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Studio Kitchen report


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Studio Kitchen report

Josh | Jun 20, 2003 09:33 AM

Went last night to Studio Kitchen for our 20th anniversary. Had to report what was one of the top 5 meals of our lives:

Started with Dom Perignon, 1990 which we took into our first course of:

Star Anise Scented Pacific Salmon
Roasted Fuji Apple and Cinnamon Vinaigrette
Ken Wright Ponot Noir, Carter Vineyard, 2000
crispy, juicy, counter accents were fabulous.

Poached Lobster
Carrot Juice, shellfish oil, and some kind of Curry
sauce. Best Lobster preparation I've ever had.
ZD Chardonnay,1997 was a perfect accompaniment

Roast Veal Tenderloin over Pea Puree, Chanterelle Mushrooms, with a ravioli of cepes, sweet corn broth and Madiera Jus.
Chapelle d'Ausone, St. Emillion 1998
This dish was exquisite and the ravioli was the most completely stuffed ravioli I have ever had. The flavors were intense and wonderfully complimentary to each other.

Cheese course:
A goat cheese from Spain, a Bleu with a pickled grape, and an Eppoise-like stinker which made me cry with pleasure.
Sterling, Diamond Mountain Ranch Cabernet Sauv, 1993
It's amazing how Shola takes the cheese course to another level by adding small bits of salads, blintzes and other little things to the cheese plate.

Chocolate Cherry Fondant Cake with Cocoa Nibs
Mandarin Orange Salad, Devon Cream Frozen Parfait, and Vanilla-Ginger Simple Syrup
Chateau Reuissac Sauterne, 1982
This chocolate-filled cake was far better than any Molten Chocolate cake I've ever had and the Devon cream
ice cream was fabulously rich.
Our friends all indulged me by bringing the kinds of wines this meal deserved.
It was our 6th visit to Studio Kitchen and I still look forward to each visit. Portions were very generous and Shola is always a perfect host, a great artist and brilliant chef.

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