David McDuff

Wine: Bordeaux Clairet, Chateau Turcaud 2004 Food: Thanksgiving leftovers I'm working from memory here, so please forgive me if the details seem a bit hazy. In spite of having a number of great friends and family members over for the Thanksgiving meal in 2005, we had enough leftovers to make for several additional lunches, snacks and dinners. Aside from the turkey, which was simply oven roasted with thyme and shallots, the main dishes were coriander glazed sweet potatoes, sausage and corn bread dressing, braised brussel sprouts with pancetta, and oven roasted string beans with wild mushrooms. Of all the wines we enjoyed on Thanksgiving Day, plus all the wines which I tried with the leftover meals, this Bordeaux Clairet was the most memorable and harmonious match. A traditional but fairly uncommonly found AOC Bordeaux, Clairet is a style of red wine produced from a maceration of the allowed red grape varieties for approximately three days. To the eye, it looks like a deeply colored rosé. And not surprisingly, on the palate the wine drinks like a cross between a structured rosé and a lighter-bodied, everyday red. Turcaud's version shows a distinctly briny character, with bright and fairly solid red stone-fruit flavors and a fully dry finish. With the leftovers, this brininess subsided, more lushness came out of the fruit and the flavors of the turkey, dressing and wine essentially just melted together in a perfectly comforting way. A prime example of why it's often best to choose a very simple wine when serving a wide and disparate array of dishes, flavors and seasonings.

Yep, I don't know if it's recommended by your manufacturer but this is a technique I've used sporadically for years. In addition to the surface cleaning you're already doing, just run plain, distilled white vinegar through a brewing cycle and dispose. Follow this with a plain water cycle to clean out the residual vinegar aromas and flavors. Then you're ready to dirty up the works again with your favorite ground beans.

