Coretta, Paris, 4/13/19

Coretta is a medium sized restaurant located near Martin Luther King Park, thus the name. Two sides of the room are large windows to the outside. The modern room has lots of wood accents and the small tables are of wood based with a metal tops set with leather chairs. Some of the tables are high top and there is outdoor seating. It was nice looking but not the most comfortable the way the legs on the table hit your legs. Modern music plays in the background and an opening on one wall looks into the kitchen. The menu is a la carte or sold with a 3 course or 2 course price. Certain picks do have a surcharge for this method. Some of the food was quite good but none of it great, however it is a very pleasant place for lunch. Service was friendly, efficient and they spoke great English.

We enjoyed a nicely made Negroni while we looked over the menu.

Frankie and negroni — Frankie and a Negroni cocktail

Bread service was a basket of sliced brown bread that was doughy with a good crisp crust. It had been toasted prior to serving and a little too much at that, but it was mostly good.

Frankie and water — Frankie and the water

An amuse bouche was raw beef and pepper with cilantro. It was tasty.

Frankie checked out salt and pepper — Frankie checked out the salt and pepper

The pan foie gras with Romanesco cabbage was in a duck consommé. The duck meat was wrapped in the cabbage leaf and the accompanying vegetables were all cooked nicely. The broth was rich and complemented the other ingredients. It was a tasty dish.

entree — Pan foie gras, duck in consommé, Romanesco cabbage

A crunchy and tender veal sweetbread was plated with celery roasts, Swiss chard, hazelnuts and piquillos. They also included some celery root purée. The sweetbread was cooked nicely, not at all pasty. The little peppers were tasty and worked well with the chard and sweetbreads. There was a lot of texture in this dish and the hazelnuts added even another crunchy dimension. It was a good plate of food and a generous portion.

For dessert we had a brioche with cinnamon, caramel and vanilla ice cream. You need to order this at the first of the meal. The really thick caramel sauce was under the ice cream. The brioche was toasted and covered with sugar. It was really good but a little dry on the exterior but the softer center was lovely. The ice cream really helped to moisten things but this had potential to be a wonderful dessert.