CG and I just returned from a trip to Israel, so our larder is quite low (although newly stocked with all sorts of weird Middle-Eastern spices). We decided to forgo our usual Cafe Levain Sunday night for its newer sister, Tosca.
It is helmed by the same chef who turned Levain into the gem it is today, Chef Adam VIckerman. We as such had high hopes for the chow, and were not disappointed in the least.
We started with a Flavors of Spring plate, which included some delicious pork terrine, pesto (tasted like a pea pesto, mild and delicate), some pickled broccoli stems, and some roasted grapes (which were then chilled again, a masterful touch to concentrate the flavor while leaving the texture as expected). We loved it. Almost licked the plate.
I ordered Chef's Choice (basically told the server I wanted whatever he wished to feed me) and so I had the bucatini with raw plum tomato, chili flake, garlic, and breadcrumbs (a really nice addition texturally). It was perfectly al dente. Too bad I prefer my pasta a bit more cooked. CG stole it from me happily, and scarfed it up. He had the tagliatelle- it had mushrooms and brown butter- different from what was on the website menu, but I thought it was fantastic. Chef Adam has always had a way with mushrooms- he cooks them well done, so there is a bit of tooth to them, and they are not spongy at all. Mmmmm.
On to the mains. I had a hangar steak. It came with more of those delicious mushrooms and some roasted potatoes. There was a little bit of truffle oil somewhere, but just a hint. It was perfectly cooked, medium rare, and tasted of the characteristic char that I have come to love from Chef Adam. CG had the chicken. Kadejan Farms, breast and wing, roasted to perfection yet so juicy. Came with roasted broccolini and Riverbend Farms polenta (which Chef told us was milled the day he orders it). CG said it restored his faith in restaurant chicken. He just kept marvelling at it over and over.
We were too stuffed for dessert, so I cannot comment on it. I cannot wait to go back and sample more. Hope you all get a chance to try it.