I'll try to add some plain old text and, of course, some menu commentary, to philadining's fantastic images. The numbered courses (first through sixth) were essentially the dishes presented on Shola's original menu. The amuse(s) and the "special course" were graciously accepted add-ons. After milling about and starting with an aperitif -- Cremant d'Alsace, Domaine Barmes-Beucher 2003 -- ten of us sat down and experienced an exceedingly memorable meal, one of the most envelope-pushing of Shola's dinners. Amuse-Bouche 1: Sunchoke and foie gras veloute, Pistachio praline This was a tall, warm shot of richly creamy soup, with the vegetal flavors of the artichoke playing the lead along with a strong dairy component. The foie gras was a whisper of richness in the background. Wine: Vouvray Demi-Sec, Foreau 2003 Amuse-Bouche 2: Braised Oxtail rigatoni, Parmesan, Roasted chicken jus Winter comfort food at its best. I could easily have made a meal of this in a larger format given the opportunity. Wine: Carneros Pinot Noir “Reserve,” Saintsbury 2000 First Course: Roasted Foie Gras, Yuzu Kosho, Pineapple and Green Tomato Chutney, Liquid Pistachio-Lemon Praline There was a fantastic interplay between sweetness and acidity, richness and delicacy, and liquid and solid textures in this dish. The duo of the Yuzo relish and the pineapple/tomato chutney really brought things together. Wine: Jurançon, Domaine Larredya 2003 Second Course: Tranche of Sea Scallop, Black Trumpet Mushrooms, Horseradish Emulsion, Truffle Syrup Though the menu refers to sea scallops, Shola actually mentioned using dry China bay scallops. The size suggested by the photo comes not from slicing an individual scallop but rather from making a terrine, pressed for about a day, which was then sliced for presentation. The results were a firm snap of the sweet scallop flesh, played off against the dark earthy flavors of the black trumpets and black truffles. A fresh pea or three added just the right amount of springier, green flavor. Wines: Collio Bianco, Borgo del Tiglio 2002 and Chassagne-Montrachet Premier Cru “Morgeot,” Louis Latour 2002 Third Course: Bluefoot Chicken Ravioli, Choucroute of Celery, Crispy Sweetbreads, Toasted Jasmine Rice Jus If I had to pick a favorite course of the evening, this would have to be it. For the sake of fun and/or experimentation, the dish was topped by a "choucroute" or sauerkraut made of celery. Hiding beneath this was an unexpected hint of fiery heat provided by a lemon and japanese pepper relish. These were the accents dancing around the beautifully tender chicken and decadently rich, boldly flavored sweetbreads. Wines: Sonoma Coast “Kanzler Vineyard” Pinot Noir, Kosta Browne 2002 (corked) and Finger Lakes Riesling (Dry), Hermann J. Wiemer 2004 Fourth Course: Kurobuta Pork Duo, Shoulder Braised in Lindemans Peche, Crisp Belly, Guinness-Malt Butter, Fennel Infused Butter Bean Puree A close second for me, this "two-way" pork dish seemed the overwhelming favorite of the group. On its own, the braised shank, meltingly tender, could easily have carried the show. However, it was upstaged by the crisp belly, cooked sous-vide for 72 hours at very low tempterature (specifics anyone?) then roasted for another 6 hours at 250 degrees. The results were a crisp yet tender texture and intensely concentrated but not overpowering flavor. Wines: Crozes-Hermitage “Clos des Grives,” Domaine Combier 2000 and Barossavale Shiraz, Gibson 2002 Fifth Course: La Tur and Buttermilk Soup, “Olives,” Fennel Pollen, Arugula, Armando Manni Olive Oil “Per Me” "La Tur" is a cow/sheep/goat milk cheese from Piedmont, triple cream, rich and tangy. Its flavor was intensified by a splash of buttermilk in this soup-like preparation. The "olives" were actually a grape, cherry and blueberry (not visible in picture), each infused with various herbs and spices before being frozen. The arugula and olive oil added a satisfying hint of vegetality. Wine: Moscato d’Asti, G.D. Vajra 2004 Special Course: Preserved Yellow Roma Tomatoes Reconstituted with Elderflower Syrup, Cauliflower Ice Cream I could have called this the mystery course rather than the special course, as Shola put us on the spot to guess the ingredients. The bright tang of the "fresh" yellow tomatoes was hit upon by most. The cauliflower ice cream, on the other hand, was a toughie. Kudos to wkl to coming up with it. Oh yeah, and it was delicious. Wine: Tokaji Aszu “5 Puttonyos,” Oremus 1999 Sixth Course: Chocolate-Chestnut Sorbet, Smoked Cocoa Nibs, Aleppo Pepper and Muscovado Sugar, Oreo Puree, Mandarin Orange A quartet of distintct, pure, separate flavors to end the night. The smoked cocoa, aleppo pepper and muscovado was perhaps the most interesting flavor on the plate. The chocolate-chestnut sorbet was the most comforting -- the leftovers were gobbled up with abandon. For whimsicality, I guess, or just because they taste good, the cookie parts only of Oreos (yes, the real things but with the creme removed) were presented as a midnight black pool on the plate and highlighted by a glowingly orange streak of mandarin orange essence. Distinct and pure on their own, all four at once still managed to deliver harmony and a tasty end to an unbelievable meal. Wines: Jerez Pedro Ximenez “La Cosecha” Sacristia, Bodegas San Telmo NV and Jerez Pedro Ximenez “1927 Solera,” Alvear NV and Vieux Pineau des Charentes, Pascal Fillioux NV Edited to add Shola's official descriptions of the extra courses.

Hmm, yes.... Dehydrated yellow tomatoes reconstituted with elderflower syrup accompanied by cauliflower ice cream, washed down with Tokaji Aszu 5 Puttonyos, Oremus 1999.

Ok, let's revive this sleeping thread.... Django is still officially alive and very well. I'd always refrained from any formal or public reviews or commentary in the past, as I am good friends with founders and former owners, Aimee Olexy and Bryan Sikora. I've been three times now, with various groups of friends, since the handover to new owners Greg and Ross and have been impressed with the consistently excellent quality coming from the kitchen on all three occasions. There are a few new touches: slightly improved "stemware" (Riedel O series bowls), heavy curtains in the entrance to provide a bit of shelter from the elements, and rotating paintings by local artists. Consistency has been helped by retention of the excellent front of the house staff and at least some of the veterans in the kitchen. Some menu highlights from our most recent visit: Butter-poached escargot, potato-celeriac puree, garlic-parsley jus A first course of perfectly tender snails awash in a richly flavored but lightly textured sauce, all circling a very flavorful and comforting mash of potato and celery root. Small slivers of fried potato and a couple of nuggets of candied citrus added contast and subtle flavor to an otherwise classic and well-executed dish. Caramelized bay scallops, shaved fennel, red onion, blood orange salad, peekytoe crab vinaigrette Perfectly seared, tender bites of bay scallop atop an assertively oniony but fresh and sweet slaw accented by the subtle sweetness of little shreds of crab and fennel. Wonderful as a middle course. Venison loin, rutabaga puree, chestnut-studded spaetzle, juniper berry-verjus reduction Venison is really easy to goof up. Cook it just a touch too long and it gets dry and tough. Hit it with the wrong sauce and it becomes metallic. Overdo the everpopular fruit or berry components and you miss the point.... This was right on. Four or five sliced medalions of fresh venison loin, seared then roasted (I suspect) to a perfectly tender medium rare. The sauce was flavorful but subtle and allowed the freshness of the deer to take center stage. The spaetzle and the rutabaga puree were both excellent winter comfort sides, well accented by a couple of braised baby fennel bulbs. Layered phyllo and vanilla bean creme brulee, poached bosc pear Deconstructed creme brulee, layered with light flaky phyllo dough gave new interest to a dessert that could easily have been insipid.... Shared three ways it was a welcome contrast to the rich flavors of our entrees and a good bridge to the ubiquitous cheese plate.... Artisan cheese plate, toasted nuts, herbed honey, crostini I must admit, this is the one place where I most miss the infectious enthusiasm and depth of knowledge of our past host Aimee. To his credit, Greg and his staff do a creditable job with presenting the cheese plate and are still keeping the quality and diversity of selection at the top tier in the Philly market. As usual, we returned a pile of crostini in the center of an otherwise clean plate. Edited to correct ridiculous typo's....

