LudoBites America (Redondo Beach, CA)

LudoBites America
Casa Pulido
228 Avenue I
Redondo Beach, CA 90277
Dining date: 6/1/11

exterior

There’s not much more to say about the sensation that is LudoBites. In their latest venture, the Lefebvres have been traveling across the country, doing one-night pop-ups in various cities as part of their upcoming TV show on the Sundance Channel, LudoBites America. The show has taken them full-circle, with the final episode being filmed where it all started – in LA.

The meal really seemed to pop up out of nowhere. I had to do a double-take when I saw a post on Tuesday morning on the LA Times blog, announcing this one-night event. One of the core themes of LudoBites America is to merge Ludo’s style with the local cuisine – it’s fitting that the cuisine here would be “French Mex.”

interior

Given the overwhelming demand, I estimated the odds of getting a reservation to be extremely remote. However, Diana managed to get one, supposedly on her 44th calling attempt. The reservation was set – joining us were Kevin, Ryan, Kristen and Sam. Needless to say, I was very excited.

This was probably the longest I’ve waited for a table past the reservation time (about 80 minutes), but the food came out at a pretty good pace once we sat down.

<menu

“Salsa-Rita” salsa tomato water, lime, cilantro, REAL reposado tequila, sugar chile rim

salsa rita

We started with Ludo’s own custom-made cocktail. True to the theme, this tasted just like a salsa but in cocktail form. A little bit of heat reminded me a bit of a Bloody Mary; many of us had tortilla chips come to mind when drinking this. A tortilla chip straw would’ve been fun, though likely not practical.

Brocamole & Chips

brocamole

chips

This dish was interesting, really just like an avocado guacamole but with broccoli. I’d have to say it was a little bit weird to start, but quickly grew on me.

Ceviche, Cucumber Water, Purslane

ceviche

There was a pickled flavor to this ceviche, maybe from some type of vinegar? Celery and red onion provided a little freshness, while I thought the fish was “cooked” well.

Chilled Red Tomato Soup, Carrot, Smoked Fish

tomato soup

This was one of my favorite dishes of the night. It was balanced really well between the sweet tomatoes, crunchy carrots and tender, smoky fish. At first I thought there was bacon in this, but it was really just the fish, which had a really prominent smoky flavor. Best play on a gazpacho I’ve ever had.

Monterey Squid, Chorizo, Banana, Honey Clementine

squid

The squid was not as prominent in this dish; rather I found the clementines and pine nuts to be the strongest flavors. Still, the squid was nice and tender, and I thought the mild sweetness from the banana and honey was a welcome addition.

Among the drinks we had was a mezcal with a worm in it (on purpose, of course). I didn’t try it, though.

worm mezcal

Crispy Octopus, Smokey Chipotle, Piquillo Pepper Polenta

octopus

I found the octopus to be pretty tender, though I was missing whatever the crispy texture was. The gentle heat was balanced well by the creaminess and subtle sweetness of the piquillo polenta.

Brandade Tacos, Dandelion, Creamy Extra Virgin Olive Oil

brandade tacos

Delicious. Here Ludo integrated a French brandade with a taco. The filling was a creamy salt cod mixture with potato, which I found to be very satisfying in taco form. The crispy taco shell was a key component too, as well as the peppery arugula.

Foie Gras Quesadilla, Crispy Cabbage, Juniper Berry Oil

foie gras quesadilla

Another hit, this was one of the more anticipated menu items for me. Ludo seems to have a particular mastery over both foie gras and chicken, so I’m always excited for any dishes that feature these ingredients. I thought this was executed rather well, resulting in a tasty quesadilla with a rich, buttery foie gras filling. I also liked the cabbage, which added a little more texture and was a welcome accompaniment to the rich foie gras.

Roasted-Poached Beef in Lard, Squid Ink Risotto, Lemon Confit, Dried Mole

<beef

Diners raved about this dish while we waited in the dining room, and I could see why. The meat was really tender (pretty sure it was a tenderloin), with the bulk of the flavor coming from a crispy dried mole, accented by the citrus notes of a lemon confit. Cooked perfectly.

Guacamole Sorbet, Catalan Cream, Fruit Salsa, Tequila

guacamole sorbet

I’ve had Ludo’s guacamole sorbet before (LudoBites 5.0) and to be honest, still not a fan. I just can’t get over avocado in ice cream form, but the fruits were good, especially with a hint of tequila flavor. Very subtle, but I could taste it.

