last year Anthony Rose became head chef at Alias and the food became fantastic. we'd eaten there many meals there while he was cooking, all wonderful. a few months ago Rose left Alias and we finally got over there last night to check out the new chef and menu.
the new chef was brought over by Rose and trained by him. (sorry, I can't recall his name. he's not well known but has trained in several top spots) and while I can't say the food is as exceptional as it was when Rose was there - we had a great meal last night. the menu is still new American with some very inventive touches (it's now maybe a tad more traditional). and it's still very seasonal and changes frequently (every couple of days, so it's never exactly what you'll see in their listing on Menupages.) the room is modern and minimal but still very warm. service is impeccable and Alias takes great care in the selection of wines they offer.
we started with a fantastic bottle of Australian Syrah and they brought over some of their delicious homemade bread that comes with a spicy butter that's also made there. a simple small salad with extra virgin olive oil and sea salt was nice. and their "appetizing plate" was perfect with several very tasty items - chicken liver mouse with homemade potato chips, a smoked fish puree, country pate, pickles and a great homemade mustard.
entrees - 2 brook trout fillets browned in sage butter served over warm German potato salad and caramelized fennel - the fish was perfect, so heavenly. caramelized fennel a yummy touch (the potato salad was just ok). my partner got the cod fillet, a perfect piece of fish severed with a spicy sauce and on a bed of wild rice and celery root that was sublime.
we skipped dessert. it was $60 each for a truly wonderful meal. I highly recommend Alias even with Rose's departure it's still one of the best restaurants below 14th st.
i haven't seen many reports on Alias ('cept a few I put up last year when Rose was kickin ass) have any hounds been recently? how was your experience?...