Off to Cork Chandler to do some tasting of the recently updated menu. We really love this restaurant. The food was, for the most part, spot-on, nicely plated, and balanced. The service was great (we wanted "leisurely" and we got a wonderful pacing). And it's close to home (bonus!). One thing we did notice was that the portions seem to be larger than we remember. I don't recall if the pricing has gone up but there was noticeably more on the plate. So 3 1/2 hits, and 1/2 miss of the 4 dishes we had.
Chilled Lobster Salad/Crispy Pancetta, Spinach Pesto, Roasted Asparagus, Marinated Mushrooms, 25 Year Balsamic - Two nice sized claws that were very tender that paired really well with the vibrant yet not overtly garlicy pesto. Trying all the flavors in one bite was a bit muddled but doing a tasting around the plate was nice. $19
Foie Gras Torchon/Chilled Duck Breast, Marmalade Trio, Cranberry Walnut Toast, 100 Year Old Balsamic - Highlight of the night for me. The duck was med-rare and tender as can be. We smeared all of the marmalade assortment (citrus/riesling/basil, pear/brandy, strawberry/onion) on the side bread and would have loved to take these jams home for breakfast. The star though is the torchon which was exquisite with rich foie butteriness. Heavenly. $18
Confit Duck Leg/Foie Gras, Irish Steel Cut Oats Porridge, Candied Pecans, Bananas Foster - This was the partial miss. The confit was rockin and suprisingly very large. Lots of flavorful meat (and skin). The rest of the dish was just way too sweet. I like a hint of maple syrup in my morning oats but this was just drowning. Candied pecans, sweetened banana, it was all too much. Too bad because the confit was truly delightful. $19
Chianti Braised Beef Short Rib/ Parmesan Gnocchi, Wild Mushroom Ragout, Crispy Prosciutto, Braising Jus - This course brought the full onslaught of savory back in to play. Tender tasty rib, rich pillows of gnocchi yumminess, and a very earthy ragout. Good one. $22
Throughout these courses we drank a bottle of 2006 Schramsberg Blanc de Noirs (Napa) that was subtle enough to go with the lobster and had enough "red" notes and acidity to handle the confit. It was a bit lost with the short rib but it was a very refreshing palate cleanser after finishing the meat.
4991 S Alma School Rd Ste 1, Chandler, AZ 85248
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