduled I explained my predicament to which she was sympathetic stating she’d understand if I wanted to run and see if I could at least use my ticket to get in and see the stadium, but with the game now in the 8th inning I decided to call it a loss and stay; I could always do one of the Fenway tours the following day.<span style="mso-spacerun:yes"> </span>A bit disheartened my order was placed and with that Jillian promised to bring “milk and cookies – <span style="mso-spacerun:yes"> </span>on the house” as a consolation prize and left me with bread – a basket of pillowy Honey whole wheat paired with salted almond honey butter that was nearly the flavor of sweetened peanut butter and just as creamy – the best table bread of the trip even compared to the impressive pretzel roll at L’Espalier.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82zLuGAH6pQdWWcOXyIVl4MrojuFeA0UlruJFiLoVJOCogfSYux-hetrfl0UTvK2-TeJNmTPmchuzpgFOO_EVfvEPcbF56GqRPNFZWLAnlVfzNd757VnwCG8kbHV_85uhHvz1B-adim8z/s1600/022+-+ICOB+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82zLuGAH6pQdWWcOXyIVl4MrojuFeA0UlruJFiLoVJOCogfSYux-hetrfl0UTvK2-TeJNmTPmchuzpgFOO_EVfvEPcbF56GqRPNFZWLAnlVfzNd757VnwCG8kbHV_85uhHvz1B-adim8z/s320/022+-+ICOB+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623415846557967138" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the kitchen upstairs and orders starting to appear for other tables in the restaurant I sat and listened to the light overhead music while checking for missed e-mails about the game’s time change on my phone but my browse was interrupted in less than ten minutes when Jillian returned with my appetizer course of Local Clam Chowder with Hand Dug Clams, Buttermilk Biscuit, and House Cured Bacon.<span style="mso-spacerun:yes"> </span>Served piping hot and of medium thickness this creamy potage was everything Neptune’s was not – briny yet balanced, smoky yet subtle, and absolutely chock full of clams and less-so with potatoes.<span style="mso-spacerun:yes"> </span>Decorated with three buttery ping-pong ball sized biscuits as opposed to generic oyster crackers this was a soup worthy of its $10 price tag and I was glad to have bread with which to soak up every bit of it.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0O3eRYvhy-fF8EO9OdjUen1PsFGD8HRgjz5QJIJJlVwcXtg0JYwy4I3nYRmlvSnTpVRSefy0Jpi6i2n1OsBYCLVUveewlnJ-00zjx8whcOsT3NXsd24oJBkBcV2P6G8DlgvazS4Gc9qek/s1600/022+-+ICOB+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0O3eRYvhy-fF8EO9OdjUen1PsFGD8HRgjz5QJIJJlVwcXtg0JYwy4I3nYRmlvSnTpVRSefy0Jpi6i2n1OsBYCLVUveewlnJ-00zjx8whcOsT3NXsd24oJBkBcV2P6G8DlgvazS4Gc9qek/s320/022+-+ICOB+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623416810011102914" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the soup sopped it was at this point that the bar groaned – according to my phone the Sox had miraculously managed to give up four in the top of the 9th and the game was headed to the bottom of the ninth and for the first time I thought to myself that maybe, just maybe there was a chance I might luck out and as good fortune would have it my main course arrived just as the game headed to extra innings.<span style="mso-spacerun:yes"> </span>Having heard great things about ICOB’s Lobster Roe Noodles but somewhat skeptical given my cynicism for beef I’d decided to take the chance for two reasons – one was that my dining partners the day prior didn’t even remember short rib being included in the dish and the second was that both Jillian and one of the guys at the table across the way stated “you can barely taste it” and although they were wrong in that regard as I certainly coul taste it, the piled high plate was very impressive.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneO0HZfK2u_Dc5cnJhuBfF9nik1bCDvrPFtkkg9ALS0vrHRxIYf5uxpbx_A8NPYMBYLLVEEkc8qRMgSP8dh5MGgSUlGe5bm1a0R_rCg2Ds15FHhpIn2izlFAUkypChQ7E9mBKnndjeWY8/s1600/022+-+ICOB+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneO0HZfK2u_Dc5cnJhuBfF9nik1bCDvrPFtkkg9ALS0vrHRxIYf5uxpbx_A8NPYMBYLLVEEkc8qRMgSP8dh5MGgSUlGe5bm1a0R_rCg2Ds15FHhpIn2izlFAUkypChQ7E9mBKnndjeWY8/s320/022+-+ICOB+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623416820510404882" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Titled officially as “Lobster Roe Noodles with Grilled Lobster, Braised Short Rib, Pecorino, Chanterelle Mushrooms” and featuring each ingredient in plethora plus sweet green peas the star of this dish was most certainly the house made noodles – briny and smooth, perfectly al dente and the very flavor of lobster roe – yet at the same time, the flavorful amalgam topping the noodles was not far behind in the flavor department with notes of sweet, savory, ocean, and earth all competing equally for palate space.<span style="mso-spacerun:yes"> </span>With the lobster snappy, the short rib melting in the mouth, and the sauce somewhere between butter and smoky pan jus there was really nothing left to be desired and although pricey at $27 this was the sort of dish that could have easily served two as a lighter meal.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAc635nm5JtKLNNyxbUztZnAbIPgGeqVPnmXAUcgiQxBFpd-WjJbcv2xwufMBkhsBs1XISIWlI-txaOiQd4vLu0NRSc4LlCbDuq7p08jV9XXUARYToVz6z1NWXQIjK9D7oJRVpIGsI6ANE/s1600/022+-+ICOB+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAc635nm5JtKLNNyxbUztZnAbIPgGeqVPnmXAUcgiQxBFpd-WjJbcv2xwufMBkhsBs1XISIWlI-txaOiQd4vLu0NRSc4LlCbDuq7p08jV9XXUARYToVz6z1NWXQIjK9D7oJRVpIGsI6ANE/s320/022+-+ICOB+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623416824040163426" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With two outs in the bottom of the 10th and the game still tied Jillian arrived at my table to collect my empty plate and asked if I was still interested in dessert – a difficult call as everything had been so excellent, but an option on which I deferred first of all because of the game, but also for the sake of my 9:00pm reservation at O-Ya.<span style="mso-spacerun:yes"> </span>With the bill settled and a hefty tip left for the great service I made my way to the street and part jogging headed for the stadium where I would not only get in but would also watch one inning from the 6th row behind home plate and the next two from the top of the Green Monster until JD Drew ended it with a single to score Crawford in the bottom of the 14th…the crowd went crazy, I later went to O-Ya for one of my best stateside meals in recent memory, and if I ever come back to Boston I’ll most certainly return to Island Creek Oyster Bar.</p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_fqvTBwAQIJNlZeORGXvkzsrJttZGJFov1QkAqId9Pnzz1DZdsEP5M7sMMd-zsMziPOqSu7kQrPRqnWibStFn_TvoW6lVQD07uwmf7_EX4tVyVUxREb7cqNWeOjfHv2Wup6Alx07t7gD/s1600/050+-+Me+%25284%2529.JPG"><img 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mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNoSpacing">If someone were to ask me my biggest gripe about Boston the third thing on my list would be the dearth of quality eats around the conference center; numbers one and two are reserved for the confounded green line that breaks down almost every time you’re on it and the fact that their sports teams have won a championship in every major sport over the last ten years while Ohio teams…well, you know.<span style="mso-spacerun:yes"> </span>With the conference beginning on a Saturday and myself not at all planning to dine on catered food or the cafeteria-style options of the center, the one recommended spot that was open on Saturday and within walking distance was Sportello, a counter-style Italian themed spot from acclaimed local chef Barbara Lynch.<span style="mso-spacerun:yes"> </span>With plans already made to visit Lynch’s flagship No. 9 Park for my final dinner in Boston a quick look at the menu made my decision easy – as a bonus, the standard lunch menu would be supplemented with Brunch items as well.</p><p class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG1IvPI_Eo77jnjZzZt6BSWsLP6G6m6b3oFFY6OqHo1e8SyN6VZHABHOspORy0Oam2ORZo8INgvZ3LEuxhvXy47k79sIGC7DJI81-pS3VtK3VbT7-MScR96zUqwyRRpoAcKoygWC2mH4M/s1600/018+-+Sportello+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" 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a spot at the bar closest the open kitchen and with the place-setting serving as one menu I was handed the brunch specials while my water glass was filled by my cheery server, Haley.<span style="mso-spacerun:yes"> </span>With time constraints noted given the number of lectures I wanted to see and having already browsed the online menu I quickly made sure the items I’d targeted were available and within minutes my order was placed.</p><p class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbFDnEGqMhBYPHMELOUqArxjIn5cygg9vd46necbmR0KquBO5DYNROxzSa6H2wsh6e8jf-kPduIoo_OWH7i2f9Ml12gOD8psj_1UoGZQ2ori_wn9m6Z3FwJt_zbhnp_aQMHq4KgLR85mk/s1600/018+-+Sportello+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" 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class="MsoNoSpacing">With the restaurant quite quiet save for the music and the sound of the griddle I have to admit that the space was much smaller than I’d expected, but with a bakery in one corner and unique retail items and books near the door I have to admit Lynch’s ability to put a lot in such a tiny space was admirable.<span style="mso-spacerun:yes"> </span>Upscale yet casual both in style and in server demeanor I was next asked if I’d like bread to enjoy with my meal and with the obvious answer being yes a plate of moist and dense Scali bread with sesame seeds arrived warm alongside a plate of creamy ricotta, olive oil, and fresh rhubarb compote – a lovely sweet yet savory touch that made me wish I’d have had time to return in order to sample more of the bakeries offerings (or that the bread service at No 9. Park was half as good.)</p><p class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdOArre_gjL-aFH5CBsHG4T2lR1WXb2sJevF48hMfsnR84dO8PZY69_8KaphVQxceTVhq0oB3P33q6tZTiksEkCQ3dMU9T6UY10D_zpFOfx0xLbTmezaWwdc7fI3LcCq5DVB2L4h4rbF5/s1600/018+-+Sportello+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdOArre_gjL-aFH5CBsHG4T2lR1WXb2sJevF48hMfsnR84dO8PZY69_8KaphVQxceTVhq0oB3P33q6tZTiksEkCQ3dMU9T6UY10D_zpFOfx0xLbTmezaWwdc7fI3LcCq5DVB2L4h4rbF5/s320/018+-+Sportello+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623046443843663618" border="0" /></a></p> <p class="MsoNoSpacing"> </p> <p class="MsoNoSpacing">Having eschewed appetizers and bakery selections instead opting for two main courses – one savory and one sweet – I watched my first plate come together piece by piece as one cook worked the grill and the other the oven to construct Smoked Duck Hash with slow scrambled eggs, root vegetables, potatoes, and griddled toast.<span style="mso-spacerun:yes"> </span>A rather standard preparation rendered impressive through the use of top quality ingredients each aspect of the dish was nicely done with the duck smoky and supple and the eggs nearly a buttery porridge in consistency.<span style="mso-spacerun:yes"> </span>While I personally would have preferred the vegetables a bit more crispy that was hardly a quibble as the previously confited and subsequently heated cubed carrots and turnips were quite delicious.</p><p class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxFmTHdN97AMJwik-8VhblLyjra4x0q1Xj30y-hjtMtQN4Th8yBZbsHzgL7eRF9BDM2EivhOeC-d28LsYbGhGgoz3A557eAIdSGR3D6zVGscQ3mVZq4yGpbmSkeotFiEFEyO48CfN-nIg/s1600/018+-+Sportello+%252814%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" 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soufflé.<span style="mso-spacerun:yes"> </span>With fresh huckleberry jam (incidentally sold in the store) and pure maple syrup finishing the plate this was essentially a $12 dessert well worth the price.</p><p class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEde9InLe0yzdlf3Jk8KO14BmCSK51IRiACedheG1VMKsCtwjRFA4qAzTAAHneIbWdUUAki1cNpTuFMB2aVx6KZXOHZA6fu0nKQTXcch1Y3wc5z5P9io59lbygp46eHth4I6yQQ7O4fRl/s1600/018+-+Sportello+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEde9InLe0yzdlf3Jk8KO14BmCSK51IRiACedheG1VMKsCtwjRFA4qAzTAAHneIbWdUUAki1cNpTuFMB2aVx6KZXOHZA6fu0nKQTXcch1Y3wc5z5P9io59lbygp46eHth4I6yQQ7O4fRl/s320/018+-+Sportello+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623047439052331746" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8cIFTeiThKB1WT4eZBWLCsAe1BSCD7DvF4NJWU6x7S6SRU9-cgPy-ZSlLTkb_A1-mK5S_q41XMNDLgvxuf0-6eS_kgN9e1vPNizTkAXq-5N4lKaxwna3WWsarNSeA-LjYjnvDzl_Kxnc/s1600/018+-+Sportello+%252819%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8cIFTeiThKB1WT4eZBWLCsAe1BSCD7DvF4NJWU6x7S6SRU9-cgPy-ZSlLTkb_A1-mK5S_q41XMNDLgvxuf0-6eS_kgN9e1vPNizTkAXq-5N4lKaxwna3WWsarNSeA-LjYjnvDzl_Kxnc/s320/018+-+Sportello+%252819%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5623047442863853394" border="0" /></a></p> <p class="MsoNoSpacing"> </p> <p class="MsoNoSpacing">With the bill paid – a somewhat pricey $35 with tax and tip for brunch – and my thanks to the staff I gathered my things and with the restaurant now perhaps 1/2 full as the hour approached noon I made my way back to the street where a quick walk would have me back at the conference center less than 1:45 after I’d left and all the happier for having done so.<span style="mso-spacerun:yes"> </span>While certainly not the best lunch/brunch/or meal of my trip Sportello’s location, hours, quality, and service put it in a league of its own in Boston and if there is ever another conference I should attend in Boston I’d return without hesitation for the gnocchi, rigatoncini, or some selections from the bakery.<br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com1tag:blogger.com,1999:blog-2919945694966683911.post-16743310795312579562011-06-03T19:44:00.007-04:002011-06-26T20:21:09.334-04:00Craigie On Main, Boston MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKvO-d7GjuSWANWjkwKxVlMij1tZ8Ahfz7Ma3OytLawW89AVTYjWYE4QH328JCk-2ACDUo_46djjlot0lHOViIkhdc3jZepA6mp6mCMrFlRGGW6mvOIKM3Iofqvwfx-Rn23xOZ0Sp46hx/s1600/014+-+Craigie+on+Main.JPG"><img 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mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Walking in to Craigie on Main I must admit I was hesitant; as a matter of fact, for the sake of full disclosure I’ll note that until Chef Tony Maws won the Beard Award for Best Chef Northeast one month earlier I’d been ignoring suggestions to add Craigie to my agenda largely because the menu simply seemed too much like everything else trendy out there these days – offal this, local-regional that, and nose-to-tail porkcentricity.<span style="mso-spacerun:yes"> </span>Rarely one to question trusted palates in the cities I visit it was in fact the Beard Award (and particularly who he beat out) that forced me to reconsider my decision and after a week or so of watching the restaurant’s social media feed I decided to give it a go – a quick e-mail to the restaurant assured me that the tasting menu could be ordered by a solo, that they’d avoid a main course of beef or veal, and that a printed copy of the menu could certainly be made available at the meals end; with a full day of sightseeing already scheduled I opted for 7pm and I arrived right on cue.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjjqvraaKpjbRY3C6WMhms6Ul3eBR60d_0awMdwZYkh5l_yC1I0BtuV24ADuHv1j0nzLFMTy5LgngMZ-XexFeHCBVdTKIkrT0tCR7Jte_M7H-JG-naO4mtJMOZyY8qHzLlIxHJAOG2k_F/s320/014+-+Craigie+on+Main+%252837%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622618059373352370" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p><span style="color: rgb(204, 204, 204);"> </span><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Greeted at the door by two young ladies, including one I could only assume to be the dining room manager as I later saw her doing everything from delivering plates to taking orders to hanging coats as the place got increasingly more busy, my reservation was confirmed and my bags checked before I was led to a nice (but poorly lit as the sun went down) two-top along the wall.<span style="mso-spacerun:yes"> </span>With the room mostly heavy woods and brick plus some off white wallpaper juxtaposing the white tablecloths and quality service ware I actually liked the feel of Craigie save for one thing – the music which when combined with the open kitchen and room full of graduates, families, and parties was one of the loudest I’ve ever experienced.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"><span style=""></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-E5oKD3BtqTfszhhps_zocdpc3wfryNKwF8oEFTdDmqhPbxLsgtWXlIQbU3oFHJAhRp5SejTFZzsUvHFWhjvZHPr4yEQigfft-rZtHPk4qSKIxPJax9_IlXTfPjcgNK7fdgiRjQKZFhS/s1600/014+-+Craigie+on+Main+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" 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could be provided) and Joseph explained to me that the way the ten course worked was he would ask if there was anything I really liked and/or didn’t want and the chef would craft it from there; thinking this sounded ideal and noting my likes and dislikes I opted for the ten course and things were underway.<span style="mso-spacerun:yes"> </span>With the two-top next to me notably requesting the six course (hard not to eavesdrop when everyone is yelling over the din of the room) and the table of six to my left opting for the ten course I will note that although the restaurant was busy service was quite good throughout and descriptions of each dish were detailed – but save for a couple of items it really didn’t seem like the tasting was tailored at all.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuMhWSseyDEOr1o2-WHorhwPYGbgvhPXtYC3USuf3zn5-0aDg0Kp5waEPXY4XA7BxHoIgbw2l-LD603LViffwDMF3KF1vn5e-u7a2bpfs6EqXfOLvDL2vEVBJNvmIkxGJHwjQx0nG0VFW/s1600/014+-+Craigie+on+Main+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuMhWSseyDEOr1o2-WHorhwPYGbgvhPXtYC3USuf3zn5-0aDg0Kp5waEPXY4XA7BxHoIgbw2l-LD603LViffwDMF3KF1vn5e-u7a2bpfs6EqXfOLvDL2vEVBJNvmIkxGJHwjQx0nG0VFW/s320/014+-+Craigie+on+Main+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622618052065758082" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Eschewing the custom of amuses and canapés first (more on this later) my meal would begin with cold bread and colder butter to go with my water.