A smaller place with less than 12 tables and divided into several rooms. Some of the servers were a bit aloof. It is one of the places that serves women a menu with no prices. We sat in a room of 2-tops that were occupied by a number of other English speaking guests. They offer 8 or 10 course tasting menus as well as a la carte. A nice touch was the warm wet cloth before you started your meal.
Everyone starts with a couple amuse bouche. Some of the courses were outstanding but others just did not meld. The chef did come out at the end of the evening to chat with guests.
table set up
Frankie liked the table flower
amuse: potato foam with smoked eel. Good
Fried monk fish with sweet adn sour sauce. Really nice
tomato biscuit – amazingly thin with a bit of spice. Very tasty
Caramelized pumpkin – mostly tasteless
Yogurt cream with chestnut beer foam – Yes!
Steamed bread with rose on top. Nice meld of sweet, salt, dough and rose flavor.
Dark taco with escarole. Fried dark pasta was tough. Just okay
Mortadella and pistachio. A perfect little package of whipped mortadella and cream; tender and light
bread choices: olive oil flat bread, sticks, ?, brown seed, walnut. All house made by pastry chef
Frankie liked the bread sticks
Beans, codfish and broth. Broth not too flavorful but beans cooked perfectly and the crunchies on the side were a nice touch. Cod slightly gummy. Not the best course but acceptable. The spoon didn’t fit the bowl well.
Oyster with beet root cream and dallop of coffee and frozen foie gras. Not sure the flavors blended that well but the coffee and foie gras left a nice taste in your mouth but overall a lesser effort.
Carmelized scallop with bone marrow and smoked s
Dark spaghetti and Chilean sea snails with sea urchin granita. Snails really small with a nice chew. Fun course.
Pork tortellini with Andouille and Broccoli Rabe. Excellent!
Red mullet, red carrots, baby carrot, carrot reductions is brown blob at top of plate. Good. Whole carrot was a tad tart from the rub. The elements were all good but didn’t seem to blend.
Saffron and potato cream, served with mullet. Nice but again detached from the main course.
Frankie played in the cotton in the bathroom
Lamb with dark garlic, artichoke, and red cabbage. Again, good tastes but they don’t seem to compliment each other. (Served with lamb kidney)
Caramelized and fresh pear, goat cheese foam, milk ice cream, cereal, Kafir chips and sge jelly. Nice pear
napkin change – wonder why but these had cute logo
Palate cleanser: green apple sorbet, pineapple cream and rose drops. This time it all works together.
Frankie wanted to cleanse her palate
Bear Creek ice cream with “Ovaltine” like coating, beer foam, and cherries
Frankie thought the treats were a winner
Chef Anthony Genovese with Charles