Momofuku Milk Bar isn’t fancy. The minimalist design including strand-board casework, small front counter, simple packaging, and chalk board menu suggest a place staged with simplicity and profit in mind. Fact is, I have never been overly impressed with the interior of Milk Bar and probably wouldn’t seek one out except for the fact that I am completely addicted to Chef Christina Tosi’s strawberry lemon cake truffles. Her candy bar pie is incredible too but the truffles draw me in whenever I am within a block of a Milk Bar outlet (usually the one in midtown). My trips to New York always place me within walking distance to the store on West 56th street, lucky peach indeed.
W56th St. Milk Bar
So it was with great joy that I watched Christina Tosi edge out some of the best chefs in the country to receive the 2012 Rising Star Chef of the Year from the James Beard Foundation. The honor is awarded to “a chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come” according to the foundation web site. That she is so talented, heads a growing empire of stores, is teamed with one of the most recognized chefs in the country in David Chang, and leads a team of folks mostly under the age of 25 is a testament to her talent. That she does all this in one of the most competitive and hyper food markets in the world is monumental. She deserves this recognition (even though I am a huge Dave Beran fan!).
Chef Christina Tosi (2012 James Beard Awards)
On stage, Tosi looked radiant in a black sleeveless dress with red pumps, her shoulder length hair straight and parted. Relaxed, she accepted her award with grace as chef Grant Achatz looked on (he won the award in 2003). She made sure to thank the Beard Foundation and, more specifically, to thank her extended team (as any good leader would). She showed tremendous poise and humility while also exuding great confidence. What a great role model at such a young age.
Congratulations Christina and the entire Milk Bar and Momofuku team…
Next week, I predict that NEXT restaurant in Chicago will win “Best New Restaurant” at the 2012 James Beard Foundation Awards and that Chef Dave Beran will win “Rising Star Chef of the Year”. My rationale for this prediction is based primarily on the incredible success Beran, Grant Achatz and Nick Kokonas have had launching what I consider to be one of the most innovative and technically successful new restaurants in American history.
If you follow NEXT you already know that to dine there you have to buy tickets for the menu being offered, that only sixty four seats are available each night and that tickets for each three month run sell out in minutes. Pretty innovative huh (albeit old news now that Kokonas and Achatz have proven the model). The food community also knows that Beran and his team execute each menu flawlessly (there have been three menus to date: Paris 1906, Thailand, Childhood and now El Bulli (Sicily and Kyoto are soon to follow). Each time NEXT offers a new menu the creative team at the restaurant completely reinvents the experience, resetting the entire table top, service ware, menu, production and service. That these guys can shift themes every three months from Paris 1906 to Thailand (including a rave review by the N.Y. Times), turn the corner and take on Achatz’s and Beran’s memories from childhood in the 70’s and 80’s in menu form and then run a 29 course El Bulli menu three months after that (to extreme accuracy) is unheard of; a feat of super-culinary capacity and sheer determination. NEXT is the best new restaurant in the U.S. and, probably, one of if not the most innovative restaurant in the world today.
NEXT Restaurant Kitchen
Recently, I had an opportunity to enjoy the El Bulli menu and visit with sous chef Rene Deleon (Beran and Achatz were in Kyoto conducting research for that future menu). Deleon and the rest of his culinary crew are all fresh faced, young and of fighting weight. They hustle with kinetic energy in the kitchen while performing their roles with precision. They love what they do and covet the experience. Deleon in particular praises the opportunity to work at NEXT and the incredible leadership provided by Beran and Achatz. He relays his perspective while filling his purchase order for the following day’s comestibles, sitting at a table at 1:10 am in the morning as though it’s 4:00 pm in afternoon (his work day is nearly done). He lives the nocturnal life, the life of a cook where daylight is for sleeping (it off) and nighttime is for work and play; where you go home when the sun is rising not when it sets. A life the public rarely ever sees but one that serves as the basis for an underground culinary culture that we all love or have learned to love to be successful.