<span style="mso-spacerun:yes"> </span>Arriving in a basket theoretically covered with a towel to retain heat, the chilly collection of carbohydrates consisted of two pieces each of sourdough, demi-baguette, and cereal bread – all decent, the cereal bordering on good, but none memorable and all done a disservice by the mundane unsalted butter.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVipk6tx-EE_KARzlB-oz0bdLXzK59f_Z6IhBII7cz9659WM31Azwvfe8Qxk-Akr0AUsru5NagvUkwL1sbVg4Y6m1niz068vsxcps9U6uc7QqSf7Pmgwcrlne86aetKoYtYP-aSzNwQjuR/s1600/014+-+Craigie+on+Main+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVipk6tx-EE_KARzlB-oz0bdLXzK59f_Z6IhBII7cz9659WM31Azwvfe8Qxk-Akr0AUsru5NagvUkwL1sbVg4Y6m1niz068vsxcps9U6uc7QqSf7Pmgwcrlne86aetKoYtYP-aSzNwQjuR/s320/014+-+Craigie+on+Main+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622619185010371746" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLKVTXRCJhaIJBaQSUxaUivfHLny7rvTX9q9cq4gb7tuJVsTW22QVA1IOmLe46NOU7TyWll8L8h_OQ4q1VQMRkDSl6box1lbrO8_nd_NhNq_Opo2xc7Q8K8ly0UojqHHp18FB887tXU5D/s1600/014+-+Craigie+on+Main+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLKVTXRCJhaIJBaQSUxaUivfHLny7rvTX9q9cq4gb7tuJVsTW22QVA1IOmLe46NOU7TyWll8L8h_OQ4q1VQMRkDSl6box1lbrO8_nd_NhNq_Opo2xc7Q8K8ly0UojqHHp18FB887tXU5D/s320/014+-+Craigie+on+Main+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622619190344370578" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">For my first course of the night (little did I know that at Craigie the “ten course” is actually only seven courses as they count the palate cleanser, sorbet, and amuse as part of the tasting) the item listed as the “amuse” on my later printed menu was noted as Three Seafood Preparations:<span style="mso-spacerun:yes"> </span>Tartare of Citrus Cured Halibut with Sea Trout Roe, Squid Noodles with Nuac Cham Vinaigrette and Crispy Garlic, and Smoked Sablefish Rillettes with Hackleback Caviar.<span style="mso-spacerun:yes"> </span>Served as three single bites in a sectioned porcelain dish and progressing left to right in terms of complexity and depth of flavor I will note that each taste was flavorful and interesting, particularly the squid, but none were anything new or novel and the singular theme of fish and brine did not really do much to prime the palate for other tastes or textures.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_jTjV1ypdLzzF6LnHqw_o7o5TjTL9aDU1FTrJMCdVU6beq4dTylOIabJdsyh0Ql_dFKNnhmvPxi_K8pdvbTl5zi3-CIoAcu6c6aLwFrX1hWEHaQszn6Iuw9_EG6tObwXvW9CwdPqwxsE/s1600/014+-+Craigie+on+Main+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_jTjV1ypdLzzF6LnHqw_o7o5TjTL9aDU1FTrJMCdVU6beq4dTylOIabJdsyh0Ql_dFKNnhmvPxi_K8pdvbTl5zi3-CIoAcu6c6aLwFrX1hWEHaQszn6Iuw9_EG6tObwXvW9CwdPqwxsE/s320/014+-+Craigie+on+Main+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622619198793760018" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Arriving literally on the heels of my amuse, the second course was listed on my printed menu to be Yellowfin Tuna, but from my pictures, notes, and memory the Salad of Scallop Sashimi with Pickled Mango and Red Onion Salad, Avocado-Lovage Puree was certainly not tuna – nor was the it for either of the tables neighboring mine.<span style="mso-spacerun:yes"> </span>Again no more than a bite in terms of overall size, this second course was certainly more interesting than the amuses with the flawless mollusk sliced linearly into two creamy rounds and paired delicately with soured mangos and sweetened onions.<span style="mso-spacerun:yes"> </span>Texturally complex and utilizing the lovage’s bitter qualities to touch all parts of the palate this was a dish designed to be an amuse both in size and in scope.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6cqmI3eVchqMrKmgn9of4f4rviZlc0LcDuArXA8zFm2rKlOIeXAr0BFwTeVHqaJ_XjnKUTaHrgJe5_KbYhsQdtpe_FnQrJskXlYx6-En9oL8KNjKH4FA56ImvBjd-8kp5Z-aCruXpX18/s1600/014+-+Craigie+on+Main+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6cqmI3eVchqMrKmgn9of4f4rviZlc0LcDuArXA8zFm2rKlOIeXAr0BFwTeVHqaJ_XjnKUTaHrgJe5_KbYhsQdtpe_FnQrJskXlYx6-En9oL8KNjKH4FA56ImvBjd-8kp5Z-aCruXpX18/s320/014+-+Craigie+on+Main+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622619208682950754" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">At this point keeping pace with the surrounding tables receiving the same dishes, course three would feature Line-Caught Striped Bass with Iraqi Beet Stew, Fresh Florida Rock Shrimp and Farro Verde and upping the ante both in size and in flavor this course was a knockout.<span style="mso-spacerun:yes"> </span>Beginning first with the bass; the flesh tender and moist due to olive oil poaching and the skin crispy from a kiss of the pan I can sincerely say it was perfect – one of the best slices of bass I’ve ever had.<span style="mso-spacerun:yes"> </span>Paired with sweet shrimp, smoky cubed beets, and a locally sourced toothsome green spelt this would prove to be my second favorite savory of the night.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IwhgkebpgATyWHOHp8mXVaYWoKDydKsub5Lzo1g2VGBXCtLozaODPnfMeE5uLuR6i42jGJCwUQKvxazcIIgV7qSDVHNDb8vaJpLdxtNphe_lnDDi7mH2K8WGIjvxjW9vd5vRVPFWHgiI/s1600/014+-+Craigie+on+Main+%252820%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IwhgkebpgATyWHOHp8mXVaYWoKDydKsub5Lzo1g2VGBXCtLozaODPnfMeE5uLuR6i42jGJCwUQKvxazcIIgV7qSDVHNDb8vaJpLdxtNphe_lnDDi7mH2K8WGIjvxjW9vd5vRVPFWHgiI/s320/014+-+Craigie+on+Main+%252820%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622619219002399026" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Plate number four would be the only place where my tasting differed from the six course to my right and one of two places where it would diverge from those to my left (yes, that means the “six course” turned out to be 9 of the 10 I received as part of the ten course – though I will say the couple was celebrating an anniversary and were clearly known to the house.)<span style="mso-spacerun:yes"> </span>With the table to the right lingering over the bass and that to my left receiving a whole family style hamachi collar to share, my plate would include Crispy Tempura of Soft-Shelled Crab with House made Cole Slaw, Preserved Lemon, Pickled Peppers, and Squid Ink Anchoiade – a dish I see has subsequently been added to the a la carte menu.<span style="mso-spacerun:yes"> </span>With the soft-shell nicely prepared in panko but relatively par for season and the amalgam of slaw, lemon, and peppers tasty but rather benign the high point of this dish for myself was actually the black anchoiade with the potent flavors of anchovies and garlic serving a nice foil to the sweetness of the crab.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHUikpq5CB8nk4T0VKgfM6-RTmcRScJJ99MGK-LAme5vxfcEBODgh115fbfyqbbICVSDmm4GL2IxG851hE4y6pv4E0tee1bZtCrbfQMvHN-1LsMgi5SdaYA_jsuQzXYqqTI1eiGzUr-ig/s1600/014+-+Craigie+on+Main+%252823%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHUikpq5CB8nk4T0VKgfM6-RTmcRScJJ99MGK-LAme5vxfcEBODgh115fbfyqbbICVSDmm4GL2IxG851hE4y6pv4E0tee1bZtCrbfQMvHN-1LsMgi5SdaYA_jsuQzXYqqTI1eiGzUr-ig/s320/014+-+Craigie+on+Main+%252823%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622620708777037026" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Described as “the pasta course,” dish five included the House Made Rye Flour Straccetti paired with a Ragout of Ham, Peekytoe Crab, and Mousseron Mushroom, but in all reality it might as well have been described as “wet noodles with ham puree” because that was truly all you could taste and although it tasted fine, I’d have much preferred something a little more subtle, or perhaps just an order of the rigatoni with chicken confit and chicken liver mousse from the a la carte.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtmIYmbnR9iVklg8hV2Sbktjz5hyxpQHiABtTlr_YT1ZoiOq6_hcC-r0OOpQgHrYnTKDq0aCwMOHeZr9_RdOXgIcV55V9FRdleXmGU-3UPxbZLdP9Pq6AUW98eqOUmEmPizNUAb97bc_o/s1600/014+-+Craigie+on+Main+%252828%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtmIYmbnR9iVklg8hV2Sbktjz5hyxpQHiABtTlr_YT1ZoiOq6_hcC-r0OOpQgHrYnTKDq0aCwMOHeZr9_RdOXgIcV55V9FRdleXmGU-3UPxbZLdP9Pq6AUW98eqOUmEmPizNUAb97bc_o/s320/014+-+Craigie+on+Main+%252828%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622620710867905874" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">My sixth item of the tasting menu would be a successful venture into the seemingly decreased number of offal courses compared to previous menus and although the couple to my right sent more than half back because they did not enjoy the texture, I personally found the Braised Veal Sweetbreads with Hom Shimeji Mushroom, Bok Choy, Hakurei Turnip, Ramp Kimchee and Almond Butter to be the most successful course of the evening.<span style="mso-spacerun:yes"> </span>Delicate, creamy, and approximately the size of a jumbo egg with a nicely crisped exterior the gland itself needs no further description – it was applause worthy.<span style="mso-spacerun:yes"> </span>What made this plate so successful from my vantage, however, was the Asian theme imparted by fibrous mushrooms, melting bok choy, and an interesting turnip something like a water chestnut bathed in a broth both sweet and savory, smooth and acidic all at the same time – the best use of the night’s bread service was actually mopping this plate clean.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVmhQI5DVcuQGevvgqmGK4zmFZs4ncCSgEITocR5EU_Tz6jYYGCzIrWgiwoamjoi_6-vsS1yvZHNJWIOn6IxMdB2zssgfhiXHWMGxEtE3BKFCr4IYgqT1dpyJqCFZDkZGvjrP6Rt1FyFw/s1600/014+-+Craigie+on+Main+%252833%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVmhQI5DVcuQGevvgqmGK4zmFZs4ncCSgEITocR5EU_Tz6jYYGCzIrWgiwoamjoi_6-vsS1yvZHNJWIOn6IxMdB2zssgfhiXHWMGxEtE3BKFCr4IYgqT1dpyJqCFZDkZGvjrP6Rt1FyFw/s320/014+-+Craigie+on+Main+%252833%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622620723144048978" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">For my final savory, myself now one course ahead of the table of six who was enjoying another shared course of chicken in place of the sweetbreads, course seven would be Vermont Pork Three Ways with Spice Crusted Rib, Grilled Belly, and Morcilla with Sorrel Coulis, Pea Tendrils, Radish, and Grilled Ramps.<span style="mso-spacerun:yes"> </span>Large in portion and more so in flavor with protein plated to the left and vegetables to the right this is one situation where I can say the vegetables save for the tasty crispy ramps were extraneous save for visual contrast and appeal; the star here was invariably the swine and each of the three presentations (literally) brought something different to the plate.<span style="mso-spacerun:yes"> </span>Beginning first with the rib – smoky, rich, and fibrous, next the belly – crisp skin and fatty supple flesh, finally the blood sausage – bold, heterogeneous, and full of spice – it is no wonder Maws’ kitchen is decorated entirely in shapes of the pig, he clearly has a great love for it and understands its preparation thoroughly.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLVVk-xG67-08-R121e3efFPabwGhV4daiYl_WUs6js9_YuVFCXyPhSr6OaV8A6J50UPjyDAxmCooomdMdoV-0ERZslJ2LZW3SBop1iUKk7qL55OekQWVqASvxaIMKj8tWIkXndqiR_zv/s1600/014+-+Craigie+on+Main+%252838%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLVVk-xG67-08-R121e3efFPabwGhV4daiYl_WUs6js9_YuVFCXyPhSr6OaV8A6J50UPjyDAxmCooomdMdoV-0ERZslJ2LZW3SBop1iUKk7qL55OekQWVqASvxaIMKj8tWIkXndqiR_zv/s320/014+-+Craigie+on+Main+%252838%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622620726673078370" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">Still somewhat perplexed by course six (little did I know the amuses were included actually making the pork course seven) being announced as my “final savory” in a ten course progression, my next dish featured Pink Grapefruit Campari Sorbet and Champagne Foam – a bitter little bite I could have certainly done without, and all the more frustrating when I realized this palate cleanser was actually course eight.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWmwctkI3DVGt8rRIh1RoBUufXwXPl48Fh4YwVN4Jw8pf2FYWUnDZW-mIrq0RamWgteGtYteWs5XjFbEi_tPvVQmIJ2ZuxSIKuZzXWViaQRWebyscP6-OyS8XXzmX5uoDzAMW2BXvNhfE/s1600/014+-+Craigie+on+Main+%252843%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWmwctkI3DVGt8rRIh1RoBUufXwXPl48Fh4YwVN4Jw8pf2FYWUnDZW-mIrq0RamWgteGtYteWs5XjFbEi_tPvVQmIJ2ZuxSIKuZzXWViaQRWebyscP6-OyS8XXzmX5uoDzAMW2BXvNhfE/s320/014+-+Craigie+on+Main+%252843%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622620735715278338" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">“For your dessert course – Bourbon Pecan Ice Cream Tart with Sea Salt, Smoked Mexican Chocolate Sauce and Bacon Pecan Crust” said my server mere moments on the heels of the sorbet and with that I was offered coffee (declined) and left to enjoy what would actually be a pretty remarkable dessert.<span style="mso-spacerun:yes"> </span>Served essentially as a long thin sliver of buttery boozed up ice cream studded with candied pecans atop a savory crust and beneath a ribbon of salty chocolate ganache the tart itself was great but what really put it over the top was a smear and a dollop of chipotle and cinnamon spiced chocolate that added a whole other layer of complexity by bringing the other flavors to an peak on the palate.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWYeAjla2DZ8s45Xos5v-PJqItdgkzQufu8mX_o6V2kLugUvf-RRXfL8Ppsz9pZXA9mdtORjTfF34nhKu9mDT186A0vEfcfSG0OIsSLMJMNM7aNbCjEqa_WEgH6hYZWxW05j3WhkY3E9Q/s1600/014+-+Craigie+on+Main+%252845%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWYeAjla2DZ8s45Xos5v-PJqItdgkzQufu8mX_o6V2kLugUvf-RRXfL8Ppsz9pZXA9mdtORjTfF34nhKu9mDT186A0vEfcfSG0OIsSLMJMNM7aNbCjEqa_WEgH6hYZWxW05j3WhkY3E9Q/s320/014+-+Craigie+on+Main+%252845%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622623219718551650" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmsA8I0faqfA3l14SLtANo-PGVOeiVI_kfTTjnTfE_lTtmO8MADHfPoA8nf6KcFd3iobJnYEcX0EoB9BfyCSKj8quFZRNiB3u7SxlGoxtwYtk2MS9NCCMv9p6eQSmwrkdBlIfIiWzkXkM/s1600/014+-+Craigie+on+Main+%252848%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmsA8I0faqfA3l14SLtANo-PGVOeiVI_kfTTjnTfE_lTtmO8MADHfPoA8nf6KcFd3iobJnYEcX0EoB9BfyCSKj8quFZRNiB3u7SxlGoxtwYtk2MS9NCCMv9p6eQSmwrkdBlIfIiWzkXkM/s320/014+-+Craigie+on+Main+%252848%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622623231087055314" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">For my tenth course of the night I was presented a rather innocuous “Greek Yogurt Foam with Red Beet and Blood Orange Granite” – slightly tangy, a bit earthy, and plenty citrus I certainly preferred it to the sorbet.<span style="mso-spacerun:yes"> </span>Along with this course my captain would present to my table for only perhaps the third or fourth time of the evening and when he asked me how everything had went I simply stated “it was alright” and when he asked “just alright?” I inquired as to why the six course and ten course were so similar both in length and composition to which he confirmed my suspicion that the table next to me were “friends of the house.”</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkQuVWh6cga3hVmBVGODLHztiSW4qvRm45HgDrSJXjHwFktZDTgVOIZVq2tzS27veYoYa6hyphenhyphenoWS7SlVu9FN00EZa_EPDCiU0T9CcP1a9i2t_QhbG9Frvl3PG_sab2Si1dqQ-i98Ff8uyx/s1600/014+-+Craigie+on+Main+%252856%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkQuVWh6cga3hVmBVGODLHztiSW4qvRm45HgDrSJXjHwFktZDTgVOIZVq2tzS27veYoYa6hyphenhyphenoWS7SlVu9FN00EZa_EPDCiU0T9CcP1a9i2t_QhbG9Frvl3PG_sab2Si1dqQ-i98Ff8uyx/s320/014+-+Craigie+on+Main+%252856%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622623237252138834" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;">With the room still loud but starting to fade as the hour approached 9:30 the check was delivered along with two small macarons described as “Chocolate Almond Tobacco” and although their dry texture was not ideal the flavor was certainly intriguing.<span style="mso-spacerun:yes"> </span>Also delivered with the check was a comment card, something I always take the time to fill out whether good or bad but especially in this case as it came with check-boxes a long note from Chef Maws requesting feedback.<span style="mso-spacerun:yes"> </span>Of course, since Joseph had also forgotten to pass along word of my desire for a printed menu I had a good fifteen minutes to fill out the card and as such became rather wordy – mostly praise but also noting that while some dishes shined others disappointed, especially in the setting of a “ten course menu” when four courses could have been served as amuses or palate cleansers rather than proper courses.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_YHSUNpHf8YUiwSkt7WDDPQsp3SB5tSKhfph29_TmU2SybU8GLGN7toqiarCCjuLbyVZcIhcOHTqod7QE-VqTmyG2amB6hH3lJr9XxhYeJjz1GJklX69GDQZi2-IfkJebnI_gJdre4ty/s1600/014+-+Craigie+on+Main+%252857%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_YHSUNpHf8YUiwSkt7WDDPQsp3SB5tSKhfph29_TmU2SybU8GLGN7toqiarCCjuLbyVZcIhcOHTqod7QE-VqTmyG2amB6hH3lJr9XxhYeJjz1GJklX69GDQZi2-IfkJebnI_gJdre4ty/s320/014+-+Craigie+on+Main+%252857%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622623250241514194" border="0" /></a></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt"> </span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:10.0pt">Having now been up for nearly twenty hours I settled my bill and with menu in hand I made my way to the door where my bags were gathered and within moments I found myself in a cab en route for the South End.<span style="mso-spacerun:yes"> </span>Having spent a good portion of the day eating I most certainly was not hungry, but at the same time I also wasn’t terribly satisfied with my visit to Craigie on Main either.<span style="mso-spacerun:yes"> </span>Sure some of the courses were good – as a matter of fact, some were excellent – but for $150+ I tend to expect more from a Beard Award winning chef…and when I returned home to Ohio perhaps I found out just what I should have expected and received in the form of an apology and offer from Marjorie Maws stating “…ff course we're upset that you weren't blown away by our food. Here's a possible explanation (but definitely not an excuse.). You came in at a time when there are lots of out of town visitors who are here for one of the many graduations in the area. We learned a few years ago that many of these diners were not as adventurous as our local crowd and so we made the menu a little more "normal" for a couple of weeks. We do, however, still have several "funky" preparations available and our servers are instructed to ask where each party is on the "funk scale." It sounds like that may not have happened in your case and, if that's true, we are terribly sorry.