Urasawa – 9/11/10

Urasawa
218 N Rodeo Dr
Beverly Hills, CA 90210

sign

Urasawa. This is typically the first word that comes out of my mouth when someone asks “what’s your favorite restaurant in LA?” I first came in 2008 – I had heard all the stories, but could not justify the then-$300 price point until I graduated college and started working. My expectations were high…very high – and it was everything I imagined and more. The food is fantastic, yes, but it’s an experience as well. Every detail is so meticulously thought out from the sushi bar (sanded daily) to the elaborate ice sculptures, and to the fish (of course). Watching Hiro Urasawa work is a show in itself – his actions are so deliberate and exacting, embodying years of tradition. He truly enjoys what he does.

A sushi weekend with my dad (see: Sushi Zo and Asanebo) would be incomplete without a visit here. What follows is my third visit, and it was just as special as my first.

The restaurant itself is largely just a sushi bar – there is one table off to the side that is rarely used.

sushi bar

sushi bar2

wasabi root

chopstick holder

Above: behind the sushi bar; the sushi bar itself, sanded daily (it was SO smooth); wasabi root and yuzu – few restaurants in LA actually use real wasabi, even the Michelin-starred ones; turtle chopstick holders.

We brought a bottle of champagne to go along with our meal – very dry, this bright sparkler with slight citrus notes would do well in this meal.

krug

Seared Toro and Radish Wrapped Around Monkfish Liver topped with caviar

seared toro dish

We started off with this pretty dish! Instantly, I noticed the superb marbling in the toro – it’s a beautiful thing. The whole package is very tender; all of the flavors are distinct, and the caviar gives it just enough saltiness to bring out the flavors of this bundle.

Edamame Tofu with Shrimp topped with salmon egg

edamame tofu

The tofu is velvety smooth, and evident of the edamame used to produce it. The salmon roe adds a lot of complexity and flavor to this dish, and really is a good combination with the richness of the tofu. Delicious!

Japanese Eggplant

jap eggplant

Interesting dish. This eggplant, from northern Japan, is lightly pickled. It’s incredibly juicy and tastes, well, like a good eggplant.

Sashimi amberjack, toro, spanish mackerel

sashimi1

sashimi2

I always love the presentation of this dish. The fish rests upon an ice sculpture…so ornate! The fish, from left to right, are amberjack, toro and Spanish mackerel. I got my first taste of the night of the fresh wasabi – it has noticeably less heat than its powdered counterpart. All of these pieces of fish were so tender and uniquely flavorful. The toro, especially, was like wow.

Wagyu Beef Tartare and Caviar topped with radish

beef tartare

Here we have wagyu beef tartare on one side, caviar on the other, and topped with pieces of radish. This reminded me a bit of the beef tartare with caviar dish at Petrossian, but is completely different. A high-end “surf -and-turf,” it’s a very savory bite combining the richness of the beef with the brininess of the caviar.

Shark Fin Chawanmushi

<chawanmushi

Yum, shark fin! This chawanmushi contained gingko nuts, shrimp, shitake mushrooms and shark’s fin. The egg custard was really light, and all of the flavors really melded in this cup. Shark’s fin has a really distinct flavor, and it was the star of the show here without being overwhelming.

Stone-Seared Toro

hot stoneraw toro

cooking toro

cooked toro

This dish has been on the menu each time I’ve come. A really hot stone (you can feel it from your seat!) and two pieces of raw toro come out first. Then, the toro is seared on the hot stone and dumped into this sauce for you to enjoy. This is one of the best bites I’ve had in recent memory. “Bite” isn’t even the correct word here, because you don’t even need teeth to eat this. A very well-marbled piece of fish, it melts like butter in your mouth, and tastes just so damn good. My goodness.

Sea Eel Tempura

sea eel tempura

The batter is light and very crispy. The eel is tender, rich and savory. Combine these together and you have some great tempura.

Shabu Shabu foie gras, king eel, sweet shrimp, red snapper, fresh seaweed

shabu shabu

fish for shabu

Since my first meal here, Urasawa has always offered a shabu shabu course. On this night, red snapper, king eel, foie gras, sweet shrimp and fresh seaweed were offered. The swishing of the food is done for you – you just do the eating, and the drinking of the soup afterward. Everything here had fresh, clean flavors – and made for a really nice soup afterwards!

