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What did you eat last night for dinner? - Page 1522

post #22816 of 25578
Quote:
Originally Posted by Cary Grant View Post

Impressive, Matt. Really.

Thanks, man.
post #22817 of 25578
Did your guests leave a nice tip?
post #22818 of 25578
I've left like a whole case of wine there!
post #22819 of 25578
Here is the full write-up, sorry for the bad picture quality, the poor food/wine critique etc. I am not a professional, in the industry or an aspiring chef, I just like to eat and drink. Overall, I was disappointed with the food. There were a number of technical shortcomings (see chicken, lobster) and a few dishes that just didnt taste good (asparagus, cheese course) etc. We still had a great time, staff was extremely helpful and got a tour of the kitchen at the end which was amazing.

Food:
Warning: Spoiler! (Click to show)
Oysters and Pearls - Sabayon of pearl tapioca with island creek oysters and sterling white sturgeon cavier



I know it is cliché and probably overplayed but this was my favorite dish of the night. I thought the textures worked beautifully and the contrasting richness of the sabayon and the saltiness of the cavier complimented each other nicely.

This was followed by the first service of breads/butter and their much maligned salt presentation. The bread throughout the meal was consistently excellent

White Asparagus “En Croute D’Amande” - Granny smith apples, green almonds, mache and red onion “Aigre-Doux”



This was by far the least effective dish of the night. I have never had anything like this before so maybe the concept of the dish was lost on me but it just didn’t taste good. The crust on the asparagus was extremely thick and dry, completely overpowered the asparagus. I was expecting a crust that was lighter and airier, like a tempura.

Columbia River Sturgeon - Green asparagus tempura, chanterelle mushrooms, fava beans and béarnaise reduction sauce



And here is the desired asparagus tempura. Excellent dish, not sure how sturgeon was prepared, may have been sous vide but it had a buttery richness that I don’t expect from sturgeon.

Butter Poached Nova Scotia Lobster - Kishu Mandarins, carmelized fennel and saffron-vanilla emulsion\



I thought this one missed the mark. Lobster was definitely a touch underdone. Emulsion was far too redolent of vanilla for my taste, I can understand wanting a hint of it but this was overpowering, did not seem balanced.

Four Story Hill Farm’s Poulard - New crop potatoes, ramp top subric, whole grain mustard puree and sauce gribiche



Chicken was sous vide and was a little underdone. Skin was served on the chicken and it was very floppy/floppy, not sure why they even bothered with the skin, I don’t see how you can get any real texture or substance to it when it is prepared this way. The ramp top subric was amazing, no idea how they prepared it but it was among the better things we ate

Elysian Fields Farm’s Carre D’Agneau - Petit Sale, garbanzo bean croquette, grilled celery hearts, meyer lemon supremes and lamb jus



Lamb was perfect, the whole dish was well executed though the garbanzo bean croquette (aka falafel) wasn’t really of interest to me. Don’t think I have ever had better lamb.

Marieke Gouda - Applewood smoked bacon, Persian cucumbers, jingle bell peppers and salsa verde



Cheese course. Very strange dish, a play on a BLT. I would have rather just had some spectacular cheeses but I guess that wouldn’t be sophisticated enough for Per Se. I could not make it through all the gouda. It was a big log of gouda.

Champagne Mango Sorbet - Young coconut cream, rambutan and coconut meringue (no pic)

Amazing dish, the perfect palette cleanser.

Toasted Popcorn - Salted caramel ganache, chocolate-almond crumble and toasted pain au lait ice cream



Nothing wrong with this, obligatory chocolate dessert. I don’t think the popcorn aspect of this dish really came through enough to merit inclusion in the title but a little additional crunch

Mignardises



Wave after wave of these. First was a selection of chocolates presented in a box that vaguely looked like a humidor. Probably 30 in total, all housemade, very impressive. Next was more truffles, macarons, etc. Lastly, we were given “Coffee and Doughnuts” which I think is a Keller signature dessert. Not sure quite why this became famous, didn’t seem to be anything special but was totally serviceable.
Wines: Warning: Spoiler! (Click to show)
Pol Roger Multi-Vintage (purchased) - I am a Pol Roger virgin and was pleasantly surprised, excellent recommendation by those on the forum. Was a “steal” at 3x street price. Consumed primarily with the pearls and oysters, worked well.

