This will be a posting of all words, no pictures... because I have no pictures (couldn't bring the SLR into a nice restaurant...)
While in L.A., D and I went to Gordon Ramsay's restaurant in the London Hotel in West Hollywood. This hotel is a small boutique hotel, with a relatively hidden entrance/driveway, in a non-commercial non-descript (albeit affluent) area. After we valeted the car, we walked into the opulent lobby, only to run into P. Diddy walking out of the lobby! Yes, Puff Daddy! Sean Combs! He is much shorter in person than you would think, and he wasn't with an entourage. Way to be low-key, P. Diddy.
Anyway, we had an amazing server who was British (D thinks he was faking the accent, maybe an aspiring/starving actor) and very charming. The restaurant suggests ordering the dishes to share, so we got quite a few between the two of us...
First, the dressed king crab, avocado and cucumber, basil puree, and paddle fish caviar. Fantastic combination of flavors and textures. Cool, refreshing, and they were not stingy with the caviar!
Next, the tiger prawn ravioli, creamy fennel puree, deep fried basil, and a light lobster bisque. It was basically one huge ravioli, sitting in a bit of the bisque. This was delightfully seafoody and salty, and the prawns in the ravioli were huge!
Next, the special: lobster risotto. Two of my favorite things, combined in one perfectly creamy dish. After seeing Gordon Ramsay freak out over the risotto being cooked perfectly on Hell's Kitchen, I was expecting greatness. My expectations were met and exceeded! It was a delicious risotto with a lovely lobster flavor.
Next, pressed foie gras with fresh black truffle, braeburn apple, and Pedro Ximenez reduction. I really love foie gras, and truffle, so I was expecting this to be the highlight of the evening. But, I was somewhat disappointed. The foie gras and black truffle were served terrine style, pressed and raw. Both foie gras and black truffle have independently strong flavors, and I found them way too overpowering in combination. Sadly, I did not enjoy this one.
Next, the braised Japanese eel, scallions and deep fried ginger with sushi rice. This was good, but it did not taste any different than eel you would get in unaju (eel over rice) at a basic sushi restaurant. Perhaps this was not worth the price.
Finally, the steamed sea bass with roasted langoustine, paddle fish caviar, and basil sauce. This was pretty forgettable and not particularly special.
Dessert -- the special was an apple tart tatin, which was quite good! Except the pie crust was a bit overcooked, almost burnt. Otherwise, a good dessert.
I really wish I had pictures to share, but I only have words and memories. Overall, I enjoyed the dinner and the atmosphere, and the service (and of course, the company), but I'm unsure if I would recommend it to you as a must-eat restaurant. If you ever eat there, let me know what you think!
Showing posts with label fine dining. Show all posts
Showing posts with label fine dining. Show all posts
Friday, March 20, 2009
Friday, February 27, 2009
Lunch at L'Espalier
Photo credit: www.lespalier.comMy dear friend, K, was so kind to take me to lunch at L'Espalier. Let's just say K is a regular there, and they welcomed him back by name. K has always spoken highly of L'Espalier -- the food, the service, the ambiance. Of course, L'Espalier's reputation speaks for itself as the ultimate fine dining establishment in Boston. It recently moved to it's much larger and more modern location at the Mandarin Oriental Hotel, from it's much smaller, more traditional, brownstone location across the street.
The decor is warm, soothing, modern, clean, and very welcoming. The restaurant consists of several dining rooms, and we were seated by the window in the "corner room" overlooking Boylston Street.
Photo credit: www.lespalier.comNow, the food... it's challenging to put in words the sheer joy and pleasure I receive from consuming truly exquisitely prepared food. We both indulged in the six-course Winter Degustation. (I wish I could have brought my camera in, but it was not the appropriate setting).
First, we had a Skip's Island Creek oyster with Meyer lemon sorbet and North American caviar. It was cold and refreshing, with the briny sweetness of salt water. A top notch oyster, prepared simply to maintain the freshness of the oyster itself.
Next, we had duck pastrami with frisee, some other greens which I cannot recall, and grapefruit. This was the perfect juxtaposition of sweet and salty. The pastrami was delightfully smooth and salty, which was complemented nicely with the segments of pink grapefruit.
Third, we had the lobster BLT -- lobster salad with tomato relish, smoked bacon, and avocado butter. It was served with paper thin potato chips seasoned with paprika. This was simply divine! It was rich and buttery, the lobster cooked to perfection without the slightest hint of being rubbery or overcooked. The chips were the ideal accompaniment, without too much grease or seasoning.