Ginger

ginger

A plate of ginger is brought out – thus, you know it’s time for the sushi. The sushi comes from all over the world, wherever Hiro-san thinks is best. Almost all of the fish we had on this night was from Japan – the exceptions were the tuna from Spain and the shrimp and sea urchin from Santa Barbara.

Hiro-san makes each piece of sushi himself in order to ensure control, and sauces them appropriately. If he doesn’t like something about the fish as he’s preparing it, he will discard it – we saw him do this a few times throughout the night. Per his instruction, each piece should be eaten within 10 seconds to ensure optimum freshness. If you don’t, he’ll surely call you out on it (in a nice way, I promise!).

Fatty Tuna (Toro)

toro

We start with a glistening piece of toro. Not messing around, we go straight to the piece that is often the best cut of fish in any sushi house. Urasawa’s is so delicate, with a barely yielding texture and superb flavor. The light pink color is really indicative of the amount of marbling in this fish. Urasawa easily has the best toro I’ve had.

Seared Toro

seared toro

Here we have toro, lightly seared. Again, extremely tender with a very nice slight char to it, bringing even more flavor to this bite.

Amberjack

amberjack

Next we have kanpachi, or amberjack. Very tender (though not quite as tender or fatty as the toro) with a lighter flavor. An excellent version of this fish.

Pike Mackerel

pike mackerel

hiro4

The fish is seared with hot metal skewers before being cut up. The searing enables a little bit of a crust to form, helping to develop the flavors.

Spanish Mackerel

spanish mackerel

This piece had a little bit more of a chew than the previous cuts (which was welcome) and was delicious.

Red Snapper

red snapper

Grated yuzu rind was added on top of the fish. I really enjoy red snapper, and this one did not disappoint. The citrus flavor of the rind really brightened up the fish as well.

Bluefin Tuna

tuna

Every sushi place has tuna, but this one was different. The color was  a nice crimson red, and was one of the most tender, succulent pieces of tuna I’ve had to date. I think this could compare favorably to toro at some other establishments.

Striped Jack

skipjack

Another tender piece of fish, with its own unique flavor.

Squid

squid

The yuzu rind was grated on this piece of squid. Characteristically chewy, yet still tender, its texture was wonderful. Of course, a great example of the fish.

Giant Clam

giant clam

There was a distinctive chewiness with this clam, yet a rather sweet flavor came out when I began to chew. Nice!

Sea Urchin

sea urchin

No need for teeth on this one, I just moved it around in my mouth with my tongue. Silky smooth, the sea urchin breaks apart and releases a flavor that screams the ocean.

Medium-Fatty Tuna (Chutoro)

chutoro

We went back to the tuna’s belly with this medium-fatty piece. At Urasawa, medium-fatty is still pretty damn fatty. This was a delicious piece of sushi.

Shitake Mushroom

shitake

I’d personally never order a mushroom sushi – it’s not my thing. However, this mushroom was lightly cooked and presented a nice, earthy flavor.

Sweet Shrimp

sweet shrimp

hiro3

Sweet shrimp is typically one of my favorite things to have as sushi. Here, the prawns were taken out alive and broken down in front of you. The head was probably still moving as the body was eaten. It doesn’t get much fresher than that! The shrimp was deliciously sweet with a succulent, yielding texture.

Toro and Cucumber Roll

toro cucumber roll

hiro2

This was the only roll of the night – simply cucumber and toro. The ratio of toro to rice was perfect, and the very thinly sliced cucumber added a really nice crunch.

Abalone

abalone

Next was a nice piece of abalone. Chewy and not at all fishy, I enjoyed this one.

Small Shrimp

small shrimp

This piece of shrimp was much more tender than the previous, and less sweet. However, its own flavor was distinctive and tasty.

Sea Eel

sea eel

This sea eel was tender and had a really nice, meaty flavor.

Egg Custard

egg custard

The egg custard signaled the end of sushi and the beginning of dessert. Really moist and light, this made a very good bite.

Pear Jelly

pear

The jelly contained pieces of pear in it, and was made with a little mango as well. This dish was refreshing and not overly sweet.

Sesame Ice Cream with Matcha Green Tea

sesame ice cream

matcha

I love green tea. Matcha green tea is good stuff. The bowls of tea were prepared fresh and had a beautiful green color. Rather mild in flavor and not at all bitter, I could drink this all day. The sesame ice cream was so rich and creamy, with pronounced sesame flavor. I enjoyed this as well.