If your heart is set on Riedel, I'd suggest the Vinum series as offering the best combination of elegance, form, functionality and relative value. While I'm sure you can find special blow-out deals somewhere, the consistently best prices I've found are on-line at Flemington Cut Glass.

2005 was a year of breathing in for me: little travel and lots of staying close to home. My list might just be a bit condensed as a result.... 1. WD-50 (New York) - May 2. Susur (Toronto) - February 3. Django (Philadelphia) - monthly 4. Wallse (New York) - May 5. Studio Kitchen (Philadelphia) - November 6. Ryland Inn (New Jersey) - October 7. Marigold Kitchen (Philadelphia) - November The WD-50 trip, my second, was the clear highlight of the year. Wylie's sublime menu, combined with his pop's solid wine pairings, really knocked my socks off. Closer to home, having been a regular at Django since it first opened, it remained a consistent favorite throughout 2005. My last meal there under original owners Aimee Olexy and chef Bryan Sikora had to have been one of the best over the course of their almost five-year stewardship. I was also extremely pleased with long overdue returns to both Studio Kitchen (no surprise here, Shola's the best) and Marigold Kitchen (very pleasantly surprised). I'll have to get out more in 2006...!

I can think of no more classic breakfast wine than a well chilled glass of Moscato d'Asti. Examples from the best producers can be absolutely delicious and have the added plus of being cleaner and more natural than most of the mass-marketed fruit juices with which many people choose to start their mornings. Besides, the low alcohol content is a little less likely to send you back to sleepytime. That said, some fresh goat cheese and a little glass of Sancerre or Vouvray (or Riesling) does sound good right about now....

Your diplomacy is appreciated, Mary. I must admit I did snowball the issue a bit to encompass the entire scenario of what's happening with all of the damaged wines in NOLA. As someone that has seen part of his collection damaged by heat at an off-site storage facility, I can certainly relate to these individuals' desires to try to salvage at least a little bit of enjoyment from their heartbreaking losses.

I'll take exception to Mary's prediction only to add that ALL of the wines will be cooked: white, red, rose, bubbly and, yes, even fortified wines. Rightly, the low-acid whites will show their damage more plainly than other wines. That said, even the sturdiest of red wines will never be what they could/should have been after being exposed to the sweltering heat of an unprotected New Orleans summer. "Drinkable" and sellable are two different things. More power to all of those restaurant owners, somelliers and collectors who are willing and able to taste and drink their way through the damaged bottles rather than simply pouring them down the drain. In spite of the pain they must all be feeling, I just hope they're all conscientious enough not to try to sell these damaged goods to their customers or to other buyers/collectors.

Luckily, a nine or ten bottle night once in a while, with bottles being contributed by all, doesn't put too big a dent in the cellar. We were just enjoying the cooking, eating, company and -- of course -- the wine. There were a couple that I do wish I had quite a few more bottles of for the future though....