<span style="mso-spacerun:yes"> </span>May I offer you a gift certificate for a return visit to Craigie so that you can enjoy our full range of our selections? Again our apologies and we really appreciate your feedback. We can't wait to cook for you again!”</span></p> <p style="color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt; color: rgb(204, 204, 204);">I’ll also note that since that visit the online description detailing the “Ultimate Craigie Experience” has been truncated from ten to eight courses while the sample menu itself still lists the same ten courses I received. While I can't say my first visit to Craigie on Main was my best in Boston all things being equal I'd definitely be willing to give anyplace that classy a second chance and on my next visit to the North East I shall.</span><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com2tag:blogger.com,1999:blog-2919945694966683911.post-84867726816744583342011-06-03T14:49:00.004-04:002011-06-25T15:17:57.923-04:00Neptune Oyster, Boston MA<a style="color: rgb(204, 204, 204);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqHyEMh8XDOyxjogCzoQRJDEd9kDYsfzsCITOkIOWmrYyMtAISDAIKqbJCBgDLrkbHBlKMe8wc-2BTVJ2u8uxWWNiT5ZBCuh5_DK0B0JNQnZLBTEQ2T7fMVKUjLfXgMVMZwOhyphenhyphenvyN63DN/s1600/008+-+Neptune+Oyster.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqHyEMh8XDOyxjogCzoQRJDEd9kDYsfzsCITOkIOWmrYyMtAISDAIKqbJCBgDLrkbHBlKMe8wc-2BTVJ2u8uxWWNiT5ZBCuh5_DK0B0JNQnZLBTEQ2T7fMVKUjLfXgMVMZwOhyphenhyphenvyN63DN/s320/008+-+Neptune+Oyster.JPG" alt="" id="BLOGGER_PHOTO_ID_5622232748348909666" border="0" /></a><br /><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">I’m just going to come right out and say it – the hour plus wait at Neptune Oyster (even at lunch) did not make a whole lot of sense to me.<span style="mso-spacerun:yes"> </span>Sure the oft raved restaurant has a fanciful location in the touristy North End, sure the seafood is fresh and somewhat uniquely presented, and without a doubt the place is too small for its popularity – but really, is it THAT much better than the rest of Boston’s oyster bars and purveyors of fresh seafood?<span style="mso-spacerun:yes"> </span>Well, for my first true sit-down meal in Boston that is exactly what I aimed to find out and joined by two locals who had been there a number of times I can only say I’m glad we had appetizer pizzas at Regina before braving the nearly 80 minute out the door line.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6eoPz0Ks4VV0dySmPpsho5_VzzVcGAP9eozGYbc-58StE57ByfW60CcRXmfFXnXjHBE-e9XbJLPyJmwpiojj03uBgcmGcFJxoF09Ag0aGDkI-qRkZQ8tRpN6wD5-K23IHEGpSiDois1r/s1600/008+-+Neptune+Oyster+%25283%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6eoPz0Ks4VV0dySmPpsho5_VzzVcGAP9eozGYbc-58StE57ByfW60CcRXmfFXnXjHBE-e9XbJLPyJmwpiojj03uBgcmGcFJxoF09Ag0aGDkI-qRkZQ8tRpN6wD5-K23IHEGpSiDois1r/s320/008+-+Neptune+Oyster+%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622232754101334402" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4z04J_DfORwZlpnLvI7318YGiHHUBEgyyobGvlOiNP_ORKQet6A4ZHYkO1TL9g7OadebLc2waYfRu1p0Mqo8G9jNysax8OeU6w9VumsnYcwGghkXcPtAKUIaE5TyTydwUQINqLcDLruix/s1600/008+-+Neptune+Oyster+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4z04J_DfORwZlpnLvI7318YGiHHUBEgyyobGvlOiNP_ORKQet6A4ZHYkO1TL9g7OadebLc2waYfRu1p0Mqo8G9jNysax8OeU6w9VumsnYcwGghkXcPtAKUIaE5TyTydwUQINqLcDLruix/s320/008+-+Neptune+Oyster+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622232764271914418" border="0" /></a><br /></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Owned and operated by Jeff Nance and featuring a mere 44 seats including the raw bar my first impression on entering Neptune was probably the first impression everyone has – sardines – as in “packed in there like sardines;” to say the least this place is a tight squeeze.<span style="mso-spacerun:yes"> </span>With that consideration noted, my second thought on walking past each diner en route to our table was “that looks good – that too – oh, and what is that;” in other words, the product they are putting on the table looks outstanding even from afar and the restaurant smells nothing like an “oyster shack” but rather like the upscale bistro that it is – a bistro of bivalves if you will.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcL65lPrH6fjdFLbzQdzJrGw1Y_RkcgVoRt5adOPwLeuAKCQ658Gt77dfs_ONiKEsxPm1k4PYXrME6vghsgcvXDbmBFG3UN3_Z5dla8vPRJHNiORpSiIo-axC4qgcfYqhwIfZSdBjaJQJk/s1600/008+-+Neptune+Oyster+%25284%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcL65lPrH6fjdFLbzQdzJrGw1Y_RkcgVoRt5adOPwLeuAKCQ658Gt77dfs_ONiKEsxPm1k4PYXrME6vghsgcvXDbmBFG3UN3_Z5dla8vPRJHNiORpSiIo-axC4qgcfYqhwIfZSdBjaJQJk/s320/008+-+Neptune+Oyster+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622232760678985202" border="0" /></a><br /></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With the paper menu already perused during our long wait it would be a short time before our server, a pleasant young man with an astounding knowledge of the myriad types of raw oysters and other seafood combinations on the menu, would arrive at our table with glasses of ice water.<span style="mso-spacerun:yes"> </span>Not an enormous fan of raw oysters myself but pleasantly seated with a direct view into the kitchen I listened as the province, flavor profile, and texture of each oyster was described and within moments one of my co-diners had selected a half dozen that would arrive shucked on ice and by then the rest of our order was decided and we were left with perhaps a twenty minute wait during which beverages never reached less than 1/3 empty.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrXH6n4mn9MjmsmkQ9cq38W4EjH3bhEj-vBDcH0F8wO06Q2MAixaaZ-noOVeyLo_gGvlcJiLYnH4kmTmatPJy2tgqcxgr1r-UWFyfdpGNIQVUuQP13e5sfzv8GV79vATWf5kMOgbAICJt/s1600/008+-+Neptune+Oyster+%25286%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrXH6n4mn9MjmsmkQ9cq38W4EjH3bhEj-vBDcH0F8wO06Q2MAixaaZ-noOVeyLo_gGvlcJiLYnH4kmTmatPJy2tgqcxgr1r-UWFyfdpGNIQVUuQP13e5sfzv8GV79vATWf5kMOgbAICJt/s320/008+-+Neptune+Oyster+%25286%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622232774670416450" border="0" /></a><br /></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">Noting already that service was extraordinary throughout our meal, I will note that the small kitchen’s pacing was unfortunately less so – an issue for myself particularly as I ordered a warm appetizer and warm main course with both delivered simultaneously leading to a conundrum as to which would suffer from the air conditioner blowing directly over our heads.<span style="mso-spacerun:yes"> </span>While our server noted that this “shouldn’t have happened” even as he delivered the food and tried to make up for it by granting our request for a sample of the a la minute clam chowder it unfortunately did happen and the thin milky lacking both salinity and texture really did not make up for a lukewarm $25 main course.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwsasmymC6GhGwT68bylqJ29NeSXpXVtHEPhqQFxMUH74YyisN3OElS2BtLfZ0F-eBbvk2kChHLh9ynnpzxFi5uEmXhCODC0fKVmr4ssYKF-vXR4WCEKf42qkWRZ-hh3Np7UDIvmOQ-bK/s1600/008+-+Neptune+Oyster+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwsasmymC6GhGwT68bylqJ29NeSXpXVtHEPhqQFxMUH74YyisN3OElS2BtLfZ0F-eBbvk2kChHLh9ynnpzxFi5uEmXhCODC0fKVmr4ssYKF-vXR4WCEKf42qkWRZ-hh3Np7UDIvmOQ-bK/s320/008+-+Neptune+Oyster+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622233679123038450" border="0" /></a><br /></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">With my co-diners having already visited Neptune a number of times in the past one of them decided to try something new while the other opted for his tried and true; the first a Vitello Tonnato sandwich with roasted veal, tuna tartare, cucumber salad, and spicy wasabi mustard and the second a plate of seared Georges Bank Scallops with Braised Pork Shank, Sienna Farms Root Vegetables, Brussels Sprouts, and Chanterelles.<span style="mso-spacerun:yes"> </span>Graciously allowed to taste a couple bites of each I’ll note that despite my feelings about veal/beef in general, the Vitello was actually much more like a creamy and subtle tuna tartare sandwich than veal – as a matter of fact, if anything the veal mostly served to make the standard tuna seem more textural and fatty; toro-esque if you will and while I personally feel a heftier bread would have helped, it was still quite good.<span style="mso-spacerun:yes"> </span>Moving on to the scallops – they were almost so good that they made me regret my order as the caramelized scallops married perfectly with the slightly sweet pork while the root vegetable and chanterelle combination did likewise with the caramelized Brussels.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoU2EPgvhOiNL0_uGDbKtDZJfQvkux_0ei-3FYdhVC3Dam9sUIxge6XKHM3YpqA7u8hfDOvprlguiVMdVj_IJxsdA7TrC0Aa3uoz7ijVmCJsh8CKini-_UGUv8wsT2pZrfSyh_pwtqq7NC/s1600/008+-+Neptune+Oyster+%252814%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoU2EPgvhOiNL0_uGDbKtDZJfQvkux_0ei-3FYdhVC3Dam9sUIxge6XKHM3YpqA7u8hfDOvprlguiVMdVj_IJxsdA7TrC0Aa3uoz7ijVmCJsh8CKini-_UGUv8wsT2pZrfSyh_pwtqq7NC/s320/008+-+Neptune+Oyster+%252814%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622233663662241058" border="0" /></a><br /></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For my selections, save for the timing issue alluded to above, the flavors at Neptune Oyster remained spot on for both appetizer and main course – the first, the house special Neptunes on Piggyback.<span style="mso-spacerun:yes"> </span>Described as “Crispy Oysters, Berkshire Pig, Golden Raisin Confiture, Pistachio Aioli” and served beneath greens and atop toast these lovely plump oysters arrived perfectly crisp on the exterior and briny and sweet within.<span style="mso-spacerun:yes"> </span>Paired with the tasty shredded pork beneath, sweet raisins, and a splash of acid from the aioli I personally could have done with more oyster and less bread considering the price, but all things being equal this was a surf n’ turf combination done quite right.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZg_5J6F5QYi3f_L8Q7cODKNmT9IoPMIW4pixs5NPkZJ8p0_cc42_ymEWdxEC7LIzQJWQliYveeDYsBB4-wIXwrXbcd6DoTctme5tOyxzcxSKbgLpvG40JU7H4deIS2BiF6e7oZi2dr2m/s1600/008+-+Neptune+Oyster+%25287%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZg_5J6F5QYi3f_L8Q7cODKNmT9IoPMIW4pixs5NPkZJ8p0_cc42_ymEWdxEC7LIzQJWQliYveeDYsBB4-wIXwrXbcd6DoTctme5tOyxzcxSKbgLpvG40JU7H4deIS2BiF6e7oZi2dr2m/s320/008+-+Neptune+Oyster+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622233632680955858" border="0" /></a><br /></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing">For my main course – well, I simply couldn’t resist the hype; especially after we’d waited for so long and it seemed everyone in the place was ordering one.<span style="mso-spacerun:yes"> </span>Described simply as “Maine Lobster Roll with toasted roll, hot with butter, fries” and checking in at $25 all I can say is that the parts I was able to eat hot were everything you’d expect from hot buttered lobster – no more and no less.<span style="mso-spacerun:yes"> </span>Ample in portion and with the bread nearly saturated with butter while still holding its form I only wish more places in Boston served their lobster rolls in the manner as opposed to cold with Mayonnaise.<span style="mso-spacerun:yes"> </span>Was it worth $25?<span style="mso-spacerun:yes"> </span>Probably not, especially as I was not wowed by the fries – but it was quite tasty and prepared perfectly with a great meat to bun ratio and plenty of butter.</p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"> </p> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlYks7fsUpBwU_dTkkvFhXP6CehA9wYhFsizWtXwPPF5zoVDo_xx7QB6_dYLq3PmAp-bSYDtjSO7PmxkdQk1dXfuCnfciNfB43A2TiwU73LeFkUqDntdM_r4EcLV3hEOWczlS_U4AsNAF/s1600/008+-+Neptune+Oyster+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlYks7fsUpBwU_dTkkvFhXP6CehA9wYhFsizWtXwPPF5zoVDo_xx7QB6_dYLq3PmAp-bSYDtjSO7PmxkdQk1dXfuCnfciNfB43A2TiwU73LeFkUqDntdM_r4EcLV3hEOWczlS_U4AsNAF/s320/008+-+Neptune+Oyster+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622233659715904082" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeLEE430oH-jt7_5LkTh4NqgQlS2dcjlkX1SkrSDh8AH90IjXo0WgFLW55d3MTOmf6mzL6j7uR8S6-XwlJ5nc9XNN5aAbmpc-EyDJRbaP-hgq-ACPMnAIxtsMJQX_D9s-znJJICxx68ls/s1600/008+-+Neptune+Oyster+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeLEE430oH-jt7_5LkTh4NqgQlS2dcjlkX1SkrSDh8AH90IjXo0WgFLW55d3MTOmf6mzL6j7uR8S6-XwlJ5nc9XNN5aAbmpc-EyDJRbaP-hgq-ACPMnAIxtsMJQX_D9s-znJJICxx68ls/s320/008+-+Neptune+Oyster+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5622233677803133202" border="0" /></a></p><p class="MsoNoSpacing"><span style="color: rgb(204, 204, 204);">With the check divided and paid our exit from Neptune would be almost precisely one hour after we entered the door and even then the wait time for those leaving their name at the door remained “an hour to an hour and a half” and all things being equal I’d say the experience and food was worth the wait at least once – but looking back in retrospect on my trip if I were a local I’d probably not return anytime soon unless I lived in the neighborhood given the quality, size, convenience, and reservations system of their new competition near Fenway – Island Creek Oyster Bar.</span><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0tag:blogger.com,1999:blog-2919945694966683911.post-14386769442792009712011-06-03T11:08:00.017-04:002011-06-24T21:42:17.619-04:00Bakeries and Bites, Boston MA<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguZ4AYELnNmIaa-HuIdan5RY2WBoMWKC3Z_pxnqNlJynnWlgCo4d9UeldkYmBnIKbt86tuIgJRW-US8g-RS6gwwrgLBRbNBS7KID5mBsIoQwtFnYFe1ZWqA-wdWnivl8lfliBQ3MW-7E/s1600/017+-+Conference+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621806788483595266" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguZ4AYELnNmIaa-HuIdan5RY2WBoMWKC3Z_pxnqNlJynnWlgCo4d9UeldkYmBnIKbt86tuIgJRW-US8g-RS6gwwrgLBRbNBS7KID5mBsIoQwtFnYFe1ZWqA-wdWnivl8lfliBQ3MW-7E/s320/017+-+Conference+%25283%2529.JPG" border="0" /></a><span style="color: rgb(204, 204, 204);font-size:100%;" ><span style="font-family: arial;"><br /><br />P</span></span><span style="color: rgb(204, 204, 204);font-size:100%;" ><span style="font-family: arial;">rior to early 2011 it seemed as though Boston would never quite top my ever growing list of places to visit; an incredibly historic city with a culture quite unlike any other it was a place I knew I wanted to see someday, but one way or another it never quite achieved “destination” status until my profession made me an offer I couldn’t refuse – the 2011 Endocrine Society Conference at the Boston Convention Center.</span></span><span style="font-family: arial; color: rgb(204, 204, 204);font-size:100%;" > </span><span style="color: rgb(204, 204, 204);font-size:100%;" ><span style="font-family: arial;">With CME as the backdrop and literally hundreds of lectures distributed across the four day conference I knew the days would be long and full of education and networking, but seeing as how the conference did not see fit to serve meals (meals I’d have avoided anyhow) I also knew that this would prove a great opportunity to explore Boston’s culinary scene; and with the conference/travel/hotel paid for well in advance and nearly six months to plan explore I did with 12 restaurant meals and 11 experiences I’d qualify as “ancillary eats” in between.</span></span><br /><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfE_NYgIIBLNWo6M_cWovstix000gsCp1mdwXqiumjd_oqClh8Zr-eYID3_chOC1A-iYBt8H0M0piNODWbDKR2Sn-MFzmPutppToPRhMpVYX9kMWy2wWVLR40kpElporvJ7afirRvBuqo/s1600/003+-+Modern+Pastry+%25282%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621806794267388274" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfE_NYgIIBLNWo6M_cWovstix000gsCp1mdwXqiumjd_oqClh8Zr-eYID3_chOC1A-iYBt8H0M0piNODWbDKR2Sn-MFzmPutppToPRhMpVYX9kMWy2wWVLR40kpElporvJ7afirRvBuqo/s320/003+-+Modern+Pastry+%25282%2529.JPG" border="0" /></a><span style="font-size:100%;"><span style="text-decoration: underline;"><br /></span></span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;"><span style="text-decoration: underline;"></span>Beginning first with my snacks, the list spread over the course of five days and included destinations ranging from Cambridge to the South End, pastries of American, French, Japanese, and Italian heritage, ice cream and “Fro-Yo” both, hot chocolate, plus the North End’s elder statesmen of both pizza and arancini – to say the least I cast my net wide and with the added benefit of a local tour guide for my first day the only thing holding me back was stomach capacity, something I thankfully have a lot of.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621806803318776578" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbY2sjYae1LC1lm2YI7CKC5YUbxd1MF1nRGL3bVolHvnGDB4HvhAAiWPFfWT1mtmgE1inWSF4BX7kInc4ScTd1umDRrCvT7oaGfTtt-H39nQ-FcERbZWS3HgngN5Ugr6Y9Cy-oM2Ym6E/s320/003+-+Modern+Pastry+%25286%2529.JPG" border="0" /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbY2sjYae1LC1lm2YI7CKC5YUbxd1MF1nRGL3bVolHvnGDB4HvhAAiWPFfWT1mtmgE1inWSF4BX7kInc4ScTd1umDRrCvT7oaGfTtt-H39nQ-FcERbZWS3HgngN5Ugr6Y9Cy-oM2Ym6E/s1600/003+-+Modern+Pastry+%25286%2529.JPG"></a><div><div><div> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Beginning first with the pastries, my very first taste of Boston was not a cream pie or a lobster tail, but rather something more rustic from the ironically named Modern Pastry Shop, a full-service cash-only family owned Italian bakery just down Hanover Street from the more famous Mike’s Pastry.