Showing posts with label prix fixe menu. Show all posts
Showing posts with label prix fixe menu. Show all posts

Monday, July 27, 2015

The Tasting Room at 51 Lincoln Opens with 5-Course Menu (Newton, MA)

51 Lincoln in Newton will be opening their Tasting Room on July 29, where they will offer a 5-course prix fixe menu on Tuesdays-Saturdays. The Tasting Room will be located downstairs of 51 Lincoln.and can seat up to 20 people.

The Tasting Room
Before dinner started, we got some cocktails from 51 Lincoln's bar menu. I had the Barkeep's Julep with bourbon, sarsaparilla reduction, Leopold fernet, and mint ($12). The fernet's bitterness added a nice depth to this classic cocktail. 
The Tasting Room

The first course of our dinner was a light, refreshing scallop crudo with grapefruit segments, evoo, opal basil sauce. As you'll see throughout the dinner and in this course, the chef pays a lot of attention to the dishes and bowls used.
The Tasting Room
This was paired with a glass of Pinon sparkling Vouvray. It's a creamier sparkling and it's a lovely pairing with scallops.
The Tasting Room


Tuesday, April 21, 2015

Forage: A Surprising Fine Dining Gem in Salt Lake City (Utah)

I never knew Salt Lake City to be a fine dining destination, but my last visit to Forage was an eye opener. Chef Bowman Brown's tasting menu at Forage is worthy to be compared to the best tasting menus in New York or other major metropolitan cities, and at a fraction of the price! The food and presentation reminded me a bit of my experience at Willows Inn.

We got the wine pairing and started dinner with a glass of Gruet Brut, followed by the first course:
apple and evergreen

Forage SLC
These tiny, bite-sized apples were filled with chestnut and coated in spruce vinegar. What a surprising dish and so fun to it. To make it even better, it was served with apple cider poured over spruce juniper. Can I have the whole pot?
Forage SLC

Bread with goat's milk butter, both really good (even if it doesn't compare to Willows Inn's chicken drippings to go with bread).
Forage SLC

Potatoes cooked in oak leaves, garlic scapes
Forage SLC

Saturday, December 20, 2014

Preview: New Year's Eve Menu at Bow and Truss

For New Year's Eve, Bow and Truss in North Hollywood is offering up a 4-course menu for $50. With 2-4 choices for each course and plenty of vegan options, there's something for everyone.

Start with a choice of pastel de choclo (corn and meat pie), patatas bravas (salt-cured potatoes, that's your vegan option) or Tuna Tartare (olives, garlic, shallots, served on house made cracker)

Bow and Truss

The next course is a soup or salad. There's s lentil salad with serrano ham and chorizo, or two vegan options:
Tomatican Soup (corn and tomato soup)
Bow and Truss

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP