After the first round of appetizers, water was refreshed and the next set of plates were gracefully placed in front of us.
Ultra rare smoked sea trout; pickled red onion citrus-miso emulsion, there was also a potato chip on top. Sea trout is an American fish from shallow flats/brackish waters. It is not actually a trout but a member of the bream family. It has a light delicate flavor even though the color reminds one of salmon it is not oily. It was a delicious dish. Peekytoe Crab
Warm Peekytoe Maryland lump crab; shaved heirloom cauliflower, mustard emulsion. This was my personal favorite dish of those that I ordered including my dessert. The crab was sweet and light in flavor. the cauliflower added a nice flavor but the mustard emulsion is what brought the dish together. the emulsion was highly flavorful with out hiding what it was served with. Acidic with a little sweet heat from the mustard. A most evolved dish.
Warm artichoke panaché; vegetable risotto, lemon emulsion with shaved black truffles.
I found this to be the most visually stunning of the dishes. It was lovely to taste as well. Sometimes artichokes can taste a bit earthy muddied. This was almost pure light artichoke the lemon ‘sauce’ really brightened this dish. Entrees
Poached skate; braised daikon, charred scallion jam, lemon confit-kimchi broth. Skate, I have only had it once before and compared to this heavenly prepared skate the previous example was like shoe leather. The morsel I nibbled was flavorful and light. The broth was aromatic and a little spicy. I think this was the best entree of the evening hands down.
The dish presented to Andrea was house made pasta with asparagus and shaved truffle with a truffle butter sauce. It was rich, delicious and the flavor was amazing. Pasta was perfectly cooked. Andrea could not finish it and we asked for it to be wrapped up. They whisked it to the kitchen and Andrea was presented with this…
She will be able to pick up the pasta in a nice container and baggie at the end of the meal so our table will not be cluttered.
Pan roasted lobster; baby leeks, sunchoke purée, red wine “sauce Américaine”. I do not often order lobster although I love it so. When it is prepared properly it is succulent and buttery. So many times it is rubbery and dry with no flavor. Not here. Each bite was scrumptious and full of flavor. The leeks were yummy and the green puree was light in flavor but added a nice touch to the depth of the dish in its entirety.The gave me a small plate to place my shells on and when they were all removed the plate was immediately whisked away. I could have licked that sauce off the plate. Ok, I almost did, Dave held me back. Good Dave. Desserts
Roasted Pineapple, Guava Jam, Yuzu-Coconut Sorbet. Pavlovas are a light summery dish. Their take had a meringue shell on the sides of one of the most intensely flavored sorbets I have ever had. Second only to a mandarin one I had at Le Bec Fin a few years ago. The sorbet coupled with the fruits and the nice crunch of he meringue was sublime. Both bright and sweet. It was a perfect spring/summer dessert!
Elderflower-Scented Strawberries, Crème Fraîche Panna Cotta, Frozen Strawberry Snowflakes. the first bites were very intensly strawberry. Then I hit the panna cotta and it hit me, this was a cheese blintz with strawberries. A rich custard type of panna cotta, the Crème Fraîche really gives a nice tang to the dish that would otherwise be an overly sweet dessert. I loved the strawberry ‘snowflakes’ which reminded me of dipping dots texturally. The micro basil was a nice touch.
Milk Chocolate Mousse, Dark Caramel, Candied Peanuts, Warm Malted Caramel. I wanted to order this but of the two Dave debated on, he chose this so I picked the snow. To me, this epitomizes the perfect chocolate dessert. creamy, crunchy, sweet and salty. It was probably the best chocolate dessert I have ever tasted. It was that good. Yeah, I am a sucker for malt too.
We had coffee, cappuccino and mint tea to finish out the meal. We also were given a small plate each.
From left to right; chocolate ginger truffle, pistachio macaroon, fruit gelee (think Habro orange fruit slices but exquisitely done) and a chocolate cherry cake. We devoured them and Andrea was quick to ask for one more for we forgot to photograph one.. they brought us each another. I asked for a copy of the menu for I collect them.
The dining room captain brought us each a copy in an envelope with a copy of the current Zagat’s guide of NYC.
Replete, the bill was paid and Andrea checked out the bathroom (no attendant but clean). A meal worth it and I am glad to finally hit a three star Michelin Guide-rated restaurant. I have eaten at establishments of famous chefs. This and The French Laundry have been on the top of my list. Now, with it bagged off my list of things I would like to do for a culinary experience, I am happy. Happy to share a meal with My Dave and one of my dearest friends, that made the meal so much better.