Gruner Veltliner - FX Pichler Smargard "Loibner Berg" 2011 (purchased) - Another good selection, had the right amount of residual sugar

Sancerre, Pascal Jolivet, "Le Chene Marchand" 2011 (purchased) - Not a standout but totally fine

Chassagne Montrachet, Louis Latour 1 Cru, “Les Caillerets” 2006 (brought) - I believe we had this with the sturgeon and really enjoyed it. Rich but still crisp, good fruit, felt like the right amount of oak.

Barberesco, Cigliuti Vigne Erte 2000 (brought) - Definitely the best wine of the evening. Spicy, bright, but very smooth. Had this with the chicken which I thought was a good foil.

Chateau Les-Hautes-Conseillants (Pomerol) 1982 (brought) - This one was totally dead, we moved houses a few years back and I think a lot of the older bottles didn’t hold up in the move.

Edited by Axelman 17 - 4/23/13 at 6:26am
post #22820 of 25578
the gold houndstooth plate is kinda freaking me out.
post #22821 of 25578
Just the crazy lighting, the plate was white. I actually thought the houndstooth was kind of cool. Far more subtle in real life than in the picture. The plates can be yours for only $350 for 2, they are special TK edition! Lolz.
post #22822 of 25578
Quote:
Originally Posted by Axelman 17 View Post

The plates can be yours for only $350 for 2

5X markup
post #22823 of 25578
Quote:
Originally Posted by Axelman 17 View Post

Here is the full write-up, sorry for the bad picture quality, the poor food/wine critique etc. I am not a professional, in the industry or an aspiring chef, I just like to eat and drink. Overall, I was disappointed with the food. There were a number of technical shortcomings (see chicken, lobster) and a few dishes that just didnt taste good (asparagus, cheese course) etc. We still had a great time, staff was extremely helpful and got a tour of the kitchen at the end which was amazing.

Food:
Warning: Spoiler! (Click to show)
Oysters and Pearls - Sabayon of pearl tapioca with island creek oysters and sterling white sturgeon cavier



I know it is cliché and probably overplayed but this was my favorite dish of the night. I thought the textures worked beautifully and the contrasting richness of the sabayon and the saltiness of the cavier complimented each other nicely.

This was followed by the first service of breads/butter and their much maligned salt presentation. The bread throughout the meal was consistently excellent

White Asparagus “En Croute D’Amande” - Granny smith apples, green almonds, mache and red onion “Aigre-Doux”



This was by far the least effective dish of the night. I have never had anything like this before so maybe the concept of the dish was lost on me but it just didn’t taste good. The crust on the asparagus was extremely thick and dry, completely overpowered the asparagus. I was expecting a crust that was lighter and airier, like a tempura.

Columbia River Sturgeon - Green asparagus tempura, chanterelle mushrooms, fava beans and béarnaise reduction sauce



And here is the desired asparagus tempura. Excellent dish, not sure how sturgeon was prepared, may have been sous vide but it had a buttery richness that I don’t expect from sturgeon.

Butter Poached Nova Scotia Lobster - Kishu Mandarins, carmelized fennel and saffron-vanilla emulsion\



I thought this one missed the mark. Lobster was definitely a touch underdone. Emulsion was far too redolent of vanilla for my taste, I can understand wanting a hint of it but this was overpowering, did not seem balanced.

Four Story Hill Farm’s Poulard - New crop potatoes, ramp top subric, whole grain mustard puree and sauce gribiche



Chicken was sous vide and was a little underdone. Skin was served on the chicken and it was very floppy/floppy, not sure why they even bothered with the skin, I don’t see how you can get any real texture or substance to it when it is prepared this way. The ramp top subric was amazing, no idea how they prepared it but it was among the better things we ate

Elysian Fields Farm’s Carre D’Agneau - Petit Sale, garbanzo bean croquette, grilled celery hearts, meyer lemon supremes and lamb jus



Lamb was perfect, the whole dish was well executed though the garbanzo bean croquette (aka falafel) wasn’t really of interest to me. Don’t think I have ever had better lamb.

