Rats re-opening

[Kim WB]

Rosie, I am unable to get the NY station in Princeton, and didn't hear the AShwartz show,  but enjoyed Rachel's review..and was glad you mentioned Rats..NJ Dining is so often relegated to the northern counties..we have reservations on May 1, but ran into Rat's maitre d', Anthony,  at Big Fish the other nite, who mentioned they were having some preview dinners the week before.  We'll be in NOLA, but he promised to send an e-mail out to everyone on the list to invite them to some preview dinners, so be looking for that!  I am so looking forward to 5/1... there were a few times we would have loved to gone, especially with the unseasonalbly warm weather...we went to Rats last Easter, and actively missed it this Easter...

[Rosie]

Be sure to give us a report. I am also looking forward to returning to Rat's.

[Kim WB]

Am headed to Rat's tomorrow, for their first "official" night after the closing for renovations. After 4 days in New Orleans, I thought I would never be able to eat again..but no suprise...I'm ready for more! LOL

[Rosie]

Kim--You never disappoint us! Waiting your report.

[Kim WB]

I went to Rat's last night, their first "official" dinner since they closed in Jan for renovations.

Excellent meal. Top Ten of all time, in my opinion.

Mini ceaser salad amuse bouche...tiny little bowls with shredded romaine, anchovy laced dressing, fresh grated cheese

Party of four. Two ordered the foie gras with huckleberries and napa cabbage ...thick, perfectly sauteed livers..It's hard to believe this was a "normal" size portion, it looked like an entree..great blending of flavors. Another guest had sweetbreads, can't recallthe exact presentation..with greeens. I didn't get a taste, he loved them. Husband Bob had the Morel Soup..thick, pungent, served with the large bowl of mushrooms, then the small tureen of soup poured over it...like how they serve the turtle soup in NOLA!

Entrees: the Duck, Duck Goose was foie gras, muscovy duck breast, and a duck terrine.  My friend raved about this..his wife ordered the traditional filet mignon, on a artichoke base, didn't get a taste.  I had the scalops with fresh peas, bacon lardons, ( are all lardons bacon or can you use any smoked meat? Is there a beef lardon??)  The scallops had a morrocan spice..this was a perfectly executed dish, each element stood alone, but a little of each on the fork was sublime.  Bob had the tuna, he was across from me so I didn't get a good look, but he ordered it VERY rare, and it came as promised..

Cheese course was a selection from the cart for the table...goats, sheeps, ok, ok, I was a little buzzed so I don't remember the cheeses, sorry.

Desserts were a chocolate souflee ( it had raspberries in it, but it needed a sauce) and a traditional, well prepared creme brulee.

We drank our favorites, Calif Cabs, but my husband commented that the wine list was reduced by about 70 bottles, and is leaning towards the French bordeaux. WE had the Lokoya 95, and the Berrins and Hitchcock Meritage, 97, "Ode to..." and then some cat. I recall this, because the cat ont he bottle didn't even compare to my beautiful Maine coon, the late Great MobyCat.

The service was right on target...we had our usual waiter, who was kept on the payroll while they wer closed ( he's a true professional,  it's good to see that Rat's mgmt knows how to value a skilled employee. I am embarrassed that I don't know his name, becasue he is worth mention.  Anthony the manager/sommelier was friendly and helpful as always, and bought us on a tour of the new digs...they are not quite done with the expanded bar yet,  hopefully by end June.  I am going to post about this UNBELIEVABLE KITCHEN that Mr. Johnson has done ... on the general board, since it might be of interest to a larger group than NJ folks.

[Rosie]

Thanks Kim. Can't wait to return to Rat's.