And that’s my point. NEXT thrives as a restaurant, a business, an art-form and aesthetic within the culinary realm. And it delivers. Beran, Achatz and Kokonas will receive the recognition they deserve at the 2012 James Beard Foundation awards. Kudos and congratulations in advance, I know of no other team that could pull off such a wonderful launch as these guys and the women and men who work for them. What an incredible American culinary and cultural asset. I can’t wait to see what’s NEXT.
Nitro Caipirinha with Tarragon Concentrate
Dry Snacks: Puffed Rice Black Pudding, Nori Cracker, Black Olive Butterflies, Puffed Coffee Polenta,
Cuttlefish and Coconut Ravioli with Soy, Ginger and Mint
Savory Tomato Ice with Oregano and Almond Milk Pudding
Hot Crab Aspic with Mini Corn Cous-Cous
Mas de Daumas Gassac Blanc
NEXT Diningroom
Cauliflower Cous-Cous with Solid Aromatic Herb Sauce
Suquet of Prawns
Potato Tortilla by Marc Singla
Trumpet Carpaccio with Rabbit Kidneys
Red Mullet Gaudi
Nasturtium with Eel, Bone Marrow and Cucumber
Civet of Rabbit with Hot Apple Jelly
Rabbit Civet up close
Gorgonzola Globe (Gorgonzola bechemel siphoned into a balloon, frozen via rotation in liquid nitrogen),
topped with fresh grated nutmeg tableside
Foie Gras Caramel Custard
Spice Plate (guests play a game of identifying each of the 12 flavors placed around the perimeter of the plate)
Mint Pond (Mint Powder, Muscovado Sugar, Macha Tea Powder)
Chocolate in Textures
Chocolate Donuts
Creme Flute and Puff Pastry Web
Morphings:
Jules Verne Lollipops, Chocolate and Puffed Rice, Yogurt Croquant and Raspberry Lolly, White Chocolate, Lemon and Coffee Lolly, Star Anise and Mandarin Lolly, Raspberry Kebab with Balsamic Caramel Cloud
Posted 29 Apr 2012 — by S.E. Category Full Service
It’s spring time in Charleston, South Carolina and the trees are turning green. The travel gods have smiled on me once again and I am here for a couple of days on business which in my case means several nights of excellent dining with exceptional company. Of the many cities in the south that I love, Charleston has to be near the top of the list. It is one of the best restaurant cities in the country with more high quality dining establishments per capita than many a city twice its size. My first stop upon arrival is brunch at The Macintosh, the newest addition to the highly acclaimed Indigo Road Restaurant Group and recent 2012 James Beard Awards nominee.
Antebellum Tree
Charleston is made for walking and my hotel is one block north of Market Street and the center of town. I quick step down to Market Street and head west toward King Street taking in the sights. The architecture is so lovely and well preserved that a true Antebellum aesthetic settles over me. It’s still early (10:30 am) and the streets are moving with people but not overly so. Along the way I click a few photos with my point-and-shoot and make a right hand turn to the north onto King Street toward The Macintosh. After a leisurely stroll down the far side of King Street I find myself in front of the old American Theater and notice The Macintosh directly across the street, its large plate-glass storefront clearly pained with the restaurant logo.
Confederate Museum Steps Detail
Once inside I meet General Manager Andrew Fallis, (a graduate of Johnson & Wales University) and congratulate him on the Beard nomination; he is elated. Fallis reminds me of a stylish Keith Urban, he is smooth and gentlemanly with the guests and floats us over to a power-table for brunch. Settled in, I gather my senses and take in the room. The interior is rustic and informal with exposed brick, ductwork and ceiling joists. You won’t find white linen here (no need to waste precious resources on a linen contract), instead hardwood tables are set with black woven placemats, black cloth napkins, stainless flatware and short stemmed glassware. Fallis and his team are managing their resources well.
