Restaurants & Bars 8


Zatan | Jan 6, 2006 08:56 AM

I had this at Petit Robert a couple of weeks ago, and enjoyed it quite a bit. Last night I had it again at Eastern Standard, and where my experience at PR was wonderful overall, the version of this dish at ES really stood out for me. I sat at the bar as I often do there, a great place to dine and to interact with the friendly and very competent bar staff. The cassoulet itself contained what one would expect, meat and beans under a nice crust of bread crumbs. The beans were nice, though perhaps could have cooked a little bit longer for my taste. The meat consisted of a big piece of roast lamb, a spoon tender chunk of roast pork with crackling (maybe the same pork as from their suckling pig?) and a sausage. These were all absolutely delicious and perfectly cooked, but the sausage stood out, and it turns out it was a duck sausage made in-house at the restaurant. Very highly recommended. The cassoulet is a special on Wednesdays, but they apparently often have some left over for Thursday dinners, and as this is a dish that can improve with time I was quite happy to have it. I will surely return just for another of those sausages!

Another note; my dining companion had the pork chop, and it is also really good. Last night it included a bonus of a pork ear which was baked or fried with bread brumbs. A tasty textural treat!

Oh, and has anyone had the suckling pig there? It is the Sunday special I believe, and I haven't made it there for that yet.

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