I’ve been holding back on y’all…There’s a new restaurant in town and it has to be one of THE best restaurants in the city. Award-winning chefs Rick Tramonto and John Folse got together and created a revolution…
Bread and butter!
Torchon of Foie Gras.
“What the heck is torchon???” is the first thing I said when “the chef” wanted to order this…For those of you who are wondering the same thing, it describes the method of cooking the foie gras…”au torchon” which translates to “in a towel”. The duck liver loses a lot of fat in the process, but is cooked to perfection!
If you love foie gras, this dish was perfect…peach infused foie gras with an assortment of dried fruits and nuts.
Toasty sliced bread for foie gras.
Crab and Corn Cappaccino (above and below)
This delicious “cappaccino” came out on a fancy VERSACE tableset…So sad I didn’t get a picture of the whole set, but what a great reason to go back =)
The crab came out separately on a spoon for your own mixing pleasure…Just like sugar in your cappaccino!
Crisp Sweetbreads. Herbsaint Meuniere. Forest Mushrooms.
BEST SWEETBREADS I’ve ever had…Note the microcarrot. Very nice touch!
Foie Gras w/ Peach Brulee (seasonal)
Triptych of Quail: Southern-fried, Boudin-stuffed, Absinthe glazed.
Sheep Ricotta Gnocchi w/ Lobster. Vanilla. Tarragon. Lobster Roe.
White Chocolate Bread Pudding Creme Brulee. Lemon-scented Apricots. Bourbon Caramel Sauce.
What an experience! I have yet to try a Michelin star rated restaurant, but if I were to guess, this comes uber close. The many levels of flavors…One dish that stood out to me was the Crab and Corn Cappaccino. Not quite a cappaccino, but a soup rendition. I was amazed at how intricate the flavors were..with each bite, I could taste each ingredient stand on its own as it passed my taste buds…You have to try it to know what I mean!
My FAVORITE DISH had to be the sweetbreads. I’ve never gotten sweetbreads so honkin’ large before! They were juicy and delicious..UNFORGETTABLE! Another notable dish was the Triptych of Quail…3 quails, 3 different ways. My favorite quail was…can you guess? The Boudin-stuffed one!
Don’t be shy to sit at the bar..great table service, even if you’re sitting at the bar. You’ll be served by their excellent bartenders who are super friendly and accommodating!
Great service, elegant decor, and phenomenal food…You won’t regret it!