4:08 PM (now)
to The Phyllis List
We had to get to Clarity when we heard our friend Chef Tracy O'Grady had taken over the kitchen, so we booked with some friends only to find she had the night off! That said, the kitchen, service and all went like fine clockwork, so now we just have to return when she is at the helm, maybe for their tasting menu!
Will and I started off with the MTM-Del Maguey Vida Mezcal, Ancho Reyes Chili Liquor, Lime and Mango Turmeric Syrup which packs a spicy punch with the super-spiced rim and the ancho reyes, but is mellowed by the mango. Bee's Torn ACL was our friends gin drink of choice with minted honey, limoncello and ginger lime shrub.
The decor is overseen by some not-so-pretty 60's like chandeliers, but I love the quasi-slate-like tables and the chairs are quite comfy. The art on the walls was totally no to our tastes and I think it is for sale, so maybe someone will buy it all!! SORRY!
The menu is varied and has many choices, so we perused until we settled and Josephine, our excellent server took the order:
Will loved his TRACY's TOMATO, BASIL, ALMOND GAZPACHO with avocado mousse, radish and toasted almonds save for a large clump of cilantro, which was not listed in the ingredients. One of our guests really despises cilantro, so it should be listed as it can be one of those weird dislike ingredients. My NEW KIND of CAESAR Salad was superb with mustard croutons (I really didn't taste the mustard), 24-month aged Parmesan, white anchovies and lemon oil. The dressing was superb, and I only begged for a couple more anchovies as these were excellent. Caramelized U-8 DAY BOAT SCALLOP in Sweet Corn & Bacon Chowder with fresh snap peas, thyme, Alepo(I always spell it Aleppo) chili oil and popcorn shoots looked delish indeed.
Our white wine was a Chateau Crezancy Sancerre 2023 from the Loire, and the citrus tones were nice with a hint of grapefruit. Our superb red, suggested by Matt the manager was an Inkblot 2021 Cabernet France from Lodi made by Michael David Winery.
Main courses were hugely varied from a huge CORN FLAKE CRUSTED PORK SCHNITZEL with Buttermilk Spaetzle, Dutch Runner Beans, Fava Beans, Waxed Beans, Gigante Beans, Summer Savory and a Smoked Pork Jus (served in a cup on the side so as not to have the wonderful crust damaged). I loved the way the beans covered the schnitzel and were so varied and needless to say there was plenty of it all to bring home leftovers. The Australian F4 WAGYU NY STRIP Steak came with Shitake Truffle Emulsion, Twice Baked Fingerling Potato, Blue Cheese, Trumpet Mushrooms, Spring Onion and a red Wine Sauce and got raves for the meat and sauces. The 18 oz. USDA PRIME RIBEYE is served only for two people and comes with Earth & Eats Wilted Spinach Fiorentino, Shitake Cream, Whipped Potatoes and a red wine sauce. The crust of the meat had a crunchy peppery crispiness that was divine, but some of my meat had some gristle and fat, which is why I usually stay away from steaks, but I was lured by someone willing to split the dish and that shitake cream and the spinach which were divine!
Bowls of Strawberry & Peach Sorbet with fresh peaches arrives and after that, we could not even fathom the thought of dessert. I can't wait to go back and hopefully sit in the rear closer to the kitchen and away from the ugly art as well as order smaller portions and taste more things as there are so many items on the menu we missed.
