We have never been to North on a Friday night. Although the restaurant is always busy, I can't recall seeing the bar area quite so "happening"- for lack of a better word. It was refreshing to see a very adult, very sophisticated bar scene like this in Westchester. ( Also made for excellent people watching during our delicious dinner!)
We started w/ the tuna tartare prepared w/ capers and blood orange ( I think) , which the husband definitely enjoyed- he finished the entire thing before I even went back for a second taste. I was too in heaven w/ the wild mushroom flatbread w/ arugula, speck and fresh ricotta. Light, flavorful and earthy at the same time. I will order that again and again and again! We also spilt an order of the bucatini w/ rock shrimp and vegetable sofrito. Yum! Cooked to perfection. My attention was drawn away from that, however, by the arrival of a surprise masterpiece at the table. Once I saw this dish, everything else had to come to a halt.
Chef Eric, knowing how INSANELY obsessed I was over the poulet and the way it was prepared surprised me w/ an version of it, although there was no poulet on the menu last night. Dark meat confit w/ skin so crispy and crackly that I wanted to pick it up and nibble it- not very good manners, so I refrained. The meat itself was tender and perfect! Over this was a wonderful egg w/ a soft yolk to run down into/onto the crispy, amazing, giant latke. ( I love crispy food!!) Oh, the combination of all these flavors made for a perfect treat for me!! Rich, deep flavors in the meat and teensy hint of salty goodness in the skin. Creamy, yummy egg into the wonderful potato. I could go on and on.
I felt so ridiculous asking our server to please pack our entrees to take home. The husband had ordered the Bubba burger ( not sure how that will re-heat, but I'm gonna give it a shot) and I had ordered the short ribs. I managed a few bites before I realized that I was completely and totally 100% so full!!
I just love how everyone from FOH to Chef Eric will go the extra mile to do anything and everything to make diners feel special. I am just crossing my fingers that Chef Eric was not insulted by the fact that we sent back plates w/food still on the,m. ( We usually send our plates back completely de-nuded of everything on them!!) We were just so, so full...and happy!!!