Whole Foie Gras
per se, New York City
To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, ” Terrine of Hudson Valley Moulard Duck Foie Gras,” but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Then it was taken back into the kitchen and plated. Wow!
Balthazar, New York City
The Pavlova at Balthazar is baked meringue filled with yogurt and mascarpone served with a silky warm berry sauce that is made to order. The meringue dissolves on your tongue, and with the sweetness of the meringune, the creaminess of the marscapone, the tart balance of the yogurt and the heavenly warm berries, this is really exceptional.
Hebrew National Deli Dog
Can it get much better than enjoying a hot dog and a cold beer, sitting behind home plate on a warm summer afternoon at Yankee Staduim?
Tuna and Foie Gras Roll
Caviar Russe, New York City
The. Best. Sushi. Roll. Ever.
Water Grill, Los Angeles
Hamachi Crudo with Champagne Grapes Preserved Meyer Lemon, Lemon Verbena and English Pea Puree
Sumac Coated Australian Barramundi with Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives
Praised by Zagat Survey as Los Angeles’ top seafood restaurant since the day it opened, Water Grill has become an institution of excellence. In service, food, presentation, décor, ambiance and overall guest experience, this Downtown favorite exceeds all expectations.
Sirlion Burger filled with Braised Short Ribs, Foie Gras and Black Truffle
Daniel Boulud’s db Bistro Moderne, New York City
Served on a Parmesan Bun, with Pommes Frites. Power lunch!
Oysters & Pearls – Two Coasts
The French Laundry, Yountville, CA
per se, NYC
We are lucky enough to have had this signature dish of Thomas Keller’s on the West Coast at the French Laundry and on the East Coast at per se. He says, “It’s a very sensual combination.” We couldn’t agree more. Ingredients include pearl tapioca, heavy cream, creme fraiche, egg yolks, vermouth, shallots, butter, chives, and of course, oysters and caviar.
What is extraordinary about these two photos is that they were taken several months apart, one in California and one in New York. Perfection in the kitchen.
Soft Shell Crab
Caviar Russe, New York City
Soft shell crab in a cool tomato broth w/ cucumbers, chives, & Vidalia onions. The broth offered a perfect fresh balance to the fried crab.
An exceptional wine pairing was a glass of Veuve Clicquot Rose…this was one of many fabulous brunch courses at Caviar Russe in Manhattan.
2 thoughts on “Restaurant Highlights from 2007”
Your new blog layout looks great 🙂
Thanks Maryann! I learned a lot in the process.