DC's ST JAMES swings Caribbean but costs a cent! (7-19-23)

 We had heard great news about the Caribbean cuisine at ST JAMES located at 14th & U Street, NW and we loved the black and white decor on arrival as well with tables and booths along the right wall, a long bar with stools on the left and high tops down the center. 

We decided to order just starters as we were concerned about the portion sizes and possibly ordering two much. It was wise as the two starters of PORK POW & ACCRAS were quite filling and of course, very carb-centric. (Fotos on FB)

ACCRAS are salt-fish(cod) fritters that come with a cilantro(spelled culantro on the menu, which may be a Caribbean variation)-chili aioli that is very cilantro flavored and on the milder side. The fish flavor was less apparent than the dough and I, for one, would like more cod inside. The term Accra comes from the city in Ghana where these originated as vegetable fritters in the local cuisine.

POK POW was a huge winner with a Trini-style Chine steamed Bao bun(thinner than Bao, which I preferred) filled with a deliciously spicy ground pork. We both loved these!

Our wine was a Chateaux Grand Jean 2020 Bordeaux from Entre Deux Mers that was billed on the wine list as just Sauvignon Blanc but in reality was an SB/Semillon blend.

Marlene, our most helpful server managed to break the cork opening it but was saved by one of the managers. We liked the wine but at $48 it is one of the lowest priced on the menu, which is pricey indeed. 

Which brings us to the main course. We decided to split the main of DUCK & DHAL which is a 36-hour cooked leg quarter with dhal puree and coconut rice. The duck 1/4 was nice and crunchy and flavorful and the dhal was indeed completely pureed, which I did not like as much as having the whole or thicker lentils. The $36.00 price tag seemed quite high for a dish that was not that large. 

We were a tad hungry and decided to split dessert and Marlene said our choice was excellent Passion Fruit-Sago Mousse with Coconut Hibiscus/Passion Fruit Coulis was a tasty dish indeed that sent us home quite happy.

Centrolina Chef's Table is terrific with Chefs Amy Brandwein & Kevin Tien(7-13-23)

 Last week we rose early in Des Moines for our 6am flight back to DC and still were awake to head to a small intimate Chef's Table dinner in the wonderful private dining room at Centrolina in downtown DC. Chef Amy Brandwein has been doing these dinners every month or so and we have sadly missed them all--UNTIL NOW! She invited one of our favorite chefs in DC who is temporarily restaurant-less(although there is a pop-up at Little Vietnam!) as he looks for a new place to house his Moon Rabbit or new incarnation, where we shall promptly flock again! The evening started with an amuse bouche where the two chefs did side by side delights:

EGGPLANT nigiri with Yuzu Miso & Sesame (all fotos on FB) was twice cooked and hand torched and made this simple and tasty(not spicy) dish from Chef Kevin a dream, while

Chef Amy chose to go the spicy route with a Vietnamese Chua Lua(pork sausage) in a grape leaf(instead of banana) with Nonnata du Pesce(preserved anchovy) and cucumber that was a novel and spicy approach from the pair.

We ordered a bottle of Fiano Planeta "Cometa"from Sicily  which we always love as it was recommended by the team for these dishes and it was superb. Wines are not included so it is either order by the glass or bottle and we chose the latter. 

Next came the first course from Chef Kevin of KANPACHI CRUDO in a magnificent lemongrass tomato broth (I need this recipe made with ginger, garlic & shallot!!!) with a hint of mint(I did not taste it) and pineapple. Just when we thought it could not get any better came a novel and terrific TURMERIC TAGLIOLINI from Chef Amy which was sauced with Tomato, Coconut, Lime, Peanut and Soft Shell Crab. There was a huge spiciness to this superb creation which was also quite rich and creamy, but then healthy due to the turmeric!! This was where our Fiano wine shone as well.

The third and main course from Chef Kevin was a 10 grain MISO PORRIDGE which we declared was "Congee on crack" with a 72 HOUR (cooked) SHORT RIB, Coconut Caramel and Fried Shallots atop that all just melted in your mouth. Again, these chefs had reversed their normal spice intensity roles! For the main course we added a glass of full-bodied and yummy 2016 Amarone della Valpolicella from Campedel.

The dessert was a refreshing OLIVE OIL TORTA with Ginger Plum, Sesame Whip and Crunchy Vermicelli that sent us home all very happy and very sated. I can't wait for the next of these dinners and do hope we are available to attend!!

Des Moines' DJANGO is delicious!! (7-10-23)

 We wanted to go someplace special on Monday in Des Moines as that is the day off for the Des Moines Metro Opera which was the purpose of our trip to Iowa. It worked out wonderfully that we found a super space downtown called DJANGO which fir our group of seventeen for dinner perfectly into their great private dining space. 

Will & I arrived early to meet Kaylee, our server, and I explained we would order some wine and probably switch bottles around every now and then, but just to keep it coming. We took our time sipping on the Paco & Lola ‘Rainbow’ Albariño, La Vielle Ferme Blanc & La Vielle Ferme Rouge while we perused the truly monstrous menu.

Some folks ordered oysters after we gobbled up the yummy baguettes and whipped butter(extra charge!), but I felt heathy and got a yummy Caesar Salad which Kaylee managed to get a ton of anchovies on top (photos on FB). Escargots, Poutine(with beef or veggie style), and Beef Tartare all of which were excellent.

The mains were HUGE and the 8 ounce steak looked more like a pound or more! A lot of us chose the superb Moulard DUCK leg confit, potato Parisienne, charred cipollini cream, pickled plum, spiced baby carrots, Sunstead Farms spring garlic and fennel frond pistou(pesto), which was not very fennel-y at all! Huge plates of Moules Frites(many different options), Seared Sea Scallops with Asparagus,  red onion, sweet corn, lobster pomme puree and beurre blanc which boated five giant diver scallops!

Everything was yummy and Kaylee kept up with us and always excelled.  I don't think anyone could fit dessert, but I know some of us stayed until the doors closed drinking more red wine until I think Des Moines had shut down (which is not that late!) having a super time.

Django will always be on our go-to list when we return.

Des Moines' ALBA is heavy-handed Italian but nice (7-9-23)

 We joined a friend who lives in Des Moines for dinner last night at a simple Italian place downtown called ALBA that is one of the few options for dinner on a Sunday in this very quiet city. We started with a yummy D'Arenburg "The Hermit Crab" 2021 Viognier-Marsanne blend from McLaren Vale in Australia that is always a winner and ordered some of the yummy Deviled Eggs with Beet Tartare, Brioche Crumble and Leek Ash Tuile. They were nice and only needed a tad of spice, maybe a sprinkle of paprika!

