January 6, 2014
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| Poutine, pork jowl & bourbon barrel-aged maple syrup - 2+ J's comment > loved the pork jowl, a little less fat would be perfect. Poutine OK. |
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| Milk-poached veal neck, smoked ricotta cheese, kabocha squash, toasted pumpkin seeds - 2 J's comment > surprisingly marbly, texture similar to the pork jowl, but much firmer and denser. |
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| Cotechino sausage, clam vinaigrette - 2 J's comment > tad salty, but a good sausage, dense yet juicy |
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| Smoked bone marrow butter, bread - 2 J's comment > didn't really taste the marrow, butter was very nicely whipped, but it just tasted smoky and salty |
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| Wildebeest 'Cheesecake', quince sorbet, crumble - 2+ J's comment > a really tasty treat. The 'cheesecake' (trust me, the quotation marks are totally appropriate), is actually whipped foam, and has a bubbly-melt-in-your-mouth feel. Like an Aero bubble bar, but of course much much MUCH better. The quince sorbet had a creamy consistency that was closer to a dense gelato. A most unusual dessert. |
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| 49E: Bourbon, Orange Vermouth, Saffron Aperitivo, Cardamom - 2 |
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Oct 4, 2012
Labels: downtown east, pacific northwest
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