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Yet another X2O Review

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Restaurants & Bars 4

Yet another X2O Review

HungryRubia | Feb 22, 2008 10:44 AM

I know there have been a few since the restaurant opened, but Mr. HR and I had a great meal there on Wednesday night and I thought I would share.
**In the interest of full disclosure, we are friendly acquaintances with the Manager of the restaurant and that probably accounts for our great experience**

We had a 7:30 reservation (made through Open Table), bur arrived about 30 minutes early because we wanted to have some cocktails at the bar. Our bartender was great... very professional and very friendly without being obtrusive.

We were seated promptly at a great table with a few of the NYC Skyline. The room was packed that night.
I noticed right away that our table was outfitted with utensils to eat sushi in addition to the standard silverware and I just assumed that it was SOP... ah how wrong I was:

Amuse Bouche: a small mug with a jerusalem artichoke veloute made with potatoes and what I think may have been parmesan cheese. It was creamy and subtle yet extremely flavorful. The veloute was accompanied by a warm salad of lobster and a type of Japanese mushroom similar to enoki, but larger. These were in a buttery sauce topeed with toasted panko breadcrumbs.

Sushi sampler: this had a little bit of everything. There was a spicy salmon roll with avocado and salmon roe, some red snapper sushi, and a few slices of salmon sashimi.
There was also a few pieces of tuna sashimi and a few pieces of yellowtail sashimi. They accompanied the sushi with an unfiltered sake with a creamy consistency. I'd never had it before but it was very good and a great compliment. All the fish was of the highest quality. Mr. HR is a very tough critic when it comes to fish and seafood as his dad is a captain in Montauk and he has grown up eating only super fresh, high quality fish and seafood; but he declared it to be some of the best sushi he's had.

We requested that they pair our appetizers and entrees with whatever wines were well suited and we were not disappointed.

Apps:
I had the short rib and foie gras ravioli with black truffle butter and amaretti cookies crumbled over the top sitting atop a bed of the best broccoli rabe I have ever had the pleasure of eating. The dish looked more like a dumpling to me but it was very very good. I was expecting this dish to be way too rich, but it was just perfect. They paired it with a spicy red that helped cut the richness very well. My first impression of the wine was of nutmeg and other warm spices. The foie gras wasn't very pronounced, but I am not a huge fan so it didn't bother me. However, I think foie gras lovers would be disappointed. The cookies crumbled over the top provided a nice crunchy contrast to the filling in the ravioli.
Mr. HR had the sweetbread, calamari and pomegranate seeds. I did not try this as I do not like sweetbreads, but he enjoyed it very much. His wine was also a red and it was much bigger than mine and he thought it paired well with his dish.

Entrees:
I had the mignone of berkshire black hog and grilled bacon with roasted sweet potato puree and a puree of apples. The pork was very juicy and was very flavorful without being porky or gamey. The bacon was amazing.... I may never go back to regular bacon again. Smoky and flavorful. The sweet potato puree was good but my least favorite part of the dish was the apple puree. The minute I tried I was reminded of baby food. Although the flavor of the apples was made for the pork, the texture was quite off-putting. This was paired with another red wine that was much fuller than the one I had with my appetizer and it had a wonderful astringent quality to it.

Mr. HR had the Osso bucco. It was not braised in the traditional tomatoey sauce that you ususally find, but rather in a lighter but just as flavorful sauce. They serve it on the bone and was a very generous portion with some lima beans and I cannot quite remember what else.... (sorry we were several glasses of sake and wine into this ordeal by now)
We also ordered two additional sides: spaetzle sauteed with scallions, and wild mushroom risotto with a red wine glaze. The scallions made the spaetzle taste incredibly light and fresh.... almost citrusy.
The risotto wasnt mind blowing but it wasn't bland or common either. It was just a very good dish with excellent texture and cooked perfectly.

For dessert I had the carrot cake with mascarpone frosting and Mr. HR had the pistachio cake with bittersweet chocolate sorbet and a shortbread cookie. The carrot cake has to be one of the best cakes I have ever eaten. The frosting was incredible and because mascarpone has such a subtle flavor, it was not cloyingly sweet the way some cream cheese frostings can be.
My hubsband loved his cake although I did not care for it but only because I only really like to eat pistacios out of hand and not as part of ice creams or desserts. However, the sorbet was out of this world and I would love to get my hands on the recipe.

The service was beyond attentive. They seem to have a young waitstaff but they were professional and not obtrusive. We tend to be very friendly and chatty diners and they went right along with us.
And Ned Kelly was there of course and stopped by to say hello and talk to Mr. HR who was been going to Peter's restaurants with his Dad since high school.
I apologize for not remembering the names of the wines, but my brain was on total food and drink overload.
I would absolutely go back again, maybe for brunch this time or maybe for sushi at The Dylan.

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