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post #31 of 36
9/2/09 at 1:31am
Quote:
Originally Posted by kwilkinson View Post
You can request anything you want. Actually, on Sunday I stayed for service and did finally get a chance to produce some plates for customers. It was awesome. After a few plates, I realized that any of the plates I sent out could be a part of someone's best meal of their life. That was kinda nuts.

On Saturday, I did receive the truffle order. Big box, lots of packaging, kind of pomp and circumstance. Then I opened it and got slapped in the olfactory with this huge aroma and I melted on the inside. It was the size of a child's fist. Crazy.


Haha, yeah, and not just the best food meal, but best special meal, since people consider that restaurant to be one of those special occasion places; I always end up being flanked by someone on an anniversary or celebrating a graduation/birthday there.

They take pride in the truffle; they always bring out that truffle box to show it like a gold medal. I thought it would be more fun if they brought it out with 2 large guards and had the box cuffed to the server's wrist, but that's also why I don't own a restaurant.
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post #32 of 36
9/2/09 at 1:47am
Thread Starter 
Quote:
Originally Posted by Roikins View Post
Haha, yeah, and not just the best food meal, but best special meal, since people consider that restaurant to be one of those special occasion places; I always end up being flanked by someone on an anniversary or celebrating a graduation/birthday there.

They take pride in the truffle; they always bring out that truffle box to show it like a gold medal. I thought it would be more fun if they brought it out with 2 large guards and had the box cuffed to the server's wrist, but that's also why I don't own a restaurant.

The truffles are nice, but they don't get ordered often now because they don't really fit into the flavor profile of any of the dishes on the menu. Excluding the corn and black truffle risotto, obviously. The rest of the stuff is really summery and fresh, and when I ate there, I didn't really notice any dishes that would have been advanced by truffles in terms of flavor profile, unless you just wanted to order truffles because they're truffles (which I think a lot of ppl do). Plus they're Australian summer truffles.
Now, once it gets later in the year, a month or two from now, and white truffles are in season, we should start getting bigger truffles in and more often too, which will be fun, because the menu will start to change to a more hearty, truffle-friendly profile.

Also cool at the restaurant is the little balloon thing the pastry side sends out after your cheese courses but before dessert starts. Have you seen it? They fill a little siphon with shaved chocolate, blow a balloon up, put it on the siphon, then put a glass lid on top of the entire plate. When it gets out to the table, the release the siphon, and the air from the balloon pushes all the chocolate into the plate, and it looks kind of like a shaved chocolate snow globe. It's pretty cool. Kinda gimmicky, but people like it.
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post #33 of 36
9/2/09 at 10:13am
Quote:
Originally Posted by kwilkinson View Post
The truffles are nice, but they don't get ordered often now because they don't really fit into the flavor profile of any of the dishes on the menu. Excluding the corn and black truffle risotto, obviously. The rest of the stuff is really summery and fresh, and when I ate there, I didn't really notice any dishes that would have been advanced by truffles in terms of flavor profile, unless you just wanted to order truffles because they're truffles (which I think a lot of ppl do). Plus they're Australian summer truffles.
Now, once it gets later in the year, a month or two from now, and white truffles are in season, we should start getting bigger truffles in and more often too, which will be fun, because the menu will start to change to a more hearty, truffle-friendly profile.

Also cool at the restaurant is the little balloon thing the pastry side sends out after your cheese courses but before dessert starts. Have you seen it? They fill a little siphon with shaved chocolate, blow a balloon up, put it on the siphon, then put a glass lid on top of the entire plate. When it gets out to the table, the release the siphon, and the air from the balloon pushes all the chocolate into the plate, and it looks kind of like a shaved chocolate snow globe. It's pretty cool. Kinda gimmicky, but people like it.


I don't think I've ever seen the balloon thing, going to me or another table. Is that new, seasonal, or only for people celebrating certain things? I always stick with the tasting, so I've never gotten a stand-alone cheese course.

I'm definitely waiting for the winter truffle menu.
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post #34 of 36
9/2/09 at 10:19am
WHAT?? really? No - I will not try this! well... is it really that good?
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post #35 of 36
9/2/09 at 10:33am
Thread Starter 
Quote:
Originally Posted by Roikins View Post
I don't think I've ever seen the balloon thing, going to me or another table. Is that new, seasonal, or only for people celebrating certain things? I always stick with the tasting, so I've never gotten a stand-alone cheese course.

I'm definitely waiting for the winter truffle menu.
I think it's mostly for anniversaries and birthdays. I'm not entirely sure.
Quote:
Originally Posted by gdl203 View Post
WHAT?? really? No - I will not try this! well... is it really that good?

It IS. But don't use it if you're actually serving an entire piece of chicken, IMO. It works well for when you only need small pieces of chicken, like for a pasta or something.
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post #36 of 36
9/2/09 at 11:41am
Quote:
Originally Posted by kwilkinson View Post
I think it's mostly for anniversaries and birthdays. I'm not entirely sure.



Sounds like I'll need to make up a reason next time I'm there to see this.
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