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January 4 is good. An extension of the previous night there. In fact, maybe we'll just sleep at Louro. :P

 

Come on, Stephanie--just come straight from the airport. Laundry can wait.

 

Sorry--there's too much I'll need to do, especially since I have to go back to work the next day. Tell Dave I'm there in spirit.

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Don't we need a core member vote for that? (just kidding)

Aaaand I just lost a good 10 minutes or so looking at the core member formula again to figure out whether I'm a core member or not.

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I just thought that this thread should reflect that the family-style meal Chef Santos cooked for the January 4, 2015, MFF dinner was, like, crazy good.

 

If anyone wants to expand on that, I invite it.

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For now, I'll just note: the venison! the squash agnolotti! the squid-ink garganelli! that pork shoulder! the hake (or whatever white fish it was): how does he make white fish so compelling?????????

 

Everything was great. But what were the other standout dishes? There were, like, lots of them! Can anybody else note any?

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For now, I'll just note: the venison! the squash agnolotti! the squid-ink garganelli! that pork shoulder! the hake (or whatever white fish it was): how does he make white fish so compelling?????????

 

Everything was great. But what were the other standout dishes? There were, like, lots of them! Can anybody else note any?

That garlic soup! That foie terrine! That celery root on celery root! Those seafood fritters that just never get old!

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I just posted some very similar comments over on the holiday party thread. This was an insane meal and an insane value. Dave is a great chef and a mensch. He is sending out the best food I've ever seen from him RIGHT NOW.

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Smoked oysters, chicken w/truffles, pork shoulder, venison, tile fish, 3 pastas…. I thought only Rich thinks people should eat this much :unsure:

 

Dave is an incredible chef & I think Seth is correct that he's really going strong now and hitting his stride. We've loved watching the moves from 5 & Diamond on… now that he's had a stable environment of his own for 2 years, I think his comfort level is translating into better and better food on the table. Too bad he'll have to eventually take a day or two off. Have fun in Austin Dave… Foreign and Domestic will be fun, but make sure you get to Bufalina.

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Looks like you all had most of the menu! We were more limited in what we ordered on Saturday night, although of course we had more because Dave sent out some stuff.

 

Of course the service was great. This may have been the first time I noticed that one of the bussers/back waiters was a woman. She was a doll, immediately bringing an extra large portion of the "Portuguese butter" when I gushed about it. But everyone was great.

 

Cocktails:

Paul had a manzanilla sherry, which they only list on the dessert menu. Dave, please know that your dry sherries should be easier to order. I had an Auteur, which while on the sweet side was nice and spicy, just great for a coldish, rainy night.

 

Hors d'oeuvre/apps:

Seafood fritters (comp): Jesikka, you are so right! Perfectly fried little bits of fishy heaven.

Ricotta with mulato chile honey (comp): Wow. Just. Wow.

Foie gras terrine, possibly the most ethereal I've ever had. In fact, because it was so light, I had to fight Paul for equal shares; usually he says foie is too rich and heavy and lets me have most but in this case he barely wanted to share.

Sepia with potatoes in squid ink: we will almost always order a cephalapod, anywhere, and this didn't disappoint. I could have stopped at this point (well, not really).

Oysters with sesame paste+ (comp): I was away from the table when these arrived, so I'm not sure whether these are the "smoked oysters" others are mentioning. These were great, the oysters every so lightly cooked, and strong enough to stand up to the umami-rich topping. Another wow.

 

Mains:

Venison: different from the last time we had it (with those pickled grapes). Two very thick pieces, perfectly cooked (still rare enough for Paul), and the pasta, broccoli rabe, and jus were excellent with it.

Pork shoulder: this is some rich plate. Porky fabulousness, and the polenta was creamy and chunky all at the same time.

 

Desserts:

Although The Santos was highly recommended, we went with The Tuttle (bittersweet chocolate cake, malted-milk chocolate crèmeux, zested caramel, amaro ice cream). Even if someone other than Dave invented this one, it shows his knack for texture contrasts that we love so much.

Brownie with burnt orange ice cream (comp): So simple, so good. I was totally done in after a few bites, but Paul managed to polish off the rest. Very happily.

 

And NO birthday candle in anything, or people singing. :)

 

But I am a little jealous that you had the chicken. We discussed ordering it, but then Paul pointed out that if we did, I'd have to go to a performance of Mahler. No thanks. (Although if I have to later, this is where I'll get my payment. :P )

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