The three of us chose to start with the Steak Tartare which came on two huge pieces of toasted brioche with Anchovy Aioli and Grana Padano cheese with an herb and caper relish. We told our wonderful server Cole that we would wait to order our mains to see how full we were....and BOY were we. Will chose to have the Rhubarb Salad with goat cheese, strawberry vin, pistachios and pickled rhubarb which was huge and quite good and I chose a half potion of the NY Strip Stroganoff which had to be the largest half portion anywhere and the heaviest with local mushrooms, crispy shallots on top and ricotta...I had several bites and shared some, but over half was left. 

We were quite surprised to see a 2013 wine from Puglia on the menu and the Copertino Riserva Negroamaro was earthy and full bodies and we adored it!

We stayed around to close the place as it was quite empty, but enjoyed the food and were happy we chose not to order our mains and end up being way over-stuffed, because with what we had we were more than full indeed.

ESTUARY at the DC Conrad is easy if a tad expensive(6-26-23)

We had dined a while ago at ESTUARY in the Conrad Hotel in Washington and we decided to return there again last week with the same friends. The setting is nice and also quite relaxing and quiet with a beautiful view over the rooftops of DC and we even got a nice sunset!

Our server Rafael was a bit overtaxed as there were only two servers working and at times we had to wave a couple of times to get his attention, but other than that he was super helpful with wines and making dining suggestions as well.

We started with a 2018 Guigal Cotes du Rhone Rose which was a nice aperitif and was great with our starters:

Ceviche of Himachi with Pickled Fresno Chile, Toasted Sesame, Red Onion and a divine Calamansa Granita on top. The dish had a nice spice and the granita totally complemented that. 

Roasted Tall Timber Oysters came with garlic & chili crumbs and marinated trout roe while the Mushroom Strata was like a mushroom bread pudding with boursin aioli.

For the main course we moved to a novel red from Adelaide Hills, Australia called Unico Zelo "Pipe Dreams" 2021 that is a wonderful Nero d'Avola. We will have to search it out when we head there in February!

Seafood Carbona was shrimp, bay scallops and Middle Neck clams with pasta and Tobiko in a Chinese Sausage sauce that got raves. Seared Rockfish with mushroom larb and kaffir lime was in a green curry sauce with herb salad and also was a big hit. My Rabbit Guisado(stew) came with snap peas, new potatoes and grilled asparagus and was a hearty dish with superbly cooked meat in two different preparations(all fotos on FB).

Desserts were all excellent and we all shared the Cherry Clafoutis with Creme Fraiche, Almond Custard and Cherry Compote alongside the Tres Chocolates which is a very rich Tres Leches Sponge Cake with Mango Nectar(think salsa) and Chocolate "rocks." A yummy rich glass of Inniskillin Vidal Ice Wine was my dessert.

Estuary is indeed an easy place to enjoy, but the prices can get a tad high, but then most top hotel dining spots in DC are like that.

DC's NEW HEIGHTS still heavenly (6-29-23)

 We headed back to New Heights in DC last Thursday and all had a superb time indeed. The setting is still one of the calmest in DC overlooking Rock Creek(and the Omni Shoreham Hotel) with beautiful decor and excellent food and service.

We started with excellent Ceviche made with shrimp and halibut, Cilantro, onion, Jalapeno, lime, avocado, and yummy yuca chips. The Tomato & Burrata Salad looked yummy and the Broccolini Caesar was a huge hit. We all shared the decadent Cheesy Onion Fondue which is gooey Fontina with caramelized onion and lemon which is flambeed tableside and served with Garlic Ciabatta. It is indeed rich, and we were all glad that it was a great share dish as it might have been a tad too rich for one person! Our first wine was a yummy Le Paradou Provencal Viognier which was creamy and delish with all these dishes. We moved on to a Jean Brocard Chablis--great with the fish dishes that followed:

Jumbo Lump Maryland Crab Cakes with Remoulade Sauce and greens offered up two huge cakes, Moules Frites came with spicy mayo for the fries and my Kale & Mushroom paella with saffron rice, sofrito, oyster mushrooms and fried egg on top is a great veggie option indeed.

Our server suggested we try the chilled Ukrainian vodka shot with pickles and it was delish indeed and fun for $5! Speaking of fun, dessert here can be very fun when you cook your on Smores on the hibachi brought to the table, but I fell in love with the light and tasty Pistachio Ricotta Cake...a great change from rich cheesecake and so fluffy!!

Always a treat when we head to New Heights!

Bravissimo to The BAY HORSE in Hurworth, Darlington, UK(6-18-23)

 Our final night in the United Kingdom brought us to a place that we discovered through Will's cousin last year, the Bay Horse in Hurworth, Darlington. a mere 20 minute drive through the countryside from our hotel here in the North.

We had such an amazing meal with our family last year that we had to return with our UK best friends for our last night. Not only was our meal magnificent but we were ten times more impressed than last year.

As in the USA Father's Day is celebrated on the same Sunday in the United Kingdom and we thought the place would be jammed when we arrived at 7 p.m. but it was virtually deserted and by the time we left at 10 o'clock there was nary a soul in the restaurant.

The service was beyond excellent and Luke who was running the show absolutely made it the most wonderful evening.

Everyone had cocktails, but I chose to order a fabulous bottle of Saint Audin Villages from Sylvan Langoureau 2021 that was creamy and Rich and everything you could want in a white wine.

Bread arrived and we were more than hooked with a vegetarian sultana walnut bread and brioche with chorizo and caramelized onion, not to mention the butter... did I say the soft local butter?

Sam was thrilled that they had a complete vegetarian menu and he started off with a burnt onion risotto and then chose a Nut Wellington for his main course. Just from looking at these dishes a lot of love went into the preparation and the presentation so be sure to check out the photos on Facebook. He also loved the Aspall cider, which was a name open to many jokes.

Other started included Roasted King Scallops with braised chorizo, Jersey Royals(new potatoes, and not a sports team!!)wild garlic mayonnaise and crispy puffed rice. The rest of us had the amazing Whitby white crab with a decadent smoked salmon and lime mousse with English mustard mayonnaise, new season beetroot, a crispy quail egg, brown crab puree and beetroot powder. This dish was even more gorgeous than it sounds.

There were so many wonderful main courses it was difficult to decide. Since it was a Sunday there was the traditional Roast Sirloin of Grand Reserve beef with Yorkshire pudding vegetables roast potatoes and red wine jus. The Yorkshire puddings were roughly the size of a baby's head and the entire dish was so impressive not to mention the massive array of vegetables and potatoes that came to the table... again check out the Facebook photos.

Two of us had the Roasted sirloin of new season Lamb with marinated feta cheese, tapenade, a salted confit of lamb shoulder with air dried cherry tomatoes, pesto puree and baby aubergine that was simply out of this world. Creamed Peas with bacon were the best peas ever as were all the other veggies!!

There were many wines to consider when we moved to a red but I could not resist ordering a Côtes du Rhône 2019 Guigal in a Magnum format that was gone before we left the restaurant. I was worried that the wine would be too young but it was truly amazing again thanks to Luke's suggestion.

