Lastage, Amsterdam, 4/18/13

Exterior
Exterior

This is a small three-story business, with the lowest floor being the kitchen and the street level and balcony at the serving areas. We were lucky enough to get a table on the edge of the top-level so we could watch the room, see the food coming up the stairs and watch the kitchen. It is cozy with fabulous service. We ordered the chef’s dinner, where he does an extended tasting of most of the stuff on the menu. Otherwise you order 3, 4, 5, or 6 course meals and pick within the categories. We also asked them to supply wine pairing with each course, thus the number of wines shown.

interior (taken from our balcony seat)
interior (taken from our balcony seat)

They did a nice job with the pairings and were generous with the pours as well as refills if needed. The food was pretty, fresh and well thought out. A little showmanship but mostly nicely presented and very tasty. It was a several hour meal and we pretty much closed down the place, but the kitchen team was thrilled to have me look around and snap a few photos and this talented group. If you go to Amsterdam, this is a place I’d put on your agenda.

menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
Amouse bouche tray
Amouse bouche tray
Bread service
Bread service
Olive oil, pepper, salt, butter
Olive oil, pepper, salt, butter
Terrine of pork with Norway lobster, polenta and sweet pepper
Terrine of pork with Norway lobster, polenta and sweet pepper
Marinated Mackerel with NJoy's gin-cucumberI cocktail, cauliflower in Vaduvan butter, rillette of mackerel and piccallilly
Marinated Mackerel with NJoy’s gin-cucumberI cocktail, cauliflower in Vaduvan butter, rillette of mackerel and piccallilly
wine
wine
wine
wine
Cod fish and Langouste with potato puree and herbs and a sauce of beurre nantais
Cod fish and Langouste with potato puree and herbs and a sauce of beurre nantais
wine
wine
Onion Soup- clear broth of beef with Gruyere profiteroles, caramalized onions compote and crispy of red onion
Onion Soup- clear broth of beef with Gruyere profiteroles, caramalized onions compote and crispy of red onion
wine
wine
Quail and sweetbreads with lentils
Quail and sweetbreads with lentils
looking into the kitchen
looking into the kitchen
wine
wine
Terrine of quail and sweetbreads with lentils, eggplant, cream cheese, spinach and a sauce with whiskey and pepper
Terrine of quail and sweetbreads with lentils, eggplant, cream cheese, spinach and a sauce with whiskey and pepper
wine
wine
Fillet of Veal with chard, Jerusalem artichoke, flat iron steak, foie gras and a sauce of morels
Fillet of Veal with chard, Jerusalem artichoke, flat iron steak, foie gras and a sauce of morels
wine
wine

IMG_8108

Warm cheese course
Warm cheese course
Opened
Opened
Chocolate and hazelnut: chocolate mousse filled with blueberries and hazelnut ice cream
Chocolate and hazelnut: chocolate mousse filled with blueberries and hazelnut ice cream
wine
wine
The evening's chefs, Rogier van Dam is on the left
The evening’s chefs, Rogier van Dam is on the left

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s