Best Meal EVER

As you are all aware, we are constantly looking for our next best meal. I think that this time, though, we have eaten the meal that no other will ever top. To be honest, we weren’t even looking for it; it seems like it just found us.

Unassuming would be an understatement for the atmosphere in this paean of haute cuisine. It seems that here the philosophy that less is more is carried to its most extreme. The service staff are cleverly bedecked in casually mismatched uniforms. The preserve the illusion of casual dining by not only allowing diners to seat themselves, but by actually allowing diners to walk up to them to order and then wait for their meal!! So avant garde! It really makes the diner feel like he’s more a part of the meal, more a part of the experience of the meal.

And there just aren’t words to describe the beauty of that meal. The serving pieces are clever, reminiscent of Keller or Aschatz, but with a twist – instead of using glass or metal that will require the energy of washing, here the serving pieces are earth-friendly and biodegradable. So clever!! Plating is artistically and purposefully casual, often appearing sloppy to the untrained eye. But let us not dwell on the hardware of the meal when it is the tastes that are begging to be described.

Our meal started with pommes frites (cutely called French fries on the menu). These were long, golden sticks of potato, some left in the oil long enough to be crispy, others attaining a nirvana of sogginess. Lightly dusted with salt (Maldon to be sure) and served piping hot with cleverly packaged ketchup. They must spend hours pouring the ketchup into those little packets and sealing each one by hand. But then, this is the sort of place that would never consider doing anything less.

For our entree selections, Patric chose the petits poussins, cleverly carved into bite sized morsels of delicious flavor served with a special spicy-sweet mustard that added a certain je ne sais quois to the meat. Paul chose one of the signature burgers, a quarter pound of beef (I wouldn’t be surprised at all to learn it was Kobe) with artfully dyed orange cheese and a carefully placed assortment of onion and pickles. The ketchup and mustard were spread in a seemingly haphazard array that only served to complete the illusion of this being simple food.

Then there was my entree. I’ll just let it speak for itself. Two all beef patties, special sauce, lettuce, cheese, pickle, onion on a sesame seed bun. Divine!!

Kelly English — F&W's Best New Chefs
Amanda F*ing Palmer

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