Bobster

I was there Thu 9/30. There was some great crostini sent out along with an amuse of breaded pork-stuffed olives and some super-tasty (and light!) arancini. I had the aforementioned Terrina (how it could be hearty and light was a wonder) and Rigati. I then had the Merluzzo, flaky cod with a tasty crust with pancetta, littleneck clams, corn and lovage. Benno knows how to keep a dish from being oversalty and keep its flavors, that's for sure. I got a side of the Gnocchi di Pitate Alla Bava, the lightest and doughiest pillows of love with a light buttercreamy sauce. I got for deserrt the Budino di Cioccolato, an Italian version of flan with some newer accompaniments: Pistachio Genovese, a burnt orange sauce and Cara Cara orange (red navel) sorbetto that all went together beautifully. I had one of the house cocktails to have during the meal (can't remember enough details to describe) but got a dessert wine that is the Moscato Passito di Pantelleria, a Sicilian potable that was a perfect match to the dessert. I got a pleasant surprise when my Moscato was on the house! Benno talks in that he wants people to come back on a "regular" basis. I certainly will try to get in every time I see an event at Lincoln Center, that's for sure.

I agree with its four star chance. But what about it doesn't compare as favorably to PerSe? (Curious, not disputing)

I was at Del Posto earlier this year and did have a wonderful time. BUT I was with some people whom I believe know the owners very well so I wonder...

Wow, how the heck were you allowed to take pictures?? Looks great, I'm going to try for next week.

The onigiri is given at the end of the lunch only (along with the jar of pickled vegetables). Ko started the gift of the onigiri at lunch earlier this year. Uhockey had reported about this in his blog, and I said "hey, I never got this". Sure enough when I returned to Ko for lunch in the spring, I received the onigiri too. Oops, I totally forgot about the jar of pickled veggies I got when I went for lunch, apologies. And I should mention that whenever the check is brought (but for that one Le Bernardin time), it was with a extended thank you (and at PerSe and at lunch at Ko, with a food treat farewell). Ooo, they all sound wonderful but I wanna hear more about this, I'm a white chocolate slave!!

FDE, I'm so sorry that you did not have a good experience at Ko. I haven't been there in about a year but yes, everyone is indeed asked to show their confirmation (it's even mentioned at least once when making the reservation). One time I was not escorted to my seat but there was more than just being pointed. The wine server one time was "cold but cordial" and the other time was a little more friendly. I think overall the chefs were friendlier at lunch than at dinner (more overturn at dinner, I'd expect), they were able to chat a teeny bit with me. The "placing of the bill" never bothered me so long as it wasn't PLOPPED on the table (which happened once at Le Bernardin). Certainly at PerSe, it's placed when you know you are at the end; same idea at Ko as well. And you got a gift of onigiri as you were leaving Ko? Didn't happen when I was there.

I need to find a bunch of friends who are adventuresome and can afford it! I'd love to know details of the private dining.

