I’m not avoiding restaurant reviews, I’m just organizing them a bit rather than just throwing them all into one big Bite Marks.
This last weekend’s menu now, with folk from the US, UK, and Germany. To the two people who made a reservation, then went out for a snack pre-dinner at another restaurant, ended up eating a full meal, and canceling with us about an hour before dinner… you missed out. I mean, I know the place you ate at, and it’s really good, but you missed out. Setting aside that we paid for and prepared food for you, and turned away other reservations.
Ceviche de Mero – Cubes of pristinely fresh grouper, cured in a leche of lime, lemon, and tangerine juices, fish sauce, mirin, and salt. Tossed with slivered red onions, sliced cucumber, diced rocoto chili, and chopped cilantro. Red oak leaf lettuce underneath and deep-fried lotus root as a garnish.
Las Perdices Brut Rosé – a lovely sparkling blend of Pinot noir, Chardonnay, and Viognier from Mendoza, with a hint of sweetness to go up against the spice and acidity of the ceviche.
Sopa de Esparragós – A soup base of roasted onion, garlic, and asparagus stalks, pureed with chicken parmesan stock, lemon zest and juice. Garnished with sauteed asparagus tips, grated parmesan, and cracked black pepper.
La Liga de Enologos “El Regreso” 2021 – a tasty, refreshing blend of Semillón and Chenin blanc from Mendoza. Asparagus is always a difficult match with wine, but I think this one worked to balance that slightly green bitterness.
Fettuccine con Calamaretes y Hinojo – Another new pasta that I’m very happy with. Housemade semolina fettuccine tossed with an agilo e olio base – garlic and chilies in olive oil – then added a puree of fennel in vegetable stock with a splash of anisette, along with the tentacles and rings of baby squid, ricotta salata, and basil. Topped with a single whole calamarete and a roasted baby fennel bulb.
Bodegas San Huberto “Nina Special Blend” Natural 2021 – I haven’t been able to find out the actual blend used, though based on what else is produced in the Nina line, it’s likely that it’s mostly Malbec and Cabernet sauvignon from La Rioja province. A refreshing, lively rose that worked beautifully with the squid and fennel flavors.
Pollo “Anticuchero” – I was in Chinatown and saw these beautiful chicken hearts, something that we don’t often use, but are delicious when prepared right. In Peruvian cooking they’re most commonly prepared on skewers as anticuchos, marinated and then grilled, and served with papas huancainas. Inspired by that, we’ve got chicken breast rubbed with spices and cooked sous vide for an hour and a half at 63C, then sliced and quickly sauteed and glazed with our anticucho marinade – red wine, red wine vinegar, aji panka puree, garlic, cumin, black pepper, and salt, cooked down and then thickened with beurre manie. The hearts are marinated in the same and roasted in the oven for about 30 minutes and then finished stovetop to glaze them. Mashed potatoes with plenty of butter. A huancaina sauce (fresh cheese, walnuts, ají amarillo, salt, and a touch of garlic) drizzled over the top, and finished with chopped green onions.
Bodega Salentein “Killka” Corte de Tintas 2021 – a rich, fruit packed and slightly spicy blend of Cabernet sauvignon, Malbec, and Petite verdot to complement the strong flavors in this dish.
Cheesecake de Frutilla – Our classic homemade cream cheese based cheesecake, flavored with fresh strawberries, over a strawberry cookie crust. Topped with a scoop of white chocolate, olive oil, and sea salt mousse, and a good splash of shiso syrup.
Putruele “Tardío de Abril” Chardonnay Dulce Natural 2021 – one of our favorite dessert wines, not overly sweet, but rich enough to standup to a dessert like cheesecake.