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Strongly recommended by national publications and respected palates alike it was with good fortune that I arrived mere moments after they opened their doors and with shelves fully stocked I asked the pleasant young clerk what she recommended – an question to which I received nearly a bakers dozen suggestions from her and one overwhelming suggestion for the Sfogliatella from an elderly couple sitting down to enjoy their pastries with coffee and a newspaper Knowing at this point that my first day in town would entail no less than eight stops (it actually turned out to be nine) culminating with a ten-course tasting at Craigie on Main I decided the better part of valor was to heed my elders advice in addition to the two standards by which I judge an Italian bakery.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fSz19KWkSIDYXeyadE2Xc83G7X8cY0H2UztIQLNsjwVr8Na3u1glcPMZ8GhyphenhyphenHj34_u3SHb94COvqBMgTpQsFICdoaZpO0Zfv5SWUllKXVj546KGcEHHJbmqqZhtEkJjIfdjOfkkbB_8/s1600/003+-+Modern+Pastry+%25287%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621806810118463362" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fSz19KWkSIDYXeyadE2Xc83G7X8cY0H2UztIQLNsjwVr8Na3u1glcPMZ8GhyphenhyphenHj34_u3SHb94COvqBMgTpQsFICdoaZpO0Zfv5SWUllKXVj546KGcEHHJbmqqZhtEkJjIfdjOfkkbB_8/s320/003+-+Modern+Pastry+%25287%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">With my selections boxed and bowed despite the fact that I ordered my options to dine-in I parked myself at a seat nearest the window and while the world walked by dressed in Bruins Yellow and Black I indulged, first on an authentic filled to order Sicilian Cannoli.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">True to form and filled just prior to service as they are in Italy my bite was greeted with an excellent crack as the buttery pastry gave way to sweet, slightly textural, and entirely delicious ricotta filling.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Not to be outdone, my second selection was a traditional Italian Baba highly recommended by the clerk.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Opting for the vanilla custard filled version with a cherry on top this dish was the antithesis to the sweet and crunchy cannoli with the light sponge heavily laden with rum and Strega providing a boozy herbal tone mellowed by the sweet cream.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">To put it lightly both options, the options by which I judge the quality of an Italian bakery, were textbook.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUUMT2wt7GNVQiYP_8l-hrIW5KnMqTXa-lhX1Ccn2198TWfUI3rRm4EtMjRFATtQg8Maz8Yypf_O2tXq9xyC4qSae4jPhdiEpuk7IiKSHpHSBbacPs6atSH_O4RWGKrORRULMr_vXUnM/s1600/003+-+Modern+Pastry+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621806818350910706" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUUMT2wt7GNVQiYP_8l-hrIW5KnMqTXa-lhX1Ccn2198TWfUI3rRm4EtMjRFATtQg8Maz8Yypf_O2tXq9xyC4qSae4jPhdiEpuk7IiKSHpHSBbacPs6atSH_O4RWGKrORRULMr_vXUnM/s320/003+-+Modern+Pastry+%252811%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Moving next to the sfogliatella I really didn’t know what to expect; sure I’d heard of the Neapolitan classic but in all honesty I’m not sure I’d ever even seen one in person let alone tasted one.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Served warm and appearing somewhat akin to a croissant but at least thrice as dense this traditional Italian pastry was indeed layered and flaky, but what was inside was quite unlike anything I’d ever tasted before.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Reportedly made with “yellow cream” and semolina and featuring a mouth-feel somewhere between mascarpone and ricotta with hints of lemon, orange, and cinnamon this nicely nuance treat was surprisingly light on the stomach despite its considerable heft and additionally – well – it was fantastic, just like everything at Modern Pastry Shop and well deserving of the glowing recommendations.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob8zPkHRF2N86I-oZHaD444MWtvy3OkWZ7oFt5qQV7iXKK2EvBipZkkRgzZ_pbw_JpDlnDWIQdFPH6tE4Ob-waUpr_d5B86GM6wwvP0bk6EfNipINUxkkCBE31Z3yyYYOViLEz3pkHvQ/s1600/043+-+Mike%2527s+Pastry.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621840829374863026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob8zPkHRF2N86I-oZHaD444MWtvy3OkWZ7oFt5qQV7iXKK2EvBipZkkRgzZ_pbw_JpDlnDWIQdFPH6tE4Ob-waUpr_d5B86GM6wwvP0bk6EfNipINUxkkCBE31Z3yyYYOViLEz3pkHvQ/s320/043+-+Mike%2527s+Pastry.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Having already mentioned Modern’s more famous competition, Mike’s Pastry, another morning would see me visit this North End favorite in a state of flux.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Having heard of slightly rude service dissuading some while slightly stale pastries turned off others my plan was to arrive early – before the crowds had time to wear on the staff and while all was fresh – and while the latter was a success the customer service aspect was foiled by a pair of issues, namely a broken air conditioner and the city of Boston jack hammering the sidewalk out front in order to pour a new one (apparently unannounced to the owners.)</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With the service prompt yet gruff as the owners and clerks wondered aloud how anyone was even going to be able to see they were open let alone enter the shop once the pouring began my order was placed quickly and $17 later I was seated at the table enjoying breakfast with more treats for later boxed to go.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcgQE3TOaJczRDFZoUndAHJTYtVX41pxEsD06ELFkVyRfCA0WRYkq0AWuULSVI2nIhkRj9kDSc1MCxeAZozN0uzjh1ckRe2Uj-iCqSXJXS8J78vP354gLwpr4LedhBLMrUxCSj4636Mc/s1600/043+-+Mike%2527s+Pastry+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621840781771401042" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcgQE3TOaJczRDFZoUndAHJTYtVX41pxEsD06ELFkVyRfCA0WRYkq0AWuULSVI2nIhkRj9kDSc1MCxeAZozN0uzjh1ckRe2Uj-iCqSXJXS8J78vP354gLwpr4LedhBLMrUxCSj4636Mc/s320/043+-+Mike%2527s+Pastry+%25284%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLvCfKeS2wq2ogAlzZe16RLed2hbvc7COcJ0-P3O5xTDcCn6YZ8ANmT2Pk9fdVUD0nFkg6vg3rGK8zBF1HaG8eJpSS9XS0sUnff8FeKKdWa5t5L5QhZX-5hjp3zFQtE8tsmLKysifJOM/s1600/043+-+Mike%2527s+Pastry+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621840792505626498" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLvCfKeS2wq2ogAlzZe16RLed2hbvc7COcJ0-P3O5xTDcCn6YZ8ANmT2Pk9fdVUD0nFkg6vg3rGK8zBF1HaG8eJpSS9XS0sUnff8FeKKdWa5t5L5QhZX-5hjp3zFQtE8tsmLKysifJOM/s320/043+-+Mike%2527s+Pastry+%25286%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Having already noted my standards two of my selections were no surprise to anyone – the first a Rhum baba nearly 1.5x the size of that at Modern and while equally flawless in texture and creamy balance so boozy that I’d be surprised if it contained less than a shot and a half of rum in addition to the Strega – to be fair it was delicious and quite similar to some of the best I had in France, but at the same time it likely would have been better served after 8am. In addition to the Baba, my other breakfast choice was something novel – a delicacy titled “Boston Bocconotti,” essentially a cream puff masquerading as a Boston Cream pie…or perhaps a portable Boston Cream pie – but either way a lovely balance of sweet vanilla cream housed in a crunchy pate a choux style shell and dipped in semisweet chocolate with a white chocolate drizzle.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94Cim1rz7_JYtrZ4CBaMPqabL6_A1-oNlXvKkuMi1PTfS_nPAZSczJY-19QIjPWdOcNK4nnBLKeP9rNFcnLmL3F8CxibG8SGm0pWP3jRKMpyHM8tFt_WbkTdGv2OF8ubmR0IWWYN2s0o/s1600/043+-+Mike%2527s+Pastry+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621840810648035154" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94Cim1rz7_JYtrZ4CBaMPqabL6_A1-oNlXvKkuMi1PTfS_nPAZSczJY-19QIjPWdOcNK4nnBLKeP9rNFcnLmL3F8CxibG8SGm0pWP3jRKMpyHM8tFt_WbkTdGv2OF8ubmR0IWWYN2s0o/s320/043+-+Mike%2527s+Pastry+%25287%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3wxD3udLAu9kr6w-_K6Sy3Hcsz86eKftRclyD76L4-uD7lOGyJxPN3kdfENvkXtxkVxYPyywXwey9VQ8XfZ9Fum0VZcih0wU-P8dixxJUinK15BtRDQvZjcQwID7uvMY-cK-uS07IiA/s1600/043+-+Mike%2527s+Pastry+%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621840817337049314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3wxD3udLAu9kr6w-_K6Sy3Hcsz86eKftRclyD76L4-uD7lOGyJxPN3kdfENvkXtxkVxYPyywXwey9VQ8XfZ9Fum0VZcih0wU-P8dixxJUinK15BtRDQvZjcQwID7uvMY-cK-uS07IiA/s320/043+-+Mike%2527s+Pastry+%252810%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Turning toward my second standard bearer, and certainly Mike’s most famous item, I must say that with more than a dozen options there was no way I could simply select one Cannoli and in the end I opted for three.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Well aware of the fact that Mike’s Cannoli’s were pre-filled as opposed to the a la minute style served at Modern my expectations were appropriately tempered – especially as I waited nearly 2 hours after ordering to enjoy mine – but in the end I came away duly impressed both by the flavors and the textures which, while not as crisp as Modern, were still better than 95% of my previous cannoli experiences.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With my choices including chocolate cream dipped in chocolate chip, ricotta with hazelnut, and peanut butter mascarpone I will note that given the wetness of ricotta this was certainly the least crisp of the trio and for those looking for a traditional cannoli (with ricotta) the better choice would certainly be Modern – but for those looking for more interesting options you could do a whole lot worse than Mike’s – especially if you arrive early enough to skip the line.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBzRmdvQT_xwCzCm1r5Mwk33m6dxn27Il9McPTVhe5tztbMtexZviR4vWpQklb3P1gz2POWnoYijs0KKwhly3-mGFCJvYXFos4slg3dU8bQlMRiyowrii87NBJcbmHY6BcTI-mumC6Sc/s1600/009+-+Japonaise+%25282%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621843763153915474" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBzRmdvQT_xwCzCm1r5Mwk33m6dxn27Il9McPTVhe5tztbMtexZviR4vWpQklb3P1gz2POWnoYijs0KKwhly3-mGFCJvYXFos4slg3dU8bQlMRiyowrii87NBJcbmHY6BcTI-mumC6Sc/s320/009+-+Japonaise+%25282%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Another pastry stop (actually two) during my 110 hours in Boston would be to Japonaise – first the location on Beacon and subsequently the spot on Commonwealth when the first was sold out of our desired items.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Having heard great things about both their Almond Croissant and Azuki Cream (and with my dining companions sporting a groupon) our order was straight forward enough with 2 croissants and 4 creams packed and ready within minutes by a pleasant young Californian looking girl…selling largely French pastries…with a Japanese touch.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lf_apRkzqIi-sbJ6htK2YGFzkAMnqmOyGm8i8kza6Kw8BKWGD7KClZ7zEdhfo572Fem8HIEZXN0kWpik62rHdJeZDFim4wFJLz_0PuLIEkUsuxRz3SsLkMmLHWN-JqOqUWQ-4thnTuE/s1600/009+-+Japonaise+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621843768945579970" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lf_apRkzqIi-sbJ6htK2YGFzkAMnqmOyGm8i8kza6Kw8BKWGD7KClZ7zEdhfo572Fem8HIEZXN0kWpik62rHdJeZDFim4wFJLz_0PuLIEkUsuxRz3SsLkMmLHWN-JqOqUWQ-4thnTuE/s320/009+-+Japonaise+%25283%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Beginning first with the croissant – according to some the best Almond version in Boston – all I can say is “really?”</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Perhaps it was our timing (around 3pm and not eaten until nearly 6pm) or perhaps I was spoiled by my recent trip to Paris, but whatever the reason I was simply unimpressed.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With the exterior appropriately crisp and buttery, the “almond butter cream” interior was more like a wet layer of artificially flavored paste that although sweet and tasty enough entirely bogged down the pastry.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Fairing better, perhaps due to lesser experience and expectation, was the Azuki Cream – another flaky croissant-style creation this time filled with mashed sweetened red beans and whipped cream.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Again quite hefty with the filling – in this case expectedly – weighing down the pastry I actually really enjoyed the savory aspects of this creation and particularly the way the slightly coarse texture married with the impressively light cream.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh594HzRnDdLZlPyNF0vS5qiHT2tqq27fWbWzh0S9UPkewVPMt-155UuO24by42KYvT5w2jQeEMEMItHykbDH0QMcXBi7TREsDfK-AN4AL74u3WLXnd5qnAOwnpiDpcSix6Gy9KHARt8-U/s1600/029+-+South+End+Buttery+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621843797491207154" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh594HzRnDdLZlPyNF0vS5qiHT2tqq27fWbWzh0S9UPkewVPMt-155UuO24by42KYvT5w2jQeEMEMItHykbDH0QMcXBi7TREsDfK-AN4AL74u3WLXnd5qnAOwnpiDpcSix6Gy9KHARt8-U/s320/029+-+South+End+Buttery+%25281%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHvI_gQCKf9uISIEInpu_iFhNTDJpOJWWzDP-o1RO3wXMdB_9IF3A6n9HFlUxJCL-f-n1UYqxBybFTwiX3WG7aYDnFmOPP-lX8zn8eQp6dN0r2VJGOYKHoSa0tu9weAXMVEl6th9CLic/s1600/029+-+South+End+Buttery+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621843810551543282" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHvI_gQCKf9uISIEInpu_iFhNTDJpOJWWzDP-o1RO3wXMdB_9IF3A6n9HFlUxJCL-f-n1UYqxBybFTwiX3WG7aYDnFmOPP-lX8zn8eQp6dN0r2VJGOYKHoSa0tu9weAXMVEl6th9CLic/s320/029+-+South+End+Buttery+%25285%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Continuing on the topic of bakeries and staying on the South End one of my morning stops en route to the conference would lead me by South End Buttery, a spot I’d noted on my morning run the day prior and on review of their website later that day seemed well worth the visit., especially given the early opening hours, focus on “organic, all natural, locally raised and grown ingredients as much as possible” and coffee from Equator.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsmFeewNmc5kn3q0k6sxSJ1AZOFq2G33HAmJI3gd7ww1ccLnXXW_15t9nq1qB4UBexhqsa7UrtB5mxf8bd6Uv80MBEfKdi4_rQBL-s5eZY9zviQExcMCD9I8mgp-RzZy5LLrUsB18vkA/s1600/029+-+South+End+Buttery+%25286%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621844378057341218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsmFeewNmc5kn3q0k6sxSJ1AZOFq2G33HAmJI3gd7ww1ccLnXXW_15t9nq1qB4UBexhqsa7UrtB5mxf8bd6Uv80MBEfKdi4_rQBL-s5eZY9zviQExcMCD9I8mgp-RzZy5LLrUsB18vkA/s320/029+-+South+End+Buttery+%25286%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvP3Dd96EhZBOHoi63333YHOCuE2RrLrb3mjQyAfDUpmUAgq23o4wyPdhuBm2ScdG2hliomH_VegL7XHVAK3fId8GYejbTxrs17-UhnAKsQszLUf4z9DWGLTCl2EveCPhC-PxqrHgTE8/s1600/029+-+South+End+Buttery+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621844394559751042" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvP3Dd96EhZBOHoi63333YHOCuE2RrLrb3mjQyAfDUpmUAgq23o4wyPdhuBm2ScdG2hliomH_VegL7XHVAK3fId8GYejbTxrs17-UhnAKsQszLUf4z9DWGLTCl2EveCPhC-PxqrHgTE8/s320/029+-+South+End+Buttery+%25289%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Entering the shop to the sounds of Radiohead’s “The Bends” and the smells of cinnamon, vanilla, and coffee this was the first bakery of the trip that smelled (to me) like a bakery and although decidedly hipster and aloof, the clerks proved quite helpful and pleasant in gathering my selections, bagging them up, and at the same time putting together a variety of espressos and foamy coffees for other patrons.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With the bill paid and a long walk ahead of me a quick stop for pictures was requisite and afterwards I ate some while I walked and saved the rest for later – nothing like an Endocrinologist enjoying a butterscotch scone during a lecture on inpatient blood glucose management – and a superlative scone it was dense and biscuit-like without being dry and absolutely loaded with pockets of butter juxtaposing toothache inducing pools of caramelized butterscotch.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNPujQlyC6nHBLkIOOyzgW4Qd6hGKZa26YJorH8lCszqrhA2D8sLxQdAitiI6iv5830-7WeI-NK6ivEUUlQZuA_x5lN67ZMKOjar2Do0Uq0_NO6WCOdv7rweA_rDlNfJ8oFPL4QSsybs/s1600/029+-+South+End+Buttery+%252810%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621844403153842930" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNPujQlyC6nHBLkIOOyzgW4Qd6hGKZa26YJorH8lCszqrhA2D8sLxQdAitiI6iv5830-7WeI-NK6ivEUUlQZuA_x5lN67ZMKOjar2Do0Uq0_NO6WCOdv7rweA_rDlNfJ8oFPL4QSsybs/s320/029+-+South+End+Buttery+%252810%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdei3XoTO4dFWu3S7hve2B1fnBlPbHa5-uzEZDeJ1o7yBsdphqfu9e14PcZvbqwFkWm2edDp5R4GK0UQUSQKNTjf5OA2ZA8dTzCoQIDm8ocqlOv1CUexxYlOnukCzlrZzAXIB2YgHEm4/s1600/029+-+South+End+Buttery.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621844414831402274" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdei3XoTO4dFWu3S7hve2B1fnBlPbHa5-uzEZDeJ1o7yBsdphqfu9e14PcZvbqwFkWm2edDp5R4GK0UQUSQKNTjf5OA2ZA8dTzCoQIDm8ocqlOv1CUexxYlOnukCzlrZzAXIB2YgHEm4/s320/029+-+South+End+Buttery.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style=";font-size:100%;" >Not to be outdone by the scone, additional options from South End included a dense and moist Sweet Potato Walnut Blondie with hints of cinnamon and vanilla plus just the right amount of sweetness, an almond croissant that was a bit too doughy on the interior but nicely Frangipane nuanced and perfectly golden on the exterior, and finally the best Pecan Sticky Bun I’ve had in quite some time – still slightly warm and gooey in some areas while crunchy and caramelized in others with ample notes of butter and pecan throughout.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-W3tfDJGjb0vmtfuLHf4mpaUfU3NWJQksC3r-o2W0ExcrSKev3XW8VTgzN9Bw-q-nfhhCo4ZI5Xs3iNLzkoHrvkhYT6q3FJGvh03G5BaePnnCcA0tcaMgOlbEkL1l64obEp5knlnBGY/s1600/019+-+Flour+Bakery.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846196099691618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-W3tfDJGjb0vmtfuLHf4mpaUfU3NWJQksC3r-o2W0ExcrSKev3XW8VTgzN9Bw-q-nfhhCo4ZI5Xs3iNLzkoHrvkhYT6q3FJGvh03G5BaePnnCcA0tcaMgOlbEkL1l64obEp5knlnBGY/s320/019+-+Flour+Bakery.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">For my final pastries of Bean Town I eschewed the detractors and my own feelings about multi-store “chains” and given its close proximity to the conference center opted to visit Flour Bakery and Café on Farnsworth near the Children’s Museum.