In late 2004, residents of Park Slope were disappointed to hear that their posh neighborhood restaurant spot, and
Into our entrees, a whole sea bream was shown to the table, and was then whisked away for a deft filleting. It was served with bright sauce of cherry tomatoes, white wine and Meyer lemon oil. We tried a lusciously moist pink lozenge of salmon and a moist, perfectly seasoned organic chicken, which came as leg and breast embellished with a delicious jus made with preserved lemons, ginger, saffron and coriander leaves. The accompanying chick pea fries were executed perfectly, with a crisp jacket and fluffy interior. The final entrée presented was an exuberant dish of braised short ribs, truffled taro root mash and taro root chips The meat literally dissolved on contact with the tongue, and then washed over it with a soft beefiness, its flavor spiked with musky truffle and lubricated with that rich mash, loaded with butter. Our food was paired up nicely with a delicious pinot noir and a magnificent ‘Shardana’, a 2000 red from
The service was very efficient and seamless, with each course seemingly melting into the next one. If you’re lucky enough to have the energetic Jay wait your table, as we were that night, you’re in for a treat. Not only is he damn good at what he does, he possesses a wealth of information about ingredients, cooking techniques and wines, and we delighted in picking his brains.