Thank you restaurant week. My husband and I went to 1789 for the first time. We got the restaurant week menu (as it appeared most people did) and thoroughly enjoyed it. Almost everything that was on the regular menu was also included on the restaurant week menu (there were 2 or 3 items for each course that were not included, but that still left at least 6 from which to choose).
I began my meal with the Salmon ceviche with potato cream, sturgeon caviar and dill crackers. It was excellent - a generous portion as well. My husband had the pumpkin ravioli, which was also very good, but not as supurb as the salmon ceviche.
As an entree, I chose the Dijon venison, which was served with apple bread pudding, sauteed red cabbage and spinach. The venison was cooked perfectly, with distinct layers between the almost rare center, a middle section which had been touched by heat and a seared outside. The flavors of the venison, cabbage and bread pudding went together perfectly. The spinach did not add anything, and I guess it was just the house vegetable of the day because it also accompanied my husband's salmon. In addition, his meal was served with lentils and mushrooms, was silky smooth and a real winner (but again, mine was better).
For dessert, my husband had the Meyer lemon tart and I picked the apple crisp. After reading all of the chat yesterday on Meyer lemons, I had been eagerly anticipating ordering it myself, but alas, he seemed even more enthusiastic, so he got it instead. It was excellent, very light and exactly what I would have wanted. But, then I tried the apple crisp. Now, I like apples, but apple crisp is not generally anything that I am too enthusiastic about; I have always viewed it as a lazy-man's apple pie. Not this crisp. It was delicious. I do not know what they did to make it so perfect, nor did I really want to think about it while I was eating it. It had the most wonderful soothing effect which made me think of nothing else but curling up next to a fire (ah, if only I were in the Carroll room) and eating it until I drifted off to sleep.
The service was very good overall. Our waitress was extremely attentive, but maybe a bit too much at first. She asked us if we were ready to order about 3 times before we were, and we were not taking that long to decide, it was just that they require you to pick all three courses at one time so we needed to coordinate. After that, however, she was not pushy at all. Actually, pushy is not really the word, I think that she was just bored - there was only one other table in her section when we arrived.
Overall, I am a big supporter of restaurant week, and think that 1789 has the right idea - I will be back.
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