Schuhbeck’s Fine Dining is made up of 2 rooms with shiny wood tables and windows along one wall looking out on the street. An elegant atmosphere with plush banquette seating along the walls and arm chairs for those facing. Paintings, mirrors and fancy plaster work decorate the walls and reflect the elaborate chandeliers hanging from the ceiling. The bar area in one room is gold material behind the lighting reflecting the glassware. Music in the background is 60’s American songs, They opened 2 years ago and already have one Michelin star. For lunch they offered an a la carte menu or a 2, 3, 4 or 5 course menu with wine pairings available for the 3 – 5 course options. There were at least 3 choices to pick from for each of the courses and I’m guessing for the 5 course you just chose 2 from one section. Service was attentive and super friendly and welcoming. We chose the 3 course menu and ordered our own wine.
Bread service was a sliced warm multigrain bread which was soft inside with a good crust. One of the spreads looked like a potato and inside was a potato spread with fresh cheese, the other a round of garlic butter.
An amuse bouche of black truffles, parsnip cream and beef ragout was very savory with lots of textural contrast. It was very good.
Our first course was Goose Liver from Alsace with white peach, verbena and Szechuan pepper. The goose liver was creamed with pieces of peach and a round of brioche in the center. A very thin crisp was filled with a really creamed liver. The peach was not that sweet and the brioche had good texture and was quite buttery. It was a generous portion and a tasty dish.
Our second course was only served for 2, Mierál-Bresse Duck with red cabbage and parsnip. A few Brussels sprout leaves garnished the plate. There was a bread pudding like square made with a German cheese that was quite nice and some cranberries in compote and puréed finished the plate. The duck was a tad hard to cut but overall it was a tasty plate.
For dessert the waiter strongly recommended the Stone Garden which was made of pandan, multivitamin and hatcho. I have to admit it didn’t sound that inviting but it was actually pretty good. The pandan was coconut with yogurt miso and also on the plate was some passion fruit. It was a good combination of flavors with a lot of creamy textures nicely contrasted with a sandy dust underneath.
We finished with a trio of chocolate candies that included coconut with white chocolate, chocolate and coated something with chocolate. They were nicely boxed so you could take them with you if you didn’t need more sweet at the moment.
