A little over a year ago I posted my first Chowhound review, of the incredibly fabulous Globe Cafe By Moonlight in Salt Lake City.
Since that review I have enjoyed many astounding meals there, having eaten my way through almost all the dishes on 2 different menus, plus an incredible pumpkin-themed tasting menu on Halloween (which will become a yearly tradition from now on).
Last night's celebration was one of the best in recent memory. A dear friend dropped by to join us and we had some simple appetizers courtesy of Trader Joe's: spinach dip on lavosh crackers and a fabulous German sparkling wine that is going for all of $4 a bottle.
At about 9 we headed for the Trax (light rail) station
and about 45 minutes later we exited the train at Gallivan Ctr, directly across from the Globe...how convenient!
We entered the restaurant to a packed house, with mylar balloons all over the place. We sat down to enjoy a wonderful 4-course tasting menu with perfect wine pairings:
1st course - Panko Crusted Baby Conch, with sauteed pearl onions in a yuzu-fennel beurre blanc, garnished with micro cinnamon basil.
Really nice juxtaposition of flavors and textures...the toothsome conch balanced by
the silky onions. The sauce killed...we all sopped
up the remains with pieces of bread before we would let them clear our plates. The wine for this dish was a '00 Teruzzi & Puthod, Vernaccia Di San Gimignano, a wonderfully crisp white that was a perfect foil for the sea salt aspect of the conch.
2nd course - Seared Hudson Valley Foie Gras, on a fresno pepper brioche with satsuma mandarin relish and micro sorrel. DAMN! This was a particularly fine rendition. While I am just now acquiring a taste for foie gras, it is my wife's favorite thing in the world, and this version had her swooning so severely I ordered her a second plate (which we each got a bite from). Paired wine was a lovely '99 Bonny Doon Dry Riesling "Pacific Rim", and again it proved a perfect complement to the dish.
3rd course - Gomassio-Crusted Hawaiian Ahi, on a bed of wilted tatsoi with mustard-braised fingerling potatoes and cranberry sambaizu syrup.
One of the best dishes I have yet to experience, the ahi was gorgeous ruby red with a delightfully buttery texture. Slightly seared and crusted with black and white sesame seeds and a bit of rock salt. The tatsoi provided a nice buttery complement, and the potatoes flat out rocked. The slighlty sweet and tart syrup brought everything together. Truly astounding combination of flavors.
The '95 Castillo de Almansa Reserva needed a bit of time to breath, but by the end of the glass it was
a voluptuous and delicious couterpart to the ahi.
Dessert - Caribbean Style Herb Roasted Banana Split, with whaler's rum, pomegranate molasses and mocha and cajeta ice creams. Sheesh! Another masterpiece...one of the best desserts I've had anywhere. The bananas with the rum had an incredible depth of flavor, with the pomegranate seeds providing a nice crunchy contrast to the gooey and creamy textures on the plate. Coupled with Yalumba Old Sweet White "Barossa Museum Release", a lovely port with a slight nuttiness, this was a perfect end to a perfect beginning to the new year. And in a couple of weeks the Globe will have a new menu, so the new year is definitely on the upswing.