Samuel, along with us, has always enjoyed Top Chef on TV, so he asked to go
to Tom Colicchio's restaurant in NYC for our last night as we had no theater
plans that evening after the awesome matinee of "On the Town." COLICCHIO &
SONS is located on the Hudson River just off 14th Street across the street from
the way-too-fun Chelsea Market where we spent too much time eating and wandering
before being late for our dinner reservation. The hostess was so gracious and
kind and we were so embarrassed. We were escorted to a beautiful dark wood table
in the super high-ceiling rooms (more noise, alas) with carpeted floors )less
noise). Exposed black steel girders divide and support (no, it's not a bra) the
room. They have cool lighting which I can't describe and an awesome service team
with our main server Morgan. The teams work so well together that everything was
truly flawless and perfectly spaced as well.
The menu consists of several sections which Morgan explained were smaller
size plates so you could choose more dishes and also share. House filtered
sparkling or still is available, which is always welcome and we spoke to
Patrick, the sommelier about our love of wines, especially those off the beaten
track. He suggested an amazing minerally, dry and creamy Blanc et Morgez et de
Salle from Valle d'Aosta in Italy on the French border from Maison Vevey Albert
2013 (hence the French name). The Prie Blanc varietal is one I never heard of
but will surely remember for the future; the wine was supreme with all our fish
dishes as well. Schott crystal is also nice, but the silly woven mats need to go
on the tables.
House made Parker rolls arrived in a huge cast iron pan steaming hot with
sea salt on top which we all gobbled up way too fast.
First came Hearts of PALM with Blood Orange & Sheep's Milk Yogurt with
Brussels Sprouts Chips for Will. The dish had the hearts steamed on the thicker
portions, so it was actually prepared two different ways.
Samuel started with the Broccoli-Rabe Ravioli which are charred and served
in a broth with Lemon & Pepperoncini (actually Pequillo peppers) which he
liked but said the broth was a bit unexciting. He went on to the Beef Tartare
with Apple Jicama, Smoked Mayo and a kick from Aleppo Chiles, which disappeared
prontissimo.
My first dish was the Marinated Himachi with Citrus, Celery, Pistachio
& Watercress which I adored due to its simplicity but flavor as well; the
pistachio crumble and dust was very nice touch.
Will & I then split the Squid Ink Campanelle with Whipped Lardo &
Egg which Morgan explained was awesome, but rich. It was wise to split this dish
indeed and we were in love with every bite. Even the crunchy breadcrumbs on top
were an asset to the perfect pasta preparation.
We were thrilled and surprised to receive a complimentary extra course for
ALL of us in the form of the divine Celery Saffron Butter Poached Lobster with
Candied Fennel and Fingerling Potato Chips which even Sam ate this reluctantly
at first on the dare that he would get an extra APP for his phone. Well, he
declared after that I can now cook lobster at home and he will eat it. Score one
for the dads. The dish was awesome and truly a revelation.
For our "main" course, which is a misnomer as the dishes are all the same
size Will chose the Charred Octopus with Citrus, Caramelized Endive &
Chorizo Vinaigrette which I can only say was beyond compare as the octopus was
so tender; like "buttah." The same goes for my Dry-Aged Sirloin with Asparagus,
Black Garlic and Soy Bordelaise. I normally avoid steaks, but Morgan steered me
to this super tender way more than flavorful meat that was indeed like "buttah."
The garlic sauce helped a lot too:-)).
While Will finished the white wine, I ordered a glass of Artai 2009 "Closa
Batllet" from Priorat in Catalunya, Spain which was an awesome chewy spicy red
that paired excellently with the garlic and sirloin thanks to Patrick.
I was leaning towards cheese before the dessert menu came, but fell in love
when my awesome platter arrived. There were three separate preparations (you can
do one or three) each one a treat in itself:
SPENDIN' CHEESE was a Tickler (cow) from Devon with Mango Chutney in the
form of a BLT on a biscuit with fried Prosciutto, avocado, roasted tomato and
egg yolk. I could eat this BLT any day for lunch, or dinner or breakfast!
LET THEM EAT CHEESE was a Stilton Colston-Bassett from Nottinghamshire with
a Vanilla Torte, Sweet Port/Lavender Sorbet(ice) and egg yolk as well as
crumble. Again, sheer genius at work thinking these ideas up.
DON'T MIND IF I CHOUX (which is a play on the French pastry pate a choux,
as opposed to the cabbage) and has Pyrenees Brebis (sheep) from Aquitaine with
Cream filled Gougeres (puffs), Apple-Cherry Chutney, Fried Sage and Spiced
Honey.
I honestly could not pick a favorite.
Samuel chose the Chocolate Hazelnut Tart with Port, Blood Orange and Cookies N' Cream Ice Cream. It was gone before I could even taste a bite.
Will has the yummy Coconut Cream Doughnuts with macadamia Nuts,
Pomegranate-Ginger jam & Grilled Pineapple Sorbet.
Bravos to Pastry Chef Stephen Collucci, not to mention Chef de Cuisine
Chris Lavey and the entire team here for a truly awesome last supper in
NYC!