Desserts were just as good as everything else from a sticky toffee pudding with caramel sauce, milk ice cream, caramelized banana, hazelnut granola and apricot gel to a Pineapple tart with Italian torched meringue, lime curd, roasted pineapple, mango and lime sorbet with mango salsa.

My peanut butter and chocolate crunch bar with blackcurrent sorbet with mini donuts and toasted marshmallows as well as salted chocolate caramel and chocolate powder with simply out of this world. No cheese tonight! They even had a special birthday dessert and rendition of Happy Birthday for Steve as his special day is today! So glad we could celebrate with him.

This was a truly memorable and wonderful meal that had us all very impressed with a small little restaurant basically in the middle of nowhere!!

See you again next year in the UK.

you just gotta love CAFE LILLI in Norton, Stockton-on Tees, North Yorkshire, UK (6-16-23)

 Our dear friends Sue & Steve who live 2 blocks from Cafe Lilli and whenever we visit we try to dine there as it is a highlight of our Yorkshire vacay. Friday night was no different, save for the noise and crowds as it was beyond busy. As we sat down and began to order, the staff were erasing items off the chalkboard and changing the ingredients as we made our choices!

They seemed a tad understaffed, but the food and wine made up for everything. We started with fish and ordered the Gavi di Gavi 2021 DOCG "Villa Sparina" from Massimo Moccagatta in Piemonte which was so yummy, the 7 of us (well, 5 who were drinking) had a second bottle. 

I had the Steamed Shetland Mussels which came in a rich white wine and cream sauce with rosemary and altamura, while the Lobster Cocktail (which I was considering, but the last 3 available were taken by others at the table!) was a beautiful presentation with cherry tomatoes, pickled cucumber, baby gem lettuce, Marie Rose Sauce, Honeydew & Bloody Mary Gel! The Oak Roasted Salmon Pate with Avocado Mousse and Pickled Fennel looked fabulous as did the Risotto with Chorizo, Spinach, Pea & parmesan.

Samuel started with a gorgeous Carrot & Coriander soup, then actually ordered this same risotto for a main without the chorizo and raved.

We moved on to a Passo del Sud Appassimento Rosso from Puglia that was as yummy as could be with our mains:

Gressingham Duck Breast was cooked to perfection with the crispiest of skin, Carrot Puree, Fondant Potatoes, Buttered Greens with Beetroot and Turnip. Whilst this dish was the perfection of English meat and potatoes, it really shined on the English garden veggies as well. There was a Pork Belly as well as Hake with Salsa Verde, New Potatoes, Roasted Carrots, Spinach & Cauliflower Puree and Brady Sauce (well, the chalkboard said that, but we figured Brandy!).

Desserts here are excellent from the Coconut Panna Cotta with Passionfruit Gel, Meringue, Chocolate Disc and Pineapple salsa to the Sticky Toffee Pudding, but of course I had to have the local cheeses: Saxon Cross Cheddar, Goat's Mule, Brie(well, who knows how that got in) and of course, the always magnificent Yorkshire Blue.

We have one more night in Yorkshire before heading home and looking forward to another fab meal.

Happy Father's Day & Happy Juneteenth!

CHADWICK's INN in Maltby (Middlesborough, UK) is mighty impressive (6-15-23)

 Our final meal in the Peak District was at our hotel the Maynard which was sadly a carb-heavy unimpressive evening where we hauled ourselves up the stairs to our rooms feeling uneasily laden with a major overabundance of pastry, potato, bread and more.

The next day we headed north to Will's hometown and had a dinner with some family members that was mightily impressive at a small pub-like place called CHADWICK's INN in the small hamlet of Maltby.

I noted the Bib-Michelin  awards on the way in, and was very impressed with the use of local foods on the quite large menu. We all had a truly great meal and the service was also excellent. 

Our first choice for white wine was sold out, so I turned to a delicious Ontañón Vetiver Rioja Blanco 2019 that was wonderfully refreshing and a great blend of lesser known grapes. 

The starters were all superb but one of us said the crab was fab, so Will &  I tried the Dressed Whitby(Yorkshire) Crab, Brown Crab, Crab Pastry, Pickled Cucumber, Horserasdish Mascarpone and Soft herbs. The dish was light, tasty and truly impressive(photos on FB), while others raved about the tomato soup and various options. Since we were so close to the North Sea, I could not resist trying the Butter Poached & Herb Crusted Loin of North Sea Cod, Salt Cod Fishcakes & "French Style Peas" consisting of Fresh garden English peas with lettuce & Pancetta (a traditional French preparation I remember learning how to make while in summer cooking school at the University of Dijon over 50 years ago!).  It was a stupendous preparation and presentation with a crunchy piece of skin atop the loin and the best peas had on the trip. I am not a huge cod fan, but this was indeed the best ever. Will loved his 8 Hour Braised Beef Cheek with Creamed Potato, Honey Glazed Carrots, Kale in a Red Wine & Thyme Sauce.  Sam had the Roasted Cauliflower Steak from the Veggie Menu(they had three menus: a la carte, veggie and a lower priced 2 or 3 course set menu) which can be a staple here in the UK on many menus without many veggie options, but he declared it was excellent.

Everything on the menu sounded super and this was a place I knew I wanted to return to next time.

Desserts were varied from Eton Mess to Sticky Toffee Pudding, but I had to have the cheese which was as novel as local cheeses get: Waterloo (Brie Style), Montgomery Cheddar, Ashlyon Goat and Cornish Beenligh Blue. The plate was a real representation of the literally thousands of local cheeses available across the UK!

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FISCHER's at Baslow Hall in the UK's Peak District is delectable and delicious(6-11-23)

 We disembarked from our cruise Sunday morning, headed to Heathrow to pick up Sam flying in from LA, and headed north several hours to the UK's Peak District for a 3 day visit to an area we have sadly missed duirng our visits here the past 30 years. It's a beautiful hilly region with lots of things to do and of course many dining options. We wanted to dine at FISHER's at Baslow Hall which is a magnificent country home converted to a hotel and one-Michelin star dining establishment where Chef Adam has truly brought out the best of the region and countries cuisine in a modern English mode. We were staying just an 8 minute drive down the road and one of the folks at our hotel mentioned that Chef Adam was her best friend and phoned ahead; needless to say, we were greeted with a wave from him in the kitchen as we arrived.

We sat in the magnificent gardens and enjoyed some super "snacks" or amuses:

Garden grown Radishes(those red and white French varietals) were topped with a French onion cream and black Garlic.

Steamed Bun with veggies for Sam and Devon Crab for us that just melted in your mouth.

