Prompted by the lively discussion on Andrew Zimmern's blog about the future of Fugaise, we went there for dinner last night. The room was about 1/2 full when we arrived (the busiest it was all night). The waitstaff was incredibly friendly and down to earth, and suggested a perfect wine for us when I said we were open to anything. I started with the tuna ceviche, which actually more like a carpaccio - not "cooked" in something acidic but served raw. It was extremely good and flavorful, served with pureed avocado, mango and rye toast. I didn't really get how the rye toast went with those other vibrant flavors but I ate the entire thing anyway! My husband started with the appetizer special which was morels and asparagus topped with hollandaise and a poached egg. It was delicious but he thought the hollandaise and the egg yolk made it a bit too rich, and it would have been fine with one or the other.
For our main dishes I got chicken and he got halibut. I really thought the chicken was the shining star of the evening. It was so incredibly moist and had this perfect polenta cake and olive pan sauce. Husband's halibut was very flavorful but we both agreed it was one step away from being so buttery that it fell apart in your mouth. We were both looking for that texture and it wasn't quite there.
For dessert we split what they called the chocolate bread pudding. As with the tuna, what we got is not something I would label bread pudding. This was a small, warm chocolate cake served with creme anglais and strawberry ice cream, meanwhile I think of bread pudding as pieces of bread baked in some kind of custard. None the less, the chocolate cake was delicious. I'm not a fan of extremely rich chocolate cakes and this was light and both crunchy on the edges and smooth and creamy inside.
The entire experience was fantastic. I felt like the food was some of the best in the city and the experience was very comfortable without being casual. My husband works right there and will definitely be taking business clients there for lunch from now on.