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White Truffle Season - No. 9 Park

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White Truffle Season - No. 9 Park

Rubee | Oct 10, 2002 01:57 PM

Well, 'tis the season.

We had a wonderful white truffle dish at the bar at No. 9 Park last night. The New York Times had a recent article about the price of this year's truffle crop (link below). At No. 9 Park, the white winter truffles were offered with either tagliatelle or risotto. I'm a huge fan of Barbara Lynch's pasta so I ordered the tagliatelle. A swirl of Barbara Lynch's expertly cooked tagliatelle was brought to the bar, accompanied by a copper pot containing those delicious nuggets wrapped in cloth. As raw, paper-thin shavings of truffle floated onto my pasta (and a generous amount I may add) - Ahhhh. That aroma. Literally spun heads at the bar. Very simple and delicious - fresh pasta and truffles. Doug (my favorite, soon-to-depart bartender/wine conoisseur/guru) chose a nice glass of wine from the Alba/Piedmont region from an open bottle he had, the name of which escapes me now. A delicious red that married perfectly with the dish.

Other items:

I started off with a Charbay martini (Ruby Red Grapefruit). So far, this is the only place in Boston I've been able to find this elusive, fruit-instilled vodka, and have yet to try the other flavors (Blood Orange, Meyer Lemon, Key Lime).

Excellent appetizer special of seared tuna loin with mushrooms (enoki?) braised in a delicious honey/soy-based marinade, with toro, caviar, and an egg yolk. The mushrooms alone were amazing. The other entree was butter poached lobster with carrot emulsion. Butter-lobster, you get the picture although last year's version with chestnut cream is still my favorite. A couple of glasses of Calera 1997 "Mills Vineyard/Mount Harlan" Pinot Noir (highly recommend), and to round out the night, Concord Grape cheesecake with grape compote. Growing up in New England, just tasting those grapes reminded me of Summers squeezing the wild, sour, not-yet-ripe grapes out of their thick skins. To accompany this creamy/(goat cheese?) cheesecake, a perfect accompaniment was a glass of Icewine. Another winner from Doug - a 1999 Riesling Niagara Peninsula Icewine.

Link: http://www.nytimes.com/2002/10/09/din...

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