Ancho Chili Pepper Chocolate Brownie, Caramel Leche, Red Beets & Rhubarb

chili pepper brownie

The brownie had an extra dimension here, with the mild heat from the chili pepper mixing things up. The whipped cream and caramel both worked well with the brownie, with just a little more sweetness coming from the beet/rhubarb mixture.

As the LudoBites fan base continues to grow, it’s clearly getting harder and harder to be able to experience these meals; as such, I feel exceedingly lucky to have been able to enjoy it. Ludo continues to work with familiar ingredients in new ways, continually experimenting and testing flavor profiles. Sometimes it doesn’t work, but most of the time it does. Tonight I especially enjoyed the tomato soup, brandade taco (genius!) and foie gras quesadilla. It was just a quick glimpse into another LudoBites, but I already look forward to LudoBites 7.0 coming in August.

Our gracious hosts.

ludokrissy

Maison Akira (Pasadena, CA)

Maison Akira
713 East Green Street
Pasadena, CA
Dining date: 2/3/11

My last dineLA meal of this past season was here at Maison Akira. Maison Akira has been somewhere I’ve been interested in trying, but not enough to actually plan a trip there. One of my high school friends recently moved to Pasadena, so it was a perfect opportunity to come try some of Chef Akira Hirose’s Japanese-French cuisine.

The dineLA menu was a 3-course meal, but I put up the pictures of everyone else’s food for the heck of it.

Amuse Bouche – tofu cake, uni, pesto sauce


This sounded pretty interesting, but I thought it fell flat. The flavors were rather muted in the cake, with mushroom and seaweed the most prominent. The uni was just okay, and the pesto didn’t really have the vibrant, fresh flavor I was looking for.

Côté Seared House Smoked Scottish Salmon with Japanese Eggplant Caviar

Sautéed Hokkaido Scallops with Shimeji Mushrooms in a Yuzu Kosho Jus

These were some tiny scallops, for sure. I thought the sear was good, resulting in a nice scallop. I didn’t get a lot from the yuzu kosho, though, so this dish was sort of one-dimensional for me.

Sautéed New Zealand Wild Tai Snapper in a Black Mussel and Seaweed Chardonnay Sauce

Angus Beef Château Steak in a Cabernet & Béarnaise Sauce with Gratin of Potato & Oyster Mushroom Sympatic

Maple Leaf Duck Breast Rôti, Sauce à L’Orange With Daikon Pot au Feu and Shiitake Mushroom

Snake River Farm ‘Kobe’ New York Steak in a Marchand du Vin Sauce with Potato Mousseline

The steak was very good; tender and flavorful with a really nice pan sauce. Disappointingly, the mashed potatoes were surprisingly bland and clumpy, and the vegetables didn’t add too much either. The plating reminded me of a frozen dinner, with the meat in the bottom, and scoops of potatoes and vegetables at each corner.

Vanilla Yuzu Cream Brûlée


This was a good creme brulee, exemplifying the French and Japanese influences of Hirose’s cooking. The yuzu lent a subtle tart flavor; I find yuzu to sometimes be overpoweringly sour, but I thought the custard and bruleed sugar tempered it well.

Crêpes with Baked Banana and Caramel Ice Cream

Hazelnut Chocolate Mousse Cake and Maccha Ice Cream

The cake was pretty good – moist and chocolatey. I didn’t get any hazelnut flavor in the cake, just from the nuts on top – I would have preferred them to be incorporated a little better. The green tea ice cream was pretty good.

I found Maison Akira to be disappointing. It wasn’t a question of execution; frankly, I found many of the dishes to be rather boring. I could see how his type of Asian fusion cuisine was more exciting in the 90’s, but it seems like it hasn’t really changed with the times. The dineLA menu didn’t include some of the dishes the restaurant is most famous for (like the miso Chilean sea bass and Grand Marnier souffle); however, these dishes did not exactly inspire me to return and try those out.

Masa’s – 12/29/10

Masa’s
648 Bush Street
San Francisco, CA 94108

I posted a little while ago about The House, where my cousins and I took my grandmother for her birthday. My father also organizes a birthday dinner for her (and my aunt), typically at a little bit more of a “special occasion” restaurant. Prior year examples have included The Dining Room, Cyrus, Murray Circle and Quince.