I finally made it to Le Bernardin and I was with two of my favorite people. My awesome Hubby. Andrea and I. Starting from the, well start. You sit down among well placed and spaced tables. Well lighted, enough that I had no problem with the menu and our photos with no flash came out rather well. The tables are laid out with a setting per person in a rather modern design. Those are not raised bumps but are the opposite. We were greeted by the Sommelier and waitperson. We explained that Andrea is a vegetarian and they were obliging in tweaking the menu for her. Within a few minutes water was poured and then we were given Amuse Bouches, yummy tidbits that get your mouth a tingle... READ MORE
One of my long-time goals has been to visit Le Bernardin in NYC. It’s finally going to happen on June 13. My hubby will be there, as well as his cousin R and my best friend A. Why this place? Well, I like Anthony Bourdain and he and Eric Ripert, the chef of Le Bernardin, are good friends. Plus, I really like seafood prepared by someone who cares about presented it in the best way to showcase its flavor. Looking at the menus, I still have no idea whether I would prefer to try the tasting menu or the regular menu. There are many items I’ve had before, but many I haven’t tried yet. Since A is a vegetarian, I checked Yelp reviews to verify that they can... READ MORE
Over the last 5 years, hell over my entire career I have taken food pictures of stuff I have made or experienced and I want to share some of them. This was a cherry limeade. Not just any cherry limeade but one made with sour cherry syrup that was bought from the S&D Polish Store in the strip district. With a little seltzer and fresh squeezed lime and ice it is a perfectly refreshing drink. Me presenting Dave a seared tuna morsel. The platter of seared tuna on a rice cracker with wasabi mayo. A nice platter of sliced cured meats, I learned from a old chef boss of mine (Matthew Wayland) to shave hard cheese.. Parmesan and drizzle with a really good olive oil. This one had... READ MORE
On a trip I made to NO (New Orleans) with my now ex husband we stopped at what was the most expensive breakfast ever. I only recall images of rooms, many waitstaff, delicious smells and humidity. It was glorious. We made our way to the restaurant, be aware of parking signs. That is what cost us so much later. We were seated in a medium sized room on a two top table and I spied on the other tables to see what they were ordering. It all looked good. I knew of this place more from my ex-chef in the Grand Canyon, Esteban Colon. He Loved NO! He also copied some of these menu items to be on the menu there. The eggs Sardou being his favorite. I... READ MORE
Saturday Dave and I had a bunch of errands to run. I wanted to try Bakn, unfortunately it is not open yet so we knew Bob’s was a block or so away and had not been there yet so we cruised the nifty little town of Carnegie. Now I love a good diner, broken-in vinyl seats, friendly staff. The glorious smells of coffee and quasi burnt toast with bacon mixed in. We settled into our booth and The smells transported me back to growing up and when we moved we drove across country we also stopped in many a diner. It also smelled like the first job I had out of culinary school, a now closed large resort in the Pocono’s. Being the first in the kitchen, turning... READ MORE
Dave and I discovered Smoke about two weeks or so after it opened. I am a huge fan of smoked meats and well, Dave would eat tacos for every meal if he could talk me into that. Smoke is now in a new location, go check it out. These photos are from when they were in Hometead. My favorite taco is the Migas. Breakfast tacos. Egg and potato base, with (l (left to right) chorizo, pork and cheese, and breakfast sausage. So yummy. As Dave would say, So damn delicious. What I love is the depth of flavor Jeff, the chef. Infuses in his food. His mac and cheese, well I think I need to go get some soon, like this weekend. I have not been ther since... READ MORE
I used to live in Irwin. A small little town off of route 30 and the PA turnpike. I liked living there for it was near my folks, lots of good grocery stores, shopping in general, the folks are nice and it was an easy hop on the turnpike or drive down rt 30 to get downtown for work. There are also a bunch of farms in the area so roadside stands were a bonus. I like Mcd’s. The french fries are yum. The Mcd’s in Irwin is also home to the Big Mac Museum. Now the Big Mac was not created there but elsewhere in western PA. Before I moved closer to Pittsburgh proper, Dave and I stepped in. Many folks have problems with fast food and... READ MORE
I was lucky enough to be able to visit my friend Johanna who was living in the Frederick MD area a few years ago when Jose Andreas opened America Eats in the National Archives in McLean Virgina. It was basically his take on dishes throughout the history of America. From drinks to desserts. There was a book that was published and it gave a bit of American food history and some, lets say, interesting recipes. I heard about this via my mom. She saw an article in the paper and when she heard I was going to DC she told me about it. Reservations were made. Located near the National archives then it has since been remade in Tyson’s corner. Johanna and I at the front. The... READ MORE
I like to go out to eat. I always have. I look for interesting locations, unique takes on a dish, or even a superstar chef. There was a time when I was married to another chef and we both watched Anthony Bourdain’s “No Reservations.” One episode featured a trip to New Orleans and a trip to Jaques-Imo’s restaurant. My Dad happened to be in New Orleans for work shortly afterwards, and since I was living in Austin, Texas at the time, I dragged the hubby to The Big Easy for a quick road trip and visit. My Dad is always up for a good meal, so I mentioned Jaques-Imo’s and he made a reservation for the three of us. The truck with a table was in front of... READ MORE