Clean Slate Eatery re-opened a year ago after a 4 year hiatus. Chef/Owner Jason Montigel started as a pop-up place with a successful 4 year run interupted by the Covid pandemic. during which he began to sell tacos from a food truck.  In this small location he offers a fixed price 6-course tasting with much of the assemblege in the open kitchen.   There are just 16 seats with most around the counter where he works with Chef Amanda Kotb, a young chef from Amsterdam.   Montigel wanted it to feel like a dinner party and it does with the close seating and commraderie that develops from eating and drinking together.  There is one seating Wed – Sat evenings and wine pairings are available.  The pourings are ample and I’d recommend them but they also have a small cocktail list and beer.   The weekly menu is on a chalkboard in front of the counter but it’s also on the website.  A window beside it opens into another area of the kitchen where some cooking takes place but most of the assemblege is on the table in the middle of the L-shaped counter.  There was no list of the wine pairings so I have a photo of the pairing bottle with the course except for the beginning Prosceco that I didn’t photograpth.   The night we were there, there was an optional additon of foie gras bonbons which we both tried.   Reservations are by phone or email and I strongly encourage you to find a time to get there and taste this fabuolous food and enjoy the cozy atmosphere.

Set-up

Food

An oyster from East Dennis was on the half shell and topped with lemon horseradish granita to start the meal.  The cold granita was a lovely flavor to pair with the fine oyster.  Starting great.

 

Bread and butter was thick slices of focciccia with cultured butter.  This bread was outstanding, moist and hot.  With a soft interior it really didin’t need butter but it was sitting below the slices just melting into it – who could refuse?

 

Butter poached lobster was a L’Américaine(tomato based sauce) and was alongside tomato caviar, Ditalini(pasta), tarragon espuma and chive blossoms. The tender lobster was delicious with the tarragon cream and rich tomato sauce.  The pasta added just the right amount of body to the plate.  A great one.

 

Pea salad contained charred sugar snap peas, English peas, pickled yellow wax beans, Stracciatella(cheese), pea lemongrass snow and mint.  The English peas were raw and had a fabulous pea flavor.   Stracciatella, mozzarella shreds mixed with cream, is like the filling of burrata and blended nicely with the vegetables.  Adding a bit of cool ‘snow’ and the accent of pickled beans gave it a wonderful depth of flavor.  I can still taste those great peas.

 

Pistachio crusted flounder was with Samphire hollandaise, pickled sea beans and fingerlings.  The potatoes had been smashed and fried and were a stand-out on the plate.  The excellent sauce was great with everything while the nut coating added even more texture to the plate.  The fish was quite good, but those potatoes rocked.

 

The Intermezzo was a spoon of vodka and cranberry juice in a gel.  One bite as it was all liquid inside.  Very tasty.

 

The foie gras bonbons were next and it appeared that almost everybody had ordered at least one to add to their meal.  At just $8 each I added 2, as I adore foie gras.  The little bites were topped with a pickled grape after being dipped in white chocolate and nuts.   They were well worth the price.  Rich with loads of texture and flavor and I especially enjoyed the pickled grape.

 

Flank steak was plated with kimchi asparagus, Gyudon onions and Beni Shoga (pickled ginger).  The meat was a nice medium rare and the fabulous sauce turned a dull meat into something fun.  The sweet onion purée also added to the dish as did the well seasoned asparagus tips – which really elevated the dish to another level of goodness.

 

Crybaby Swiss was a combination of ingredients from Arethusa Farm, Bantam, CT to make a “Ham & Cheese” roll with speck, rosemary and lardo frosting.   A doughy roll was frosted with lardo sitting in a creamy cheesy sauce.  Oh wow – this was truly fine – a treat for your taste buds and tongue.

 

Strawberry flan was with rhubarb caramel, shortcake “crunchies”, buttermilk lemon, verbena ice cream and compote.  The sweet but firm texture was different from many flans I’ve had that are more silky however the flavors blended perfectly and it was good.  I particularly liked the shortcake crunchies that were buttery and crunchy

 

Mignardises was a box of 3 options and you could pick what you wanted.  There was a cardamon jelly,  milk chocolate bonbon with miso caramel and a dark chocolate with raspberry jam.  Those of you who read here regularly know which one I picked and the caramel was yummy but my husband did say the raspberry was fine too.