I'm a little surprised someone else hasn't gotten this thread started already, so here goes.... Wkl and I cooked dinner for our significant others and some friends last night and took it as the perfect opportunity to open an array of juice. We had pre-determined a loose theme based around some Loire Valley wines culled from my cellar and from W's recent trip to the central Loire but you'll see that we obviously didn't discriminate against other regions. Savennieres, Domaine des Baumard 1996 Served with a first course of carrot and galangal soup accompanied by pan-seared sea scallops. This may have been the wine of the night for me. Drinking beautifully right now, still showing primary flavors of honey, quince and white flower blossoms but also developing lovely savory herbal aromatics. Very long finish and still a good future ahead. Montlouis Sur Loire "Methode Traditionelle" Demi-Sec, Francois Chidaine NV Served with a second course of skate wing with a brown butter caper sauce. I have had the pleasure of trying Chidaine's Brut sparkler on a couple of previous occasions but this was my first exposure to his Demi-Sec. A surprising 12.5% ABV, the wine still shone with bright, forward fruit and an obvious but delicate hint of sweetness. Extremely fine bubbles and a joy to drink. Saumur Champigny "Les Terres Rouges," Domaine de Saint Just 2001 Served with a basic salad of fresh bibb lettuce tossed with button mushrooms and yellow bell pepper with walnut oil and sherry vinegar. This sounds like an odd pairing but we wanted a salad and we wanted to try this wine so it seemed like the right time. It was certainly the simplest wine of the night but in a good way. Just super soft, gentle red stone fruit flavors with only the slightest hint of Cabernet Franc's leafy herbaceousness. The walnut oil, also from the Loire, actually helped it to work quite agreeably with the salad course. Barbaresco "Bricco de Neueis," Dante Rivetti 1997 Accompanying a pulled duck leg ragout made with Wkl's preserved tomatoes served over short, wide pasta ribbons. In spite of hailing from Nieve, usually the home of the most intense wines of the Barbaresco zone, this was all delicate red fruit, rose petals and warm spice on the nose. Well balanced and very soft. Drinking, I think, already at or pretty near to its peak potential. Napa Valley Stag's Leap Disctrict Cabernet Sauvignon "Hillside Select," Shafer 1999 (in magnum) Before, during and after pan-seared duck breast with asparagus and fingerling potatoes roasted in rendered duck fat. This contribution from one of our very generous friends was the obvious "big wine" of the evening. Weighing in at just under 15% (14.9 ABV) but not at all hot. Gobs of rich, primary red and black currant and berry fruit. Low acidity, very soft, ripe tannins and a long sweet finish. Very well crafted, this was the most opulent but, in a way, least characterful wine of the night. Montlouis "Le Cuvee Saint Martin" Moelleux, Jean Chauveau 1997 A return to Montlouis and a third visit with Loire Chenin Blanc, this was a simpler wine than the first two but a fine match with a final savory course of cheeses and truffled foie gras pate. Produced by one of the many small farmers making their wine at the Montlouis cave-cooperative, it delivered flavors of honey and ripe golden apples brought home by medium acidity. Bourgeuil, producer unknown 1978 The curiosity piece of the evening, this was an unmarked bottle of Bourgeuil given to Wkl by one of his hosts during the above mentioned trip. Given the wine's age, its unknown provenance and a fill at the low neck level in a burgundy-style bottle, it showed remarkably well. Still holding its structure and showing an interesting combination of mushroomy, herbal and minerally flavors along with just lingering flavors of dried red fruits. Banyuls "Cuvee Parce Freres," Domaine de la Rectorie 1996 Chosen to accompany a dessert of crepes with Rum-roasted bananas and melted chocolate. We thought, if we're going to serve dessert, we'd better serve a dessert wine. Solid but somewhat unremarkable Banyuls of medium sweetness. It worked well enough with the dish but might have been the one wine we all agreed (in retrospect) could have been done without. and finally, with midnight about to strike... Champagne "Special Club des Viticulteurs" Brut, Jose Michel et Fils 1992 One of my favorite small RM Champagne producers, Jose Michel is one of the few champions of Pinot Meunier and this is his top wine which showcases it at its best. Supposedly a "bad vintage" for Champagne but you'd never know it from this wine. Still very young, packing a beautiful combination of lush texture backed by firm, muscular structure. Flavors are of pear, autumnal potpourri, hazelnuts, brazil nuts, brioche. A delicious way to seal the evening.