Masa’s has been in San Francisco for over 25 years; as a pioneer in the early fine dining scene, it helped launch the careers of numerous notable chefs. Past chefs have included Julian Serrano for 14 years (Picasso, Julian Serrano in Las Vegas), Ron Siegel (The Dining Room), and Richard Reddington (Redd, Yountville). Gregory Short, a French Laundry alumnus, currently mans the stoves, maintaining the restaurant’s one Michelin-starred rated food.

Masa’s is the only restaurant in the city that requires jackets for men, a dress code I tend to greatly dislike. I understand that they’re trying to set the atmosphere, but the food better be damn good.  The main dining room is pretty nice – fresh pink roses are the centerpiece for each table.

Crispy Escargot and Parmesan Gougeres


We started with this amuse bouche from the kitchen. The escargot had a crispy texture and tender meat, but there wasn’t a whole lot of flavor.  The gougeres, however, had a great cheesy flavor contained in the light, airy dough.

Tuna Tartare lime segments, hearts of palm

We actually had a second amuse here. I thought the lime wasn’t really ripe, and it overwhelmed the dish with its tartness. I couldn’t taste the tuna at all.

Dungeness Crab “Cannelloni” celeriac, tomato fondue, shellfish bisque, parmigiano-reggiano

This was kind of an interesting dish. The ‘cannelloni’ wrapper was actually celery root, cooked to an al dente texture. The crab was sweet and tender, though I thought the parmesan wasn’t necessary.

Sauteed Filet of Pink Snapper fennel ‘cuit sous vide,’ golden chanterelle mushrooms, navel orange emulsion

This snapper was first cooked sous vide then seared to a crisp.  It was moist with good flavor, though the chanterrelles were a little bit strong for the dish. I thought the fennel was a good accompaniment though.

Seared Ahi Tuna hard-poached quail egg, kizami wasabi, black lava salt, tamari pudding, aji amarillo

This wasn’t a visually stunning piece of ahi – it almost looks too cooked. I didn’t order this and did not try it.

We supplemented our meal with a couple orders of this special winter dish.

White Truffle Risotto carnaroli rice, white truffles from Alba

I haven’t had a white truffle risotto since The French Laundry’s amazing version.  This one paled in comparison. The cheese and onions were rather strong in the risotto, which was overly creamy to me. In addition, the white truffles weren’t very apparent in the rich risotto – a big disappointment.

Sauteed Breast of Paine Farms Squab “croquette de saucisse de pigeon,” melted leeks, celery root puree, perigord truffles, confit leg, squab sauce

The squab was very tender, moist and quite delicious. If cooked well, it’s really hard to go wrong with squab.

Roasted Ribeye of Colorado Lamb ras el hanout spiced potato gnocchi, king trumpet mushrooms, roasted sweet turnips, lamb sauce

The lamb was tender, flavorful and perfectly cooked. The sauce was very rich and tasty, and I thought the mushrooms and gnocchi both worked well here.

Pan Roasted Ribeye of American Wagyu Beef green leek and potato confit, vegetables “a la grecque,” aged sherry vinegar

The beef here was surprisingly not too tender. It was fairly unremarkable and I don’t think it was cooked too well. The gray area (which tends to be dry and flavorless) took up too much of the meat and was clearly concentrated on one side (the right of the picture). An inexcusable preparation for such a high quality piece of meat.

Concord Grape Terrine tahitian vanilla panna cotta, grape gelee, golden raisin verjus, peanut butter powder, peanut shortbread

The grape terrine topped a vanilla panna cotta. It was very smooth, and I liked the vanilla-grape combination.

Chocolate-Caramel-Walnut Tart fleur de sel, chocolate-orange sauce, chocolate-walnut crumble, earl grey ice cream

Here we had a chewiness from the caramel, some crunch from walnuts, and decadent, rich chocolate flavor – all in a tart. Hard to go wrong with that. I really enjoyed the earl grey ice cream as well.

Masa’s was fairly disappointing. There were a few very good dishes (lamb, squab) and some pretty good (snapper, crab), but a number of disappointments as well (wagyu and risotto). It was especially disappointing that the risotto wasn’t good because it had so much potential…and were the most expensive things we ordered. I was a little shocked to find the execution of the menu to be so poor – given its Michelin starred status, I thought this would be a strength. I don’t know if this was an off-night, but I likely won’t be back to find out.

Bouchon – 9/26/10

Bouchon Bistro
235 N Canon Dr
Beverly Hills, CA 90210

As the first meal post-American Wine & Food Festival, my family and I wanted something reliably good. Enter Bouchon. Thomas Keller’s LA outpost serves some well-executed, comfortable French bistro fare. The brunch menu shares some of the popular dinner dishes, such as the steak frites, trout, and roast chicken, as well as some brunch-only items. Given our party of nine was mixed between Bouchon veterans and Bouchon newbies, the varied offerings would fit well.

