Friday, April 16, 2010
NYC trip: Let's talk about the food Part 1
We started with the charcuterie plate. This is what Bar Boulod is all about. Besides its extensive wine list, it is famous for its signature terrines and pates. The terrines and pates are served in tiny triangles on a small square platter. One particularly beautiful one was a rabbit and vegetable terrine. The elements were suspended in the aspic in a jewel like configuration - cubes of vivid carrot and zucchini, and chunks of rabbit all stood out clearly in the suspension. Along with the pates there was house made ham, sausages, a few cornichons, frissee and mustard. My favorite kind of starter, lots of little things to taste and combine and "ohhh" over.
The highlight of the entrees was my fish cooked with an extra crispy skin and an onion and artichoke topping with notes of lemon and olive oil. Finesse is what a resturaunt like this is all about. Everything cooked perfectly, arriving at the table piping hot and each mouthful a moment to stop and savor. No salt and pepper on the table and none needed. Perfectly seasoned and executed.
The real highlight for me was my dessert - the thing I am still trying to taste in my head a week later. I ordered the "grapefruit mousse, cinnamon lady finger chartreuse, macerated golden raisin, cinnamon-ruby red ice cream" for dessert. Wish I had brought my camera to help me keep the memory - a great combination of tart, sweet, cold, pillowy, cakey, and citrus. John's Rhubarb Tart for two was not really enough for two. He finished it quite handily. The lychee rose sorbet was wonderful. Grace had a chocolate caramel tart with espresso foam.
Dinner was topped off with a walk around Lincoln Center on an unusually warm spring night. The Met was performing "La Traviata." The fountain was on. A perfect end to a perfect day in New York.