Roasted Green Tea

tea

Lastly, we have never-ending cups of this roasted green tea. I say never-ending because you will get another one if you finish it. The cups are so small, I felt bad because the waitress kept fetching me another. Again, I love myself some tea.

group photo

So ends another meal at Urasawa, as remarkable as the first time. My experiences here have been uniquely memorable, and I’ve always walked out of the restaurant a little bit sad, wondering when my next visit would be. Service is top-notch; Hiro-san will point out errors to the waitstaff in Japanese to be immediately fixed. I don’t know how he sees everything, but I bent down to put my camera down once, he said something in Japanese, and someone was there to replace my napkin, thinking I had been bending down to pick it up from the floor. I don’t mean to point Hiro-san out as a mean character; he actually has a very warm personality and loves interacting with his customers.

Is it worth the price tag of $350? Yes, it is. The majority of that $350 goes to Urasawa’s premium ingredients; when shopping for fish, he’s not looking for the best value – he’s looking for the best fish, period. And that may come from anywhere in the world. He’s willing to pay whatever it takes so that he can serve it to you, thus the high price tag.  Obviously, it’s not a place you go to on a routine basis, but when you want something really good, something special, Urasawa is the place.

Sushi Zo – 9/10/10

Sushi Zo
9824 National Blvd
Los Angeles, CA 90034

My mother prefers not to eat raw fish. This, combined with the fact that San Francisco’s sushi scene pales in comparison to LA’s (there’s no doubt), means my dad doesn’t get good sushi too often. So my dad and I planned a sushi weekend, and he came down to visit and eat!  We decided to start off with Sushi Zo (Friday), followed by Urasawa (Saturday) and ending with Asanebo (Sunday).

I first tried Sushi Zo last year and found it to be very good – enough to be the second best sushi restaurant I’ve been to in LA. You’d never expect as much from the outside, as it’s a really unassuming spot located in a strip mall with the likes of Vons and Rite Aid. It’s one of those places where, if you just stumbled in without reading up on anything, you’d probably leave thinking “what’s it doing there?”

The menu is omakase-only and, while not a set price, tends to run in the lower 100s. Don’t bother trying to order any cut rolls (especially a California roll!) because they won’t do it and will hate you for asking. Okay I’m not sure about that second part, but they’re very serious about their sushi, going so far as to post signs informing patrons of what constitutes good sushi etiquette.

We started off with a simple bowl of miso soup.

Plain and simple, and a good way to start the meal.

Kumamoto Oyster

I enjoy raw oysters, especially in Japanese preparations. This went down easy with its clean, fresh flavor.

Tuna Sashimi

Next were four slices of tuna sashimi served with soy and wasabi. The tuna was marvelously tender, and barely necessitated chewing. The flavors were great as well. These tender pieces of fish would foreshadow what was to come.

Baby Abalone

Baby abalone was next, sliced and served within its shell with yuzu kosho, a Japanese condiment made of peppers and yuzu. The abalone was rather chewy – a very interesting texture and consistency. However, it had a fairly mild ‘sea’ flavor, and I thought it went really well with a touch of soy and the yuzu kosho.

Squid with Uni

This was one of the more memorable dishes from my last visit, and it’s still excellent. The squid acts like noodles, with an al dente texture, and the uni is stirred up like a sauce…creating a pasta-like dish. Pretty unique, and the combination works very well.

What follows is the sushi – I won’t comment on each one individually at the risk of sounding repetitive, but the sushi was really, really good. I’ll say more after the pictures!

Halibut

Albacore


Spanish Mackerel


Scallop


Yellowtail


Medium-Fatty Tuna (Chutoro)


Pompano


Amberjack


Orange Clam


Butterfish seared with a mustard-like sauce


Yellow-Striped Jack


Monkfish Liver


Sweet Shrimp


Pike Fish


Giant Clam


Sardine

Golden Eye Snapper


Barramundi


Squid


Red Snapper


Sea Urchin and Salmon Egg


Halibut Fin


Sea Eel


Fatty Tuna (Toro) Hand Roll


Egg Omelette

I don’t say this very often, but everything was good. The first few pieces set the tone, being very tender, obviously fresh, with good flavor. That would continue throughout the courses, as all of the pieces of fish displayed clean flavors. The rice was consistently barely warm, and the fish at room temperature, which is perfect – I find temperatures are often overlooked at other restaurants.