We ordered our wine with Neil, who it turns out is the owner's son, and heading inside for the rest our our amuses:

Cheese & Walnut Toastie Rarebit was a great play on the traditional dish in miniature with a fab mustard spice finish. The final amuse which I failed to photograph for Facebook(the rest is there) was the yummy Jerusalem Artichoke Veloute with a Curry Cream and foam with a load of pickled Shimeji Mushrooms in the soup--how amazing and wonderful that was.

Our white wine arrived as Neil sad the Montagny 2019 from Phillipe Colon was a winner, and he was spot on as it has a creamy finish with great minerality. The Bread and Butter arrived and was an irresistible crunchy sourdough with a Lincolnshire Poacher Butter made as a byproduct of cheese!!

Three courses followed with an optional cheese and desserts after that and the whole meal costs 95pounds per person($120US!!). 

For the First course Sam & I had the Aged Carnaroli Rice with a puree of Fresh English peas from the garden, Girolles and Crispy Sorrel with Wild Garlic & Dill oil--a creation indeed from heaven. Will was just as thrilled with his Loch Duart Smoked & Cured Salmon with Brown Shrimp & Sea Buckthorn.

Next came a Yukon Gold Potato with Broad Beans and Lovage for Will & Sam, but the veggie version had a crispy potato skin and Will's a crispy chicken skin al topped with crispy shallots. My Cornish Stone Bass was cooked a la plancha to perfections with a crispy skin, Kohlrabi & Oysters, a bone sauce, trout roe and seaweed. This was the ocean of England on my plate. 

We switched to the last bottle of red Neil said was awesome and boy was he right with the 2015 Okanagan Panted Rock Shiraz from British Columbia, a place we would never think of buying wine from in the UK, even though we know the wines are brilliant from there. This wine had legs and was amazing with the main we ordered: 

Creedy Carver Suck from Surry coming in three forms: breast, confit of leg and liver pate with Almonds, Broccoli Puree, Orange and Sherry Vinegar Sauce with Lemon and Spices. Another brilliant dish offering a little of everything with some of the most beautiful duck in the kingdom.

For the main course Sam had the veggie option of Pot Roast Cauliflower, Passionfruit, Beurre Noisette, Coriander & Aubergine, while he discovered a new beer-Green Mountain IPA.

Cheese--well, of course!! We opted to split one cheese course (4 cheeses for 20pounds=$25, or 25pounds for 6). Our four were amazing and new treats for us that came with all kinds of breads, and grape chutney:

VALENCAY-French unpasturised goat with charcoal powder

LINCOLNSHIRE POACHER DOUBLE BARREL--as in the butter above is an aged unpasturised matured 2-3 years and I describe as "cheddar on crack."

BARKHAM BLUE is a mix of Guernsey & Jersey mil and is so smooth it melts in your mouth

BATH SOFT is a brie style with an earthy flavour

Dessert for Will was Passionfruit, Cow's Milk, Meringue and Oat with dacquoise and syrup(ooops can't read the name).

I had the Brillat Savarin custard with Garden Rhubarb gel, English Strawberries and Sable.

After dinner the chef invited us all into the kitchen for a photo and we left so thrilled we made it to this wonderful dining spot, only to learn the next day that the family has put the entire estate up for sale and this will likely mean the end of FISHER's!! I hope Chef Adam keeps us posted on wherever he roams, as we will follow.

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London's The LEDBURY is a luxurious epicurean experience (5-31-23)

 For our second and last night in London we headed to Notting Hill Gate where we have been dining for years at the wonderful Ledbury restaurant. During our visit to London two years earlier they were still closed for Covid, so we were thrilled to see them open and completely redecorated as well. White linens are crisp, tables are beautifully appointed and behind us the wall had five large panels of recycled wood with mushrooms embedded within, surrounded by smoked mirrors that allowed me facing the wall to see the whole room.

The Ledbury has a tasting menu of 195Pounds and pairs wonderful wines for 130pounds. We never needed to ask the sommelier Jan for extra wine as the pours were generous. Our server Jeremy was the manager and came from Toronto and oozed friendliness as well as made sure we had everything we need.

Like so many places these days house filtered water comes in sparkling or still... Eliminating the need for plastic or glass bottles as it is served from carafes. 

Will settled in with a Campari and tonic while I had a delicious glass of Viognier from Xavier Gerard 2019 in the Condrieu area of the Rhone that was creamy yet loaded with a minerality from the terroir as our multiple amuses arrived:

Charcuterie consisted of Iberian pepe con salami(a tad too fatty for us), bresaola that was light as air and a loin. The presentation on wooden branch-like creations was superb. Tempura fried cod jowls with dill and seaweed emotion were on the other side of the table and then crunchy fun potato puffs were served with an oyster emulsion with Wasabi leaf and tomato jam that you spread on the puffs.

The winner of all of these were the waffles covered with truffle cream and freshly shaved Australian black truffles.

I did forget to take a photo of the first course which was Ike Jime (style of butchering) Chalk Stream Trout(raw) from Hampshire with Isle of Wight Tomato, Spruce and Green shiso and a yummy apple and sorrel sorbet with trout roe. It was paired with a similarly apple-toned 2121 Gruner Veltlliner from Schloss Gobelsburg in Langenlois, Kamptal, Austria.

The rest of the dishes are all available in photographic form on my facebook page. Next came Isle of Mull Scallop(also raw) sliced thin with chilled Blood Orange, Myoga Ginger, Elderberry Capers(who knew?) and a Yuzu Kosho Emulsion. The wine was a Soave Classico 2020 made from 60 year old vines from Vigneti di Foscarino.

I adore sweetbreads and the Veal Sweetbread with wild garlic, vadouvan, salted Gooseberry on a spring onion Velouté was no exception. Super rich and decadent the 2018 Chenin Blanc "Cartology" from Alheit Vineyards in South Africa's Western Cape was the perfect foil to cut the richness.

Bread arrived in the form of sourdough as well as a Laminated Roll with wild garlic, black olive and Cornish Gouda. On the side was a very rich Goat's Whey Butter drizzled with caramelized molasses.

Cornish Wild Sea Bass had Cherry Blossom flowers and English Asparagus emulsion with N25 Kaluga Hybrid Caviar from Germany and some small clams to boot. The fish was delicate yet superb and the caviar a wonderful indulgence. 2018 Riesling "Kallstadter Saumagen" from Kohler-Ruprecht in the Pfalz region of Germany was deliciously dry.

Red wine arrived as the next dish was Mushrooms from the Cabinet. The team here grows mushrooms in a cabinet downstairs that can be observed on all kinds of wood(photos also on FB) as they culture them for serving in the restaurant. We had shitaki in mustard stock, Perigord truffles and silken tofu(non-pressed) in brown miso with chive flowers all paired with a 2105 Pinot Noir from Domaine Charles Audoin " Les Langeroies" Marsannay from Burgundy that was a huge fruit forward experiment.

The main meat course was chef Brett's Iberian pork from Whitley Farm near Birmingham served with chanterelles, white asparagus, XO Morel and Vin Jaune in a green peppercorn and mustard jus.