Okay. This is what I put up on Facebook: The start. Me at my "favorite table". After sitting, it begins. To the right, champagne: Pierre Gimonnet, Blanc de Blancs of course! In the middle, warm cheese gougeres. And to the left, the traditional PerSe Salmon Cornet: salmon and creme fraiche in a wrapped toile very lightly sweet cookie. The perfect start. 1st Course: SPRING VEGETABLE BOUILLON with "Petites Legumes", Frisee Lettuce and "Pain de Champagne". Served room temperature with the slightly chilled bouillon poured on top with some very very aged drops of balsamic vinegar added. I was encouraged to lift the cup and drink that amazing nectar first and then eat the tiniest and freshest veggies. This course was on the Tasting Menu for all (as a choice between this and something else) but not in this little cup with a full pouring of the bouillon! 2nd Course: a fresh ISLAND CREEK OYSTER with some oyster gelee, cucumber relish and garden dill. Now this is the FULL oyster fresh from the shell. I was told later that there were bets in the kitchen as to how I was going to eat this! A fork and spoon were provided. My first thought was to just drink it up like a regular oyster but it was so PLUMP and with the gelee...I decided instead to do like a Chinese soup bun: I cut the gelee in half and put it on top of one part of the oyster, picked up the oyster with the spoon and bit in half so I could have two bites. A light taste of the sea! I found out that Chef liked what I did. NOT on the Tasting Menu! 3rd Course: FLUKE "CARPACCIO" with Grapefruit Confit and Ginger Gelee. 'Nuff said about this sweet and savory course, the name said it all. A fork and knife were brought out--then quickly taken away, my server said Chef decided to add something else first. And oh BOY: When this 4th course was unveiled I freely admit I let out a squeal at the HEAP of Osetra Caviar on top of a PINK CHAMPAGNE GRANITE that was oo child! This was the sweetest agony as I forced myself to put down my spoon after each taste to make this last as long as it could. This was such a wonderful bonus, whee!! More from the sea for my 5th course: CALIFORNIA RED ABALONE (large snail) "PICCATA" with Serrano Ham and Picoholine Olive Tapenade with Caper Vinaigrette. Another way to show the seafood is the star with the best supporting flavors you could want. You may think the ham with the olive bits would be too much; NOPE. But yes, not on the Tasting Menu. No silverware was brought for this course, a First that I can remember since coming here. This 6th Course was a WHITE ASPARAGUS "CROUSTILLANT" (buttery and flaky crust) with Brown Butter Aoli. Now I'm no fan of asparagus but after this...a flakiness was Light and ultra tasty while letting the natural flavor of the veggie come thru. Yep, another bonus. One more "finger food" for the 7th Course, HOOSICK FALL (upstage NY)'S SPRING LAMB SHOULDER with Sour Cherry BBQ with Cherry Blossoms. That lightly fried little piece of lamb on such a wacky skewer! I'm in love with sweet BBQ sauces so I knew I'd like this but it was such a complex sauce!! Another one just for me (as far as I could tell). They next started "lowering the lights" so I had to turn on my flash. My 8th course was SQUIRE HILL FARMS' AMERAUCANA HEN EGG "CHAWANMUSHI" with Louisiana Crawfish and Pea Tendrils. Chawanmushi is a Japanese Steamed Custard. I can't begin to describe the richness of this off-the-menu luxury, another case of making sure I took my time. I've seen versions of this 9th course before. This comes out with a glass dome and full of "SMOKE". When the glass was lifted the smoke dissipated and a subtle yet salty AND sweet aroma filled my nostrils. Under the sweetest slice of Meyer lemon I've ever had was Merguez (spicy sausage) with a Garbanzo Bean "Falafel". Again, playful with a symphony of tastes for another off-the-menu treat. Then came the 10th Course (the regular tasting menu is Nine courses and I wasn't even halfway done yet!!) which was a savory morsel of "TETE DE COCHON" (pig head) with Pickled Green Tomato (sweet!) and Wilted Ramps with PerSe Ranch Dressing. Was I nervous at having TETE for the first time? Nah. One more rockin' bonus! My 11th Course was a hoot! HUDSON VALLEY MOULARD DUCK FOIE GRAS "SHERBET" with Virginia Peanut Marmalade with Sultanas (seedless white grapes)and Celery Branch. Fantastic and creamy, my favorite kind of dish that was a perfect balance of savory and sweet and a little sour too. And yes, not on the Tasting Menu. I guess the chefs remembered how much I love foie gras and I was thrilled that I got another course featuring this! My 12th course was similar to what everyone has an option to order (the other choice being a veggie course like the BOUILLON) but no one else got Hudson Valley Moulard Foie Gras like I did (that I could see)! This mini TERRINE OF DUCK FOIE GRAS came with Grilled Asparagus, Shaved White Strawberries (!), Green Almonds and Aged Balsamic Vinegar "Pate de Fruit" (like a mini fruit gelatin). Until this course, no bread was offered (like I needed it). This is the course where warm Toasted brioche is served and then more is brought as the original cools off. The creamiest non-salted butter along with PerSe's own butter are also brought with a selection of salts. The killer is that the richest and doughiest Parker House Rolls also come hot from the oven. I so could have eaten a dozen of those but I was "mature". I'm not one who needs toast for caviar or foie gras so I did eat some of the brioche with some butter but NOT with the foie gras. Time for lucky 13 with no problems feeling full, these courses are such intimate bites that there's no danger of that. This PACIFIC MOI (aka threadfish) "En Feuille De Bric" (literally "brick dough", very light with no butteriness) with Oregon Morel Mushrooms, Garlic Scapes (the part that grows out of the garlic bulb) and Potato Confit with Pickled Mustard Seed Vinaigrette. Again, from the richness of the previous courses to have this light and complex fish is brilliance. One more off-the-menu. Something really different for #14: BIG FIN SQUID "POELE" (similar to braising but a little undercooked) with Lobster Tortellini and Sweet Peppers with "Sauce Noilly Prat" (a French dry vermouth). Yes, the foam was the "sauce". Who knew squid could be this tender? Another tasty bonus. The meat courses started with this, #15: FOUR STORY HILL FARM'S RABBIT "PORCHETTA". This is offered to all but not like how I had it! Mine was with Violet Artichokes, Glazed Carrots, Cauliflower Florets and Parsley Shoots with Rabbit jus. Yummm, the right amount of fatty richness countered perfectly with perfect vegetables. On to Course 16, the last of the "entrees". Everyone gets the HERB ROASTED RIB-EYE OF MARCHO FARMS' VEAL but they all get it with the accompaniments I got from the previous course. I got my veal with a wonderful piece of Eggplant Parmasan (see it to the left of the veal?) and Young Fennel with "Gremolata" (an herb melange usually served with osso bucco). I think this was a way of paying tribute to my Sicilian heritage and was a perfect finale to the savory courses. I was asked how I was doing and honestly responded, "No trouble here!" It was time for a Cheese course for #17: "CATSKILL" (an upstate NY goat cheese that's light with some mushroomy tones) with Slow Roasted Beets, English Walnuts, Compressed Honey Crisp Apple and Chervil with Red Beet Essence. All got this as their cheese course but I saw some people not poo-pooh it. Too bad for them. Course 18 starts the wave of desserts with MANGO SORBET with Rice Pudding and Rice Wafer with Whipped Jasmine Tea. Subtle and sweet and yummy. Course 19 was an EXCLUSIVE MINT "PAVLOVA" (merengue) FLOAT with Mint Gelee, Muscat Grapes, Grape Soda, Mint Meringue and "Fleur de Sel" (salted) Crumble with Vanilla Ice Cream. Mind blowing!!! I was told that Course 20 is a new possibility and I was one of several "guinea pigs" in trying it: "STRAWBERRY SHORTCAKE" with Compressed Strawberries, Vanilla Sponge, and White Chocolate Mousse with Strawberry Sorbet. Also so mind blowingly simple AND complex. Course 21 was a choice course on the Tasting Menu with a fruit course. But woe to those who don't choose this "SWISS ROLL" consisting of Chocolate "Roulade" (roll), Manjari (Madigascar Dark Chocolate) Chocolate "Cremeux" and Chocolate-Covered Banana with "Glace a la Creme Fraiche" (glace is a cold or frozen saucelike thing). Can you see the lit birthday candle to the left? Too delish. Course 22 would seem like nothing special to most but as you see I had started before I remember to take a picture! PerSe's TAHITIAN VANILLA BEAN CREME BRULEE is such a treasure. These are the "MIGNARDISES" (bite size desserts). First a tray is brought with nearly 30 different kinds of chocolates. They would've give me all of them but I chose only a few: flavors like Fennel, Apple Brown Butter, Olive Oil, Mojito...but that's not all. Other tasty delights are brought out, like cocoa-dusted hazelnuts (to the right), butter caramels (to the left) and in the center, homemade pistachio nougats, creamy truffles and hard candies. The finale. I arrived at 6:15. This bill with a bag of the most wonderful little chocolate sandwiches with the lightest and moistest shortbread didn't come until 10:45. I received a shock when the bill arrived: despite giving me a record 22 COURSES they charged me as if I had had the regular 9! I checked with my server Olivia (who has served me to perfection before) and she said that the bill was indeed correct. Happy Birthday! Wow!

