Well First of all. Thanks to all the SF Hounds for tips and help through reading many posts on GD Versus other Special occasion restaurants (Fifth Floor, Fleur de lys, Ritz Carlton). Had been to GD twice before and we were celebrating our Wedding Anniverivary. On Short Notice 2wks, I was able to secure a 9 PM table. As you hounds know the ambience is elegant not too opulant and very california. Thanks God the A/c was well equipped for your recent heat wave. We waited no more than 10 min for a lovely table. Our server Sean actually remembered us from our last visit and was quite helpful in pointing out some strllar dishes on this night. We started with a Bottle of Laurent Perrier Rose. My wife will eat fish/seafood no meat. At a place like this I,ll eat anything except tripe which I will not go into my reasons for the purpose of great chow. We decided on 5 courses for her and 6 courses for me (cheese and dessert).
My Contessa began with the Seared Ahi Tuna w Avacado, Nori, enoki mushrooms and lemon soy dressing. I know every menu has Ahi but this was a great start fresh and light wonderful contrast in textures. I only got one square to taste. I had the Soup at our server Sean's persistence. It was a sweet corn soup with mussels arranged in the bottom of the bowl, the the soup tureen poured this beatiful corn and smoked bacon flavor into the bowl. It was so unique and smokey sweet and satisfying....Thanks for your persistence Sean.
Next My wife had the Seared sea scallops with succotash and tomatoe oil (omitted tasso ham) 3 plump diver scallops U6 I believe that tasted like they just came off the boat. Tomatoe oil and succotash was like a summer harvest in every bite. I had been dreaming of the Foie Gras from three restaurants GD and Daniel and Le Bec Fin. Having recently had all but GD again GD wins hands down Seared with carmalized red onions (almost a marmalade) and figs and rasberries. I ordered Sauterne to go with this outstanding dish. The rasberries and figs added sweeter flavor to the concentrated svory tones of the onion. BTW the portion was very Large by East Coast standards. I was somewhat dissapointed with the sommelier as I had ordered A bottle of Red Wine and he had only began to open it at the start of the second course. He did not offer me the cork and only returned to our table once (during dessert) I would have liked the opportunity to order another type of wine. We had ordered a Bunello Castello Banfi which was nice but not as described by Sommelier. Next my wife had her favorite dish The Roast Maine Lobster with Chanterelles corn and Tarragon. Exquisite, she loved it as it was buttery,earthy and flavorful. I liked it very much but thought a drizzle of white truffle oil would have been my craving. I had the highly touted Sauteed Guinea Hen and Boudin with Maple Glazed Cipollini and peaches. This was one of the best dishes I have ever had. Incredible tastes I could have had a second plate. Te Palat refresher was a large shot glass of strwberry watermelon lemonade cool refreshing and nice change of pace.
Next course, my wife had the Branzini with roasted tomatoes mussels and saffron sauce....Home Run. well prepared and a very different presentation with the mussels tomatoes and saffron. I had the Herb crusted Lamb Loin with summer veggies Tian and Mint oil. Very good but not the best Lamb I had ever had. It was sliced like a flan over the veggies. I should have asked as I am not a fan of Lamb sliced by the chef. I prefer to do my own cutting. The lamb was tender and medium (not med rare) but not a bad dish. Then came the cheese
cart. I don't like goat prfer cow some sheep. Had Teleggio, Gruyere, A roqufort that was delicious, an Italian Blue (not Montbriac?)I should have written them all down No truffle chesses on this day. Dessert was coming and wife ad the winner Choc souffle and I had trio of creme brulee with cookies. I specifically asked for no desserts with candles etc.
All in all Service Fantastic, never intrusive. Timing was flawless and never rushed. They gave us two Mango Pineapple poundcakes wrapped in pretty GD paper and an Autograhed GD menu from Chef. Also they called our Hotel to send the House car to pick us up. All nice touches which will bring us back by December. Final Bill for 2 with Tax Tip etc $456 (wine $135, Tip $100). A Bargain By NYC prices. I Am a Philly Hound by geography so fee free to contact me if anyone is coming to philly in the future and looking for great chow.