Quiche du Jour leek and Roquefort cheese quiche, with mixed greens

The quiche is so smooth, almost custard-like. The flavors of the leek and Roquefort shine through, and the blue cheese is not at all overpowering.

Plat de Cotes de Boeuf Hache braised short rib hash with piquillo peppers, caramelized onion & a hen egg served sunny side up

This was a brunch-only dish, and it was a good one. The short ribs were tender and delicious. Roasted potatoes are combined with this dish to create a really hearty, almost stew-like dish. The caramelized onions and piquillo peppers added a little bit of sweetness, while the egg with its runny yolk (I love runny yolks!) engulfed the dish with its richness. This one sat pretty heavy in the stomach, but it was pretty easy going down.

Steak Frites pan-seared prime flatiron, caramelized shallots, maître d’hôtel butter & French fries

The classic bistro dish. The flatiron was extremely tender and had some pretty good flavor. The fries are consistently some of the best in the city, and you get a heaping pile here. Can’t go wrong ordering this dish.

Truite aux Amandes pan-roasted trout with haricots verts, almonds & beurre noisette

Stepping away from the “comfort” of the steak, we have a whole trout. It’s interesting that the head was kept on, as I don’t see that very often outside of Asian restaurants. The fish was moist and cooked well, while the almonds and green beans rounded out the dish and lended some texture.

Poulet Rôti roasted chicken with sweet corn, currants, pickled red onions, lardons & chicken jus

Bouchon makes one hell of a roasted chicken. Exceedingly moist, the chicken has a lot of flavor as well. Combined with the chicken jus and a little bit of bacon flavor, and you’ve got an excellent dish. I recommend some fries for dipping into the chicken jus!

Bouchon offers their full dessert menu during brunch. I had mentioned that the profiteroles was my favorite dessert here, so we got a few orders to share.

Profiteroles vanilla ice cream & chocolate sauce

The pastry is light and the vanilla ice cream is excellent. However, what separates these profiteroles apart is the Valrhona chocolate sauce.

Rich, not overly sweet, and with a deep chocolate flavor, I love the vanilla-chocolate interplay. A simple dessert done very well.

I always have a solid meal here, and Bouchon’s brunch menu did not disappoint. Combining some of the favorite menu items from dinner with some brunch items, the menu is appealing and approachable. Given the soaring windows and ample natural light, it’s a great place to spend a weekend morning or afternoon.

Church & State – 2/12/10

Church & State
1850 Industrial St
Los Angeles, CA 90021

It’s been a while since my last post – unfortunately I don’t have any pictures of my recent dineLA excursions. The highlights were Jar and Chaya Downtown, Grace was pretty good, and both Morton’s and Ruth’s Chris were disappointing.

Church & State has been one of the most popular French bistros since it opened a little over a year ago. The kitchen is headed by Walter Manzke, formerly of Bastide and Patina. He brings with him fine dining expertise into a more casual, trendy bistro setting. The restaurant is located in an industrial part of the city, east of downtown..where you typically don’t want to be at night. The last time I went, it was at night for dinner, and you wonder where’s the best place to park your car on the street. However, on this occasion, we went for lunch (thanks to a BlackboardEats promo of 30% off).

The restaurant, with its tall glass windows, is housed on the ground floor of a historic building, now converted into lofts.


Purposefully, there’s not much to the interior. The open kitchen is to the left.

The menu is standard bistro fare, for the most part. A variety of tarts, escargot, moules frites, steak tartare, steak frites, and a variety of sandwiches and salads are all on the menu.

We decided to sample a couple of the appetizers and entrees.

Moules Marinière – Mussels, white wine, pommes frites, aïoli


A couple of the mussels were a little fishy, but most were good. The white wine sauce was delicious, especially with the fries. I think these are some of the best fries in the city, cooked in duck fat. Yum!

Rillettes de Porc – Berkshire pork, prune confiture


I’m usually not that keen on rillettes as I tend not to like cold meats. This one was not bad, with a nice accompanying plum sauce.

Steak Frites – French fries, sauce béarnaise

The bistro classic – steak and french fries. The steak was exceedingly tender, but it did not have a large beefy flavor that you would expect at a steakhouse. Cooked a nice medium-rare, I can see why this is one of their most popular dishes. The fries, again, are excellent.

