135 replies to this topic

[Rose]

A seared pair of plump scallops rode a magical carpet with colorful threads of sweetness (wedges of orange), tartness (grapefruit and lemon) and heat (a jalapeño emulsion). Caramelized wedges of grapefruit were unexpected but prudent companions for seared foie gras, whose richness they eloquently offset.

...in all his Frankie glory....

[Guglhupf]

A seared pair of plump scallops rode a magical carpet with colorful threads of sweetness (wedges of orange), tartness (grapefruit and lemon) and heat (a jalapeño emulsion). Caramelized wedges of grapefruit were unexpected but prudent companions for seared foie gras, whose richness they eloquently offset.

...in all his Frankie glory....

I think he totally writes for his fan club: Jules and Jinmyo.

[Wilfrid1]

Eater called it wrong: bet on a one star because there have been too many two stars recently.

[nuxvomica]

Eater called it wrong: bet on a one star because there have been too many two stars recently.

he's already displaying the main symptom of critic fatique - two stars at hello.

mixing in a little controversy (to keep it "fresh" - and keep people talking) by giving Jewel Bako one... remember the cafe luxembourg & compass double review? zarela & centrico?

but it's no fun to keep predicting the two stars every week, and not so good for the (virtual) kitty

[robert40]

Nice review.
http://www.nypress.c...3/food/eats.cfm
Anyone been lately?

[Wilfrid1]

We should eat here more often. Dinner last night surpassed expectations - surprising, beautifully prepared dishes at a bargain price, with utterly sweet service too.

There were some new dishes on the menu, and incorporated in the $50 tasting we ordered. Shellfish lovers should check out the cigalas, simply grilled at ten bucks a bug. We asked for them to be included in the tasting, and they formed part of one of the best fish courses I've had in a while. The cigalas were fresh, meaty, smoky from the grill. The other fish dish was an impeccably prepared piece of Spanish mackerel, firm and just slightly fatty, with apples three ways - a very light apple broth, diced fresh apples, and a slice of caramelised apple on which the filet was propped.

This followed eggy appetizers: a slow-cooked egg dish with some salty jamon, which I didn't get much of; and a new dish to me - it's hard to describe, but egg was somehow trapped in a case of onion (leek?) slices, forming a little pillow which burst in the mouth. A single slice of green chili on top of each piece (Wesley is using green chili in a number of dishes to kick-start the flavor).

Oxtail-stuffed squid with gently spicy lentil salad were present as usual. I was intrigued by a new - to me - dish of crispy sweetbreads. The meats came in a very crunchy casing - I took a bite, and found it a little bland. Then I investigated the other components of the plate: a cool Greek yoghurt sauce, contrasting with the high heat of the just-fried sweetbreads; and a tangle of cucumber and dill salad, sharply spiked with chili. Put these elements together with the meat on your fork, and the dish makes excellent sense.

A rabbit crepinette came as a meaty, chunky brown sausage, with the smoothest of sweet potato purees. Pork belly arrived as soft, fat-ridden slugs of pleasure - its garnish is currently hiding in the shambles of my memory . Spatchcocked quail, straight off the grill, was exemplary (green chilis present again), and a piece of rib-eye beef, served with a bone marrow foam, was as soft and delicate as good sushi.

Despite the delicacy of the dishes, we didn't have room for cheese. Desserts were the tarte tatin and a cool banana-and-chocolate concoction, served in a faux half-eggshell, which I had to fight to taste.

[TaliesinNYC]

Hm. This has been on my short list for a while too.

Thanks Wilf.

[TaliesinNYC]

Cigalas la plancha.



Pork belly, with pickled jalapeno, shimeji mushrooms, grilled scallions and sherry gastrique.

They had no bread and no dessert. No matter, I'm definitely returning. The pork belly will soon be replaced by a roast suckling pig.

[TaliesinNYC]

Oxtail-stuffed squid with gently spicy lentil salad were present as usual.

The squid is now stuffed with short ribs braised in short rib stock with a touch of red wine. Those lentils come with lots of porky goodness: morcilla sausage and chorizo.

And there's a new dish on the menu: grilled lamb loin with truffled cauliflower and black maitake mushrooms.

[Wilfrid1]

Thanks. Time to go back.