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Again arriving shortly after the doors opened on a Saturday my first impression of Flour was that it felt corporate – like a regional Panera with its polished fast paced service and seats filled with both families and business folk alike.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With this idea noted, my next impressions were of the goods themselves as I stood aside assessing the options while patron after patron moved with the ebb and flow of the line.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggs_enhvww3-Y0MrGUsX_wzG9UE32Kgz4LAFawn_b7rkDYxMGhZoR4kAO6Xt9ecq2bu4gHLOB1TaTNr0VILXolZZ1QeEkyVbaT88NNNffauYVL4COTNlNRxuis-Ik-cn3gKp2dy-V4vJ8/s1600/019+-+Flour+Bakery+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846168831604226" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggs_enhvww3-Y0MrGUsX_wzG9UE32Kgz4LAFawn_b7rkDYxMGhZoR4kAO6Xt9ecq2bu4gHLOB1TaTNr0VILXolZZ1QeEkyVbaT88NNNffauYVL4COTNlNRxuis-Ik-cn3gKp2dy-V4vJ8/s320/019+-+Flour+Bakery+%25287%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">With selections made and coffee poured, a somewhat astringent fair trade blend I wouldn’t particularly recommend, I found a seat and began first with my traditional choice – an Almond Croissant that would turn out to be not only the most authentic I’d taste in Boston, but also the best with a golden shell that shattered on mastication and a fluffy interior lightly sweetened and subtly kissed with Frangipane.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">While perhaps not as good as the “average” in Paris, this warm bite was amongst the five best I’ve had to date in the United States, though admittedly the fact that it had just emerged from the oven may have had something to do with that.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPYAww-Y00NLISNYncgfxbXWPhFJT7Om48hyphenhyphenOW-SSgFuv_0r5juydHgcZYyp7a-YNz0O79pqDAl9SstiF1zf0NOLIbs0v3yYMEhjorFO3TnIXEvc_Ivdryu10ExZuocYCWcGTWKT2IQI/s1600/019+-+Flour+Bakery+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846179400815810" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPYAww-Y00NLISNYncgfxbXWPhFJT7Om48hyphenhyphenOW-SSgFuv_0r5juydHgcZYyp7a-YNz0O79pqDAl9SstiF1zf0NOLIbs0v3yYMEhjorFO3TnIXEvc_Ivdryu10ExZuocYCWcGTWKT2IQI/s320/019+-+Flour+Bakery+%25289%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">For my other options, one eaten en route back to the center and the other eaten during a lecture later, I selected Flour’s much revered “weekend only” sticky bun and a hefty chunk of their admittedly unattractive Chocolate banana bread pudding.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Beginning first with the sticky bun – my best advice would be to get extra napkins and a fork if you’re going to go at it warm.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Dense, soft, and buried under a mountain of salty caramel and crunchy walnuts the most impressive characteristic was actually that something so sweet could also be subtle with yeasty notes balancing the butter and the toasty walnuts preventing the caramel from being cloying.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-qmlQujnyfsLmKaH0SGlX45_T76DHXB0loWcCyNG7LgEO6QE5zEc1TddxVv0Zq8G3kqV1BXAliSaxIOCC7yVpYBaGY1NHKbIuvtGEoveQMdEyXM4PX66P8a-ggBMrHDmxwvoKlmtXTw/s1600/019+-+Flour+Bakery+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846184469101826" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-qmlQujnyfsLmKaH0SGlX45_T76DHXB0loWcCyNG7LgEO6QE5zEc1TddxVv0Zq8G3kqV1BXAliSaxIOCC7yVpYBaGY1NHKbIuvtGEoveQMdEyXM4PX66P8a-ggBMrHDmxwvoKlmtXTw/s320/019+-+Flour+Bakery+%252813%2529.JPG" border="0" /></a><span style="font-size:100%;"><br /></span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">With the first two options so good it was with great anticipation that I looked forward to the bread pudding – my favorite style of dessert – but unfortunately it would be a bit of a letdown.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Bearing in mind that this particular iteration was pre-made and served cold when I generally prefer my bread pudding hot from the oven, the biggest issue in my disappointment was actually that the chocolate was too dark for the quality of the bananas and the bread too absorbent for the amount of cream – in other words, I might as well have been eating a dense chocolate cake as opposed to bread pudding made with chocolate and bananas.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Now, keep in mind that for a chocolate cake this was a pretty darned good one – it just wasn’t what I expected when I ordered bread pudding.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbK3zf92ABP4fN2uCYJW1L4qKzBaffwSnRKoey6IxaC-Xl9QNA_Ac4LW4YB8RIu8GuDoNLJinW1fOkGx8fGJQ954j_y5jpSKneSbyGxFD1E9V6bTCiWbesgciHZx3q0Ab7fDt4Gxryeo/s1600/011+-+La+Burdick.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846832982143090" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbK3zf92ABP4fN2uCYJW1L4qKzBaffwSnRKoey6IxaC-Xl9QNA_Ac4LW4YB8RIu8GuDoNLJinW1fOkGx8fGJQ954j_y5jpSKneSbyGxFD1E9V6bTCiWbesgciHZx3q0Ab7fDt4Gxryeo/s320/011+-+La+Burdick.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmYSJBkHuS_pFTR5EihhNXCKid3AqXoOJc3H7ZAI7mImtiuT70yxCYXlRcM3TE3kVFKC1Dgq7uum0IBMREQoyq_6C6SOU3TW0EoVjAMfoKFxdSZDIOjXzEh1C3EPxNR4TYouew5w-Vo0/s1600/011+-+La+Burdick+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846806539704834" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmYSJBkHuS_pFTR5EihhNXCKid3AqXoOJc3H7ZAI7mImtiuT70yxCYXlRcM3TE3kVFKC1Dgq7uum0IBMREQoyq_6C6SOU3TW0EoVjAMfoKFxdSZDIOjXzEh1C3EPxNR4TYouew5w-Vo0/s320/011+-+La+Burdick+%25284%2529.JPG" border="0" /></a><span style="font-size:100%;"><br /></span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Moving past bakeries – at least to an extent – another famous space to make my not-so-short-list in Boston was LA Burdick, largely for their renowned hot chocolate, but also for what a friend told me was the best Cannele he’d experienced outside of Europe.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Featuring what they describe to be only the best imported and local ingredients and located not far from Harvard’s campus in Cambridge my senses were ignited the moment I entered the door – wall to wall chocolates and candies, dark woods and subtle music, and a friendly young man offering me a delightful fig and port-wine chocolate.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Already contented a mere minute in the door I proceeded to browse the myriad selections before progressing to the back of the store where I was again greeted warmly and after a few moments decision (alas, the single source hot chocolates cannot be ordered as a single-shot tasting) I took a seat and waited for my selections to arrive.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOCA3FP1gfnlQW9Rb_qT7mFueE7x40_gB_EhB_bUpxTo75uf1qm29pMBcOWcftQUNRFSdKCBoqGwmeHbM0p8KmCKRrV5hwxgVXbZqpMdK6crtubmBshQwI6-FBCakwsFDf73H75ApIJY/s1600/011+-+La+Burdick+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846811292308338" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOCA3FP1gfnlQW9Rb_qT7mFueE7x40_gB_EhB_bUpxTo75uf1qm29pMBcOWcftQUNRFSdKCBoqGwmeHbM0p8KmCKRrV5hwxgVXbZqpMdK6crtubmBshQwI6-FBCakwsFDf73H75ApIJY/s320/011+-+La+Burdick+%25285%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_yzvVVgfS5sDRk5npRT0IlKy3JL0mLE8f0NF7l0tzn6EW_fmP05ytFkC6IpGlwySYdHx8Olf656lckxbwGUS1p8RIX4A1Q3NhNOrZsT99-QfzaOiSUQVzsLW0eX71ccfSPdRrCHArBk/s1600/011+-+La+Burdick+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621846818696509650" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_yzvVVgfS5sDRk5npRT0IlKy3JL0mLE8f0NF7l0tzn6EW_fmP05ytFkC6IpGlwySYdHx8Olf656lckxbwGUS1p8RIX4A1Q3NhNOrZsT99-QfzaOiSUQVzsLW0eX71ccfSPdRrCHArBk/s320/011+-+La+Burdick+%25287%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Beginning first with the pastry, an authentic Cannelé Bordelais prepared in a traditional beeswax pan, the texture was spot on with the exterior caramelized and crunchy and the interior lightly tinged with rum, vanilla, and what seemed to be a light note of lavender.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">A tad pricey at $2 I will note that although excellent they were not the best I’ve had stateside – but a top five contender to be sure.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Moving on to the main event and unable to settle on a single choice, my hot chocolate selections included one demi service of Dark with a dusting of vanilla and one of White with a touch of nutmeg – both exceedingly decadent, rich, and complex – both the pure essence of their respective chocolates blended with rich steamed milk – and both rivaling the best hot chocolates I’ve tasted both in America and at Jacques Genin in Paris.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZDVXnfVWyno7CNeRjNAVtIcOhayQ5hLNGNHHkWDKnp7iAINCMIZ3nWVY4lpwLUgE_uMAIfq5xpwQGXxpn9X9eo2sDDiNYUGQ8EXHUIiyfJ4JBsSEt9FKnG39ZUS_hBnfi9o8dikkmfgv/s1600/005+-+Galleria+Umberto+%252813%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847549408584514" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZDVXnfVWyno7CNeRjNAVtIcOhayQ5hLNGNHHkWDKnp7iAINCMIZ3nWVY4lpwLUgE_uMAIfq5xpwQGXxpn9X9eo2sDDiNYUGQ8EXHUIiyfJ4JBsSEt9FKnG39ZUS_hBnfi9o8dikkmfgv/s320/005+-+Galleria+Umberto+%252813%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">With sweets well covered both by the bakeries and a variety of desserts during proper breakfasts, lunches, and dinners another focus of my visit to the North End was Italian savories from two of Boston’s most storied locales, Galleria Umberto and the original Regina Pizzeria.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Beginning first, as I did, with Galleria Umberto – to say there are few places like this left in the United States is an understatement and to be completely honest, if you aren’t looking for it there is a fairly good chance you’ll walk right past it without even knowing it is there…and that would be a damned shame.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkTeTFEwdy1Pq1p_2eixfxYv3ek8XhqPyN6bmk39wTeLnDCSCfyaPvG79nKU1gjBuUez9N3-GgAJbLUOg_rIBJLJi3OYrErMOshWqWU37EpZvawvboSX6FQa85pkB4Fs17U7r0ehz4S9x/s1600/005+-+Galleria+Umberto+%25286%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847522468774866" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkTeTFEwdy1Pq1p_2eixfxYv3ek8XhqPyN6bmk39wTeLnDCSCfyaPvG79nKU1gjBuUez9N3-GgAJbLUOg_rIBJLJi3OYrErMOshWqWU37EpZvawvboSX6FQa85pkB4Fs17U7r0ehz4S9x/s320/005+-+Galleria+Umberto+%25286%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Deceptively large given it’s demure exterior, Galleria Umberto seems the sort of place that could have existed in 1911 the same way it exists in 2011 (minus the Pepsi cooler) and with doors opening “around 11:00am” (actually 10:40 on the day I visited) there is no doubt this is a spot for the locals as a small line formed within minutes and everyone in line was not only older than fifty, but also a known friend of the clerks.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Assuming my place perhaps ten deep in the line and listening to the chatter both in front of and behind me it seemed the “can’t miss” items consisted of the Pizza, the Panzarotti, and the Arancini (already recommended to me by many others despite my overall distaste for beef) but on reaching the front of the line and seeing the considerable size of each option I decided the better part of valor was to select two and with the modest tab paid ($4.56 cash) I took a seat with nearly a pound of food on a silver tray.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CWKTLwCaDsYkfN7Gu1DBWNhW6ny2zfdaLDhyphenhyphen6b9ESmoSqrCjSRndsGmrem3NIXa7FXo9PYlkRFCLCJBvhfiyZVyHMCMdJRrxRvYphZZLb_0oOHIGArvI5hrSD8g_rZ_xz4Yw76k9Nq-w/s1600/005+-+Galleria+Umberto+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847528222726770" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CWKTLwCaDsYkfN7Gu1DBWNhW6ny2zfdaLDhyphenhyphen6b9ESmoSqrCjSRndsGmrem3NIXa7FXo9PYlkRFCLCJBvhfiyZVyHMCMdJRrxRvYphZZLb_0oOHIGArvI5hrSD8g_rZ_xz4Yw76k9Nq-w/s320/005+-+Galleria+Umberto+%25287%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Seated amongst the hustle and bustle of the line soon snaking out the door my first bite was the pizza and unfortunately it was precisely what I expected – a doughy Sicilian style pie with slightly burnt cheese and admittedly nicely flavored sauce.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">While certainly better than the pie at L&B in Brooklyn, it was almost immediately that I wished I’d opted for the Panzarotti instead – it turns out that save for DiFara’s I’m just not a Sicilian style guy.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Moving next to the Arancini, a golden orb approximately the size of a tennis ball, it was then that I realized why Umberto garnered so much hype amongst “foodies” – this was dirt cheap street food done well.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Part creamy rice, part creamy cheese, a small pocket of nicely seasoned ground beef, and unexpected green peas lending some sweetness – entirely excellent and a great appetizer for what would follow at Regina.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmguIGfJYk_XZouTo1Ekh9Ikalz_P_keeFVPbX0FieTfzEhv-ASFzv1HTAOiu0t-AXa4wDVfLw_NBphMamE69yvep2O051GpdoxA3HApIIiKVH0ymH2FKf3lACrdZ_ydEzQS86IXaE9fx/s1600/005+-+Galleria+Umberto+%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847530662853618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmguIGfJYk_XZouTo1Ekh9Ikalz_P_keeFVPbX0FieTfzEhv-ASFzv1HTAOiu0t-AXa4wDVfLw_NBphMamE69yvep2O051GpdoxA3HApIIiKVH0ymH2FKf3lACrdZ_ydEzQS86IXaE9fx/s320/005+-+Galleria+Umberto+%252812%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="Times New Roman","serif"font-size:100%;" > </span></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Admitting my gluttony, the meal following my “appetizer” at Umberto would itself serve as an appetizer to lunch at Neptune Oyster, but now traveling with two Bostonian guides my visit to Pizzeria Regina would allow greater sampling; always a plus when it comes to pizza.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Arriving earlier than my dining partners and browsing the premises of the establishment that proudly wears its 1926 origins on its sleeve I had to admit it was bigger than I expected, but the hustle and bustle was precisely as billed with patrons entering or exiting nearly every minute.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Sitting on a bench while I waited I was grateful to hear the wait was short (“5 minutes for a table, go park the car” in a perfect Boston accent that tickled me greatly) and when my colleagues arrived the wait was zero and we were seated immediately.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIJ8hncBxL8VUrGia1hMmMPPkgvkakvlNn9Vfa95h8j1199APOmiAVDxHgwkt4azcIEtvnD4yVIfb97qJ5Px6G7uPfpTXUEQquxIE_jIANpN1EMtbWemARC64K6edU5NuAFVbQW2-rOwW/s1600/007+-+Pizzeria+Regina+%25285%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847921295949218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIJ8hncBxL8VUrGia1hMmMPPkgvkakvlNn9Vfa95h8j1199APOmiAVDxHgwkt4azcIEtvnD4yVIfb97qJ5Px6G7uPfpTXUEQquxIE_jIANpN1EMtbWemARC64K6edU5NuAFVbQW2-rOwW/s320/007+-+Pizzeria+Regina+%25285%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">With the Bruins the hot topic of the day at many of the tables around us and the restaurant seemingly full of locals as opposed to tourists it was no time before a waitress, abrupt but pleasant enough, dropped off menus and took our orders for drinks – water for myself and cola plus tea for the others – and after a moment of browsing decisions were made to order two pizzas, one plus a single ingredient and the other minus two ingredients (yet we were charged more for it than the loaded as they refused to simply take ingredients off and instead charged the price for a plain plus the desired toppings.)</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFV9SqFlp56ISMPG3oiBSoMPqtAWjnYr49a3KZNuqS-ITaCS2qkAAAhGLzwmpAqJ2ITmub-wE4QggCYjvMhjrEQDN1_4IMTSkDZcabZeVGFG6ZX_zsnXVSMX31crobNoOlN95k5KlNFVz/s1600/007+-+Pizzeria+Regina+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847934576997746" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFV9SqFlp56ISMPG3oiBSoMPqtAWjnYr49a3KZNuqS-ITaCS2qkAAAhGLzwmpAqJ2ITmub-wE4QggCYjvMhjrEQDN1_4IMTSkDZcabZeVGFG6ZX_zsnXVSMX31crobNoOlN95k5KlNFVz/s320/007+-+Pizzeria+Regina+%25289%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Having noted the rather old-school style of service I will note that water remained full throughout the meal and although smiles and pleasantries did not abound, I certainly didn’t find the service any worse than expected for a bustling pizza parlor and within twenty minutes our two pies landed on the table hot and bubbling – the first a combination of Mushrooms, Onions, and Green Peppers over top a thin (requested “well done”) crust with plenty of crunch, spicy tomato sauce, and briny mozzarella.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">While certainly not my style with the onions and peppers the slice I did try was quite good and I particularly enjoyed the crust – crispier than New York style, yet appropriately yeasty.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GFigZyno6wufNkU2dprtqxc5Irr6fcWgNjuynGQyzIR3dQoLlVUZYMchggpr2F2UigqfoEtuC0rb_8WYmaMB7UCse1m8TKsxWlvFoHYXrkJQlmUAwl9m0FDQbJ4tZLjpU0AnOyE49TYl/s1600/007+-+Pizzeria+Regina.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847953128160082" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GFigZyno6wufNkU2dprtqxc5Irr6fcWgNjuynGQyzIR3dQoLlVUZYMchggpr2F2UigqfoEtuC0rb_8WYmaMB7UCse1m8TKsxWlvFoHYXrkJQlmUAwl9m0FDQbJ4tZLjpU0AnOyE49TYl/s320/007+-+Pizzeria+Regina.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">For the other pizza my choice was the Fior Di latte Pomodoro with added Artichoke hearts and although I really wish I’d have asked for my crust well done, the toppings and balance of mild Fior de Latte with fresh torn basil and sliced tomatoes in addition to the sauce was tremendous, particularly in areas where the cow’s milk mozzarella pooled to form creamy pockets only serving to highlight the quality of the toppings. </span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Was it the best pizza I ever had – certainly not, but it was quite good and I imagine that had I ordered the Pomodoro with a well done crust it could’ve been stellar.