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What did you eat last night for dinner? - Page 261

post #3901 of 25578
risotto with gargonzola and black truffles

very nice roast pork with some kind of gravy
post #3902 of 25578
Quote:
Originally Posted by tattersall View Post
Nice tagine EL - I hope the BC red was up to it!

Thanks! It was actually a very nice Pinot but we drank BC wine in honour of the games . Nice looking BB.
post #3903 of 25578
Last night I had chicken on a bed of spinach it was not very memorable. I have some chinese style ribs going right now though so tonight will make up for it. mmm
post #3904 of 25578
Went to try the recently re-opened Hatfield's in LA:


Cucumber gimlet with amuse of tuna, curry, and mango


Diver scallops with braised celery and apple froth


Croque Madame - Yellowtail sashimi, prosciutto, quail egg, and grilled brioche


Prawns a la Plancha Esplette - creamed crab rice, roasted peanuts, lemon, and mint


Horseradish dusted short ribs and hanger steak with spring onion confit and smoked potato puree


Slow baked Tasmanian ocean trout with sweet potato gratin, caramelized endive, baby cabbage, and dried cherry balsamic reduction


Sugar and Spice Beignets with Venezuelan chocolate fondue, and preserved ginger milkshake


Mini German chocolate cupcakes
post #3905 of 25578
Quote:
Originally Posted by Roikins View Post

Diver scallops with braised celery and apple froth
Nothing like getting a great sear on a scallop to cover it up w/ foam.

Quote:

Slow baked Tasmanian ocean trout with sweet potato gratin, caramelized endive, baby cabbage, and dried cherry balsamic reduction
What'd you think of this fish? We have it on the menu, and sadly there is only about a week left in the season. It's so good though. God it is so good.
post #3906 of 25578
Quote:
Originally Posted by kwilkinson View Post
Nothing like getting a great sear on a scallop to cover it up w/ foam. What'd you think of this fish? We have it on the menu, and sadly there is only about a week left in the season. It's so good though. God it is so good.
Yeah, and sadly, the scallop course was probably the more enjoyable course. All the courses with seafood were not that great mostly because of all the delicate flavors from the seafood getting killed by other stuff. The amuse with the tuna was killed by the curry sauce. The celery and apple were gentle enough that they complimented the scallops. The sashimi in the croque madame had to be eaten alone, because the brioche was so rich in butter, it's all you could taste in that whole course; served with a traditional ham, I bet it would have been fine, but with the hamachi it bombed for me. They might as well have served a stick of butter wrapped in the sashimi. The prawns weren't bad, smokey and slightly salty. The ocean trout alone was prepared perfectly but was super salty, my friend looked at me and joked that maybe they were serving smoked salmon. Sounds like I should have had the Cyrus version instead. I'll have to stick to Church & State for my casual LA dinners for the time being.
post #3907 of 25578
Quote:
Originally Posted by Roikins View Post
Yeah, and sadly, the scallop course was probably the more enjoyable course. All the courses with seafood were not that great mostly because of all the delicate flavors from the seafood getting killed by other stuff. The amuse with the tuna was killed by the curry sauce. The celery and apple were gentle enough that they complimented the scallops. The sashimi in the croque madame had to be eaten alone, because the brioche was so rich in butter, it's all you could taste in that whole course; served with a traditional ham, I bet it would have been fine, but with the hamachi it bombed for me. They might as well have served a stick of butter wrapped in the sashimi. The prawns weren't bad, smokey and slightly salty. The ocean trout alone was prepared perfectly but was super salty, my friend looked at me and joked that maybe they were serving smoked salmon. Sounds like I should have had the Cyrus version instead. I'll have to stick to Church & State for my casual LA dinners for the time being.

That sucks, man. The food looks pretty good to get a pretty bad review.
Ours was really good, it was served with crab/carrot sauce on the bottom, uni puree on top, picked crab meat on top of that, the sous vide trout piece, then fried chirimen (baby anchovy) and chive on top.
Now it's served in roulade form as the bouche with mandarin orange, microgreen salad, and poke dressing.
post #3908 of 25578
Coconut shrimp
steamed rice
steamed vegetables
iced water
post #3909 of 25578
Quote:
Originally Posted by kwilkinson View Post
That sucks, man. The food looks pretty good to get a pretty bad review.
Ours was really good, it was served with crab/carrot sauce on the bottom, uni puree on top, picked crab meat on top of that, the sous vide trout piece, then fried chirimen (baby anchovy) and chive on top.
Now it's served in roulade form as the bouche with mandarin orange, microgreen salad, and poke dressing.


Well, that's probably because I don't know what I'm talking about. I've actually heard from people that ate at Hatfield's before and after their move to the bigger location that the food is more up and down, probably because they've only been re-opened for about a month (?) and due to having to seat more diners in the larger space. They seemed to have higher consistency in quality when in their smaller space, which I would understand. I'll have to try them again in a few months once they're back into the swing of things. The meat course of short ribs, smoked potato, and hanger steak was pretty damn fantastic though.

What, no photos?!
post #3910 of 25578
Lemon vinagrette on baby greens and a simple pasta with a homemade tomato sauce.
post #3911 of 25578
Schnitzel and hummus
post #3912 of 25578
Spinach & Ricotta stuffed chicken thighs wrapped in bacon
Mashed potatoes
Green salad

Apple crumble

All made by your's truly.

K
post #3913 of 25578
I made probably the best meal I have ever eaten.

-USDA Prime Filet Mignon, rubbed, seared, baked, then topped off with goat cheese and carmelized onions.
-Mashed potato's with scallions & mozarella
-Asparagus
-Italian Bread
post #3914 of 25578
Chicken, tomato, and cauliflower curry.
post #3915 of 25578
Smoked trout cakes from Tasmanian trout.
Red onion, fennel, garlic, green garlic, capers, panko, dijon, and mayo. God so good.
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