Listen up this is the most amazing dining experience I have had in a long time.... The restaurant is the same one of Citronelle fame in D.C. Michel Richard has done it again.
The chef tonight was Anthony Keane and he says he has worked for years with Richard and so he knows how he thinks!! and they bounce back ideas off of eachother...
I shared 3 appetizers ane one main course and dessert, 2 glasses of pinot noir and 2 coffees and including tip the bill came to $90.. worth every penney..
The wait staff never got in our way they were just the right combination of informative and obliging and out waiter seemed to know when to make himself scarce and there was none of that condescending "we" as in "Will we be having bottled water or tap tonight?"
First: cuttlefish fettucini! Yes cuttlefish cut to look like the squiggly fettucini noodles with baby clams in wonderful butter sauce with vegetables cut to look like sprinkles...but you could still taste their distinctive flavors.\
Next..what the chef calls MOSAIC: Paper thin slices of ahi salmon carpaccio beef sitting like checkerboared pieces with a spattering of green which was jalapeno sauce.. there was also intermingles in all this some pickled daikon and then some roasted peppers. There were also black dots which were salted black beans over this..It also had leaves of basil over this and then mandarin orange and grapefruit sections. Thius dish was so wonderful you were able to get tot he essence of each slice. flavors all blended smoothly.
Then... tuna tartare,.. a masterpiece. On a long oblong white plate, little boxed cut pieces of watermelon, beet and tuna tartare with a hint of cayenne all laced with some kinf of orange oil and other floral essences.
For the entree in was breast of duck in a blackcherry anise sauce with thin greenbeans and carrot pearls and baby white onions, In its own ramekin... a complete winnerL foie gras creme brulee.. exactly how it sounds.. except the fois gras is so light and creamy and sweet.
The dessert was called celebration..everything youc ould possibly want in a cake! Open up a thinly walled dome of bittersweet chocolate and you will find layers of bliss! The chocolate cracks when hammered and splinters away to reveal loads of berrie over a spngecake over lots of vanilla icecream and whipped cream and then some type of extra crunchy ginger cookie...a dab of caramel sauce was blended in with it all when needed/
I think the pinot noir is getting to me now so I will take a break from writing.. Happy in the kitchenl....anina