View Toward King Street
The menu is a single printed legal-size sheet clamped onto a hardwood clip board. There are four starters, ten main dishes and six sides priced from $5 – $13. Although limited in scope and scale, the menu represents real value at these prices.
The Macintosh Menu
Triggerfish Brandade, Alabama White Sauce
Eggs Over Easy, Sweet Potato Hash
Chicken & Waffles
“Mac Attack” Pork Belly, Bone Marrow Bread Pudding, Poached Eggs
Over the past couple of years I haven’t spent much time talking about breakfast and brunch. During that time the trend tracking restaurant experts have predicted the continued disintegration of the traditional restaurant day-part (breakfast , lunch and dinner) and the ongoing expansion of hours that serve what is being called the “all day eater.” My own research over the past two years confirms this change particularly in the QSR and fast casual segment but only recently have I noticed more and more fine, full service restaurants moving into the breakfast and brunch day-part in an effort to capitalize on potential new revenues built on existing fixed costs. Starting in January I am making a conscious attempt to gather information on breakfast and brunch in the fine, full service segment to see if expansion in this day-part that fine restaurants historically have neglected is occurring. My research starts in Denver.
While in there last month a chef friend recommended that I visit Colt & Gray for brunch to check out their take. Five of us made our way to the corner of Platt and 16th streets in Denver late one morning. It was sunny out and the sky was a deep Denver blue. The restaurant is located in a renovated three story red brick building just west of the Platt River in an area of Denver that has been on the rise for more than a decade. We enter and quickly find a table.
The menu is both creative and expansive with items like crispy raisin bread pudding, house scrapple with fennel and kimchee, house smoked trout with scrambled eggs, house made corned beef hash with poached eggs and a special of Merguez sausage, crispy foie gras potatoes, Frisee and poached eggs. I also like the “kitchen sink” breakfast sandwich with sausage, egg, cheese, gravy, bacon, fries on a bun. It’s more of a “heart attack on a plate” than anything but from what I hear it’s one of the best-selling items on the menu. The Dal Makhani with creamy curried lentils served in a Staub cast iron cocotte warm flat bread, fried eggs and an added side of braised lamb tongue is unique in composition and creativity and attracts our attention as well. Perhaps, as I think to myself quietly, part of the evolving breakfast trend is driven by the desire for people to find a finer level culinary excess during breakfast, a meal-period that otherwise is served only by the more traditional offerings of the quick service segment. Colt & Gray has found a niche in serving this desire.
Most of the seats at the bar are occupied and I notice the drink menu is playfully divided into two categories “recovery” and “retox” with the recovery drinks light on alcohol and high in creativity and the retox items more aggressive with alcohol and served in pitchers because “brunch is social.” Coffee consists of a selection of locally roasted options in traditional form and Teatulia tea is served. The food and beverage options are thoughtful and well executed while demonstrating flourishes of creativity for this day-part. Colt & Gray is solid evidence that there is room for a return to quality brunch service in the fine full-service segment. As much as I used to hate rising early on weekend mornings to run brunch service after a late Friday and Saturday dinner closing, it’s hard to deny the value of generating additional revenue during the morning when your restaurant would otherwise be empty. Now I just need to decide whether to choose “recovery” or “retox” with my kitchen sink sandwich.
Charcuterie Platter with Country Pate and Triple Cream Cheese
Posted 27 Mar 2012 — by S.E. Category Full Service
Art Smith is such a nice guy and Table 52 in Chicago radiates his warmth. It’s a true manifestation of his dream of a restaurant and serves the type of southern comfort food he was raised on. When I first met Art he had just dropped a ton of weight, was feeling spry and was about to open Table 52. He had the whole thing figured out in his head and spoke of it with pure energy and enthusiasm.
Every good chef that I have ever met dreams of opening his or her own place. A privileged few get the chance and an even smaller number actually find success and make a good living. It truly is a labor of love. Art was lucky, he had built his celebrity working as Oprah’s chef for a decade before striking out on his own in 2007. Table 52 became his obsession when he left Oprah.
