Haven't been to Gargoyles in a LONG time - usually I'm at Dali for dinner and after all the sangria and Cuarenta y Tres, I'm just too tired (and a bit too tootled! LOL) to go to Gargoyles afterwards. But tonight my friend and I went to Gargoyles for dinner.
A quiet night overall in both the bar and dining room - summer in Somerville, MA tends to be quiet without all of the college students, which is totally fine by me. :)
Started out with a couple of Maureen's sangrias - a bit different than those at Dalí's, but just as refreshing on a hot summer night. I chose the Lamb Bacon & Eggs - lamb bacon with a small quail egg on top. Surrounding the lamb bacon was crispy butterscotch pudding that was cubed and fried, a small fresh fig that were quartered, "tangerine lace" - although I'm not sure where that was. There seemed to be some aged balsamic drizzled around the plate - a nice complement to the figs, ever-so-slightly-salty lamb bacon, and sweet butterscotch pudding. It was a rich appetizer to start, but small enough that it didn't overwhelm.
My friend chose the Crunchy Lobster Tacos (she is a lobster freak!). Crisp taco shells filled with a combination of sweet lobster, cackalacky créma (a Southern hot sauce made into a cream sauce drizzled on the lobster), horchata (a small shot glass of creamy rice-based milk, cinnamon, sugar, and vanilla, which she didn't like, but I thought wasn't bad - not that I know anything about horchata, never having tasted it before!), with some "burnt" agave and carica salsa (a papaya like fruit, I believe). Hers was good - my appetizer was better, IMO. :)
For mains, she chose the Mustard Glazed Pork Porterhouse with collard greens (which she didn't eat, but I liked when I tried them), mac 'n' cheese grits, with a fresh peach jam. The pork was done medium, and was very good, although it was a bit more sweet than I was expecting when I tested a taste. The mac 'n' cheese grits were excellent! Not sure if they were true "grits" but hot damn - they were good with the pork!
I chose the 36 Hour Sous Vide Short Ribs......O.....M.....G. This was absolutely heavenly! I talked with Jason, the chef, about it - he said it's a great seller, and they have to use a food-saver-type of machine to vacuum-seal the short ribs and whatever else they put in there, and it's cooked at 160°F. for 36 hours...they have a special piece of equipment that keeps it going at exactly that temperature. He says he has to prep some every single day - if they sell 50 one night he's got to prep 50 the next morning to be ready two days later.
Anyway, this was served over a fresh corn and cotija salad (a slightly salty cheese similar but not quite like feta - my first time having it and it was great mixed in with the fresh corn and served under the short ribs), with thin crispy batter-dipped zucchini strips fried like thin french fries and piled on top of the short ribs, with a black truffle aioli (which, quite frankly, I didn't taste, but the rest of the dish was so wonderful I didn't miss it! Could it have been the "sauce" that was rimming the shallow bowl?)
I had been craving a "fall-like" meal in the past few days, despite the fact it's been hot and humid. This was the perfect antidote to my craving. The beef was ever-so-tender, the corn and cotija salad a nice, tangy-sweet complement, and the thin, fried zucchini strips were a nice veggie topping.
I didn't *need* dessert, but of course - had some. :) I chose a combination sorbet - watermelon (meh), pineapple (good) and cantaloupe (absolutely wonderful!) My friend got a special chocolate tart off of the prix fixe menu - nice and light, with a very nice chocolately mousse with strawberries, raspberries, and blueberries surrounding the tart. She also got a capucchino, and we both got a Cuarenta y Tres vanilla liqueur as an after-dinner drink.
A very nice dinner on a very nice night (the high humidity has dropped a LOT during the evening!
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