Fourth, we had lamb with white beans, carrots, radishes, and mushrooms. I don't have details of this dish (I was too enthralled with the food to recall precisely what the components of the dish are), but I do recall how delicious it was! Neither K nor I have lamb too frequently, but we were both pleasantly surprised at how tender, moist, and non-grisly it was. The lamb was cooked just right, sliced so easily under the blade of my knife, and simply melted on my tongue. De-li-cious!
Fifth, we had a selection of three cheeses with condiments. I don't recall the exact types/names/origins of each cheese, but here's what I remember: a brie-type of cheese which was creamy, mild, and not particularly memorable; a raw goat's milk cheese from Vermont which was pungent in odor and taste, quite sour and tangy, and strong in flavor; a blue cheese from Tanzania from an animal (sheep? cow?) that feeds on seaweed, lending a subtly ocean-y flavor. The condiments were delicious on their own -- buttered crostini, some type of berry jam, and roasted pistachios. Overall, a delightful selection of cheeses!
Finally, we had our trio of desserts. I was looking forward to dessert, because the pastry chef is from Korea (my family's homeland!). We had a chocolate and macadamia brownie, a decadent chocolate torte with strawberry pearls, and a praline layered cake. All three were rich and buttery, and I couldn't get enough! What a perfect ending to a very memorable and palate-pleasing meal.
The service was great, with each member of the team being attentive and polite. Truly, it was with their help that this was more than simply a meal; it was a dining experience that will not soon be forgotten.
A big thank you to K, my friend and fellow (recently licensed) nurse, who shares the same joys and pleasures from good food, and good company. It was an experience I will savor in memory, and one I hope to repeat at some point in the future. I highly recommend L'Espalier, particularly for a special occasion. You won't regret it!!!
First, we had a Skip's Island Creek oyster with Meyer lemon sorbet and North American caviar. It was cold and refreshing, with the briny sweetness of salt water. A top notch oyster, prepared simply to maintain the freshness of the oyster itself.
Next, we had duck pastrami with frisee, some other greens which I cannot recall, and grapefruit. This was the perfect juxtaposition of sweet and salty. The pastrami was delightfully smooth and salty, which was complemented nicely with the segments of pink grapefruit.
Third, we had the lobster BLT -- lobster salad with tomato relish, smoked bacon, and avocado butter. It was served with paper thin potato chips seasoned with paprika. This was simply divine! It was rich and buttery, the lobster cooked to perfection without the slightest hint of being rubbery or overcooked. The chips were the ideal accompaniment, without too much grease or seasoning.
Fourth, we had lamb with white beans, carrots, radishes, and mushrooms. I don't have details of this dish (I was too enthralled with the food to recall precisely what the components of the dish are), but I do recall how delicious it was! Neither K nor I have lamb too frequently, but we were both pleasantly surprised at how tender, moist, and non-grisly it was. The lamb was cooked just right, sliced so easily under the blade of my knife, and simply melted on my tongue. De-li-cious!
Fifth, we had a selection of three cheeses with condiments. I don't recall the exact types/names/origins of each cheese, but here's what I remember: a brie-type of cheese which was creamy, mild, and not particularly memorable; a raw goat's milk cheese from Vermont which was pungent in odor and taste, quite sour and tangy, and strong in flavor; a blue cheese from Tanzania from an animal (sheep? cow?) that feeds on seaweed, lending a subtly ocean-y flavor. The condiments were delicious on their own -- buttered crostini, some type of berry jam, and roasted pistachios. Overall, a delightful selection of cheeses!
Finally, we had our trio of desserts. I was looking forward to dessert, because the pastry chef is from Korea (my family's homeland!). We had a chocolate and macadamia brownie, a decadent chocolate torte with strawberry pearls, and a praline layered cake. All three were rich and buttery, and I couldn't get enough! What a perfect ending to a very memorable and palate-pleasing meal.
The service was great, with each member of the team being attentive and polite. Truly, it was with their help that this was more than simply a meal; it was a dining experience that will not soon be forgotten.
A big thank you to K, my friend and fellow (recently licensed) nurse, who shares the same joys and pleasures from good food, and good company. It was an experience I will savor in memory, and one I hope to repeat at some point in the future. I highly recommend L'Espalier, particularly for a special occasion. You won't regret it!!!
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