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| Savory “Oreo” porcini mushroom cookie with parmesan cream filling |
For me, it was love at first sight. This grew stronger with the first bite. Apparently I’m a sucker for clever, delicious takes on popular snack foods because I fell hard for you right away with this one Catbird. And it just got better from there.
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| Left: Scallop Cone (parmesan cream, roe, chive) Middle: Jelly Roll (jalapeno jelly, cream cheese) Right: Hot Chicken (crispy hot chicken skin with Wonder Bread purée) |
Picture a scallop, in every form you’ve ever eaten one. Now, picture turning it into a waffle cone. Insane, yes? And incredible. As was the whimsical jelly roll and their version of the Nashville favorite “hot chicken.”
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| Heart of Palm Salad coconut, pineapple, habanero, nasturtium Pairing: Joel Falmet Brut Rose – Champagne, France |
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| Sake Cocktail TY KU, gin, ginger, lemon |
As you enjoy the last of your champagne a new cocktail promptly arrives to accompany the rich dish below. My favorite sip of the evening.
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| Monkfish Liver steel head roe, spring onion, ponzu, cucumber, avocado |
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| Shrimp & Onion truffle, celery, crispy potato, lemon, tarragon Pairing: Verdicchio dei Castelli di Jesi “Podium,” Garofoli 2009
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| Grilled Chicken red pepper, broccoli, oyster mushroom, pea purée Pairing: Penner-Ash Pinot Noir 2010 – Willamette, OR |
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| Veal Tender swiss chard, potato, oyster cream agnolotti, parsley, lemon Pairing: Le Grand Bouqueteau Reserve Chinon 2009 – France
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I know the veal is supposed to be the star of the show here but the oyster cream agnolotti with lemon dots completely upstage it. Two of the most memorable bites of the evening.
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| Hudson Red mustard seeds, fried shallots, cornichon, honey vinegar, beer & pretzel mustard Pairing: Shneider Weisse, Hopfen-Weisse – Germany |
This was the most stunning cheese dish I’ve had in quite some time. It’s a semi-soft cow’s milk cheese that is incredibly rich, elevated by all of the flavors on top.
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| Coconut |
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| Coconut – Inside milk chocolate ice cream, coconut, eucalyptus crisp, sweet plantain, tangerine |
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| Egg bacon, maple, thyme, custard |
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| Bourbon pineapple gelee, vanilla cake, cherry crisp, charred oak ice cream, bourbon beads Pairing for Desserts: Royal Tokaji 2008 in a glass soaked with Black Maple Hill Bourbon |
The entire night I couldn’t help but feel that this restaurant just completely gets me, as if they had me in mind when designing the menu. This feeling grew stronger at the tail end of the dinner, when they served cheese followed by three courses of dessert.
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Sweet “Oreo”
chocolate cookie with espresso cream
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