[Suzanne F]

This just received:

2 Cooks needed at highly acclaimed tapas bar-Degustation.
For more information contact talented Chef Wesley Genovart at 617-645-9420.

Seems odd to have a Boston AC, but that's how it came to me.

[Orik]

I've broken the no Lambs rule twice now. My impression - some of the dishes work very well (the slow poached egg, obviously, the lamb belly, squid a little less so, but nice) and some are barely ok - langoustines (previously frozen? or just not great samples), shrimps overcooked on the grill, lamb loin with cauliflower puree, sweetbreads in very spicy breading.

Service managed to be bad the first time (probably because the owners were present), better on a second visit (although really, if you take the trouble to replace silverware between dishes, please don't forget the knife, twice)

Not bad, but I prefer Ssam bar for this sort of dining.

[Daniel]

I had dinner there last night.. The place was a lot of fun.. The staff was really friendly everyone from the guys cooking to the really nice waitress who was able to serve the whole restaurant.. We were able to sit at the end and casually have our meal.. Our reservation was for 8 we had to wait maybe 20 minutes. Thats life, no big deal, I think everyone in the restaurant at one point apologized for the wait.. The menu is small but, meaningful.. There was nothing obligatory on it. Well, perhaps the salad I ordered in the beginning but, I have been eating vegetarian for the last month, so I wanted to ease into my short ribs and lamb..

I am a big beer, wine, tequila, vodka or whisky guy.. I tried the Pegu Club and the Milk Honey and the other places.. I love the idea, love the fact that people take enjoyment in it.. Me, I like a glass, maybe ice, maybe a glass, and alcohol.. I started with a couple of the Guinness and Cava drinks. Why is someone trying to screw with my Guinness.. Serving it in a little flute and putting a dress on it. Whatever, it was wet and it had alcohol..

We started with the little Croquetas...We were sitting about 15 feet away from the deep fryer, extremely well ventilated mind you, so the guys came out crispy, cheesy, hamy, and perfect.. Served on a really oniony mayo I saw them mixing with a stick blender while waiting for the table. Whats not to love about these guys..



Next I went onto the salad.. I am a big Serrano guy and just gifted a quarter of a leg I had left over in my living room.. For the last few months before dieting, I had a leg I was slicing at my leisure.. The salad was perfect arugala, beautifully roasted beets, marcona almonds which I love, served with thin curls of Serrano.. I was going to Room 4 Dessert afterwards so I eased myself in..

The dressing was almost lightly brushed on to each piece of arugala..



Next up was the squid stuffed with short ribs.. I loved the idea of using squid as a vessel.. Squid is very neutral and a great casing.. After the squid is stuffed it is grilled and really picks up the smokiness and char... The short ribs were a little dry in my opinion.. Served over lentils with chorizo.. The lentil and chorizo is a given fabulous combo.. Whats not to love about this dish.. I am certainly going to make this at home..



Next up was my favorite dish..The lamb belly.. Come on, just the name, Lamb Belly is enough to do it for me.. Perfectly prepared, crispy on top, the meat was heavenly.. Served with a quail egg made in a circulator served over a little potato and onion cake.. Fantastic.. Simple rich flavors.. I could have eaten a dozen of these things.. But, I savored it so much more only having my brief encounter.. ]



I didnt have these and am dont really remember too well.. But these are sweetbreads fried.. I love sweetbreads and believe they got lost in the fry.. There could have been anything under that shell.. Served on a overly spiced version of Kim Chee or something.. How bad could it be, it just wasnt amazing..



My girl got the Suckling Pig Special.. I dont remember too much about this dish and this is my first time actually looking at it.. However, I tried a piece of meat and it was fabulous..Great flavor.



Another dish I did not eat.. However, I tried a little fork of the egg soup in front of the asparagus.. The really are into poaching eggs and they have it down.. The cook them at 63 or 67, degrees for 45 minutes.. They egg comes out perfect.. More Serrano in the dish.. My girl was loving this dish..



I have never read a review of this place or knew what I was in for... Lots a fun and well prepared dishes with interesting ingredients.. What a great little spot..

Is it just me or are my photos not showing up?

[StephanieL]

I can see your photos fine, and they all look great!

[ranitidine]

Maybe it's me, then. I can't see them. I just have the red X.

Well, at least I don't have a stepping razor.