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2008-10-31
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We had another gathering tonight, held at Tuscany by H. I haven't dined here since Harlan Goldstein became the chef here after some shuffling among the group of restaurants that bear his name, but I'm happy to report that the concensus among us is that the man is back! It was a pretty awesome meal.We started with a plate of antipasto, with a huge chunk of very soft and yummy buffalo mozzarella on top of a slice of tomato, some sweet Italian sausage, and parma ham with melon. Everything was simpl
We started with a plate of antipasto, with a huge chunk of very soft and yummy buffalo mozzarella on top of a slice of tomato, some sweet Italian sausage, and parma ham with melon. Everything was simple yet delicious.
Next up was a bowl of pasta with wild boar ragout. This was simply awesome as I love wild boar ragout. Harlan also added little chunks of pancetta to give it added texture, which was a very nice touch. I think most of us inhaled or wolfed down the pasta in no time.
We also really enjoyed the ocean trout with hazelnut crust and caramalized onions. It's easy to mistake the trout for salmon due to the appearance and the texture. The trout today was oh-so-tender and melts in your mouth.
I was very, very full by this point, and so could not finish the lamb chops I asked for. The meat was soft, tender and juicy - done perfectly. The black truffle mash was amazing - for a guy who doesn't eat mashed potatos, I found myself scooping it up again and again because I couldn't resist the perfume of the black truffles.
My only gripe (if I am allowed one) is that the lamb wasn't smelly enough... I love the distinctive flavor of the lamb fat, and this was the "sanitized" version which appeals to a wider audience. I guess I have to go back to areas populated by Muslims to get the yummy lamb I want...
I finished with a bowl of pistachio and latte gelato. The gelato was light and airy, and worked well with some fruit topping. A perfect way to end the meal.
original blogpost with wine notes: http://chi-he-wan-le.blogspot.com/2008/10/harlan-on-top.html
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