I'm so glad!! I went for my birthday a couple weeks ago and I'm still as amazed. Every meal is great but THIS one? Absolutely outstanding. Chef Eli put together such an astounding set of 22 (!) courses that were so balanced and perfect.

These are great for me to remember. Turns out my pal has a friend who has a connection at Del Posto. So that's where we're going.

Thanks, Steve!

Exactly. I got a glass of that Madeira one time too--and so wanted to get a second glass but didn't dare to ask.

Perfect. I'll change the title. Thanks all for your opinions.

How about The Olive Garden? You naughty girl!

Some some food slave friends of mine from Chicago are coming in town and they want to go to a "great, authentic red-sauce Italian". I'm ashamed to say that I don't know any to recommend, I usually go home when I want that (South Jersey). Any suggestions since Rao's is obviously still impossible? Thank ya.

Is Bite Club dead?

True, Mark, that if it's a standard food allergy they do have things ready but wouldn't it be better that the kitchen knows ahead so that they can be ready?

Yay! I'm going again in April. The only thing I can say (probably again) is that if there are food problems/restrictions, it's better for the Chefs to know ahead so they can have solutions ready.

So you're saying I should get over it?

I've gone there 4 different times in an attempt to try the pork belly and they're always "out" or "closed for an hour". I'll stick to Momofuku.

Great on both counts!

I'm surprised that the non-alcoholic pairings weren't more pleasing. When I went once with a non-alcoholic drinking friend, the pairings were very interesting, including the most wonderful virgin mojito I've ever had. It was tasty without being oversweet and you really thought it was spiked. Those two highlights sound heavenly. I think it's time for me to go back soon.

Yes, I think a restaurant appreciates your respect in notifying them of requests.

Ah, my work place! Seeing Clapton/Beck? Or John Mayer? Yeah, I wish there were one killer place near the Garden.

Quail In A Jar is indeed wonderful but I do understand about the taste; maybe I was luckier with a more layered cut. But then I only take one bit with a little brioche (whether this or the foie) and eat the rest "naked".