Marieke Gouda - Applewood smoked bacon, Persian cucumbers, jingle bell peppers and salsa verde



Cheese course. Very strange dish, a play on a BLT. I would have rather just had some spectacular cheeses but I guess that wouldn’t be sophisticated enough for Per Se. I could not make it through all the gouda. It was a big log of gouda.

Champagne Mango Sorbet - Young coconut cream, rambutan and coconut meringue (no pic)

Amazing dish, the perfect palette cleanser.

Toasted Popcorn - Salted caramel ganache, chocolate-almond crumble and toasted pain au lait ice cream



Nothing wrong with this, obligatory chocolate dessert. I don’t think the popcorn aspect of this dish really came through enough to merit inclusion in the title but a little additional crunch

Mignardises



Wave after wave of these. First was a selection of chocolates presented in a box that vaguely looked like a humidor. Probably 30 in total, all housemade, very impressive. Next was more truffles, macarons, etc. Lastly, we were given “Coffee and Doughnuts” which I think is a Keller signature dessert. Not sure quite why this became famous, didn’t seem to be anything special but was totally serviceable.
Wines: Warning: Spoiler! (Click to show)
Pol Roger Multi-Vintage (purchased) - I am a Pol Roger virgin and was pleasantly surprised, excellent recommendation by those on the forum. Was a “steal” at 3x street price. Consumed primarily with the pearls and oysters, worked well.

Gruner Veltliner - FX Pichler Smargard "Loibner Berg" 2011 (purchased) - Another good selection, had the right amount of residual sugar

Sancerre, Pascal Jolivet, "Le Chene Marchand" 2011 (purchased) - Not a standout but totally fine

Chassagne Montrachet, Louis Latour 1 Cru, “Les Caillerets” 2006 (brought) - I believe we had this with the sturgeon and really enjoyed it. Rich but still crisp, good fruit, felt like the right amount of oak.

Barberesco, Cigliuti Vigne Erte 2000 (brought) - Definitely the best wine of the evening. Spicy, bright, but very smooth. Had this with the chicken which I thought was a good foil.

Chateau Les-Hautes-Conseillants (Pomerol) 1982 (brought) - This one was totally dead, we moved houses a few years back and I think a lot of the older bottles didn’t hold up in the move.

I detest the fucking cooked up cheese courses. They are an abomination and never as good as the cheese by itself. The best I've had was at the Meurice, and it was probably 20% as good as just nice cheese is. Fuck anybody who does this.
post #22824 of 25578
It was such a disaster, I can't even tell you. I just can't imagine anyone enjoying that. Is this the norm at all high end places or only the more modern ones?
post #22825 of 25578
Quote:
Originally Posted by Axelman 17 View Post

It was such a disaster, I can't even tell you. I just can't imagine anyone enjoying that. Is this the norm at all high end places or only the more modern ones?

Not sure if there is a commonality to the fucknuts who do this shit. There are certainly high end places who do not, thank God. It seems just a hair shy of adding coca cola to Krug and calling it the Champagne course.
post #22826 of 25578
Quote:
Originally Posted by Axelman 17 View Post

It was such a disaster, I can't even tell you. I just can't imagine anyone enjoying that. Is this the norm at all high end places or only the more modern ones?

I don't remember what my cheese course there was, but it was also cooked. I didn't *hate* it, but the problem was that cooked it was so rich that I could only eat a few bites of it, which made me sad. Definitely not the highlight of the meal and would much rather have just had the cheese uncooked.
post #22827 of 25578
Quote:
Originally Posted by itsstillmatt View Post

It seems just a hair shy of adding coca cola to Krug and calling it the Champagne course.

Forwarded to KevinEats as an idea to replace his mojito.
post #22828 of 25578
this cooked cheese course talk has inspired me to get a grilled cheese sandwich for lunch.



i am extremely happy with the outcome.
post #22829 of 25578
Quote:
Originally Posted by gomestar View Post

this cooked cheese course talk has inspired me to get a grilled cheese sandwich for lunch.



i am extremely happy with the outcome.

Excellent use of cooked cheese.
post #22830 of 25578
How did you decide that it was cooked cheese and not a composed bread service?
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