Went to the Chameleon on Friday with the wife to check out this season's menu. I didn't see the chef/owner or his wife so I guess they took off for the holidays but there was no appreciable letdown.
We were stuffed from Turkey Day so we split the braised veal cheeks with cremini mushrooms and grapes as an appetizer. One of the best things I've ever put in my mouth, tender and flavorful, the wine and stock reduction accompanying it was superb.
The waiter asked how it was. "Better than the same dish I had in a 2 star Michelin restaurant". "Well, I would hope so", he sniffed. He cheered up when I told him 2 stars in the Michelin context is a good thing.
I ordered the monkfish in a fish stock thickened with aoli. Nothing special, the stock was thin with very little aoli flavor, the fish, though, was moist and just cooked through. Jane had the grilled branzini with anchovy garlic butter, sauteed leeks and olives. Perfectly grilled and a great match of flavors. For dessert, we had the creme brulee, the top browned to order and warm, the bottom cool, slightly runny and delicious. With a cheap bottle of wine, the check was about $85. A great meal.
Everything on the menu sounded wonderful.
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