I think it’s important to note that the sushi chefs will put whatever necessary on top of the sushi and give you instructions to either dip in soy or not to. I love it when they do this! The accompaniments never overshadowed the fish, but really melded well. However, the sushi pieces are on the small side – the fish slices are rather thin. You could say this gives you a chance to try more pieces. My favorites of the night would have to be the albacore, fatty tuna (always is, if prepared well), orange clam, monkfish liver, sweet shrimp, and halibut fin.

This completed our meal, and I’d have to say I was impressed. This was a step above my last trip here, and really solidified its position among the top sushi spots in the city. I think Sushi Zo provides some pretty good value as well, considering the quality of the fish. I will be back!

Sushi Zo provides no dessert options, so we went across town to Scoops to get some ice cream before they closed.

I got a scoop of the the hazelnut smoked porter, as well as the Earl Grey. The flavors are brilliant, though I always struggle with the temperature of the ice cream. I would love it to be a few degrees colder, as it begins to melt too quickly. I do think that one tastes the flavors more when it’s less cold, but I lose too much of the mouth-feel I enjoy.

Daniel Boulud Brasserie – 7/4/10

Daniel Boulud Brasserie
Wynn Las Vegas
3131 Las Vegas Blvd S
Las Vegas, NV 89136


We came to Daniel Boulud’s sole Las Vegas restaurant on what would be its last night of service. The Daniel Boulud name just did not attract enough people to the restaurant – evidenced by the restaurant being only half full on its final night during July 4th weekend.

We ordered variations of the “Taste of Wynn” fixed menu, as well as a supplemental burger.

DB’s Onion Soup – cheese, beef shank, guinness

I really enjoyed this soup. Good onion flavor, with a hearty, deep beef flavor imparted by the beef shank. The mixture of the cheeses was delicious as well.

Duck Terrine – foie gras, pistachio, country toast

The terrine was nice, with chunks of duck and foie gras mingled throughout. The pistachio added some crunchy texture, which went well in the terrine.

Scottish Salmon – asparagus, english peas, sauce bearnaise

The salmon was cooked perfectly. However, I thought the rich bearnaise sauce was a little overpowering for the delicate salmon.

Steak Frites – 8 oz. sirloin, watercress, french fries

The steak was great. Tender, flavorful and cooked well. The fries were also delicious, as they came out hot and crispy.  The watercress provided a nice counterpoint, adding a light peppery flavor.

Original BY DB Burger – 9 oz. sirloin burger stuffed with braised short ribs, foie gras, and black truffle, on a parmesan bun with french fries

Considering we had been to Burger Bar earlier in the day for lunch, we wanted to try this as a sort of comparison. Boulud was one of the pioneers of the high-end burger trend, so I really wanted to give this a try.

You can see the burger is just completely stuffed with beef, foie gras and short ribs. Very rich and decadent, you can pick out the beefy flavors of the sirloin and short rib, as well as the foie gras, but I felt the truffles were a bit muted. However, this was still a very good burger, but probably too rich for one person to enjoy.

Chocolate Hazelnut Fondant – nougatine crunch, coffee ice cream

I really enjoyed this dessert, however full I was after that burger. The coffee ice cream was delicious, to start, with a deep coffee flavor. The chocolate cake was fairly dense and richly chocolate – chocolate and coffee are a great pairing.

Meyer Lemon Tart – candied lemon rind, thai basil ice cream

This was a really pretty dessert. The tart was quite sour, indicative of the meyer lemon,  but the sweet lemon rind provided a nice sweetness. The thai basil ice cream was really delicious, and I thought it went pretty well with the strong lemon flavor of the tart.

In all, the meal was very solid. Nothing exceptionally creative, per se, but comfortable food executed well. I don’t think it deserves to close (there are a ton of restaurants that are worse), but people just weren’t coming. Rumor has it that Boulud is looking for other places in Vegas to have a restaurant. Considering the strip’s heavy emphasis on name-brand chefs, it’s probably only a matter of time.

Aziza – 12/27/09

Aziza
5800 Geary Blvd
San Francisco, CA 94121

Aziza is a Moroccan restaurant – the only one I know of that has a Michelin star. As a result, I thought this would be a pretty interesting place to try as I don’t eat Moroccan food too often. It’s located in a residential neighborhood in the Richmond District of San Francisco, an unassuming area where you would not expect to find such a highly-regarded restaurant.

The interior is colorful and comfortable.