Bouillabaisse – Provençal fish soup, prawns, mussels, clams

The bouillabaisse I thought was a little on the small side, especially compared to the steak. However, the seafood was fresh and cooked well. The prawn on top was excellent. Juicy and succulent, and perfectly cooked.

Chou de Bruxelles – Brussels sprouts, Medjool dates, chili

These brussels sprouts were pretty good, but nothing special. Lots of butter.

Pot de Crème au Chocolat – Caramel, hazelnut, fleur de sel

To finish, we had this thick chocolate pudding with caramel on top, as well as caramelized nuts, including hazelnuts. I feel like I’ve had a lot of chocolate puddings lately (most notably at Jar) and this was a good one. I really liked the caramel to go with it.

Overall I was pleased with my experience. For the most part, the food was executed very well. The mussels and steak frites were probably highlights for me…especially the fries. Service was good in the beginning, but really slowed as the restaurant got busier. They need more staff during the Friday lunchtime service. I would probably still say Bouchon is the best French bistro in town, but Church & State is a more laid-back and down-to-earth spot.

The French Laundry – 12/23/09

The French Laundry
6640 Washington Street
Yountville, CA 94599

The French Laundry is a food temple – a trek that any gourmand in America must make at least once in their lifetime. I first went in July of 2004, and it was easily the most anticipated meal of my life. I remember not being able to sleep much the night before. The restaurant had just gone through a renovation and had not announced an official re-opening date. I was playing around on OpenTable one night and stumbled upon an availability.  I remembered having to wake my dad to tell him this news, and use his credit card in order to confirm this reservation.

I had gone again in December of 2006, and now in 2009, figured it was time for a re-visit. It’s gotten noticeably easier to get a reservation on OpenTable. With a little persistence, I was able to snatch a 5:30 (in my opinion, the ideal time for a group not staying overnight) reservation over the Christmas holiday. Armed with a new camera (thanks Angela!), I was excited for this next trip.

Upon entering the premises, you walk into a garden and outdoor waiting area.

The famous blue door entrance to the restaurant.

The dining room is cozy and has a very warm and elegant feel to it.

Each table is set up with fresh flowers and the signature clothespin holding the napkin together.

The menu has two options: the chef’s tasting menu and the tasting of vegetables. The menu for the day is here: French Laundry menu – 12/23/09 and the chef’s tasting menu, which we all had, is shown below. There was also an optional supplement offering white truffles from Alba, shaved over an option of housemade tagliatelle, gnocchi, or a Carnaroli risotto.

The amuse bouche served here have been staples over the years. The first is the Gougères, which are cheez-it flavored light cheesy bread puffs.

The second is the salmon tartare coronet with creme fraiche. Simple and tasty, they make a great start to the evening.

Next was the first main dish of the night, also a staple of the menu.

“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

This is a really creative dish and a nice play on words. The oysters are trimmed and set into this tapioca sabayon with a dollop of caviar. Really delicious.

The next course had an option of a winter squash soup and a foie gras terrine.

SPICED WINTER SQUASH SOUP
Chestnuts, Arkansas Black Apple, Watercress and Maple

There was not much to the soup. It tasted of squash with a little spice, but not much else.

MOULARD DUCK “FOIE GRAS EN TERRINE”
Flowering Quince, Honey-Poached Cranberries, Celery Branch and Black Truffle

This was pretty good as a terrine goes, as I usually do not like them. The accompanying brioche was delicious and came with three finishing salts.

The next course, a seafood one, was a choice between a bass and scallops.

SHALLOT-CRUSTED ATLANTIC STRIPED BASS
Salsify, Spinach, “Soubise” and Red Wine Reduction

This was a great dish with a nice crust and a moist flesh. Definitely cooked well.

NANTUCKET BAY SCALLOPS “POÊLÉES”

Cauliflower, Satsuma Mandarin, Pine Nuts, Arugula and Niçoise Olive “Paint”


This was one of the more disappointing dishes of the night. I definitely prefer sea scallops to bay scallops because they’re just meatier and less prone to being overcooked. I don’t think the scallops were overcooked in this case, but the olive ‘paint’ was just way too overpowering for this dish.

The next dish, served to everyone, was a highlight.

SWEET BUTTER-POACHED MAINE LOBSTER
Forest Mushroom “Pain Perdu,” Sunchokes, Brussels Sprouts and Pomegranate “Aigre-Doux”
The lobster was cooked beautifully. The mushroom ‘bread’ was a nice earthy accompaniment, and the brussels sprouts and pomegranate were also a good compliment.