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dvRsB0_lnI7mQ5M1GkRzMiYfxFD_uK1fUaliRtXyil1qrLIeFor_SukpzR8VhoByPQsU7elrNqr-m3UAZ5fl6uETOrEszkWFMfqxk5M0aT3nsljU965QCuPhAJDKY4sm1K6RJ_gzNEOb/s1600/007+-+Pizzeria+Regina+%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621847946752828098" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dvRsB0_lnI7mQ5M1GkRzMiYfxFD_uK1fUaliRtXyil1qrLIeFor_SukpzR8VhoByPQsU7elrNqr-m3UAZ5fl6uETOrEszkWFMfqxk5M0aT3nsljU965QCuPhAJDKY4sm1K6RJ_gzNEOb/s320/007+-+Pizzeria+Regina+%252810%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Rounding out the supplementary bites of Boston were three frozen treats – one a frozen yogurt shop recommended by my dining partners from Regina and the others Boston institutions.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Beginning first with the Fro-yo, I have to admit that in general it is not my go-to, but when I was told of this locations Japanese spin including fruit and yogurt “caviar” I was intrigued and the location en route to Japonaise was quite convenient.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRnapAchbAIhZCshLZWaTyZ0A4z8LOGV8UEwFoiT0-_7nN_vBMZI4hkBCRy6Lymp82JZPHwqfR-u-YQwK-6YBVM0BNIb3QE8tNEDNFdq4aCu4K5QPiEXfDPbxIub5gn0yf9M5XqkCDaaw/s1600/010+-+Mixx+%25281%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848477855194818" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRnapAchbAIhZCshLZWaTyZ0A4z8LOGV8UEwFoiT0-_7nN_vBMZI4hkBCRy6Lymp82JZPHwqfR-u-YQwK-6YBVM0BNIb3QE8tNEDNFdq4aCu4K5QPiEXfDPbxIub5gn0yf9M5XqkCDaaw/s320/010+-+Mixx+%25281%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvtG_n42ts2-E038dBRfKF2AM_HdQnAsD_TO_eo8_X4RtpVlLJbvOoxc0GS6mSFPLZ28QE0DW5FVhIN7pPSgp62TBD5BGZfTcZGVDL6uyaX05m3-iLCYEspMDp8FHtiVzm31eEhTP-Eiy/s1600/010+-+Mixx+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848486408285746" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvtG_n42ts2-E038dBRfKF2AM_HdQnAsD_TO_eo8_X4RtpVlLJbvOoxc0GS6mSFPLZ28QE0DW5FVhIN7pPSgp62TBD5BGZfTcZGVDL6uyaX05m3-iLCYEspMDp8FHtiVzm31eEhTP-Eiy/s320/010+-+Mixx+%25282%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">With the store largely unadorned save for tables, soft serve machines, and a long bar of toppings near the register and featuring a pump-it-yourself 40-cents an ounce selection of ten rotating flavors there really is not much to say about the store itself and the attitude of the attendant was slightly warmer than the fro-yo; but with that said, the flavors that Mixx is turning out are actually quite impressive and although I found the texture to be a tad more “icy” and less creamy than that of Pinkberry, my small sampling of tangy cheesecake and smooth and slightly savory Taro topped with yogurt “caviar” bubbles was well worth the per ounce price.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD5XSjBPIvxCnk15A2z8VKCgxyZsrzWsd3jOTzgdD3OphDcLSu005w4kLNMu-HmZhqszaH4P7dXrJOIJd5aYyyumlxq1rv5iE_IeelAIzef5kXA7GrozQFPI4p7i6Sx12y9T45R4Pyaic/s1600/010+-+Mixx+%25286%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848499129473602" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD5XSjBPIvxCnk15A2z8VKCgxyZsrzWsd3jOTzgdD3OphDcLSu005w4kLNMu-HmZhqszaH4P7dXrJOIJd5aYyyumlxq1rv5iE_IeelAIzef5kXA7GrozQFPI4p7i6Sx12y9T45R4Pyaic/s320/010+-+Mixx+%25286%2529.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprHknjb13GzubRA279rmu2J5PQbTlsbRNHUxnAtkDFPizlX-0gJZxw60JKu82ofezPn5EtK0VTEuh_BWKfGjEUCOw0daq8cKjLaz9wkWCeXbhMRS_j_mMM7dQiXb-eLWhO8PwG09SOwHM/s1600/021+-+JP+Licks+%25285%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848902859183826" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprHknjb13GzubRA279rmu2J5PQbTlsbRNHUxnAtkDFPizlX-0gJZxw60JKu82ofezPn5EtK0VTEuh_BWKfGjEUCOw0daq8cKjLaz9wkWCeXbhMRS_j_mMM7dQiXb-eLWhO8PwG09SOwHM/s320/021+-+JP+Licks+%25285%2529.JPG" border="0" /></a><span style="font-size:100%;"><br /></span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">A second frosty dessert in Boston would be provided by local chain JP Licks, specifically the location on Newbury as I made my way towards Fenway for the Sox and A’s.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With the line surprisingly short despite the warm weather and droves of teens shopping the surrounding stores it was with great delight first of all that the soundtrack was sporting Interpol, and second that the young lady behind the counter was generous with the samples.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Having already noted my fondness for ice cream over frozen yogurt I will note that amongst my favorite bites was a creamy peanut butter soft serve, a tangy margarita sorbet, and fresh banana oreo – plus the two flavors I ended up ordering; Myer’s Rum Raisin and Maple Butter Walnut – the first intense and boozy and the second smooth and sweet.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">While admittedly not the creamiest or subtle ice creams on the planet – as a matter of fact, their overall degree of sweetness is amongst the most intense I’ve ever tasted – I really liked the uniqueness of these two options and the service was nearly as sweet as the product.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMsYhoqg_l2i01oApEuBkq22QJRMCEXMUw61kVQnB1aDSXzpryRyQIDcTXhlIwyE5uOA_Ku3XfPFcKVnoiLFQUNzEG_ixzW5D70GT3HWtrJHoWYkDM6-S-xsrAEZLUrKflpg5UzT_kPDE/s1600/021+-+JP+Licks+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848895461945970" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMsYhoqg_l2i01oApEuBkq22QJRMCEXMUw61kVQnB1aDSXzpryRyQIDcTXhlIwyE5uOA_Ku3XfPFcKVnoiLFQUNzEG_ixzW5D70GT3HWtrJHoWYkDM6-S-xsrAEZLUrKflpg5UzT_kPDE/s320/021+-+JP+Licks+%25282%2529.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujRATQbgDezV6LMYWzkdHJrCPS6JqQXxT3xQ-EonV_dlxATuFh7J0GosBIKAKRuB-_MD-hNO1Iz8nV0uFtUDhQLvEH6ze_En0RHvO61XzsVvOaO2mXDa-lm2AtUhGCqIg9V8MW6MSF9Tb/s1600/021+-+JP+Licks.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848916958167218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujRATQbgDezV6LMYWzkdHJrCPS6JqQXxT3xQ-EonV_dlxATuFh7J0GosBIKAKRuB-_MD-hNO1Iz8nV0uFtUDhQLvEH6ze_En0RHvO61XzsVvOaO2mXDa-lm2AtUhGCqIg9V8MW6MSF9Tb/s320/021+-+JP+Licks.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Rounding out the list – perhaps Boston’s most famous location for ice cream and a spot the New York Times once named “the best ice cream in the world,” I knew a visit to Toscanini’s was requisite for the trip and thankfully a dinner at Craigie on Main provided the opportunity by placing me literally right next door.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">With the line out the door both when I arrived at Craigie and when I left nearly two and a half hours later the expectations were high and thankfully they were met.</span></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZ0jA2C4bsMkssuHXhMXG9ek79Zwm3fSAMWXwXk6PaZvkmitUZAKT1KdvmcjmvnlCCnUPPSnb-9K7gaN0RWmYbmL-mY_FqgRJkukjO933yPg-X4Qn8vBOqM2nkKlSyCsnBf1IcDrI9YMh/s1600/015+-+Toscanini+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848507120669362" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZ0jA2C4bsMkssuHXhMXG9ek79Zwm3fSAMWXwXk6PaZvkmitUZAKT1KdvmcjmvnlCCnUPPSnb-9K7gaN0RWmYbmL-mY_FqgRJkukjO933yPg-X4Qn8vBOqM2nkKlSyCsnBf1IcDrI9YMh/s320/015+-+Toscanini+%25281%2529.JPG" border="0" /></a><span style="font-size:100%;"><br /></span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Having already noted the space to be full by simply walking past, the thing that struck me next was how large the space was when I finally made it in the door – never before had I seen an ice cream parlor stating a maximum capacity of over 100 patrons, let alone one so full. With plenty of time to browse the big board and pleasant servers abound my tastes for this evening included the mildly bitter Earl Grey and (obviously) Buckeye – both lovely and spot on to their namesake flavors – plus my eventual decision of a $4.50 small bowl with one half filled with Burnt Caramel and the other half featuring Grape Nut Raisin.</span></p><p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYexh2uy6LBvQH-WfdRKeM1S7_nSVaLzkZSuICbhgKwhfZyFBD7tQ9zgyJQaZ44Z1UBKM2YgDB6MXGsrNiWhJMMXBGP_h1rbCb0wiqGgs5celAtfCVjZRoRDVG4XYihxQ-W0c7UvApOQD3/s1600/015+-+Toscanini.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621848523230749170" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYexh2uy6LBvQH-WfdRKeM1S7_nSVaLzkZSuICbhgKwhfZyFBD7tQ9zgyJQaZ44Z1UBKM2YgDB6MXGsrNiWhJMMXBGP_h1rbCb0wiqGgs5celAtfCVjZRoRDVG4XYihxQ-W0c7UvApOQD3/s320/015+-+Toscanini.JPG" border="0" /></a></p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"> </p> <p style="font-family: arial; color: rgb(204, 204, 204);" class="MsoNormal"><span style="font-size:100%;">Beginning first with the Grape Nut – all I can say is you have to taste it to believe it.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Somewhere between Humphry Slocombe’s Secret Breakfast and Momofuku Milk Bar’s Cereal Milk in flavor and the very essence of Grape Nut’s cereal left to sit in heavy cream too long this was exactly my style of ice cream – not too sweet, nicely nuanced, and entirely unique.</span><span style="mso-spacerun:yes;font-size:100%;" > </span><span style="font-size:100%;">Equally unique, my second choice of Burnt Caramel would represent an ice cream so famous that a magazine article posted on the wall told of its accidental creation and although a bit over the top in sweetness I definitely understood the hype as the gelato-dense concoction was a perfect recreation of the flavor imparted to crème brulee by the torch – if I were to return I’d definitely consider pairing it with a fruit sorbet as I can only imagine this would be heavenly.</span><br /></p><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com8tag:blogger.com,1999:blog-2919945694966683911.post-26306338002967159482011-04-16T19:30:00.003-04:002011-06-02T16:00:57.060-04:00l'AOC, Paris France<!--[if gte mso 9]><xml> 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mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlosJ9LZlryHqmZJbMB-qyVbbHQ4546d7-e-BWHuxe5-Vz_R5J7F16UAhVNWQNNxVXs36pekKSG5RyKdAtdYi1pVDjtCJo75RcCzTsfhOSyte-8Uva9Dlx2nutJvxawqtzpyx_Lp5hqM/s1600/069+-+L%2527AOC+%25282%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlosJ9LZlryHqmZJbMB-qyVbbHQ4546d7-e-BWHuxe5-Vz_R5J7F16UAhVNWQNNxVXs36pekKSG5RyKdAtdYi1pVDjtCJo75RcCzTsfhOSyte-8Uva9Dlx2nutJvxawqtzpyx_Lp5hqM/s320/069+-+L%2527AOC+%25282%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613708326639734722" border="0" /></a><br /></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">For our final proper meal in Paris the decision was made to stray a bit from the tried, true, and traditionally highly recommended.<span style="mso-spacerun:yes"> </span>While part of the reason for this decision was based on not wanting another epic meal as we had to pack our bags for an early flight back to the United States another part of it had to do with a phrase I kept reading when researching the pedigree of many of the city’s best chefs – “Maitre Rôtisseur” – a title apparently relating to a society called Le Chaîne des Rôtisseurs and based on an ancient guild of meat roasters.<span style="mso-spacerun:yes"> </span>Intrigued by this society and having thoroughly researched our trip (as I am prone to do) the one name that kept coming up was a place called L’AOC – a space according to many that currently makes the best roasted meats in the city and honors the traditions of the ancient guild more formally than any other.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsA_BKTq6mF352MMA3WZuHw3vkVHcGvbwA_1H5wnASC5vYgsXpiEIEmZGfRM4RMr2QC80eAgqn612FNiQOHAnteLnak8xQJcH5FxYHGEG_2dAT7cpO-5mfnImnJS5rWDuEdYgXFi0yfdw/s1600/069+-+L%2527AOC+%25285%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsA_BKTq6mF352MMA3WZuHw3vkVHcGvbwA_1H5wnASC5vYgsXpiEIEmZGfRM4RMr2QC80eAgqn612FNiQOHAnteLnak8xQJcH5FxYHGEG_2dAT7cpO-5mfnImnJS5rWDuEdYgXFi0yfdw/s320/069+-+L%2527AOC+%25285%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613708330394285298" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With a charming location visible from the Seine finding L’AOC was as simple as the reservations process by way of the internet, though as it turned out given our early hour of dining the reservation was not entirely necessary – with the bistro well lit and the sun not yet set when we arrived the restaurant would be no more than a quarter full throughout the 65 minute duration of our meal.<span style="mso-spacerun:yes"> </span>Making our way in the door we were greeted pleasantly by a middle-aged woman who turned out to be the chef’s wife and after realizing we spoke only English she welcomed us and led us to a two top all the way in the back, near the restroom.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWJH_Xk3Sl06A4GzkHJXyvnQ2-ZSrXZ4CCiZRjEUnC7Qnubwa5YS1K9s7AhY3CSi0hOENtLle109pNAxRqBZk3meDhnGZJYqQ4-F5htRMrmDsA65KKW9fUUnT-xXRtq8Eyc8EH-FMWWw/s1600/069+-+L%2527AOC+%25289%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWJH_Xk3Sl06A4GzkHJXyvnQ2-ZSrXZ4CCiZRjEUnC7Qnubwa5YS1K9s7AhY3CSi0hOENtLle109pNAxRqBZk3meDhnGZJYqQ4-F5htRMrmDsA65KKW9fUUnT-xXRtq8Eyc8EH-FMWWw/s320/069+-+L%2527AOC+%25289%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613708336610422194" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">Not wanting to complain as the seat wasn’t bad but at the same time getting the sense we weren’t exactly “welcomed” our menus were delivered and we were pointed to the 3-course prix fixe and explained the choices in single words – main ingredients only – and left to peruse the menu.<span style="mso-spacerun:yes"> </span>With our server, a young male who spoke minimal English arriving with a wine list next we declined and requested a bottle of water – Evian for 6EU – and perused the menu for a short while before placing orders.<span style="mso-spacerun:yes"> </span>Perhaps sensing her relatively chilly welcome I will note that the chef’s wife did stop by twice during the course of our meal, both times with a smile, to see how things were going and when the chef made his way from the grill room to say hello to all the patrons he seemed quite pleasant and hospitable.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NAsJcvGyMNitvdTYZ8IzCZV3lsxZ6f0EzRCTwOZhG8xCgRN48rh_BZIgMiWNORN9V6kb2NdgTEa38BTQs36YRP3GfhmjXX07HC9ijSWCwVCJc2zgsupPgv-MuCgdxU_4_ANa2Skhprk/s1600/069+-+L%2527AOC+%25288%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NAsJcvGyMNitvdTYZ8IzCZV3lsxZ6f0EzRCTwOZhG8xCgRN48rh_BZIgMiWNORN9V6kb2NdgTEa38BTQs36YRP3GfhmjXX07HC9ijSWCwVCJc2zgsupPgv-MuCgdxU_4_ANa2Skhprk/s320/069+-+L%2527AOC+%25288%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613708334853337874" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With wooden chairs topped with worn leather padding matching hefty wooden tables with pull-through checked tablecloths the feel of L’AOC was everything one expects from a French bistro and the yellow walls, red curtains, and knick-knacks only served to complete the scene.<span style="mso-spacerun:yes"> </span>With a charcuterie and pate island at the restaurant center it would be a short while before our meal would begin and having seen other tables delivered a weighted bag of bread it required a request for ours to arrive – a request that I’d have probably been better off not making as the house bread was a chewy baguette served without butter.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEwMoIsFnSxC7p90dZpXIFR_9qrx9s6ubUVQriKC3tAeCAaYr9xu2CqoV8nrsDlix_2VNLDUcs9YuVmGWQ6fHavwQHmHS9qycq3nwYy2ZMj23-rfG2k41o-wO_pJbhg5D9fK_CJHmdYs/s1600/069+-+L%2527AOC+%252811%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEwMoIsFnSxC7p90dZpXIFR_9qrx9s6ubUVQriKC3tAeCAaYr9xu2CqoV8nrsDlix_2VNLDUcs9YuVmGWQ6fHavwQHmHS9qycq3nwYy2ZMj23-rfG2k41o-wO_pJbhg5D9fK_CJHmdYs/s320/069+-+L%2527AOC+%252811%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613708347995053026" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With my sister opting for the 29Eu prix fixe and myself choosing to go a la carte and share dessert as there was only one dessert that sounded pleasing our first courses would arrive approximately fifteen minutes after seating and while mine was excellent, Erika’s was the worst single course we ate in all of France.<span style="mso-spacerun:yes"> </span>Titled “Avocat cuvettes en verrine” on the chalkboard and described as “Avocados and Shrimp” by our waitress this dish was…well…it was vile.<span style="mso-spacerun:yes"> </span>Served in a glass bowl as promised by the name and with a layer of avocado mousse at its base the dish started out well enough, but what sat atop the creamy avocado ran afoul with a watery reduction of what seemed to be tomato, vinegar, corn, vinegar, pepper and more vinegar.<span style="mso-spacerun:yes"> </span>Seemingly an attempt at guacamole or salsa but so stringent that any nuance was lost all we could do was sit and scratch our heads as to how such a thing even happened – or why they even added the shrimp as it most certainly couldn’t be tasted.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfLsBCKhTJqDkUq8esaVitSq_irxTk0u15FRoL-kEkXfo1FwxwflVOd7H0lcaAvba5N22QVlC-MqS1mqm01fsmru8wcU3UNTnSlPixN48Oz6izTEpm8UO-sdqZEBjQHQcIeH-AmzUrZ8/s1600/069+-+L%2527AOC+%252812%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfLsBCKhTJqDkUq8esaVitSq_irxTk0u15FRoL-kEkXfo1FwxwflVOd7H0lcaAvba5N22QVlC-MqS1mqm01fsmru8wcU3UNTnSlPixN48Oz6izTEpm8UO-sdqZEBjQHQcIeH-AmzUrZ8/s320/069+-+L%2527AOC+%252812%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613709479550130050" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With Erika’s dud returning to the kitchen less than 1/3 eaten I was somewhat saddened by the fact that she had no interest in my entrée – but at the same time the selfish part of me was kind of happy.<span style="mso-spacerun:yes"> </span>Simply titled “foie gras torchon” on the menu and costing a mere 14Eu my dish featured a large chunk of creamy foie gras lying nude on slate with three thick slices of grilled country bread, pepper, and fleur de sel as its only accoutrements.