The menu is a la carte, but the restaurant also offers a 5-course tasting menu which showcases some of the specialties of the restaurant, and also allows the diner a chance to choose some of the dishes on the menu to build their own. We went with this tasting menu, and steered it towards some of the dishes we wanted to try.

The first course was a soup of chicken bouillon with a Medjool date puree and farro.The soup had a rich chicken flavor, and the puree added some texture and substance. Good, hearty soup, but nothing special.

The second courses were:
beets
bibb lettuce, shallots, citrus, tarragon

chicken wings
brussels sprouts, rosemary, almond, apple

I enjoyed this dish, as I do like boneless chicken wings. However, I found the meat a bit soft, there was not a lot of texture to the meat.

meatballs
grape, jícama, herb vinaigrette

The meatballs were spiced nicely, but were rather small. I got hints of it, but there was not enough in each bite – larger meatballs would have allowed a little more chewing time in the mouth.

The third course:
basteeya

chicken, almond


I had high hopes for this dish, as it resembles a sort of chicken pot pie.  Interestingly, the size of the basteeya is the same whether you have two people or three (and the price of the meal is the same), so you are much better off sharing this in pairs. The dish did not really come together as expected. The meat was a little dry and got lost in the dough a little bit.

Next were the fourth courses, or the entrees:
atlantic cod
vadouvan, marble potato, leaves

A nice looking piece of fish here. It was cooked well with a nice sear and a moist interior.

lamb shank
barley, prune, cranberry, scallion

The lamb shank was one of the dishes I read a lot about going in. First of all, I could’ve done without the prunes – they were overpowering. The barley was made into a sort of barley risotto, which I don’t recall ever having before. It was rich and delicious, something I hope to see again. The lamb’s presentation was nice, and was a pretty large size. However, I thought the meat was falling off the bone almost too easily – it was lacking some of the texture that meat should have and was almost..dare I say..mushy. I think it was perhaps just cooked too long.

seafood
puntarelle, baby leek, saffron, hon shimeji mushroom

This dish was tiny compared to the cod, and especially the lamb (even though this was the most expensive on the menu). It’s really kind of an appetizer-sized dish with two sea scallops and some clams. The dish was good, but was rather unfulfilling due to the size.

Lastly, the fifth courses (dessert):
quince
buckwheat crêpe, apple fritter, ginger ice cream

There was a warm crepe filled with apple and quince, with ginger ice cream. This dessert was pretty good, and the ginger ice cream was subtle enough to not overpower everything.

hazelnut
dacquoise, pear, burnt honey ice cream

I loved the presentation of this dish. It just looks pretty..however, the dish was just okay.

chocolate
sesame mousse, cocoa spice cake, cranberry

The ‘chocolate’ was a mousse cake, but was rather light in flavor.

In all, Aziza was an interesting restaurant, but it fell a little under expectations. It’s a casual restaurant with a reasonably priced tasting menu ($62) and a flexible wine pairing ($20-40 depending on how much you want to spend). It’s definitely a good way to try a Michelin-starred establishment while trying a cuisine that isn’t mainstream. However, none of the courses really stood out as exceptional, and none were bad. I felt that a number of courses had potential but was just missing something.

The Restaurant at Meadowood – 12/26/09

The Restaurant at Meadowood
900 Meadowood Ln
Saint Helena, CA 94574

Continuing my tour of the food in the Napa Valley, a stop at The Restaurant at Meadowood was in order. Both The Restaurant at Meadowood and Cyrus are constantly compared to The French Laundry, as they are both two-starred establishments that have earned numerous accolades in their own right.

This restaurant is part of a large hotel and resort, the Meadowood. A lot of its produce is sourced from the gardens on the hotel grounds, and chef Christopher Kostow was recently named a “Best New Chef” by Food & Wine magazine in 2009.

The decor is very clean, modern and elegant. I noticed that there were lots of windows and that this would probably be a great place for a lunch or early summer dinner with all that natural light coming through.

The restaurant offers a tasting menu, as well as an a la carte menu. We decided to sample a number of the dishes off the a la carte menu, as they sounded more appealing.

The kitchen first brought out a number of amuse bouche, including a cheese-filled pillow, baby beets in rye, and a parsnip custard with tea and matsutake mushrooms.

Our first course consisted of a tasting of potatoes and foie gras.

