Had the good fortune to snag the only unreserved table at 5PM today(!) I was really hoping to have a repeat of the phenomenal shaved whey- cured foie gras, but that was gone. This menu has a LOT of new items. Except for the Fish and Chips, Moxie wings, and the Wicked Small Caesar,I don't think I saw any items from the 370 posts thread begun in July 2011.
- Bluefish w/ Labne and Carrot Jam
It's interesting when a dish is revelatory but not because it is complex or sophisticated. This bluefish was like that for me because I saw how special was the combination of rich meaty bluefish with creamy tart labne. I usually just bake my bluefish w/ a red wine dijon vinaigrette but from now on I'm going to include labne with that.Yay!
- Skate Wing with an Italian Andouille stuffing and butter, on a bed of sauteed leeks with chard. Sister to the classic cod with chorizo pairing, this lovely silky white fish is accented with considerable punch. While I have always prepared my skate 'off the bone', this was sauteed 'on the bone' , and it holds together much better that way. The top and bottom layer of fish separates so easily from the central 'wing' of cartilage, that I'm going to prepare it that way in the future.
- Chicken under a brick with fig and ricotta and a stellar side of roasted marinated parsnips with cumin spiced chard and walnuts.
- A fascinating flavor punch of beet and ginger sorbet
They've had their first Pastry Chef for a little while now: Jake, from Clearflour and other.
He will serve both Strip T's and their new spot in Brookline when it is up and running.
Jake seems an adventurous chef so I am looking forward to the day when (I hope) the brownies and choc. cake take a dive and his innovative talents are seen through the whole dessert menu.
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