At Coquette our party of six tried all the small plates (minus head cheese). On a cold Wednesday night our menu included included a horizontally arrayed vegetable salad, raw tuna, short ribs, oysters, and a delightful butternut squash cavatelli.
We added on two of the full plate duck specials… and it was adequate quantity for six with plenty of room for dessert.
Passing around the plates, and savoring Coquette’s creative array, was very fun and festive the night before Thanksgiving; only Bob felt it was an “emperor’s clothes” experience. Perhaps I had hyped it too much? Perhaps we should have ordered one more large plate? Everyone else was entranced; the consensus was the best dishes were the short ribs, the tuna and the duck.
Drinks included a stalwart Sazerac, Monmartre brut, a sweet carviola cocktail (sobieski vodka, caraway liqueur, lemon bitters, moscato d'asti), and someone went the scenic route: dewars scotch, ginger liqueur, chamomile soda, lemon juice.
Zach Miller’s DESSERTS were the standout. We had apple fritters, the square milk chocolate mousse, grasshopper brownie cake, and the mille feuille cake. Bob paired the latter with a Pedro Ximinex sherry (port?) that was too sweet for him. I loved the fritters topped with a smoky chantilly. Mr. Miller is also to be congratulated on his bread which was bounteously served.
Nick and Mandy took great care of us in the upstairs dining room at a large circular table in the middle.
It was a medley of lovingly presented small plates with plenty of textural/flavor surprises. Perhaps portions were a bit heartier my last time at Coquette? This time pastry chef Miller was the star of the evening.