There was a delicious pork jowl with kombucha as well as a braised belly that was a tad fatty and a deliciously deep fried Pig's head dumpling with truffle and Kimbo ketchup. The wine was also big in the form of a 2018 Grenache Noir Blend from Duncan Savage "Thief in the Night" from Piekenierskloof, South Africa.

We of course were resting constantly and did so again before we moved on to the first dessert of Honey & Sauternes Custard with Apricot, Maple Verjus and Bee Pollen. The main dessert was Gariguette (from France) Strawberry with Sweet Wild Woodruff herbed ice cream, Kelp and Roasted Vanilla. The wine was a yummy 2018 Petit Manseng from Clos Thou in the Jurançon of southwest France.

I guess our team thought we really loved food so much they brought out a chocolate dessert which WOWED us beyond belief with Vanilla Ice cream with Australian truffles, a chocolate shell with custard and chocolate truffles.

Needless to say, there were more little mignardises after this of chocolate truffle with buckwheat and caramel, white chocolate fudge with black truffle and a canelli with praline and almond.

We love the Ledbury, and while we adored almost everything. There was a little bit too much fat in the meal for us. Perhaps it was just two nights in a row that made us a little bit overdosed.

The service here is truly remarkable and the staff are so kind and sweet... We know that we will be back again.

English cuisine is formidable at London's FROG by Adam Handling (5-30-23)

 On our last trip to London we were subject to the 5-day Covid quarantine on arrival and as soon as we emerged headed to FROG by Michelin-starred chef Adam Handling just around the corner from Covent Garden. It was an amazing experience that we knew we needed to return to. Last night, after almost two years, we returned and even hostess Kelly even remembered us! The restaurant has been magnificently redone and while still small with only ten or so tables, now has chic white leather tabletops and gorgeous comfy taupe velvet chairs. I searched for the color with my color-blindness issues and our magnificent server, Florine from the Netherlands suggested "old pink" which I immediately translated to the Dutch "oude rose!!"  

A beautiful menu sits in a sleeve at each place setting and explains the philosophy of the cuisine and there is a map of the UK showing where all the different local ingredients come from, which, as a cartographer, I loved. The tasting menu here is 195pounds ($185US).  This may seem like a lot, but remember that all tax is included, although a 15% gratuity is added; and frankly the service is so brilliant, they deserve more! We settled in for over 4 hours of entertainment, magnificent food and a true dining experience that is unique and one of the best around. 

A glass of champagne is always called for starters so Will chose the Brimoncourt Brut Rose which was dark red and very fruity, while I loved the lighter and more traditional Billecart-Salmon Rose. 

The "SNACKS" arrived and there are always five presented together (there is a video on FB as well as the requisite photos): Fennel, Dill & something tarte, Duck Egg Custard with Parmesan, Charcoal Wafer with Burnt Lemon Gel & marigolds, Pea Panna Cotta with Fresh English peas, and Lamb & Kimchi. All were tons of fun and the custard gets a shot of liquid nitrogen for effect. 

As we finished off our aperitifs of champagne, sommelier Guiseppe arrived with our first wine from the pairing, Taittinger "Prelude" Grand Cru to have as we finished the snacks and then got a refill for the next course of soup which was a small cup of leftover potato skins mixed with almond milk and crumbled macadamia nuts. Florine reached into a large plant sitting on the table and pulls out a vial of green juice made from lovage, sorrel and apple skins which was added to the cup to create the crunchiest fun soup creation that had an interesting almost fermented feel to it. 

One of the signature dishes here that is on every menu is Chicken Butter. There is an explanation that this is an homage to the leftovers from the English Sunday dinner which the chef had on Monday, but I could eat this up every day. Last night  there was also a magnificent rich chicken liver parfait to schmear on the bread alternately with the chicken butter as well as a reveal (more smoke) of Smoked BBQ Chicken wings(boneless) with Fennel Pollen and Tarragon. The wings were good, but paled next to the bread and its spreads.

Guiseppe was always there with extra pours as we moved on to an Omachi Dewazakura Junmai Ginjo Sake "Jewel Brocade" which is made from 55% polished rice and was as smooth as could be. It went with the Cornish Brown Crab sitting on Crab Custard with Smoked Cream, Citrus Drizzle & Elderflowers which also came with a liquid nitrogen reveal. While the UK crabs may not compare with ours from Maryland, this dish was a dreamy creation that really showed off the crustacean and enhanced it to no end.

There was an extra course option which we could resist entitled "All about the Sturgeon" which was worth the extra 35pounds indeed. The simple waffle has a hot smoked emulsion and was smothered with EXMOOR Caviar from Devon. The caviar is called Royal Belusca and is a grey colour but is as good as any we have ever had, perhaps a tad less salty. Florine drizzled a birch syrup over the top (think waffles and a tad of syrup smothered with caviar!) and the extra course got an extra wine(at no charge) in the form of Domaine Gardies 2021 "Clos de Vignes" Grenache Blanc from Languedoc-Roussillon.

Back on the regular menu we next had BBQ Scallop (from the Orkney Islands in Scotland) with Pickled Squash slices, Fermented Cauliflower leaves, Chili Miso Marinade and a Smoked Shellfish Roe foam. This was a spicy fun dish and I was thrilled to see a UK chef using so much spice. Guiseppe arrived with a Vallisto Extremo Torrontes from Argentina 2021 "Blanco de Pietes" which oozed vanilla, spice and had lots of skin contact from the grapes so it looked "orange" but was a delicious treat to match the magnificent caviar.

The fish course was called "Perception of British Food" and was a Steamed Cornish Cod with Tartare Sauce(I tasting nothing like what we all tartare sauce!), Caramelized Whey, Preserved Lemon and Batter Scraps. Capers and a Fermented Wild Garlic Mousse finished off the dish. Think deconstructed battered cod and that is what this was. Principe Pallavacini Malvasia Puntinata 2021 "Roma" was a perfect white pairing.

There is a choice between Balmoral Chicken or lamb for the meat dish and we both chose the Herdwick Lamb with Asparagus that comes in two forms: cannon of lamb(or back) and belly. There was a delish Spicy Pepper sauce and ragu of green tomato with black garlic and barely a hint of mint.  The wine was our only red, Gamay & Pinot Noir blend from Domaine de Veilloux 2019 in the Loire that was on the lighter side for sure. I might have chosen a slightly heftier red for the lamb, but the wine was delish nonetheless.

Our pre-dessert was a yummy but I honestly forgot what is was, despite the foto on FB!

The main dessert was called Raspberry(fermented raspberry and tuille), Pine and Oat Cake which is called Cranachan in Scotland and also had yogurt. Think of it as a Scottish Linzer Torte and you might get close. Wine arrived in the form of a tasty Recioto de Soave 2018 from La Perlara "Ca' Rugate" that had a wonderful acidity to balance the sweetness of the golden nectar. 