Rest assured, there's no need to be perplexed. The best German Rieslings, even when vinified bone dry, can be quite age-worthy. There is absolutely no reason why this should not apply to Sekt (sparkling wine) as well, particularly if it is a varietal Riesling as yours appears to be. The key, as always, is to look for a great farmer/producer and then to think about the specific quality of any particular vintage. von Kesselstatt is a solid producer from the Mosel, so no worries there. 2002 was a good vintage in most of the Mosel so this also should be no problem. There is no information in the name of the wine as provided to suggest that it comes from any particular vineyard; it may, in fact, come from fruit sourced from multiple locations or regions. Nonetheless, three years of age is actually minimal, assuming the wine has been handled properly and was well made to begin with. Traditionelle Flaschengarung, by the way, is the german term for the Champagne (or traditional) method of producing bottle fermented sparkling wines. Most Sekts I've come across have been Brut rather than Extra Dry so I'd be interested to see you post a tasting note when the occasion arises. Drink up and enjoy.

After a very mellow day hiking in the woods with the dogs, my wife prepared a beautiful rack of lamb with chanterelles, risotto and broccoli rabe. We drank: 1997 IGT Cabernet Sauvignon "Collezione de Marchi," Isole e Olena (with dinner) 1989 Vouvray "Aigle Blanc" Vin de Tris, Prince Philippe Poniatowski (with cheese)

I'm looking forward to some relaxing meals at the end of long wine tasting days during a mid-February trek through the entire northern half of Italy. As for more specific destinations, I'd love to make return visits to both WD-50 and Wallse and a first visit to Per Se during some long weekends in New York. At home in Philadelphia, I'm quite overdue for a return to Vetri.

As malarkey suggested, absolutely opt for the paired wines to accompany the tasting menu. It is a sommelier's job to work with the kitchen to select not just good but also interesting wines to complement the nuances of each dish. Take advantage of his or her experience and hard work. You'll be rewarded with a much more fulfilling experience than any single bottle could deliver. The typical portion control when pouring with a tasting menu should be about three ounces of each wine. Also, it is not at all unusual for one wine to cover two of the smaller courses. Let's say this brings us to six wines for a seven course tasting menu. Six glasses of three ounces each totals 18 ounces of wine -- the equivalent of about three-and-a-half "normal" five ounce pours. Spread out across a two or three hour meal, this should be enough to satisfy without leading to full-blown intoxication.

Does anyone know for how much longer Gayle will be a pre-licensed BYOB? Thanks in advance....

I'm way overdue for a return visit to Sovalo, so I'll refrain from any comments on the food other than that I thoroughly enjoyed my last visit. What is worth adding is that, unless they've changed their policy, Sovalo allows BYOB on Monday nights. This should both cut down on overall costs and also allow for a degree of flexibility beyond their rather limited wine list.

Fantastic post, Craig. The food-friendliness of good quality Prosecco can't be overemphasized. In the Veneto and, of course, Venice itself, Prosecco is served not only as an aperitif or bar quaff but also throughout the entire course of a meal with all sorts of food. In addition to the aforementioned seafood pairings, it's a classic match with platters of antipasto -- cured meats, marinated vegetables, fresh cheeses.... Just try a glass with some prosciutto and melon and wonder no more. One of the best estate bottled Prosecco I've come across, which should be available in the New York market, is a Prosecco di Valdobbiadene from a producer called Bele Casel.

Hmmm, let's see if I can remember everything.... For starters: - Poire Cidre "Granit" 2001, Eric Bordelet - Montlouis-sur-Loire Brut NV, Francois Chidaine - Graves "Cuvee Julien" 2001, Chateau Magneau (corked) With supper: - Monzinger Halenberg Riesling Spatlese halbtrocken 2003, Emrich-Schoenleber - Wachau Sauvignon Smaragd 2001, FX Pichler With dessert: - Bonnezieux "Trie Speciale" 1999, Rene Renou - Madeira "Boston Bual Special Reserve" NV, Vinhos Barbeito Before and after: - Troegs Pale Ale

I too give the overall food edge to the kitchen at Standard Tap -- as far as Northern Liberties goes. I do, however, frequent Abbaye for its more laid-back vibe, easier seating and slightly more diverse beer selection relative to the Tap. For a close second on burgers, an easy tie on mussels and perhaps the edge on frites, let's not forget about Monk's. It's an entirely different part of town and the evening wait for a talbe is hellacious but the beer list -- as long as you like Belgian ales -- is unsurpassed.

