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2009-06-04
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I can't believe that no one has written a review for the last 6 months...so my reviews are back-to-back.Harlan himself was there, and came over to make a few suggestions for us regarding the menu. He's affable as usual, and I'm always happy to let him point us in the right direction. He's doing a four-course "Cheer Up Menu" which is pretty good value, and since he's happy for us to substitute his specials, we were happy to take him up on it.36-month aged Parma ham, French black and yellow organi
Harlan himself was there, and came over to make a few suggestions for us regarding the menu. He's affable as usual, and I'm always happy to let him point us in the right direction. He's doing a four-course "Cheer Up Menu" which is pretty good value, and since he's happy for us to substitute his specials, we were happy to take him up on it.
36-month aged Parma ham, French black and yellow organic tomatoes, Burrata cheese and truffle honey - Harlan showed us the organic tomatoes before we ordered, and they were certainly yummy. The Burrata was also milky and good, with just a touch of black peper seasoning. The little bit of truffle honey on the side was simply divine.
The tagliatelle with Italian wild boar ragout and black pepper crusted pecorino cheese was excellent. I remembered the awesome wild boar ragout pasta from my last visit, and there was no way I was gonna miss out on this! It was very, very yummy...but I do have to say that I preferred the bowl from last time as the pancetta just took it one notch higher.
My tomato crumble crusted sea bass, smoked bacon and leek ragout, caviar sauce was beautiful. The thick chunk of fish came with a tomato and pesto crust that one friend remarked was like the fish with crunchy bean crust (豆酥鱼) that we'd find in Chinese cuisine. The texture of the fish was slightly drier and chewier than I expected, which I felt was a nice surprise. The combination of the fragrant bacon, leeks and caviar in an acidic sauce was the perfect partner for the sea bass. Bravo!
Initially the dessert surprise didn't look like much. But the mint and chocolate ice cream was made with fresh mint leaves, and was sooo refreshing. A very nice touch.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/05/bordeaux-x-italian.html
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