Tasting of Potatoes Bone Marrow, Smoked Sturgeon, Brook Trout Roe

I love potatoes, so this dish was a must. The one on the far right was like a tater tot, but cooked confit in pork fat. Definitely my favorite.

Foie Gras, Meadowood Garden Apple Four Preparations

The preparations are, from left to right: smoked, in a pastry-like tart, within a candied apple, and pan seared. By far the most interesting was the one within the candied apple, but I found the apple to be too overpowering. My favorite was the simple pan searing.

The bread service was one of the best in recent memory. There was only one option, a simple french roll, but each and every time it came out piping hot. Breaking into it released wisps of steam to reveal the very light and airy interior. The crust was crispy, but not overly so. Very nice.

Next came our entrees. We each ordered an extra course so that we could sample every entree on the menu.

Giant Humboldt Squid and Egg White Soy, Cauliflower, Swiss Chard

The squid was very nicely cooked and tender, but I don’t think the egg added too much to the dish.

Pacific ocean trout Garden vegetables, chicken broth

This was a great dish. The fish was cooked very well and was moist and succulent. The vegetables were also fresh and flavorful.

Poached and Roasted Wagyu Beef Chanterelles, Brescianella, Truffle

This was the most tender beef I’ve eaten in recent memory. It was rather mild in flavor, but melted in your mouth. It wasn’t quite as marbled and fatty as some of the wagyu beef I’ve seen, however.

Suckling Pig Quince Confit, Brussels Sprouts, Honey

There were multiple pork preparations here including the belly and tenderloin. My favorite was the tenderloin in the middle, which was wrapped in bacon – juicy and tender.

Pre-dessert – creamy sorbet with a mint granite

The first dessert was a dark chocolate custard. There was a very rich flavor, and the custard texture was nice.

Our other dessert was a tasting of citrus, which had a mixture of citrus atop a cheesecake with a yogurt sorbet.
The first of the mignardises were warm financiers with housemade ricotta. Warm and delicious.

And finally, to end our meal were chocolate bonbons covered with ganache. There was a creamy chocolate interior that burst when you bit into it.

At the end of the meal, we got a chance to tour the kitchen. Much larger than The French Laundry, but just as clean and orderly.

Chef Kostow was not in the kitchen on this night, so sous chef Chris Dettmer (pictured at bottom, right) was in charge.


The restaurant did live up to expectations. Was it was good as French Laundry? No, not in my opinion. But it’s a very good restaurant in its own right. The execution was spot on with each dish, and the presentation was fantastic. The flavors were there, but none of them really stood out as really outstanding.  My favorite dishes of the night were the ocean trout and the wagyu beef.


Quince – 12/24/09

Quince
470 Pacific Ave
San Francisco, CA 94133

For my first meal after The French Laundry, we went to Quince to celebrate my grandmother and aunt’s birthdays on Christmas Eve. The restaurant recently re-opened after relocating to a larger space in the Financial District of San Francisco. The space is very elegant and modern, and uniquely, one of the first things you see is the kitchen from the exterior.

As it was Christmas Eve, the restaurant was offering a special 4-course menu, as shown below. I’m not really a fan of ‘special’ holiday menus – sometimes I feel like it gives the restaurant a chance to charge more for less (it does), and I usually like to try some of the dishes the restaurant is known for.

The first course began with a Maine Lobster salad.

There was a lot of lobster on the plate, which is a good thing. I thought the ratio of lobster to fruit and vegetable was rather high, though. Lobster was cooked well, however.

Second course is a fagotelli of housemade ricotta.

This was a nice pasta. The pasta was al dente and the filling smooth and creamy. Chanterelles added a nice touch. The third course was an option between goose and beef.

The goose, prepared in two ways (the breast and in a sausage):

The goose was disappointing. The meat was rather tough and had some gristle. The sausage was flavorful but rather dry. The spit roasted rib of beef was better:

For dessert was the “buche de noel,” which was actually a mousse concoction resembling a buche de noel. This was pretty good – light and not too sweet.

To finish off the meal, we were brought some mignardises.

There was a chocolate brownie, coconut gelee, and a gingerbread cake. The coconut was probably my favorite with a bright coconut flavor, followed by the chocolate brownie.

Quince was a little disappointing, largely due to the main entree (and maybe because I had a great meal the night before)). The other courses, however, were solid. The holiday menu definitely was not a great deal on this night. I probably would come back to try their regular menu, especially pasta tasting menu, as I was a fan of their pasta dish.