3/19/2023 0 Comments San soo kap san![]() Next, Eileen and I ordered the Hanger Steak: Altogether it was refreshing, and well-balanced. There was a super-pleasant creamy sauce underneath it all. In between the layers was the rabbit (in terrine form) and a frisee salad including pears and turnips. I had no idea what a mille fuille (pronounced “mill fwee”) was, but when my plate arrived, I deduced it had something to do with stacked layers of phyllo dough. I was looking to shake things up this Restaurant Week and try something new, so I ordered the Rabbit Mille Fuille: Like Grade-A roasted cauliflowers in pureed form. I stole a spoonful, and while the consistency looked watery, it totally worked, as did the flavor: rich, and super-fresh. The server added some extra elements tableside: bacon, apples, walnuts and brown butter that, when swirled, reminded us of Quaker Oatmeal’s Maple Brown Sugar Instant Variety. One of the best pieces of bread ever sampled.įor starters, Eileen chose the cauliflower soup: The taste was nice enough (I’m not a huge fan of beets), and certainly classy, but I much preferred the white cheddar cornbread that was also left on our table: sweet and moist, with a slightly firm outer shell. Our amuse bouche was a stunner: pureed beets, sour cream, and salmon tartare. Shortly after we placed our orders, we received the following: Servers were especially going for the formal vibe, yet never came across as inaccessibly stuffy or weird. The colors exude warmth, with browns and brick, and the vibe is a tad more formal and classy than I expected. It’s a small space, yet there is ample room between tables to make it feel private and relaxing. Because… C.) ….Chef John Fraser clearly loves Restaurant Week! Amuses and free stuff were flying left and right! I told Eileen, my dinner companion for the night, that the creativity-level of the food-along with the sheer amount of it-reminded me of the dishes we sampled at Anthos last year (minus the crappy service we got at Anthos).ĭovetail the restaurant is quite comfortable. Even though I couldn’t feel my nose or ears by the time I arrived, I knew almost immediately that Dovetail was the right choice. ![]() B.) The ride and walk ended up being well worth it. I picked a restaurant where I actually had to exit Grand Central Station and walk to Bryant Park on one of the coldest night of the year in order to catch the right subway line (the B). ![]() What did I learn about Dovetail on Friday? A.) that joint is far. Up this past Friday was Dovetail, made famous by Frank Bruni and Adam Platt’s solid reviews, and a few articles that showcased the restaurant’s use of bacon in dessert as part of the newest culinary trend. Are you enjoying NYC Restaurant Week: Winter 2010? My budget and time constraints only allowed for two restaurants this season, so I wanted to make both picks count. ![]()
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