This weekend was our first time at Ten Tables after the chef change. Amanda Lydon is now in charge of the kitchen, and I am glad to report that the food is still wonderful. The parsnip soup with maple cream amuse-bouche was fantastic, and so were both appetizers. The mushroom soup was not pureed or creamy. It had chunks of earthy mushrooms in mushroom stock (I think it had some thyme in it too), with a toothsome garlic crouton on the bottom. A very refreshing alternative the the usual pureed soups. Duck liver crostini was rich and creamy and came with outstanding haricot verts (baby green beans), almonds, and excellent balsamic vinegar.
The entrees were a bit of a let down after such stellar appetizers, though still very good. Skirt steak was perfectly medium rare as ordered and very flavorful, but the lentils served with it were a bit mushy. The seared fluke on another hand was a bit dry but served with deliciously crispy fingerling potatoes, spinach, pearl onions, and really good beaure blanc. Don't get me wrong, these were still very enjoyable dishes, but after those amazing appetizers, our expectations were a bit too high.
Rice pudding with cherries and pistachios was served chilled (I guess I was hoping for a warmer dessert on a cold night). Normally I love rice pudding, but this one lacked some coziness to me.
The wine list is still wonderful and affordable, and the service is prompt and friendly.
We'll have to go back more often.
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