Just when you thought it might be finished, Florine arrived with a giant box (from a magnum of Krug champagne) that held a huge selection of mignardises of all sorts. We chose ours and then homemade Bailey's mixed with Johnny Walker Scotch was poured. Not being fans of Bailey's we were skeptical, but this was not so sweet and really was fun, and the scotch made it absolutely delightful!

We can't wait to come back again as FROG is always FUN and such a great foodie experience that is not to be missed.

QUEEN's ENGLISH in DC is a place you will be talking about(in any language) (5-16-23)

 Last night we wandered up 11th Street, NW to an area next to Columbia Heights that is now crowded with restaurants as well, so on arrival at Queen's English(3410 11th St NW) parking was not as easy as I had figured, but it was not impossible.

The small space opened just over 4 years ago and was a smash with it's spicy/fun/Asian fusion and unique cuisine; it was indeed on my radar all this time. It's a cozy space and a atd noisy with an open kitchen with a bar seating 6 facing into the kitchen. We had the quietest table which is in the window alcove and we loved it. 

Our server Noelle explained that the food is in plates that are meant to be shared, which we loved. The menu is divided in 3 sections containing 4 dishes each(plus one speical last night) called starters, in-between and finale(which is really main courses). The only dessert is homemade vanilla ice cream with blueberry sauce and fortune cookie crumble which is creamy, crunchy and delish.

From 5-7pm they have some special wine deals called the Natty List which means natural.

which have descriptions such as "nut dust, brown butter gnocchi & garlic bread" for the Blaufrankisch/Zweigelt rose we chose called "Risque de Schutt" from Carnuntum in Austria. we loved this fruity, yet dry and very dark rose (33%Blaufrankisch/67% Zweigelt) that went well with the quite spicy starters we chose:

HAMACHI was cut into small cubes with a marinade of sesame, orange and aromatic oils while the CUMIN LAMB TARTARE packed a punch (though milder) with  anchovy salt, quail egg and delicious cheddar popcorn on top!! (Fotos on FB)

We opted for the special which was wok-seared (three times) BAMBOO with house made aged soy and spices. Noelle explained that the fresh bamboo season is only several weeks, so we had to try this novel and different dish. It reminded me mostly of lotus root, but we were warned not to consume it raw as it is poisonous(hence the three times cooking).

CHINESE CAULIFLOWER (from in-between list) was superb with sunflower seeds, pickled raisins(these were addictive) and a curry bagna cauda, while the KING CRAB & BONE MARROW are combined and served in a huge bone hollow with XO Sauce and lobster bottarga atop frisee to cut the richness of the dish. Another huge hit, as was everything.

We switched to a red wine Noelle suggested(ordered before 7pm for the speical) from Georgiev/Milkov in the Thracian Valley of Bulgaria called "Brestovitsa Vineyard" made from the varietal called Rubin--who knew--and described on the menu as dark chocolate, vanilla and stewed tomatoes. My fave wine description for a rose was "department store makeup counter, charred strawberry, salty sea spray!!"

The last in-between we had was TOFU & TRUFFLE DUMPLING made with edamame and a shallot corn espuma which was a wonderful dish with great flavors and comes in 4 portions, so easy to share.

The three of us chose two mains which was plenty after the filling starters and other dishes:

DRUNKEN DUCK NOODLES are made with hot chili, sour cabbage, corn, tofu & scallion, while the BOBO CHICKEN is beautifully arrayed with a sauce of sesame, tamarind and brown butter.

We wanted some more wine and decided to start(and take home the rest) a bottle recommended by Sarah, the congenial owner, a Bordeaux Grand Cru 2002(yes 2002) Domaine Chante Alouette made from Merlot, Cabernet & Cab Franc that was as smooth as could be and went with everything or indeed after we had the ice cream, nothing!

What great food, great service and great fun we had.

apologies for not posting/ but DC's AMAZONIA is amazing (4-23-23)

 I am very sorry, but I have been so busy with work these past 2 months I have not had time to post a thing. Some dinners are so far gone, they are now lost to me, but last week we headed to AMAZONIA on Blagden Alley in Shaw here in DC which is Peruvian perfection.

Amazonia is the main dining room upstairs with a bar and sits atop CAUSA which is the tasting room below, which we need to come back to!

The four of us were thrilled by the menu and it's variety but narrowed the choices and loved everything. The bulk of the dishes are meant to be shared and our server, Gabriel, who hails from Peru's souther region, was quick to note that some dishes come with three pieces but can easily be adjusted to 4 with a surcharge. BRILLIANT!

All of the dishes are on my FB page, but first came the delicious house Pisco Sour. The alcohol content was high so we moved on to a white, then red wine and there are many here to choose from, but the prices can get quite high if you do not do the house wines!

We tasted the house Albarino which was a tad too effervescent and settled on a Thierry Dizz 2019 "Macchu Pichu" made in France from a blend of Grenache blanc, Grenache gris, Greanche and Roussillon which made for a nice foil to the lightly-spiced dishes. Keep in mind that Peruvian food is not too spicy, even the Amazonian dishes found here are not as spicy as you would find in Peru. Our red for later in the meal was the house Carmenere from Miguel Torres, Reserva Especial Cordillera from the Valle de Chachapoal in Chile. It is a nice simple wine that works with all meats for sure, but $60 is a lot for some of these wines that should be much less.

Patacones were made from Plantain, Mushroom, Hearts of Palm & Cecina while the Lagarto is alligator picadillo, aji dulce, turmeric & tapioca in a kind of fried meat fritter.

There is a section on the menu called "La Anticucheria" featuring the famous skewered dishes from Peru which I love. We chose Corazon de res(beef heart) which are cut into small easily eaten pieces so you are not confronted with a large heart like we saw in many places south of the border. Duck Tongues were tender and tasty and the best was probably the simple Salmon Belly, all grilled to perfection.

Cebiche is a mainstay and we chose the Clasico of mahi-mahi with lime, sweet potato, cancha and choclo(the large white corn kernels). One of our friends wanted to try the Causa, the famous stuffed pototao dish that can vary to almost anything inside. Here the Causa Norteña has Shrimp, Escabeche, aji amarillo, plantain and  botija olive. 

Our two "larger hot" dishes were the Chaufa Putumayo made from Chorizo, Cecina, Jasmie rice, soy and an egg on top. It is a delicious and filling dish. The other was the A Lo Pobre or sliced grilled Wagyu, Tacu tacu(basically a reheat of leftover whatever--here beans), plantain, egg criolla.

We chose one dessert to split--the Ungurahui Açai simply marinated fruits with granita and a quinoa crunch on top. It was a great light option and easy to share as well.

There is sparkling and/or still house water for every table and the service is excellent with attentive and caring attention from Gabriel throughout. I would not hesitate to return to Amazonia, but I think the tasting menu below beckons first!