While in the windy city last month I checked in at Table 52 for a snack and the place was thumping. The lower dining room was stuffed elbow to elbow with a line out the door. With low tin ceilings and a rustic white washed panel décor, the lower dining room is more of a southern style bistro with a great hearth oven anchoring the room. However, the upper dining room is a whole other affair.
With high ceilings, thick custom drapes, wide striped wall paper, and fine decorative molding the upper room feels like a fine antebellum parlor. Custom antique-like side stations and a high-boy filled with wine add warmth to the room. I imagine how much fun Art and his partner and designer Julie Latsko must have had designing this room; how fantastic to be living the dream.
Crab Cake, Salt & Pepper Chips, Tartar Sauce, Frisee Salad
Art’s team prepares food reminiscent of his southern heritage. Each dish offers hints of authenticity with flourishes of creativity. This isn’t the stick to your ribs shrimp and grits and corn bread of Charleston or Atlanta, it’s more of a Midwestern version of southern fare as locally sourced ingredients would dictate. The food is delicious and comfortable and the restaurant shines when it comes to service. Art’s dream is alive and well in Chicago.
Short Rib, Barley Risotto, Carrot Ginger Puree, Tobacco Shallots
One of the greatest joys of being an educator is seeing a former student achieve greatness. After more than 20 years in higher education, I can honestly say this is the real reason I keep at it…nothing is more rewarding. This past weekend I had a chance to catch up to Chef Chris Cosentino (Incanto, Baccalone, food network) in Chicago and spent time during the day tagging along with him for a while. Chris was one of my students years ago and his success warms my heart. He has always been exceptionally talented, hard-working if not irreverent, and gifted with creativity. His success is no surprise but years ago it was no guarantee.
We are in the kitchen in Chicago and Chris is electric prior to performing in front of five hundred spectators. He pulls me aside to show me a whole duck bloated with foie gras. In a few minutes he will demonstrate how to remove the enlarged liver from the duck along with other nasty bits and parts. The duck is gorgeous. Alongside the duck, Chris will demonstrate his new line of knives from Shun, he is giddy over these knives and tools. He always has something up, or tattooed on his sleeve as sponsors attempt to tap into his energy. The same was true last year when we connected; he was wearing a new pair of shoes form Mozo with honeycomb tripe printed on the toecap. He reeks of cool.
Chris has five minutes before he is due on stage and electricity is pouring out of him. While standing backstage he realizes that he hasn’t autographed the row of Kitchen Aid mixers lined along the wall so he darts off to tag a couple. In a flash he begins sketching a pig snout, eyes and ears on the front of the mixer and spins it around to squiggle a tail on the back, then signs his name just above the speed control while exclaiming “I drew a swine.” Where does this guy get his creativity?
Out front now, Chris begins his demonstration by carefully removing the livers from the duck, pulling out the lungs, gizzards and heart, joking “I left my heart in San Francisco” to a good laugh from the crowd. As Chris is cutting up with the crowd Chef Duff Goldman joins him and busts his ass for beating him during an episode of Chefs vs. City. The crowd is roaring now but Cosentino takes it in stride, never losing his concentration. He splits the duck down the sides removing the breasts on the bone, seasons all sides and places them in the oven at 500 degrees to roast. “This is old fashioned cooking…simple roasting done right” Chris shouts. While the breasts are roasting he sears a slab of the liver with salt and pepper, pulls the seared liver out of the pan and tosses in a spoonful of pinenuts and capers swirling them to heat. He has the final dish plated within seconds and on display and the crowd is going nuts.
Watching him I see that he’s found a way to channel his energy into something great. He’s comfortable, his skills are excellent. The life lessons and professional discipline he learned long ago while in culinary school provided just the foundation he needed to find his way. But the best thing of all is that he is happy. For nearly two hours while we’re together his joy is contagious; an affliction I am quick to appreciate.