<span style="mso-spacerun:yes"> </span>With the liver slightly firmer than other preparations in texture it was no less lovely and although not quite as refined as some of the port-poached presentations I’d had elsewhere a stunning degree of natural sweetness was naturally present.<span style="mso-spacerun:yes"> </span>With this nutty bread substantially better than the baguette and still hot from the grill the foie spread nicely and bite by bite disappeared as I smiled with delight.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k-24vtVJy2WVjSWofF_fJKGKk5XUaaWtlcZAU2CRw4tbU6-56x0CzVfUToQ9a7t4nHqcIV8OX_WEMzB-utn4TYOeDWL_LXB0ufr_9rxLbODgMwELyQOlVakWzEJfFpMYCPKzsmXAI3o/s1600/069+-+L%2527AOC+%252815%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k-24vtVJy2WVjSWofF_fJKGKk5XUaaWtlcZAU2CRw4tbU6-56x0CzVfUToQ9a7t4nHqcIV8OX_WEMzB-utn4TYOeDWL_LXB0ufr_9rxLbODgMwELyQOlVakWzEJfFpMYCPKzsmXAI3o/s320/069+-+L%2527AOC+%252815%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613709485954315042" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With main courses arriving literally moments after our first plates were cleared it was with horror that Erika saw the same admixture of vegetables topping her Sea Bream and Eggplant Puree with Balsamic, but thankfully this time the acidic orange layer was not present and things proceeded much more smoothly.<span style="mso-spacerun:yes"> </span>Beginning first with the fish, a large pan seared filet served skin on and dressed minimally with lemon and butter the preparation was excellent though the quality of the fish which was merely average when compared to the version at La Regalade only a day earlier.<span style="mso-spacerun:yes"> </span>Accompanying the fish in a baked round was a soufflé of eggplant puree – creamy, light, and spiced lightly with pepper – it’s texture similar to stuffing and very tasty both on its own and with bites of the dourade.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oWLKmnA9SVV45dhDNHFwlgaa6Wfakg46I3HmR4IEVkEIhIJYAf7x49eYXCL-H7FQLIYtOGNmskRD9UK4VW2u_VGURn4ybbbYfJuOrqJ6tXUUIRss1l-4tD7vfeeJRp85axPRCXHjV6I/s1600/069+-+L%2527AOC+%252816%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oWLKmnA9SVV45dhDNHFwlgaa6Wfakg46I3HmR4IEVkEIhIJYAf7x49eYXCL-H7FQLIYtOGNmskRD9UK4VW2u_VGURn4ybbbYfJuOrqJ6tXUUIRss1l-4tD7vfeeJRp85axPRCXHjV6I/s320/069+-+L%2527AOC+%252816%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613709489685856866" border="0" /></a><span style="mso-spacerun:yes"></span></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With the nightly special roasted meats consisting of mostly beef in various forms my main course selection was a combination platter of sorts featuring “Traditionally roasted duck breast, confit of leg, and wood roasted new potatoes in duck jus.”<span style="mso-spacerun:yes"> </span>Benefitted from our early reservation as there were apparently only a few ducks available that night, this dish was by far the best of the evening with the duck breast tender, moist, and lean while the slow roasting melded fat and skin into a crispy layer sweetened by simple syrup and balsamic.<span style="mso-spacerun:yes"> </span>Additionally impressive (and the best confit of the trip) the duck leg served atop the breast was nearly burnt in portions yet the flavor was intact and the meat so supple it literally fell off the bone as I tried to cut the skin.<span style="mso-spacerun:yes"> </span>With the roasted potatoes smoky and tender and the jus briny, sweet, and clean the entirety of this plate was a winner and the portion large enough that it could have been shared by two.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDa5ef-mjcmzKzLopdh7iUjIU6WyxOeB1HdPeMXeTrIkhyjqMp_NNCQrAUiClhyphenhyphenEF6dbSUA02RvFmBb9bo-p4U2T6mkKn10IvTHzthOcapzcvFgsCMkotIVGVzdQQ33Yakozk8uukH8w/s1600/069+-+L%2527AOC+%252817%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDa5ef-mjcmzKzLopdh7iUjIU6WyxOeB1HdPeMXeTrIkhyjqMp_NNCQrAUiClhyphenhyphenEF6dbSUA02RvFmBb9bo-p4U2T6mkKn10IvTHzthOcapzcvFgsCMkotIVGVzdQQ33Yakozk8uukH8w/s320/069+-+L%2527AOC+%252817%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613709498572855026" border="0" /></a></span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;">With plates cleared, mine still holding some potatoes and Erika’s still with some fish, a shared dessert seemed the best course of action since we’d pre-gamed at Jacques-Genin and once again the order of the day would be Riz au Lait – this time a much smaller portion than those previous and although the caramel and almonds were good, the texture wasn’t as “stick a spoon up in it” as it was tapioca.<span style="mso-spacerun:yes"> </span>Sure this may have been better than any rice pudding stateside, but when compared to what we’d experienced over the past week it was a bit of a disappointment.</span></p><p style="color: rgb(204, 204, 204);" class="MsoNoSpacing"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUFOlo8ept5GwbigW5UZpV7akv95DuEfcaIMzE9Qdp9za6_ICdFfgiJkWtfL-7PtYpDm9EyGxk-nqpcToPFKHCVaivHj9MtEYEey4J3A3ZPhXgBbEWZSWUaS0tvrOdNOFdrMgRJZ81aE/s1600/069+-+L%2527AOC+%252819%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUFOlo8ept5GwbigW5UZpV7akv95DuEfcaIMzE9Qdp9za6_ICdFfgiJkWtfL-7PtYpDm9EyGxk-nqpcToPFKHCVaivHj9MtEYEey4J3A3ZPhXgBbEWZSWUaS0tvrOdNOFdrMgRJZ81aE/s320/069+-+L%2527AOC+%252819%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5613709500301627522" border="0" /></a></span></p><p class="MsoNoSpacing"><span style="color: rgb(204, 204, 204);font-size:100%;" >With the bill paid – a modest 69Eu all inclusive – we bid farewell to our server and on the way out the chef yelled a “Merci et Bonsoire” from the kitchen where he was hard at work, seemingly the only person in the kitchen at all.<span style="mso-spacerun:yes"> </span>With the night still young as we made it to the street and a night of remorseful packing before us we opted to walk for a bit along the Seine prior to catching the Metro and reflecting on the night I feel a bit mixed about the experience; on one hand l’AOC seems devout to a simpler way of cooking and a simpler way of life with each ingredient fresh and minimally altered, yet on the other hand they seem to want to be a “go to” space given their inviting website, location, and décor while the service and some of the cooking do not live up to such standards.<span style="mso-spacerun:yes"> </span>While I certainly do not regret the visit to l’AOC given the quality of the foie gras and the duck if I were to do it again I’d probably opt to go with someone French who loves roasted meats as this is clearly not a place accustomed to non-natives fish is simply not what they are known for.</span><br /></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com2tag:blogger.com,1999:blog-2919945694966683911.post-81309871095209459102011-04-16T12:23:00.007-04:002011-05-31T12:16:29.170-04:00Le Pre Catelan, Paris France<p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOwI8mS76xKTN3oQjXA0bdi6zV847ktrA2ZJuJibWWSAr3DYYmXZUteVWJF4H0FBmLy2c6hTn_dqdYGEwQ-SBJ39KaNMlv0iyu0e66zlwE2PsIMxof8nWjK9bklIdTmoFZZuBM49ED3A/s1600/066+-+Le+Pre+Catalan+%252848%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612888185515909554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOwI8mS76xKTN3oQjXA0bdi6zV847ktrA2ZJuJibWWSAr3DYYmXZUteVWJF4H0FBmLy2c6hTn_dqdYGEwQ-SBJ39KaNMlv0iyu0e66zlwE2PsIMxof8nWjK9bklIdTmoFZZuBM49ED3A/s320/066+-+Le+Pre+Catalan+%252848%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Our last full day in <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:city st="on"><st1:place st="on">Paris</st1:place></st1:city> would see us visit the sixth of the ten Michelin three-star establishments within the city limits – though to call Le Pré Catelan “within” city limits is almost a misnomer.<span style="mso-spacerun: yes"> </span>Awaking early to visit Sacre Coeur and then catching the metro to the edge of <st1:place st="on">Bois de Boulogne</st1:place> we’d originally considered a taxi but after breathing the fresh floral air of the former royal hunting grounds and taking in the glorious weather and beautiful scenery we instead decided to walk.<span style="mso-spacerun: yes"> </span>With the sun high above and Erika in a shiny dress while I donned a jacket and tie it should be noted retrospect that the rather roundabout route of jogging trails and grass may not have been the most rational decision of our trip, but at the same time our nearly thirty minute trek was one of the most beautiful stretches of land we saw in all of Paris.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPrnOOMd-1zpM0uXAXCg4AB6vPfbeVmxbI5ngDmU2fUnDCWRQOKliq2uqgiKKHb95W4qvLKNq-ATPncYPe4gH4qwCGRVKV2l4IYGDRyNYfSOw5bjqezhcDSYTTTd9wNnlw9IRN6LyqyU/s1600/066+-+Le+Pre+Catalan+%252834%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612888201353377394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPrnOOMd-1zpM0uXAXCg4AB6vPfbeVmxbI5ngDmU2fUnDCWRQOKliq2uqgiKKHb95W4qvLKNq-ATPncYPe4gH4qwCGRVKV2l4IYGDRyNYfSOw5bjqezhcDSYTTTd9wNnlw9IRN6LyqyU/s320/066+-+Le+Pre+Catalan+%252834%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Making good time as we passed by sunbathers and were passed by joggers it was with a bit of effort that we eventually discovered the former dairy farm turned gastronomic destination but after a short detour through the gardens the signage improved and within moments we were greeted by a young man patrolling the grounds in tuxedo and bow-tie who led us directly to the doors of the restaurant where many great chefs including Thomas Keller once trained.<span style="mso-spacerun: yes"> </span>With the doors opened in unison by a pair of hostesses a warm greeting welcomed us and within moments our reservation was confirmed bags were checked and we were led through the grand front dining hall to a lovely sunlit lounge overlooking the garden and patio in back.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoWYuKCEjS_bu8lqJCPpQJ1fTOd95FkZo17DVgw9soxuy42RgZBpBYJRBmWpdrK42wJCxzefvJrZgAFkoMQpFVxTv2oRem1VuR0rWRWJeHJfvTS_A1zKafd2GRclb3_UfPwIOzK7jzKY/s1600/066+-+Le+Pre+Catalan+%252846%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612888210613943362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoWYuKCEjS_bu8lqJCPpQJ1fTOd95FkZo17DVgw9soxuy42RgZBpBYJRBmWpdrK42wJCxzefvJrZgAFkoMQpFVxTv2oRem1VuR0rWRWJeHJfvTS_A1zKafd2GRclb3_UfPwIOzK7jzKY/s320/066+-+Le+Pre+Catalan+%252846%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Seated at a plush two top with me looking into the main dining room and Erika looking into a large perpendicular room where a particularly boisterous party of at least ten were dining it was mere moments before our server and the maitre d’hôtel would arrive to greet us and provide two separate menus – one the a la carte and tasting menu and the other the 85Eu four-course lunch.<span style="mso-spacerun: yes"> </span>Assured that if desired we could order different length menus we ordered a bottle of still Evian (unlimited refills for 9Eu) after declining the champagne carte and were left to decide and after weighing the options we each decided on the lunch menu – essentially two choices for each course and all derived from the a la carte menu, including some of Chef Frederic Anton’s most famous items.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8LEYWFY3t7eWeFlp1sLfgvwac8g1yWKZgz-Mdna4Ji4iV7go42oot6p1XLDe2lLtMmLjugmI7xHkC-Q_45ZH5RC_mpbjpGZKgNqyUoX3iMVoLyfzFZJvQrQF4WKFypidrvJd_3wbBMU/s1600/066+-+Le+Pre+Catalan+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612888192023672962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8LEYWFY3t7eWeFlp1sLfgvwac8g1yWKZgz-Mdna4Ji4iV7go42oot6p1XLDe2lLtMmLjugmI7xHkC-Q_45ZH5RC_mpbjpGZKgNqyUoX3iMVoLyfzFZJvQrQF4WKFypidrvJd_3wbBMU/s320/066+-+Le+Pre+Catalan+%25284%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With the off white tablecloth held flat by steel brackets and a signature charger, fine silver, and salt and pepper shakers alongside a single flower in a low vase decorating the table the setting of Le Pre Catelan was surprisingly modern for such a storied building yet by utilizing marble and mirrors with aplomb the room managed a fine balance between its heritage and the modernity of Anton’s cuisine.<span style="mso-spacerun: yes"> </span>With tables well spaced and service professional yet friendly I will note that this was one of the few places where our server engaged us in conversation about where we were from and shared some tidbits about himself and the chef throughout the meal – for instance, I of course knew of Anton’s time at Jamin with Robuchon, but I had no idea that he’d previously been at Les Crayères.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgrF5FwyRCwUn3IstMDbZwsfCBJPbK88Uqm9lZl2Wc55VnOyuKLLbxoK0jf8Wk_b8259dptZ56BTK2oEpx_edpQuupTzaEu_ZwIvbsNBRjOcvd51fSUTg7F97M6Rj8tFxeqKxPoHQZy4/s1600/066+-+Le+Pre+Catalan+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612888185876878210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgrF5FwyRCwUn3IstMDbZwsfCBJPbK88Uqm9lZl2Wc55VnOyuKLLbxoK0jf8Wk_b8259dptZ56BTK2oEpx_edpQuupTzaEu_ZwIvbsNBRjOcvd51fSUTg7F97M6Rj8tFxeqKxPoHQZy4/s320/066+-+Le+Pre+Catalan+%25282%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Sitting and taking in the room it was approximately fifteen minutes after seating that the meal would begin, interestingly with the bread basket preceding the amuse.<span style="mso-spacerun: yes"> </span>With breads made on premises and served warm in a large silver bowl there were two choices – a crunchy baguette with a good crumb and a nutty cereal bread with great chew.<span style="mso-spacerun: yes"> </span>For the butter, shockingly it was not Bordier, but rather from a supplier called Beillevaire – the embossed one unsalted and smooth while the other was dotted with fleur de sel and almost honey tinged in its flavor.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIla7lrLcDNaPmV6w-UrxBU2tx-k1Mx1IrCKqKrl2rVPdLkwvtY9CLBVPmORC9C1davwRuhRyv4dLkQTDcfR31ResFng6Mv2cyfn_Ijyuf4FaTXKLIzZecsFHkVP32wx-qSShO0c6imhw/s1600/066+-+Le+Pre+Catalan+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889107725103970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIla7lrLcDNaPmV6w-UrxBU2tx-k1Mx1IrCKqKrl2rVPdLkwvtY9CLBVPmORC9C1davwRuhRyv4dLkQTDcfR31ResFng6Mv2cyfn_Ijyuf4FaTXKLIzZecsFHkVP32wx-qSShO0c6imhw/s320/066+-+Le+Pre+Catalan+%25286%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgOtlX3U1lNjjORuTbftft7IZNl2UuJkb6Lp7Ev0Dubetw6A2bZIIDSLmv2NkImQYAw4KvOUkd2dRTgYzT5WtOfPTmNJDGgWFFhJwqmuppvzIPSZfSBxpz4SIqn-WkDL_G4hyphenhyphenvM2Ncw4/s1600/066+-+Le+Pre+Catalan+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889117346410114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgOtlX3U1lNjjORuTbftft7IZNl2UuJkb6Lp7Ev0Dubetw6A2bZIIDSLmv2NkImQYAw4KvOUkd2dRTgYzT5WtOfPTmNJDGgWFFhJwqmuppvzIPSZfSBxpz4SIqn-WkDL_G4hyphenhyphenvM2Ncw4/s320/066+-+Le+Pre+Catalan+%25287%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With the bread barely buttered our amuse would arrive in a deep vessel with the aroma greeting my nose before it even reached the table – it was onion, no doubt.<span style="mso-spacerun: yes"> </span>Described first as Onion Veloute and then finished with Leek Cream at tableside this hot/cool combination was a textural wonder with both mouthfeels entirely different and the flavors surprisingly subdued.<span style="mso-spacerun: yes"> </span>While I personally would have preferred a single temperature as opposed to the luke-warm amalgam that resulted after a few bites there was no arguing with the effect of the flavors in awakening the palate.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0t8mpOAcfewP5Kn5A6HIIAfCSIiHESbX-R09eJjSs18mdW2NbMRM4Q2pE5y6R6-75AWbmiyMBD2VHuDeeCaB7GKg9pn317IVBqT4gpBSavaBRCYoySQOff7gPwGHfoaLIk-FJy8RWUzk/s1600/066+-+Le+Pre+Catalan+%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889121965819666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0t8mpOAcfewP5Kn5A6HIIAfCSIiHESbX-R09eJjSs18mdW2NbMRM4Q2pE5y6R6-75AWbmiyMBD2VHuDeeCaB7GKg9pn317IVBqT4gpBSavaBRCYoySQOff7gPwGHfoaLIk-FJy8RWUzk/s320/066+-+Le+Pre+Catalan+%252810%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">W</span><span style="font-family:Calibri;">ith a spot of bread to clear the palate our first courses would arrive after a bit of a delay as the large party was enjoying the full tasting menu and a procession of waiters was required to deliver each course.<span style="mso-spacerun: yes"> </span>When our items did arrive, however, both were well worth the wait.<span style="mso-spacerun: yes"> </span>Beginning first with my selection, Port poached Foie Gras dusted with dried lentils, Foie Gras Cream with black truffles, and toasted country bread – it was everything you would expect with such an ingredient profile.<span style="mso-spacerun: yes"> </span>Served on three separate plates with the soup at center I began there while it was still warm and was rewarded with a velvet potage featuring a nearly meringue thick centerpiece laden with the sapor of foie gras and topped with black truffles and a rim of buttery foie gras foam tinged with peppery tones.<span style="mso-spacerun: yes"> </span>Moving on to the terrine itself – a textbook example, easily spreadable and nearly melting at room temperature with sweet boozy tones throughout and both fleur de sel and the crunchy lentils to add contrast.<span style="mso-spacerun: yes"> </span>Spread thick and thin in varying combinations on the toasted bread (refilled without even having to ask) I stretched the course for quite some time as my sister ooh’d and ahh’d over her selection.