SHAVED WHITE TRUFFLES OVER CARNAROLI RISOTTO

After the lobster course was the truffle supplement. I chose the white truffle to be shaved over the risotto. This dish is quite an experience as well, as the server will bring the huge truffle around in a box to be smelled and then will proceed to shave it on top of the risotto. It was then finished with a little brown butter.

The risotto, prepared with shallots, butter and grated truffle, was really well-made on its own. The truffles, as well as the brown butter, completed the dish and made it unforgettable.


The next course was an option between white quail and rabbit shoulder.

WOLFE RANCH WHITE QUAIL
Chorizo, Cardoons, Sweet Peppers, Panisse, Spanish Capers and “Pimentón”

This dish was the single most surprising for me of the night.  White quail, as explained by the server, was a cross-breed between chicken and quail. I had never heard of this, let alone tried it, so I had to order it…and was glad I did. The breast was so juicy and moist, shocking as it was white meat (closer to chicken than quail).  The leg was good as well, but by comparison, paled compared to the breast.

“ÉPAULE DE LAPIN FARCIE AU CERVELAS”
Baby Fennel, Michigan Sour Cherry, Pistachio and “Sauce Périgourdine”


The rabbit shoulder was stuffed and glazed. Not a bad dish, but it wasn’t as good as the white quail.

ELYSIAN FIELDS FARM LAMB SADDLE
“Pommes Purée,” Nantes Carrots, Snap Peas and Béarnaise Reduction

The lamb is prepared sous vide for 80% of the cooking, and seared for browning the rest of the way. This was a great piece of meat that was juicy and tender, and not too gamey.

The next course was the cheese course. Not being a fan of the cheese course, I opted to substitute this out for a potato gnocchi dish. Everyone else, however, stuck with the cheese.

“SCHARFE MAXX”
Hobbs’ Bacon, Roasted Romaine Lettuce and Tomato Compote

The substitute dish, a russet potato gnocchi, served with brown butter and grated black truffle, was very simple and good.

Next, the first of three desserts.

“DARK AND STORMY”
Maui Gold Pineapple Sorbet, Spiced Gingerbread and Gros Michel Bananas

This was a light dessert, serving to cleanse the palate and give a sweet introduction to dessert courses.

Our next dessert was specifically requested off the menu, due to the fame it’s garnished over the years. Luckily for us, the kitchen obliged.

“COFFEE AND DOUGHNUTS”
Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts

This was probably the best doughnut I’ve ever had. Warm and soft – it was just delicious. The semifreddo had a rich coffee flavor to it (I took a scoop to show the “coffee” under the “milk froth”), but the highlight was really the doughnut.

The final dessert was a choice between two dishes.

“GÂTEAU SAINT NIZIER AU MANJARI”
Mango-Chili Relish, Valrhona Cocoa Nibs, Lime Foam and Coconut Milk Sorbet

This was a flourless chocolate cake, and I really liked the coconut milk sorbet. The lime foam, topped with sea salt, was not really necessary, in my opinion.

BAKEWELL TART
Huckleberries, Marcona Almonds and Crème Fraîche Sherbet

This was an interesting dish. A little bit doughy, a little fruity – this would be a nice end to the meal.

MIGNARDISES

The mignardises for the night included a pecan tart, caramel and chocolate covered macadamia nuts, and assorted chocolates.

The pecan tart and macadamia nuts were not remarkable, but the chocolates were good, especially the pumpkin (orange and white colored at top). Unfortunately, we were so full that we were not able to try all of the flavors.

At the end of the meal, the bill comes out on a laundry tag, a fun touch that the restaurant has had since its inception.

In addition, we each got some shortbread cookies to take home.

We were lucky enough to be invited into the kitchen at the end of our meal.

We were told that Thomas Keller had been in the kitchen and left an hour earlier (DAMN!). However, it was great to be able to check out the kitchen, which was spotless. I was surprised by just how small the kitchen was, and how it was able to serve such an array of dishes in such a small space.

In all, it was a great experience. I was a little anxious that it wouldn’t live up to expectations, because they were quite high, and I had been hearing a lot of peoples’ concerns about Chef Keller’s decreasing involvement in the kitchen. However, the restaurant definitely lived up to my expectations and proved to be a fantastic meal.  We were all very pleased, and I can’t wait for my next trip back.