We took the brave step and ventured out for our 1st meal since March on Saturday night...... It was a very special occasion for one of our dearest friend's 50th birthday, so we chose GRAVITAS knowing that they had limited seating inside, a fabulous tasting menu, a Michelin star and one of the best teams in town led by chef Matt Baker.
On arrival, our temperatures were taken and we were escorted to a table in a corner where the closest table was at least 8' away and everyone was asked to keep their masks on except when they were eating or drinking. The staff all had masks and while you could call it the white glove treatment, many of them were wearing black gloves. Everyone was kind, understanding and helpful and it really was a wonderful experience and the meal was fabulous.
There are 2 tasting menus one of which is a $115 with an additional $95 optional wine pairings or a $180 addition if you choose to do the vintage wine pairing. There is also a 2% covid surcharge and of course tax and gratuities are not included. We chose the $115(with some surcharges) and $95 wine coming in at $210 each plus fees, taxes and tips. They easily accommodated our friends gluten free diet and asked if there were any other special needs and we proceeded to enjoy a complimentary glass of Gosset champagne.
Three canapés arrived (photos on Facebook):
- Pea and burrata tart
- Beet and goat Crostini with a zucchini salad
-Tomato pissaladiere with basil--this was awesome.
Each one had an amazing flavor burst and they were all superb. Warm focaccia and parker house rolls arrived, with a huge plate of gluten free olives to sub for the bread.
The 1st course was one of the most beautiful summer vegetable salads that you can imagine on Earth with herbs, white wine Vinaigrette and a goat cheese Espuma. The paired wine was Von Winning 2018 Sauvignon Blanc from Diedesheim, Germany which was a huge mineral intense wine with grapefruit aftertaste. Two of us opted for the Sashimi paired with an amazing Sake.
Maryland crab salad was virtually solid crab with a little green Apple, lemon oil, crab roe aioli and crab consomme poured tables ideas. I loved the Rose of Grenache from Domaine Ott "Chateau de Selle" 2017 from Cotes de Provence...great summer tarte wine and so refreshing made from 50% Cabernet France and 50% Gamay.
One of us opted for what looked like the richest Vicchysoise on Earth served with a huge pile of caviar and paired with a Manzanilla dry sherry.
Olive oil poached Ora King Salmon was a beautiful presentation with Carolina gold rice, green tomato consomme, basil, a puckery Olive tapenade, and a rice chicharron on top. One of the best ever Arneis Roero from Ermanno Costa 2018 in Piemonte was paired. Will chose the Crab Linguini here, which was a special, but switched it for the salmon, declaring the pasta too salty! The kitchen immediately handled it and it seemed like seconds before the replacement dish arrived.
Vietnamese spiced grilled quail came with wild rice salad, fermented turnips, sugar snap peas, spring greens and an onion broth, again poured tableside. I'm a big fan of quail in this dish was absolutely perfect. The dish was not spicy at all and was beautifully paired with a 2018 Antech Chardonnay from Pay's d'Oc.
Our birthday girl(woman) chose the "main" course of Sea Bass with Swiss chard, vermouth foam and espalette pepper. Her husband had the Korean BBQ Eggplant with sushi rice, snow peas, sesame mushrooms and Goguchang Aioli. Will opted for the $20 surcharge Roasted Wagyu Beef ribeye accompanied by Olive oil whipped potatoes, summer bean salad, glazed asparagus, salsa verde and crispy garlic. My choice was the Roasted Breast of Squab with Foie Gras stuffing, English pea puree, glazed squash and zucchini, roasted baby eggplant and mizuna( That looked like poison ivy oddly)! with spicy garlic jus. All the dishes were just the right size and nobody felt like we were stuffed but more like we were very well satisfied. The red was Trisaetum 2017 Oregon Pinot Noir.
Complimentary glasses of Braida Brachetto d'Aqui sparkling red arrived before dessert to accompany the Flourless chocolate birthday cake with chocolate ganache and apricot bavarian cream!! The regular dessert was a gorgeous Stone Fruit and Rosemary composed of Rosemary poached peaches, Mugolio macerated blueberries, Arnold Palmer gelee and apricot honey sorbet... I Ioved it, the perfect ending to a meal on a hot night. The Peach Elderflower Vermouth from Flying Fox in Virginia actually paired quite well, but is not really something I would normally drink.
Before we left we got plates of Raspberry-Rose Marshmallows and Lime & Lemongrass Macarons!! What a great time we all had and indeed never felt too odd save for our masks. I do have to say that the rest room has all automated soap and dryers and a gigantic air filter with UV light which was impressive, as was the whole experience. We felt we needed to get out as the next day we started a 12 day road trip to the Great Smoky Mountains of No. Carolina and Tennessee, so more reviews to come.
