For Mark's birthday we decided to splurge and head downtown to our second Michelin star restaurant Graham Elliot. Really good food and really amazing service. Here's our food pics with comment
Trio of Amuse Bouche: Sparklers
Smoked Oyster Mousse - amazing smokey and oyster flavor
Foie Gras lollipop with watermelon pop rocks - the contrast of mouthfeel in this dish was amazing.
Frozen orange with sake and ginger - a little too cold for me, but not bad tasting
Served with NV Jansz traditional method premium cuvee, Tanzmania
Chilled pea soup with jamon, lavender gelee, goat cheese and pickled onions. This dish was a little difficult to eat, but when you were able to get all the components in one bite, it was very tasty. The pickled onion was a surprising contrast in flavors.
Before pouring the pea soup into the bowl - so beautiful
Mustard seeds, mustard greens, mustard gelee, soft boiled egg, asparagus. Beautiful plate of food. And quite tasty and the pairing was excellent.
Served with 2009 G.D. Vajra "Petracine" Riesling, Piemonte
Fourth Course: Crab
Butter poached leg with coconut foam. Crab sausage, meyer lemon gelee, house made curry powder
Very moist and tender crab leg. Sausage was also very tasty.
Fifth Course: Risotto
Parmesan and artichoke puree, thai & blue basil leaves, black truffle & black garlic. Intensely flavorful. Creamy, salty and delicious. Another really nice pairing. The wine had a hint earthiness that was great with the truffles and saltiness of the parmesan.
Served with 2011 Chateau Revelette, Rose, Mourvedre, Provence
Sixth Course: Foie
Sechuan cherry glaze, seared foie gras with scallions and trumpet mushrooms. The sauce was wonderfully flavorful and the foie gras extremely tender and rich.
Fennel with yuzu gelee and powdered walnuts. Quite tart, but our least favorite of all the food presented.
Seventh Course: Redfish
Grilled ramps, oven roasted tomatoes, baby turnips, potato puree. Wow! The fish was excellently cooked, the potato puree was velvety and the best of all was the charred ramps with the wine! Amazing pairing. This was our favorite course of the night.
Japanese for "Chicken of the Earth", sous vide chicken breast with an aspic of thigh and leg meat, with blueberry, vidalia onion and green garlic puree. Pretty, tasty, but nothing wow about it.
Served with 2010 Domaine de Marcoux, Cotes du Rhone, Rhone Valley
Ninth Course: Cheese
Buttermilk ice cream with blue cheese, cherry and nut crumble. Interesting course, the buttermilk ice cream when eaten with the blue cheese was a nice bite.
Tenth Course: E.V.O.O.
Extra Virgin olive oil ice cream with poppy seed cake and olive oil gelee. This was our favorite dessert course. Delicious. I would definitely order this again.
Served with 2009 Paul Jaboulet "Le Chant des Griolles" Muscat de Beaumes de Venise
Eleventh Course: Milk
Graham Elliot's rif on Oreo Cookies. Creamy ice cream with chocolate "dirt".
Graham Elliot's rif on coffee and doughnuts. This was a unique and interactive. First the Espresso gelee with chocolate crystals: