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Whirlwind Michael Solomonov Easter weekend Part 1

cgarner | Apr 5, 201810:49 AM    

My friend and I made a decision to try to hit all of Mike's places in one weekend. here's how it went!
Checked into the apartment we rented on Spruce St (airbnb) lo and behold it's literally just a few doors down from Vetri... but this was not Mark's weekend, this was Mike's Weekend!
We brought wine, so we unpacked, popped the cork and toasted to our pending adventure.
We had an 8:00 Reservation at Abe Fisher, but thought...just maybe we would TRY to get into Zahav. We walked over, and were there before they opened, but didn't really understand how the whole bar thing worked so we missed our opportunity... no worries. Headed down the hill and enjoyed buck a shuck oysters and a sapphire martini muddled with cucumber. I do not recall which oysters were the chef's selection but I can tell you they were wonderful. I scoped the choices out when we walked in and any of them would have made me happy!
We also had an order of the battered shrimp, which was perfectly cooked but more than a little greasy and too salty. (sorry Jose, there's always one thing at all of your places that gets me!)
Uber back to the apartment changed for dinner. we walked to Abe Fisher.
First I have to say that the service at ALL of Solomonov's places of business is excellent. Our server was friendly and attentive!
We did not get the Passover menu. We considered it but liked more things on the regular menu so we Opted for Prix-Fixe and shared.
Had the chicken liver mousse (house made rye, pastrami onion jam...) and potato latke with applesauce and aged cheddar
the chicken liver mousse was light yet rich at the same time and the salty sweet pastrami jam was a nice foil to the creamy richness of the chicken liver... the house made rye is intensely flavored, dense and delicious!
The potato latke was very good, though the Chicken liver mousse was the winner of these two
Moving on we had the smoked beef tongue and cholent pot pie
Tongue is one of my favorite meats... this was smoky, tender, with a little bit of a crisped edge... melt in your mouth
The cholent pot pie was other worldly! that crust! the beef cheeks, sweet potato rich gravy.
Dessert was Bacon and egg cream and Apple pie
The bacon and egg cream was a fun dessert... looked HUGE but majority of the glass was chocolate foam... yes I said foam! I didn't really taste bacon but I wasn't missing it. the intense flavor of the chocolate in the foam contrasted with the creamy custardy maple and little cookie crumbles in the middle (win)
Apple pie had schmaltz crust... because why wouldn't you put chicken fat in your pie crust? it was very good but was outshone by the bacon and egg cream
Yehuda Sichel does an excellent job of marrying tradition of Jewish food with new flavors and modern technique. Hats off to this young man, he is a talent that I see having a long and prosperous (and delicious) future in our city
Went home full and happy!

Abe Fisher
Vetri Cucina
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