We really enjoyed our meal at Clean Slate Eatery in June so we re-visited on this trip.  Chef/Owner Jason Montigel is still working with the super talented Amanda Kotb for a dynamic team presenting a monthly changing menu for about 16 people.   We sat at one the high top tables behind the counter this time which gave us a slightly different view but anywhere you sit is good.  The place is very small and cozy and the food is still fantastic.  I love the chalkboard menu, the low wood counter and ceiling and the music that is in the background.   They do one seating for the 6 course prix fixe tasting at 6:30 Tues – Sat.  Wine pairings are available as is beer, wine and some cocktails.  We tried the pairings again and they are well matched and ample as well as delivered on a timely basis.  All the staff are super friendly and you really feel like you’re eating at a friend’s house.  I’m very glad we chose to repeat our visit here and hope you’ll get there soon too.  It’s a place that needs to be on your list!

Set-up

 

Food

A Jolly Oyster topped with a lemon horseradish granita is the amuse bouche.  It is a grand start.

 

Housemade sourdough focaccia in a plate with softened butter is next.  I could make a meal on this alone.  With a wonderful texture it is served warm.  The crust has a delicate crisp crust topping the chewy interior.  Yum.

 

A pan seared Dayboat scallop was served on sungold tomato grits and vegetable salumi ragu. The #10 scallop was nicely cut with a gorgeous brown sear on the top.  The tasty grits were a good match for the savory spicy ragu.  I think a little andouille sausage spiked its flavor profile. This take on “shrimp ‘n grits” was outstanding.  Full of flavor and luscious texture.

 

Corn cremeux was plated with brown butter buttermilk sauce, salsa macha, queso fresco and chipotle spiced corn nuts.  The corn custard had very mild corn flavor but it was perfect with the crunchy spiced nuts.  This one had all kinds of levels of flavor with fun textures.

 

Fennel pollen and aleppo crusted tuna was plated with fermented pluots, black olive caramel, and ponzu beurre blanc.  The lightly seared tuna was good but the pluots were outstanding as was the olive caramel mixed with the beurre blanc.  This one really made use of the focaccia so you didn’t leave any of the sauce behind.

 

A palate cleanser was a gel of vodka, cranberry juice and capers.  This was a liquid bite to be taken in one bite.  It was fun.

 

An optional course ($8 each) is a foie gras bonbon that is wrapped in white chocolate then dipped in hazelnuts and topped with a pickled grape.  They are rich and delicious.

 

Bavette was served with potato sformato, braised red pearl onion, foie gras sauce and a sauternes veil (over one of the onions).  The nicely cooked beef was great with the sauce and flavorful onions.  The potatoes were a delicious casserole similar to a Spanish tortilla.  It was a great plate.

 

Cumberland tomme was from Sequatchie Cove, TN and served on a canelé with peach and pepper jam and candied pecans.  The mild cheese was great with the tasty jam and crisp sweet nuts. The chewy canelé was a perfect platform.

 

A jelly roll was made with a pistachio sponge cake and concord grape jelly, served alongside  lavender hay ice cream on toasted milk.  Fun textures in this not too sweet dessert.

 

Lastly is your choice of bonbons.  Top row was a mango chile gel.  The middle was milk chocolate with banana and peanuts and the bottom row was dark chocolate ganache with raspberry jam.  The milk chocolate had a liquid center that tasted of peanuts.  The dark chocolate one was rich and nice.  A good finish to a fine meal.