Denver's FRUITION is fabulous (2-23-23)

 We checked out a lot of options and chose FRUITION in Denver for its sustainability as well as its charity work. They donate a lot and have been doing so for 18 years while they have been serving yummy food as well. We arrived an hour late as our flight sat on the tarmac for an hour but our friends held the fort, and we were so thrilled to see them when we finally arrived at 830pm. We ordered a bottle of Barbera d'Asti from Marchese Alfieri "La Tota" to start and it was smooth and delish on the 3 degree evening (windchill -12!!) while our friends had beer and margaritas. The starters were very varied but the one dish that disappointed was the Raw Oysters as only two tiny ones arrive (for $12!) with a cucumber mignonette and caviar. Not sure how much the caviar cost as the type was not listed, but our guest felt slighted, and we felt a tad cheated. The Grilled Mediterranean Octopus Salad was huge with giant braised beans salsa verde and Castelvetrano olives while my Veal Sweetbreads Scallopini (at an amazing $9) was a superb presentation in a yummy rich melted leek sauce with crispy fried capers. A piece of grilled bread would have been nice, but I got a spoon instead (and then they told me bread was available at a cost!--no matter, my doctor told me to cut carbs!).

The main of Braised Lamb Shank with Anson Mills polenta and Pomegranate BBQ got raves and Will loved his Sauteed Striped Sea Bass with baby artichokes and berigoule emulsion, while I was thrilled with my huge juicy Roasted Half Chicken with Brussels Sprouts, bacon lardons and butternut squash puree (fotos on FB).

Dessert was irresistible and we tried two: Chocolate Torte with Chantilly cream and hazelnut caramel was rich and intense while the Leon Meringue with Graham cracker crust and blueberry was also nice and tart.

We had a great time seeing our friend Teri and meeting her husband Michael, and having great food was an added treat!!

Dallas CBD (central biz district--not the other cbd) is Texan cuisine with bravado (2-14-23)

 I came down to Dallas this week to see the new Rheingold at the Dallas Opera and take out a bunch of clients/friends for dinner. I chose CBD at my hotel, the Joule and we were all very happy with the food and ambience.

The bartender Kelsie created a drink for me called the Kelsizzle made with vodka, hot sauce, lime, simple syrup and basil--think spicy margarita made with vodka and a salt-chili rim!! YUM! After that we moved on to a delicious Talbott Chardonnay from California and finally a yummy Ferrari-Carrano Merlot 2018 from Sonoma.

We decided to share a bunch of starters and they were all fun:

Pimento Cheese toast was on sourdough with pickled peppers and arugula which was yummy and also satisfied our veggie/salad needs! Texas charcuterie was a large platter with more of the pimento as well as house sausage, spicy salami, pickles and yummy liver mousse. The Crab toast was also quite tasty with lump crab as well as marinated spaghetti squash with herbs and pepitas.  Our favorite was the Tango Tuna Nachos which came in a giant crunchy fried taco shell with cucumber, lime, cilantro aioli, serrano and sweet soy.

Several of us had the gorgeous filet au poivre with shallot potato rosti and one had the Mussels Frittes with chorizo, fennel, onion, beer, garlic and herb aioli, while the majority of us hunkered down on the BBQ Texas Quail which is always a dish I love when I come to Texas. The two huge quail were seasoned amazingly with great sauce, persimmon and sat on a bed of Texas Red Beans & Rice. It was, as most dishes are in Texas, a huge portion!

We had a grand time, and I am so excited to see these amazing clients and the thrilling cast at the opera tonight.

CENTROLINA in DC always has creative and colossal cuisine (2-11-23)

 We were downtown for a concert on Saturday night so we headed to CENTROLINA where Chef Amy Brandwien is in charge and always offers up some of the best modern Italian cuisine in town and the place is always hopping. We had not been since before Covid, so it was a nice reunion indeed.

We ordered a bottle of Bibi Graetz 2020 Casamatta Vermentino from Tuscany which had all kinds of minerality and acidity as well as lemony-pineapple notes. Our server Tim also suggested our red, the Nerello-Mescalese 2015 from Terazze dell' Etna in Sicily that was fruit forward and earthy! We loved them both.

I started with the Pesce Spada (fotos on FB) or swordfish carpaccio sliced thin and so tasty with roasted plum and lime zest. I adored this novel take on carpaccio. Will had the Fritto of tempura fried halibut with agave nectar, orange and jalapeno.

I know things have changed in the restaurant biz, but I do regret having to pay for bread, but it was all delish with focaccia, breadsticks and crusty country bread.

Our friend ordered the while Branzino (without the head) and it looked luscious with potato confit, roasted tomato, basil and olive. Will's Paccheri was pasta with braised octopus, tomato, fennel and garlic bread crumbs and my Pappardelle was decadently rich with chestnuts, white Bolognese sage sauce & Parmigiano.

We are indeed grateful that certain dining spots don't change and that's indeed one great thing about the conquering cuisine of Centrolina

Taj Mahal Palace Mumbai's GOLDEN DRAGON is superb spicy Chinese in India (2-3-23)

We had to depart the hotel at 1AM for the airport and hence chose to dine early at our hotel to try and catch several hours of sleep, which was a perfect plan. GOLDEN DRAGON is the renowned elegant Chinese restaurant at the grande dame of hotels in Mumbai, the Taj Mahal Palace. The dining room is not very large and was cozy, warm and plush with linens, fine china, crystal and excellent service. We wanted to ensure our food had a kick, and the staff made sure we were truly pleased. We ordered a bottle of the Fratelli Chardonnay from India that we have always enjoyed and is a crispy fruit-forward wine that works so well with spice.

We decided to split two starters, two mains and a rice (photos on FB).

Truffle Edamame Dumplings were nice, but not a prize winner and I used some of the many condiments to knock up the flavor profile a tad. The hot chili sauce was great and there was also soy sauce, duck sauce, winter melon and pickled cabbage--the latter two especially yummy to munch on.

The Asparagus & Lotus Root came in a yummy Pickled Vinegar Sauce, and we felt very good for eating some nice veggies.

We moved on to the Wok-tossed Tiger Prawns in XO Sauce that was smoky and packed a nice punch as well. There was a fab Veggie Stir Fried Rice with Crunchy Burnt Garlic that also gave it great flavor. 

We finished the white and chose two glasses of red to try: Grover Zampa La Reserve Cab/Merlot which was totally weird with a slight fizz(maybe it was off) so they replaced it when the server asked how it was and we both ended up with the house red, Taj(the hotel chain) Svara by Fratelli  Vineyards Cabernet/Sangiovese Blend, a new wine for our last night in India that we loved and paired great with our final main of Smoked Duck in Red Chilli Sauce that also packed a punch as was so tender, just like the juicy shrimp.

