Oktobre was in the space previously occupied by Kitchen Galerie Bis (KGB) but it went out of business.  However its former co-chef Martin Maumet has taken over the space making it his own place.  The ‘k’ in the name is a homage to KGB.   Chef/owner re-did the space by making 2 parallel rooms with mirrors between and the walls lined with striped banquettes set with small 2-top bare wood tables.  Music was in the background, lights were lowered and tile accents break up the fibered walls.  It looks new, and it is, but it is well coordinated.  The tables were fairly close and when the place filled the noise level became a bit of a problem.  Service was mixed but they were completely full.  They offer an a la carte menu as well as a 5 course tasting with optional wine pairings.  It did seem that the mixed crowd of people were mostly having the tasting menu but we had eaten heavily all week and so were ready to make this a quick small meal and thus picked our own plates and skipped dessert.

Set-Up

 

Food

An appetizer served a 3 bowls of the chef’s choosing, was also on the tasting menu and seemed like a good way to sample more dishes.  It included a shrimp and carrot in curry sauce.  Usually it is cuttlefish but tonight it was shrimp and that suited me fine.  The flavors were lovely.

A veal broth included smoked eel, mushrooms, pasta and veal in a well flavored broth.  This was comfort food.

White asparagus were with kiwi vinegar, watercress and arugula.   This was very nice with a bit of mayo also in the mix and nice with the asparagus.  The kiwi was sweet.  Another good one.

 

Bread service was a tray of sliced brown nut bread that was lightly warmed.  The bread had a good crust and lots of air holes in the center as well as good nutty flavor.

 

Yellow chicken from Maison Garat was plated with green asparagus, sucrine (winter squash) and spinach, broccoli purée, quince condiment and gochujang (red chili paste).  The tender and moist chicken was boneless with skin.  It was juicy and good as were the various vegetables.  A nice plate.

 

Suckling lamb from the Pyrenees was served with “Anna” potatoes, bok choy and pleurote (oyster mushrooms) with an olive and purple mustard condiment.  The perfectly cooked lamb was tender and served from several cuts.  The rib chop was lovely but there was also a piece of breast meat from the ribs/chest as well as some well cooked shoulder meat mixed with the mushrooms.  It was good.  The potatoes were perfect – well browned slices in a pie shaped wedge sitting in the good sauce.  I enjoyed the plate.