A disturbing trend, to say the least. Aside from the typical sports bar, where TVs have been omnipresent for years, the only restaurant I've seen this trend in first-hand is SangKee Chinese Bistro in Wynnewood, PA. Luckily, the TVs are not placed at every single table. There is one in the waiting area and several small flat panels at the kitchen bar. Mind you, this is not a beer and booze bar, just a dinner bar for those that don't want to wait for a table. It's frightening to see people's eyes glaze over, drawn to the small flat panel while in the waiting area or to the bar screens from half way across the dining room. I've seen small children get up from their table and wander back to the waiting area just to plant themselves about 12 inches from the screen -- today's babysitter indeed. What's my point? I still eat here on occasion because it's one of the better outposts for decent Chinese food on the Eastern Main Line. That said, I adamantly refuse to sit at the bar, a choice I would normally take without pause to avoid a long wait for a table. To make a long story short, keep the TV at home. Eat in front of it if you want, no matter how bad it is for your digestion and inner peace. But keep the idiot box out of the restaurant. When dining out, do it with good friends, not a hypnotizing video stream.

You could always make disappointment an impossibility and just opt for a liquid lunch at The Brickskeller (1523 22nd Street NW). The food is pedestrian -- buffalo burgers and kit pizzas -- but they maintain one of the best international beer lists in the country.

All, As promised, I've posted a full snyopsis of my meal at Manon. You'll find it in a string dedicated to Manon, Lambertville. Phungi, We enjoyed our meal with only a few reservations. For a special event like your anniversary, I think it would be a nice stop if you're looking for solid but basic food in a casual, relaxed and (at least a little) romantic environment.

Following up on a promise made in another post, this seems like a good time to revive this long-slumbering thread. My wife and I paid our first visit to Manon on a recent Saturday based on recommendations from several fellow eGullet members. From our parking spot down the street, we immediately spotted the restaurant's facade of unmistakable Provencal yellow and blue. The bright, sunny color scheme continues inside, along with a heavy dose of French bistroish signs and decor topped off by a ceiling painted in a replica of Van Gogh's Starry Night. Our reservations were intentionally early, made to follow an early afternoon event at Lahaska, PA and a mid-afternoon of killing time in New Hope; we were the first table seated. Greetings from the hostess and various service staff were warm and casual, matching the air of the restaurant. Our appetites were whetted with a small dish of olives, pickled peppers and onions along with a basket of warm, fresh bread baked in the size and shape of a ping-pong ball. Indeed, the bread would prove not to be an ideal shape for later use with pates or rillettes (as pointed out by an earlier poster) but was just fine for sopping up a bit of good olive oil and smartly designed to avoid wastage. For appetizers, we selected two items from the regular menu: PEI mussels in a cream, Dijon and thyme broth, and wild mushroom rillettes. The mussels were fresh, perfectly cooked, tender and just the right size. The broth was creamy yet light, simple yet wonderfully aromatic of fresh thyme. The mushroom rillettes was also satisfying. Pure flavors and a nice rustic texture made the dish, the only downside being that the toasted slices of accompanying bread (recycled from the aforementioned “bread balls”) were too small to allow for easy passing across the table. As for our entrees, we opted for one menu standard and one daily special. Always a sucker for lamb, I went for the rack prepared with a mustard and thyme crust. The lamb was cooked just a little past the requested temperature (medium rare) but was still nice and juicy. The mustard was laid on a bit thick for my tastes but it didn't stop me from cleaning my plate. Sides were sautéed string beans and potatoes au gratin. My wife selected scallops with a Provencal sauce from the daily specials. Essentially, they were pan sautéed scallops in a sauce of white wine, capers, herbs and, yes, mustard. The scallops were fresh and tender but could have been more flavorful if pan-seared and then dressed with the sauce rather than being sautéed in the sauce. Sides were the same as with the lamb dish. Desserts proved to be the only real low-point of the meal. The flourless chocolate cake was dense, as expected, but really was more a triangular slice of fudge than a cake, more sugary than chocolaty. The peach “tarte tatin” was more satisfying, again very down-home in style. The peaches were cooked to a deep golden brown and were not over sweetened. The homemade basil ice cream, which we requested as a substitute for the original vanilla, provided a refreshing herbal balance. The tart would have been better, though, presented as a simple crumble as its pastry shell was dark gray and both mushy and mealy in texture. Overall, we both enjoyed our meals with only some moderate reservations. The cooking was fresh and honest: a combination I always respect. The prices on both the regular and special menus were a bit high for the basic homey, bistro style of the cuisine. Appetizers average in the low- to mid-teens and entrees, with very few exceptions, in the high twenties. The quality of food and service were both high enough that I would gladly return in the future but not without first trying some of the other places that have been recommended in the Lambertville area.