Will wanted to try the Beijing Milk Cake with Coconut Crumb which he called a quasi-Chinese tres leches, but I found way too sweet and only had a bit of.

We did manage three hours or so of sleep and are now waiting for our connecting 15+ hour flight home from Abu Dhabi after a truly wonderful food experience on our first Indian journey.

Mumbai's MASQUE is magnificent and more (2/3/23)

Our first night in Mumbai had us dining at the tiny MASQUE which we had heard so much about and it is indeed a theatrical experience of Indian food as the name comes from "masquerade" as Ishaan, the sommelier explained. There is a choice of veg and non-veg menus of 10 courses both priced at 4500 rupees (under $55!!) which may be a lot for India but is indeed a steal for any tasting menu anywhere!

The unassuming doorway leads to an intimate room with a large bar on one side and ten tables seating two to six people each facing it. Drinks and wine here are indeed special and they have a wine or cocktail pairing, but we chose to order two bottles of fabulous Indian wine for much less with Ishaan's gracious assistance and lots of extra tastes, too. Will started with a drink called the "Gamble" mad of pisco, mezcal, pink guava, celery leaf, sea buckthorn and mango ginger which he loved, but I preferred my stronger "Grassroot" of tequila, raw ambada, wild thyme, sichuan pepper and pear with a sated rim that was really wonderfully earthy. 

Masque takes two seatings at 7pm and 945pm, so if your dinner runs long, they kindly escort you upstairs to their "living room" where you cozy down with an after-dinner drink and dessert. We were thrilled we did not have to rush and loved the idea. The room is stark with limited decor, dark brown wood tables and a slate floor, so the food is truly center stage, not like some crazy design-centered gimmicky Michelin star spots we have been to.

Ishaan wanted us to try an Indian Riesling, but we were leaning towards Sauvingnon Blanc so he brought out three tastes. We did not care for the "orange-style" wine which was a salty weird Chenin Blanc from Kustavaan. The Charosa Sauvignon Blanc from nashik was great, but Ishaan was correct as we adored the Vallonne 2022 Riesling also from Nashik (in Mumbai's Maharastra state) that Will noted had a briny-ness that paired so well with the food and the spices. 

The first course was Starfruit Kanji(dressing)/Kohlrabi(pickled with coriander seeds)/Squid and set the mood for the evening as we were in love with every bite and flavor burst we got, The dish also had watermelon radish, lime leaf and Aam Papad which is a candy that was a fun sweet taste and we both actually got in the last bite only(I am clueless how they managed that as we stirred everything up!). All the photos are on Facebook!

Makai Mathri was a play on chips and dip offering corn chips with hemp seeds and Bhautta chaat, a Kashmiri chili dip with a corn base. We loved the dip and the chips, but there was so much dip, we had to slather tons on the 4 chips we got!!

I guess we could say there were favorite courses, but they were all so different and unique, but Seaweed/Ponkh stood out in that the seaweed from Goa was fried like cracklings and the Ponkh is an amazing green sorghum that was steamed, dehydrated and then fried with a green apple chutney! Need I say more.

Fourth was BBQ Pork/Pea Patra/Saffron which was a pork that was served in a chorizo sauce(yes, sauce!) that was as smoky as you could wish with crunchy morel mushrooms(again from Kashmir) that were also dehydrated and fried, and a parsley chutney(read, puree). Green Pea Patra is simply peas wrapped in chickpea flour and looked like a small sushi roll! We have adored the green peas found almost everywhere in india, only the okra was a more favorite veggie!

Xacuti/Poached Egg/Ladi Pao is a play on a Goan omelet with xacuti curry of chewy carrots, clams and rat tail radish(yes!!) with a poached egg atop and served with Ladi Pao, which are really Portuguese-Indian Parkerhouse rolls which are used to mop up the egg and curry. Egg curry was one of my favorite dishes for breakfast in India, but I could have easily switched to this divine preparation any morning (or evening).

I have to also say that at Masque the servers work in teams, so Mirelle also gets great credit along with Ishaan for explaining everything so clearly, patiently and precisely as I wrote it all down!

Ishaan arrived with several tastes of red wine and while we have loved the Grover Shiraz/Cab blend everywhere, the Grover 2019 Zampa Chene Grand Reserve of Tempranillo and Shiraz was a letdown, so we immediately went with a new choice also from Vallone which was a fabulous full bodied 2017 Merlot Reserve. We wrote all the names down hoping to grab several bottles at the duty free when we departed Mumbai early this morning, but alas they sell NO Indian wine in the monstrous duty free shop; what a disappointment! I also have to mention that Ishaan studied at the C.I.A. in Hyde Park, NY and hence knows a tons of chefs in DC and elsewhere, so we have some great future contacts that are his buddies from school (we promise to mention you so highly, Ishaan)!

We were nest escorted into the large airy, modern kitchen (see video) where one of the chefs prepared our next course, a fabulous palate cleanser: Red Tamarind sorbet/Rose Apple.

The main meat course was, of course, Lamb/Ambemohar/Black Garlic which was served with rice with black garlic. The lamb was prepared with kohlrabi leaves, cherry tomatoes, green lentils or toor dahl and a sundried tomato chutney(mixed with something that I cannot decipher in my notes), hemp & Murg Dahl, "Habanero" Chutney fermented for Masque by a local farmer that was easily the spiciest chutney on the entire trip and puri kaththi. The red wine was divine with the lamb and all the spices and it was tons of fun to take the different chutneys or dips for each bite of lamb or food and mix different ones, which is truly the essence of Indian food from breakfast on!

There were three dessert courses of which the first was Nolen Gur/Gondhoraj or simply a wonderful lemongrass granita palate cleanser served with Jaggheri, the date palm sweet but here turned in a Bengali-style yogurt, which was a pulpy lemony treat that really made your mouth forget the spices before and get ready to move on.

Second was Chocolate/Passion Fruit, a fudgy treat served in a caramel crust that we both adored.

At this point our 2-1/2 hour slot was approaching, and we were escorted upstairs where we ordered a glass of Indian dessert wine to share from Vallone(again) 2018 Vin de Passerillage that was intensely viscous, super sweet and highly acidic, so I let Will enjoy it as it just reminded me of the Indian sweets that are SOOOO sweet, I just cannot fathom them. Our final dessert was the only course we were not blown away with and I think it is largely because the Paan or betel nut leaf is an acquired taste, Strawberry/Fennel/Paan was the leaf wrapped around pickled strawberry and fennel and beautifully presented, n=but as you know while I love pickles of all kind, and India truly wins the pickle variety competition, I am not a fennel fan at all.

So one course out of ten was simply not to our liking, but that was really a personal taste issue. Check out the photos and video on Facebook and please realize this was one of the most wonderful meals we have ever had ANYWHERE, not to mention the wonderful service, kindness of the staff, generosity with their time and also just a fully fun night out in Mumbai!