I joined two of the sales managers for dinner at my hotel on Monday night and the place was fairly deserted which made for a nice quiet evening in a restaurant located in a luxury hotel. The menu is simple with some exciting dishes, all well prepared and the service is excellent. So many hotels these days are going for superstar chefs or noisy dining rooms and this was none of those.
Every St. Regis hotel has a famous Bloody Mary recipe(who knew it originated at the NYC location ages ago), and this location is no exception, but here it's made with tequila, spiced up with a giant jalapeno on the rim as well as a shrimp hanging on the rim next to it...tasty indeed. The wine list is very lengthy but tends to center on single varietals wine such as Sauvignon Blanc, Chardonnay, Cabernet or Merlot and lacks a bit in blends. We hit the jackpot with a 2017 Sancerre from Pascale Olivet in the Loire.
I started with the crudo of yellowfin ahi tuna which came with Tempura Kabocha squash and miso braised daikon radish in a yuzu-soy glaze with wasabi lime aioli. There was a lot on the plate it was fun to dip the pieces of tuna in different things for different flavors. My host chose the tortilla crusted crab cake and I have to say it was huge and looked delicious.
We sat drinking and munching on the fabulous bar snacks for a while so by the time it came time to order the main course the 3 of us decided to split two of the Peking style duck breast with steamed buns, Lo mein Stir fried noodles with egg and shrimp along with Chinese long beans, scallions and of course plum sauce. I'm not sure who was in the kitchen but the different styles were perfectly executed and I am so glad we all chose to split these main courses as a course in Texas everything is huge.
Indeed at my breakfast every morning I would ask for a 1/2 portion of everything because the portions were monstrous.
That said we were all quite full and decided to forgo dessert and head up to bed.