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEZ7_o4dLFvA-fDqUtsUb8Zjna_8VfwAJO0NwIcEwU-e0JMen6O0LNhHUWW7UbY6JTf6KISCdc03sLWpk2OHU1v24pC9P6QIrSu4WS3W3GCedTJzUqooMNO3b34rLzQiGWo07T1Lb0P4/s1600/066+-+Le+Pre+Catalan+%252816%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889881719413842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEZ7_o4dLFvA-fDqUtsUb8Zjna_8VfwAJO0NwIcEwU-e0JMen6O0LNhHUWW7UbY6JTf6KISCdc03sLWpk2OHU1v24pC9P6QIrSu4WS3W3GCedTJzUqooMNO3b34rLzQiGWo07T1Lb0P4/s320/066+-+Le+Pre+Catalan+%252816%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRPzFBfNVozHLW_nmFpnDFso5pfnl1ZFmsqITvLWfpycGsct8mq1ZRR-OfpmPQ1zXrrvOnJnVWu_XODEiY9UhPCsAd-YkJmtxMf3KgWZcCporls7h381NTOJyHYCMrJjICgBvQtIU0iE/s1600/066+-+Le+Pre+Catalan+%252815%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889877339619074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRPzFBfNVozHLW_nmFpnDFso5pfnl1ZFmsqITvLWfpycGsct8mq1ZRR-OfpmPQ1zXrrvOnJnVWu_XODEiY9UhPCsAd-YkJmtxMf3KgWZcCporls7h381NTOJyHYCMrJjICgBvQtIU0iE/s320/066+-+Le+Pre+Catalan+%252815%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WrzSFZHPwi32TnPxdeustanQRaAOQJMZOpBHMOZajS24imIHD1FnrxcpkjP7u2HvSJiMIhppl6wrYzBeUwbzgqoU2sFjjw_rNYshrBt90LZqhyphenhyphenTO65SRbgUtWCA7UPEZ9jwj57Ltx9Q/s1600/066+-+Le+Pre+Catalan+%252817%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889892332029202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WrzSFZHPwi32TnPxdeustanQRaAOQJMZOpBHMOZajS24imIHD1FnrxcpkjP7u2HvSJiMIhppl6wrYzBeUwbzgqoU2sFjjw_rNYshrBt90LZqhyphenhyphenTO65SRbgUtWCA7UPEZ9jwj57Ltx9Q/s320/066+-+Le+Pre+Catalan+%252817%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">While the Foie was good, as it normally is, my sister’s selection was definitely worth the auditory show of appreciation.<span style="mso-spacerun: yes"> </span>Titled Cold Poached Egg perfumed with celery, Remoulade of Celery Root, Rocket Salad with Anchovy Vinaigrette and Aged Balsamic the only thing better than the way the dish tasted was the way it looked – as a matter of fact, in a trip full of visually stimulating food it is this dish that wallpapers my computer even a month later.<span style="mso-spacerun: yes"> </span>Meticulous and precise with the egg actually sous-vided in a bag with celery jus and then chilled prior to plating the visual effect was almost that of the egg arising from the sweetened custard beneath and when cut the yolk was untouched – pouring forth as though entirely raw.<span style="mso-spacerun: yes"> </span>With the centerpiece plate delicious its accoutrements were not quite as impressive, yet at the same time the spiral of poached celery root in eggy spiced mayonnaise and the bitter salad with heady dressing proved a nice point/counterpoint to the subtlety of the egg.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqI3A2cO6CxLWDPasiBrGWDME8FoM-t-z2HFHOGGc78Xa1RSVGJ8PhfnndVOksf0hrkanRx0uRKyhE5t_A4iQBXcJw5F2DVEjRje-Itdowu7kJ-nnn7utQTbDT9z4ggrqifxRWiZQVwXg/s1600/066+-+Le+Pre+Catalan+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889127794966450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqI3A2cO6CxLWDPasiBrGWDME8FoM-t-z2HFHOGGc78Xa1RSVGJ8PhfnndVOksf0hrkanRx0uRKyhE5t_A4iQBXcJw5F2DVEjRje-Itdowu7kJ-nnn7utQTbDT9z4ggrqifxRWiZQVwXg/s320/066+-+Le+Pre+Catalan+%252811%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYT0vXx3IP4ZvAmgBqIOsbAfTsO4WaQpZaeG-qHgN6uZeNgmCMydHlhjHZ5HkqUG4wZKmV786dYC45Np8fWzkOUMbl2iDNtboRZ080POCcQXzdN736Q2wNh9s6W2ZMnEEdC-DPVjTShA/s1600/066+-+Le+Pre+Catalan+%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889138655284690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYT0vXx3IP4ZvAmgBqIOsbAfTsO4WaQpZaeG-qHgN6uZeNgmCMydHlhjHZ5HkqUG4wZKmV786dYC45Np8fWzkOUMbl2iDNtboRZ080POCcQXzdN736Q2wNh9s6W2ZMnEEdC-DPVjTShA/s320/066+-+Le+Pre+Catalan+%252812%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d_hbFhtuPpbFMfs3hS1dPFcKiN2_dGuF_zcazNGdFLiajruOARXV7K5ke_w-FIhvlRb1q5YEcVJHL8iuTSggo-H16hf6BonZmvbmGWX4_s8btuRrqGGIiazzFczX4NhMAWck_1I3Neg/s1600/066+-+Le+Pre+Catalan+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889873353239874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d_hbFhtuPpbFMfs3hS1dPFcKiN2_dGuF_zcazNGdFLiajruOARXV7K5ke_w-FIhvlRb1q5YEcVJHL8iuTSggo-H16hf6BonZmvbmGWX4_s8btuRrqGGIiazzFczX4NhMAWck_1I3Neg/s320/066+-+Le+Pre+Catalan+%252813%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With the entrees cleared it would again be a leisurely delay spent chatting and watching the parade of gorgeous dishes brought to the tables around us before the main courses would arrive – this time each harkening of Anton’s days with Robuchon in both preparation and presentation.<span style="mso-spacerun: yes"> </span>For my sister’s plat, a troika of flavors on two separate plates detailed as Langoustine Ravioli served in Olive Oil Foam with White pepper and Mint and Fried Langoustine Spring Roll and Tempura romaine lettuce with peanut sauce and romaine lettuce jus.<span style="mso-spacerun: yes"> </span>Beginning first with the Raviolo, quite large and stuffed with sweet crustacean I loved the way the tender meat was lightly accented by pepper and mint while the “sauce” was almost barely there – a glassy mouthfeel more than anything – allowing the protein to truly shine.<span style="mso-spacerun: yes"> </span>With the ravioli quite similar to the one at Robuchon’s Vegas flagship, the tempura shrimp on the slate was a dead ringer for the one at L’Atelier with the fresh tail wrapped in crispy basil and citrus before a visit to the fryer.<span style="mso-spacerun: yes"> </span>Served along with the Langoustine in a separate crispy shell was the pure flavor of romaine lettuce – intense and vegetal – and for dipping there were two sauces; one a bitter chlorophyll tinged lettuce juice and the other a thick peanut sauce with flavors of smoke, sugar, and something slightly acidic.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fbrjg4q0KWcvgoovn8l-1JVIBIuauSRN6yzu1cJjV2Sepo0jYTnQxBfB6ruH4D_YnPsLAzJVYch0YElXMO6n0S0N84Q7a6eiMKHQB2Ob6gE5DUn13qwl_E_W2Cw6mQCv_lyo8Mw7gxc/s1600/066+-+Le+Pre+Catalan+%252823%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612890683584997474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fbrjg4q0KWcvgoovn8l-1JVIBIuauSRN6yzu1cJjV2Sepo0jYTnQxBfB6ruH4D_YnPsLAzJVYch0YElXMO6n0S0N84Q7a6eiMKHQB2Ob6gE5DUn13qwl_E_W2Cw6mQCv_lyo8Mw7gxc/s320/066+-+Le+Pre+Catalan+%252823%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaPMD7eSlGGtHxIRmZVBs8TE5AM7b5G6Aggp1qUQs2wyj-RMwDC8_Q1qFcV9EQxBbj3-XPnDuXFzImM65nGv_a-My_K6cVJH7jZ8kodt4qfmZVhuG3flTcnCfOuAmj0BuFwKhwxAypaQ/s1600/066+-+Le+Pre+Catalan+%252824%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612890685733844226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaPMD7eSlGGtHxIRmZVBs8TE5AM7b5G6Aggp1qUQs2wyj-RMwDC8_Q1qFcV9EQxBbj3-XPnDuXFzImM65nGv_a-My_K6cVJH7jZ8kodt4qfmZVhuG3flTcnCfOuAmj0BuFwKhwxAypaQ/s320/066+-+Le+Pre+Catalan+%252824%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">For my main course, again clearly an ode to his mentor, I was served a trio of plates titled Foie Gras Stuffed Quail roasted with Truffle Honey / Buttered Potatoes with Asparagus Tips / Risotto with Parmesan, Quail <span style="mso-spacerun: yes"></span>Jus, and Nuts.<span style="mso-spacerun: yes"> </span>Having had Robuchon’s tiny Quail only five months prior the first shocker in the presentation was the sheer size – each leg perhaps three times as large as that at Robuchon and the breasts easily twice the size.<span style="mso-spacerun: yes"> </span>Served bisected with a thin layer of liver beneath the skin and the legs coated in honey and black truffle with the breasts honey and green onion the bird was flawless, complex, and nutty.<span style="mso-spacerun: yes"> </span>For the sides, the potatoes were apparently dehydrated and rehydrated in butter and subsequently topped with butter poached asparagus tips and a drizzle of honey – as one might imagine with so much butter, these too were great.<span style="mso-spacerun: yes"> </span>For the final member of the trio, the risotto was texturally excellent and while the parmesan was almost too potent it surprisingly found levity in the honey sweetened game jus and interestingly textured nuts that appeared almost as though they were pushed through a garlic press.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8D2Wt2zzjJGyY77_b6cPlGGk8coJ0_n8vq3Sww10FxHL1-DhaUxM0f06bbjGb8P5q7D8gJrExx9SgrZ_2BzqR-N5yEbvfaZjF51ZGI4VQq4u5YdxYnSvcXP0FMzOCBihEO114g1GSUGo/s1600/066+-+Le+Pre+Catalan+%252821%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612890672600088226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8D2Wt2zzjJGyY77_b6cPlGGk8coJ0_n8vq3Sww10FxHL1-DhaUxM0f06bbjGb8P5q7D8gJrExx9SgrZ_2BzqR-N5yEbvfaZjF51ZGI4VQq4u5YdxYnSvcXP0FMzOCBihEO114g1GSUGo/s320/066+-+Le+Pre+Catalan+%252821%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPMRscgPT7wPTh5_sHGVIL_Z9cMUu7GJeuErq1tf8AwZniv8PSMa3tr9JxQMcQ04x9XO5FBaJCw1ue42-CzR6fk_-HjQzJ_bmPx_H11xw9azG_Nrk5mEeqGAuNj9bZatSJahrIhAlLa4/s1600/066+-+Le+Pre+Catalan+%252820%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612889897590978722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPMRscgPT7wPTh5_sHGVIL_Z9cMUu7GJeuErq1tf8AwZniv8PSMa3tr9JxQMcQ04x9XO5FBaJCw1ue42-CzR6fk_-HjQzJ_bmPx_H11xw9azG_Nrk5mEeqGAuNj9bZatSJahrIhAlLa4/s320/066+-+Le+Pre+Catalan+%252820%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIW65OR4uGUucSznZ8C9Mod-wsqhKd9cL3wnSrLdL5yVQttxbLWvF8tWOle5UV-zxRNVKlO9U9ISnV9LZ605qiGcLeAInUd2fdfgF6pZHqt_tni5RJIeXXScvyCm47aec6KOPmPBGHtM/s1600/066+-+Le+Pre+Catalan+%252822%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612890677624200178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIW65OR4uGUucSznZ8C9Mod-wsqhKd9cL3wnSrLdL5yVQttxbLWvF8tWOle5UV-zxRNVKlO9U9ISnV9LZ605qiGcLeAInUd2fdfgF6pZHqt_tni5RJIeXXScvyCm47aec6KOPmPBGHtM/s320/066+-+Le+Pre+Catalan+%252822%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Realizing that our trip to Paris was coming to a close and that this could be the last time in a while that I would enjoy any cheese, let alone cheeses of the quality we experienced in France, I was admittedly a bit remorseful <span style="mso-spacerun: yes"></span>when the black carte arrived with twenty-one options.<span style="mso-spacerun: yes"> </span>Deferring to our server asking for whatever was best this was the third time we were served the lovely four-year aged comte of Bernard Antony along with nine other selections including epoisse, an intense raw Brie that we were told can only be obtained at Le Pre Catelan, a peppered goats cheese, and a very specific form of Morbier utilizing white ash.<span style="mso-spacerun: yes"> </span>With each cheese “telling a different story and serving a different purpose” according to our server this was perhaps the most well-culled collection we experienced in <st1:city st="on"><st1:place st="on">Paris</st1:place></st1:city> and although not the biggest, each choice was exquisite.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlyCfCJkLQUlVpay8D3ZWleX6sQjpDe0nrHrnXkIL3l9VHmtKMPfrpD2J-bZaroBHFywFrRqsxz0hBGaXBwCFa4NfujNXsWg2oGaG6uVVRUCYT43ZS6UhJIij_VB2PKOOUTxKTY0CHfU/s1600/066+-+Le+Pre+Catalan+%252829%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612890690873161890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlyCfCJkLQUlVpay8D3ZWleX6sQjpDe0nrHrnXkIL3l9VHmtKMPfrpD2J-bZaroBHFywFrRqsxz0hBGaXBwCFa4NfujNXsWg2oGaG6uVVRUCYT43ZS6UhJIij_VB2PKOOUTxKTY0CHfU/s320/066+-+Le+Pre+Catalan+%252829%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg_YpAiC5CxXxYdOO0kLSdVB1h0OuwW4ShhhZ8lxD_ctZBk9KEPbeGmCcPkNtehF8pZS5TM5E3pQqlfcOXubhtRM0cF5VSEuIxHu9txKj08_bfh8FoScFRiy6lTa2uUoGAcx39cB3WfU/s1600/066+-+Le+Pre+Catalan+%252830%2529.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612891301142252930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg_YpAiC5CxXxYdOO0kLSdVB1h0OuwW4ShhhZ8lxD_ctZBk9KEPbeGmCcPkNtehF8pZS5TM5E3pQqlfcOXubhtRM0cF5VSEuIxHu9txKj08_bfh8FoScFRiy6lTa2uUoGAcx39cB3WfU/s320/066+-+Le+Pre+Catalan+%252830%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">For our desserts there were two selections on the lunch menu and although we originally considered adding Le Pre Catelan’s take on Robuchon’s Sphere De Sucre entitled “Pomme” the size of the desserts made us reconsider – this is not a place that skimps on the sweets.<span style="mso-spacerun: yes"> </span>For my selection, something we’d seen a lot of on the trip was all dressed up with gold and candied nuts to produce “Le Paris Brest with Praline Cream.”<span style="mso-spacerun: yes"> </span>With expectations high for what a 30Eu Brest (if ordered a la carte) would offer this gussied up version was not the traditional wheel but instead a nearly 8inch by 4 inch by 4 inch sandwich of buttery choux and the most intense praline cream of the trip.<span style="mso-spacerun: yes"> </span>While I cannot say it warranted the 30Eu pricetag, it was by far the best Paris Brest I’ve ever tasted which is saying a lot on a trip that included nearly ten.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-g3NyqwYDcL6GxDfeS5ymNJndUFsi1GmMjgbyTovJvTZGgMfI5zMAkNCPz-TVECv9h9_jwNwSvrVwPce619-e-B6tNxrUGXEIAz-EauN6OvdSSZCqfqVx6iF_palHJjgagg-PtWxJOU/s1600/066+-+Le+Pre+Catalan+%252841%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612891321347153650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-g3NyqwYDcL6GxDfeS5ymNJndUFsi1GmMjgbyTovJvTZGgMfI5zMAkNCPz-TVECv9h9_jwNwSvrVwPce619-e-B6tNxrUGXEIAz-EauN6OvdSSZCqfqVx6iF_palHJjgagg-PtWxJOU/s320/066+-+Le+Pre+Catalan+%252841%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">For my sister’s dessert she received an updated look at Escoffier’s classic “La Poire Comme Une Belle Helene.”<span style="mso-spacerun: yes"> </span>Served in similar fashion to Le Sucre this dessert featured sugar poached pears, smooth hazelnut pastry cream, and vanilla meringue inside a floral crystal shell.<span style="mso-spacerun: yes"> </span>Topped tableside with molten dark chocolate with the shell dissolving slowly this dessert was further complicated and nuanced by crunchy bits of hazelnut and tiny balls of chocolate within providing a dynamic experience to go with the tableside show.<span style="mso-spacerun: yes"> </span>With my sister not particularly fond of pears in general even she noted that this dessert was one of the best on the trip and having experienced Le Sucre in two forms in the past I have to say this version was every bit on par in texture and quality while the addition of high quality chocolate really never hurts anything.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANQO7pzZjCziBPMxRClneRmmllxhsEGNKXOh5w8Tjo66JSK4P6wYFQbz53xgyt1r4iny9IXbFHTudyURi-tEfDlDDwHNPXjNeJ-2oMEfkUT4O5TBcnzjA8S5M3EOwe_yL6-uKJuYmZN8/s1600/066+-+Le+Pre+Catalan+%252836%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612891307012398274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANQO7pzZjCziBPMxRClneRmmllxhsEGNKXOh5w8Tjo66JSK4P6wYFQbz53xgyt1r4iny9IXbFHTudyURi-tEfDlDDwHNPXjNeJ-2oMEfkUT4O5TBcnzjA8S5M3EOwe_yL6-uKJuYmZN8/s320/066+-+Le+Pre+Catalan+%252836%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnad66uhW_q-9RTVkRfMrzQVjrF526lhU1PLFbrj8jObh2z-yWtzqPB0rslx-DnkCY6JSL06im_w9AOJGp_9A0AuBJjo3rbd0XUinml_zSILuYEyeh0gYtVZjnxiFHSkymfOtcdh8li1A/s1600/066+-+Le+Pre+Catalan+%252839%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612891310747452994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnad66uhW_q-9RTVkRfMrzQVjrF526lhU1PLFbrj8jObh2z-yWtzqPB0rslx-DnkCY6JSL06im_w9AOJGp_9A0AuBJjo3rbd0XUinml_zSILuYEyeh0gYtVZjnxiFHSkymfOtcdh8li1A/s320/066+-+Le+Pre+Catalan+%252839%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">With desserts thoroughly enjoyed our final treats of the afternoon were a quartet of Mignardises and complimentary coffee for myself and tea for Erika.<span style="mso-spacerun: yes"> </span>Amongst the candies served in a piano-finish and silver box matching the room’s décor were two Vanilla Marshmallows, Raspberry Pate au Fruits, Cocoa Nougats with pistachio, and butter caramel with salty peanuts – each good, but none terribly memorable.<span style="mso-spacerun: yes"> </span>With coffee refilled, again included on the lunch tasting, and check delivered we were asked if we would like another round of mignardises while we waited for them to hail us a car – an offer we declined to the puzzled look of our server who seemed confused when we explained to him that we had walked.<span style="mso-spacerun: yes"> </span>With the bill paid and a copy of the menu requested we were wished a “beautiful and happy day” and thanked for coming before being walked to the door where a lovely walk through the park to the Musee Marmottan awaited.</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKs8Zyr066tVY7yvuBcOhaCa3-OGLbTw_EM2qTlb_NYtHYd7AD80uN9bD2lNj2V3BtvJQJ4P_i36pBVJdTybK0bEa7ddz1gFkeJ6z0tEVDkFxp-U78TaNz5gBHuLgUkhz0aglDp0yrQlk/s1600/066+-+Le+Pre+Catalan+%252843%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612891477356658002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKs8Zyr066tVY7yvuBcOhaCa3-OGLbTw_EM2qTlb_NYtHYd7AD80uN9bD2lNj2V3BtvJQJ4P_i36pBVJdTybK0bEa7ddz1gFkeJ6z0tEVDkFxp-U78TaNz5gBHuLgUkhz0aglDp0yrQlk/s320/066+-+Le+Pre+Catalan+%252843%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKxDvdXjw4CV-IlSrKgUy6HaqJ-iZTE-0ShRTur5_7pXZ6wdMtqoZhh3pJKfOT33I5jLVDO612kcyghYDLMvx78FFYs19Lm2L231cNAZScQyOPbA_pRw-2eKEwzBuBygV76sokK_6nww/s1600/066+-+Le+Pre+Catalan+%252840%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612891313604967474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKxDvdXjw4CV-IlSrKgUy6HaqJ-iZTE-0ShRTur5_7pXZ6wdMtqoZhh3pJKfOT33I5jLVDO612kcyghYDLMvx78FFYs19Lm2L231cNAZScQyOPbA_pRw-2eKEwzBuBygV76sokK_6nww/s320/066+-+Le+Pre+Catalan+%252840%2529.JPG" /></a></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="NoSpacing"><span style="font-family:Calibri;">Having now dined at more than half of Paris’ 10-Best (at least according to Michelin) I can say without hesitation that Le Pre Catelan is definitely deserving of it’s accolades and Anton’s Robuchon-esque precision produced some of the most beautiful food I have ever had the privilege to eat – yet at the same time, compared to the other restaurants in the category the experience of Le Pre Catelan simply didn’t have that feeling of a special occasion to me.<span style="mso-spacerun: yes"> </span>Sure the service was prim and proper – even friendly at times – and yes the grand room as well as the back salons are prestigious, clean, and classic yet modern, but everything just felt so formulaic, like they’ve done this a thousand times to the point where everything is now too easy and there is no impetus to change.<span style="mso-spacerun: yes"> </span>With that said – certainly I’d go back and likely this time to order the full tasting – but I probably would not do it at the end of such a trip because while Le Pre Catelan’s light certainly shines brightly it was simply outshined by so much else on our trip.</span></p>uhockeyhttp://www.blogger.com/profile/05517253579812259226noreply@blogger.com0