These days, the amuse never really fits the definition of a “one bite” treat from the chef. I’m not really bothered by that anymore because its just extra food anyways, and who am I to turn down extra food just because the portion size is too big?? I love panna cotta and one of my goals is to learn to make the perfect panna cotta, one that is just perfectly jiggly and most silky soft. There were definitely some sweet savory flavors going on here. A delightful first start.
Sunchoke Custard hedgehog mushrooms
It seemed to be the chef’s take on a chawanmushi if you ask me. It was silky, savor, with wonderful umaminess tempered by the natural sweetness of sunchokes. The mushrooms brought some differing texture.
Apparently this was a “bonus” dish, woohoo! What’s a “testa?” It’s basically head cheese, made from the cheeks and jowls. This was an immediate “no go” for Triple T who internally furrows her face at anything fatty and offal. But she’s still a good sport and always tries a little bit and never says no when you want to order something of that nature. This was so luscious and rich, a real porky-in-yo-face kinda dish.
It was a wonder how the prior dish could be served with even more richness with these rolls and butter. Milk bread is an Asian staple, being soft and oh so doughy. The chef did an amazing job with these.
Sunchoke Consumé pea tendrils, black truffle and abalone shavingsThe lone weak dish in the tasting. First of all it was a soupy dish served in a dish that was too shallow. It made scooping up the soup challenging. And overall the dish seemed a bit underwhelming and bland. Nothing was wrong per se, it just fell a little flat after all the really awesome prior dishes.
The confit tomatoes had such concentrated tomato flavors, being sweet and tangy at the same time. The fava beans and baby corn were interesting accompaniments. We again lamented the shallow dish for another soupy course.
Here Japanese met Italian again with this very risotto like dish. The rice was so delightfully creamy without being too cheesy. I loved the little bit of protein with the charred beef. Perfection.
The squab was a perfect medium rare. A very strong dish to finish out the savories.
Happy birthday to Mama H.o.P! This crostata was buttery, flakey, comforting, and a wonderful way to end a pretty good meal.
I’m always impressed with savory ingredients are made into sweet treats. While I don’t usually like olives, I found these tasty treats.