Sometimes a photo of a food item is enough to inspire me to post to this blog. Such is the case with this picture of Kumamoto oysters with Foamed Mignonette. It was snapped a couple weeks ago just after Chef Chris Young, coauthor of Modernist Cuisine with Nathan Myhrvold, finished preparing them. The mignonette foam is stabilized into a “dry foam” with 1.25% of de-oiled soy lecithin powder, an emulsifying agent and byproduct of soybean oil production. Young describes this as a dry foam since the water within the foam is drained away once it’s stable. Lecithin stabilized foams are not new; Ferran Adria started making them more than a decade ago. Some consider foams passé. However, it’s always fun to play with both new and old ideas in the kitchen just to see what happens. Sometimes accidental innovation occurs.
The ingredients used are fairly neutral in color (shallots, white balsamic, water, sherry vinegar) creating a beige foam and, ultimately, a monochromatic dish. Color aside, the foam has an intense vinegar, salt and shallot flavor that is carried throughout the foam creating a deep contrast to the meaty, sweet and slightly musty taste of the oysters. The foam adds a texture and tingle that dissipates almost instantly when the oyster is slurped. I love the look of these oysters and hope you do too.
My culinary research focused on handling and cooking various mollusks and crustaceans is stimulated anytime I am travelling near the coastline. While visiting the Caribbean or South Florida, Conch is on my mind and on this trip to Miami I purchase fresh Queen Conch meat from a local purveyor for $12 per pound. Conch (a gastropod mollusk) is not indigenous to the waters where I live. It is overfished domestically, and working with the product responsibly while in Florida is an opportunity I can’t pass up. Before purchasing the Conch I confirm the source with my vendor by visually inspecting shipping documents and packaging. Affirming the product is from Belize is a matter of conscience. This mollusk is severely threatened and many Caribbean fisheries are mismanaged, Belize less so.
Although the conch industry in South Florida and the rest of the southern coastline of the U.S. (from Georgia all the way down to southern Texas) is virtually closed due to over fishing, Conch from other locations in Rico and the U.S. Virgin Islands constitute a portion of the 20% of Conch legally produced by the U.S. according to the National Marine Fisheries Service. The remaining 80% of conch consumed is imported from various countries and Belize is one of the better managed fisheries and, potentially, one of the more sustainable.
Rt. A1A Intercoastal
The fishery in Belize, composed of hundreds of small independent, mostly in-shore fishermen, is considered artisan by the Food and Agriculture Organization of the United Nations. Queen Conch is harvested in the wild by hand with minimal damage to reefs and ecosystems and results in virtually no by-catch. The season is regulated in Belize with closure from July 1 – September 30th each year.
Delicious Conch Salad
Opening the 1 kilo package of fresh conch, I am struck by the sweet briny aroma reminiscent of abalone or spiny lobster. I plunge the meat in boiling water for 20 seconds to clean it and tenderize it before shocking it in ice water for a couple of seconds and patting it dry. Each body is twice the size of my thumb and weighs around 100 grams prior to cleaning. The tender foot and mantle peel away effortlessly, are soft to the touch and taste sweet and nutty. Rather than clean these completely, I leave the bodies intact and slice the flesh as thin as possible with a razor sharp knife and vacuum pack the sliced Conch with aromatics to deeply infuse the flesh with notes of flavor prior to serving. Sounds of Jimmy Buffet ring in my head.
Conch is not something I would menu that often and I would certainly avoid serving it from June to October even though frozen supplies are available. It is a scare delicacy to be served with care and a rare treat.
Whole Shelled Queen Conch
Slice Conch Thinly
Conch Mise en Place (see recipe below)
Place all Ingredients in Vacuum Bag
Vacuum Bag Prepped for Sealing
Vacuum Packaged Conch
Queen Conch with Cilantro Garlic and Lemon
275 g Conch, blanched, sliced thin
4 g Garlic, Minced
7 g Cilantro leaves, whole
8 g Red Onion, minced
12 g Celery, diced brunoise
15 g Salt
15 g Pepper, fresh cracked
25 g Lemon Juice
10 g Lemon Zest
12 g Olive Oil
12 g Soy Sauce
Place all ingredients into a bowl and mix. Adjust seasonings. Transfer into a medium sized sous vide bag and vacuum seal with a medium pull. Place in refrigerator overnight.
Open vacuum bag and pour contents into a bowl. Toss to loosen mixture and serve chilled.
Note: vacuum packing this salad causes the aromatics to become infused into the conch flesh resulting in subtle and delicious notes of flavor while also improving tenderness.
When I first met Lon Symensma he was headed to the Culinary Olympics in Berlin Germany as a member of the U.S. National Apprentice Team in 1996. Under the watchful eye of the gentle and gentlemanly uber-coach and former H.J. Heinz Corporate Chef Roland Schaeffer, Symensma and his team were shining stars that placed in the top ten in their division. Symensma was clean cut possessing great energy and a good foundation of culinary skills having completed his initial training at Scott Community College in Davenport Iowa. Sixteen years later Symensma is owner of Cholon Bistro in Denver and, word has it, a soon-to-be nominee for a James Beard Award this year.
That Symensma pursued his dream of opening his own restaurant is what I admire most about him. Many of the other chefs I knew in the 1990’s who competed at the international level chose professional careers in higher education or at country clubs or hotels. Very few pursued sole proprietorship; the ratio of risks to rewards being too great. However, Symensma kept his head on straight, paid his dues internationally and, eventually, went on to run the kitchen at Buddakan in New York City, one of the highest grossing restaurants in the country.
When I caught up with Symensma in Denver recently, he laughed about his time at Buddakan and suggested the four years he spent there took a decade off of his life. Having dined a Buddakan back when he was there, there is probably some truth to his comment. Buddakan is a massive restaurant and one of the flagship stores for Stephen Starr Restaurants out of Philadelphia. When I visited in 2007 the house was full and the kitchen was cranking. The volume of food produced was staggering, it was not a kitchen for the faint of heart.
Fast forward to 2011 and Symensma is in Denver having flown close to the flame in New York. Paired with former CIA classmate Alicia Pokoik Deters and her husband Jim, the three formed Flow Restaurant Group, opening Cholon as a first concept in 2010. Symensma crafted a menu that is approachable and aligned with the clientele in Denver while honoring his eclectic Asian style. The bistro itself is modern in décor with a massive custom wooden door, concrete floors, exposed ceiling and large informal dining room (no tablecloths here) with open kitchen along an interior wall. During service Symensma stands in starched whites at the kitchen counter, back to the crowd, expediting with customers seated to his left and right.
His food is better at Cholon than it was at Buddakan, probably due to smaller size and better attention to detail. However, the food is more rustic. His Kaya Toast with Egg Cloud is rich and creamy with tremendous flavor and the French Onion Soup Dumplings are a great contemporary take and a classic. My favorite dish is the Singapore Style Lobster with Sunny Side Egg and Bao Buns. This isn’t fine dining or modernist cuisine but it is great local food at a fair price with fantastic service. The restaurant is loud and full of energy and the city of Denver has embraced it but I estimate Cholon does the same volume in a week that Buddakan used to do in a day. Symensma has proven he has capacity for more. I predict that he is just starting what will become a regional restaurant empire as Cholon settles in and he gets back to his fighting weight.
I make one last stop on my Seattle tour at chef Matthew Dillon‘s Sitka and Spruce back in the Melrose Marketplace. It’s rainy and cold again and each fat drop falling from the sky cuts across my face. Stomping the water and weather off my feet, I head inside past the specialty butcher, the wine shop and bar, and flower stand. Tucked into the rear corner is Sitka and Spruce; separated from the rest of the market by a partition composed of large windows and white framing. It’s warm and bright in here. Although inside the market, I am outside the restaurant looking in through the large eight over eight windows while I wait for the doors to open. Staring at the blur of cooks prepping and planning on the other side has me captivated with memories of my line-cook days in a prior life. Lost in thought, it is forever in a second before the double red doors slide open and I return to the moment and enter.
Inside and alone, I sit at the long hewn wooden counter of single stools running along the wall under a bank of exterior windows. Suddenly it feels overcast in here, with dim street lights casting a glow into the room, painted in neutral colors. Staring out through the glass while I wait for a menu, I notice that the window is old and probably original to the building. The glass is dusty and slightly fogged over and in places caulking has come undone. The rest of the restaurant space is mostly renovated, efficiently designed, otherwise spotless but with a planned historical texture and character. With high ceilings made of exposed timber and a large open kitchen with fireplace, it is clear that someone chose to respect and enhance this space rather than blow it to pieces. Overcast is the wrong word, the restaurant is subdued, the intensity retro but not fake, the vibe and the people smart, environmentally green, respectful and happy in that “we have a great restaurant and we know it, work our asses off but never take it for granted” sort of way.
The menu arrives, she takes a minute to talk with me and figure me out “try the fresh anchovies from Oregon” she says remaining suspicious because I have a camera. “Do you like liver mousse?” Always I say especially when properly prepared and yours is served with sherried chanterelle mushrooms. Liver, chanterelles and sherry are flavors matched in heaven. Send one of those out too. “We have a small plate of buckwheat crepes with salted ham and endive, the endive is caramelized and wilted over the crepe.” Yes please. She sees that I am fair game “how about the local halibut with sauerkraut?” How about it I offer.
Sometimes I don’t even need to see the food to know that a restaurant is good. This is that kind of place. She could have sold me the entire menu if not for a limited budget and appetite, curious as I am. The fresh anchovies arrive first, five gorgeous fillets glistening with olive oil and fresh lemon. Medium thick slices of pickled green chili pepper as round as a pencil and a sprig of parsley provide shades of green to compliment the silvery white fish. These aren’t salted and cured anchovies they are beautifully fresh, light and sweet fillets with perfect seasoning and spice; I could eat a dozen of them.
Marinated Anchovies from the Oregon Coast with Pickled Chili Pepper
A few more sips of sauvignon blanc and the liver mousse arrives. A thin coating of mousse tops lightly toasted slices of French bread and tart little huckleberries. Sautéed chanterelles are layered on a sherry cream reduction with fresh herbs including dill and tarragon. These flavors are meant to go together and I sop up the mushrooms and sauce with the French bread slices.
Cooked in Sherry with Huckleberries and Liver Mousse
Now I am overly distracted by the food and, when the crepes come, start to eat the dish before taking a photo. Catching myself, I pause, click a quick shot and dig in. The endive is caramelized just enough to wilt and sweeten, the bitterness having cooked out. There’s more fat in this dish providing richness and depth. The portion is perfect. Then the halibut with sauerkraut and white carrots arrives. When in Seattle I usually order Sablefish with halibut a close second. Tonight Sablefish wasn’t on the menu so I didn’t think twice about the halibut. Seared then steamed gently, it arrives perfectly cooked albeit lacking contrast and color other than the golden brown top of the fish. However, the dish is a study of elegant simplicity pared with a level of craftsmanship worthy of praise. Each course arrives in perfect 12 minute intervals. In less than an hour I am sated and comfortably so.
Buckwheat Crepes with Salted Ham, Onion, and Endives
I will return to Sitka and Spruce, it is one of those restaurants that has an identity, simplicity, confidence, and level of execution that comforts and pleases in a manner similar to Avec in Chicago and No. 9 Park in Boston. More important, Sitka and Spruce is a reflection of Seattle itself in style and character and this too makes me want to come back to the city and to this place.
Seared and Steamed Pacific Halibut with White Carrots and Sauerkraut
