I’ve recently been told to write less, and just add more pictures. So this is my attempt on being a minimalist.The bread and butter was.. well.. just bread and butterSome beautiful and fresh oyster shooters with a spicy Bloody Mary sauce up in the top left.Phenomenal Duck Leg Confit Golden Peaches, Watercress and Goat Cheese.Beef CarpaccioBeef Short Ribs with Mirepoix, German Butterball Potatoes, with a Pinot Noir Jus.Alaskan Halibut with Sweet Shrimp, Mussels, Saffron-Chorizo Broth, Crostini, and Rouille.Grilled Skirt Steak Frites with Green Peppercorn Jus and Caramelized Onions served with Mixed Greens and Fries.Honey Upside Down Fig Cake with Fresh Figs and Ice Cream
Not Pictured: Yellow Watermelon Sorbet
Absinthe Brasserie Scores:
Food: 7/10 – Although all the ingredients in the entire meal were absolutely fresh, there wasn’t a single stand out dish that would expedite my return.
Restaurant Environment: 8/10 – A relaxing brasserie/tavern feel, having a relaxing absinthe based drink at the bar is simply divine.
Service: 7/10 – Nothing over the top, but servers were there when you needed them.
Value: 7/10 – With everything on the menu under $30, it’s affordable but doesn’t scream value.
Posted in American (Traditional), Uncategorized
Tagged Absinthe, Beef Carpaccio, Brasserie, Bread, Butter, Confit, Dessert, Duck, Fig, Halibut, Ice Cream, Oyster, San Francisco, Steak
Disclaimer: This post may destroy what little credibility I had. But because of my eternal hatred of the Boston Celtics and the city of Boston, it was inevitable.
Upon my recent journey to Boston (to watch my Lakers take on the Celtics for Game 5 of the Finals), I made my way through Fanueil Hall and found myself at Todd English’s Kingfish Hall. On a shitty note, since I was not allowed to bring a DSLR into TD Gardens, the following pictures are from a regular point and shoot.The underwater scene was pretty typical. Along with their fisherman’s wharf-esque bar area, the decor wasn’t very impressive and was rather tasteless.Do New Englanders eat anything else besides Lobster?The bread was warm and soft, with a sweet yet sticky honey glaze. Ok all jokes aside, the Clam Chowder was spectacular. Super creamy, thick, and flavorful, this was one dish I could not bash. Wood Grilled Swordfish with Fried Essex Clams, Chorizo Mashed, Cherry Pepper Vinaigrette, Broccoli Rabe and an Orange Aioli. New England Lobster Boil. A giant boil of Lobster, Steamers, Kielbasa, Corn on the Cob, and Baby Red Potatoes. My ultra gripe about this dish was their steamers. The clams were full of sand and were as tough as rubber. tsk tsk. The sad thing is, I loved the kielbasa the most out of anything on this plate.
Kingfish Hall Scores:
Food: 0/10 – Because it was in Boston
Restaurant Environment: -500/10 – Because I was surrounded by Celtic’s Fans and because it was in Boston
Service: .5/10 – Our waitress was awesome (even though she knew we were Lakers’ fans), but I think she poisoned my food and added sand to my clams – that happy face demon of a woman.
Value: -250/10 – I hate contributing to the Boston economy, and boy did I contribute.
Overall: 0/10 – Because it was in Boston
A popular question that many people would like to know the answer of is where do restaurant chefs go to eat? In New York, it has to be Blue Ribbon Brasserie. This is the place where the chefs gather at 2am after a long and arduous shift. This is theplace where you would’ve saw Anthony Bourdain kick back and have a couple of drinks (he did name it his favorite place to grab bone marrow). This is the place where my friend (who is a chef) called “an American institution.” This is the place I definitely had to try to see what the fuss was all about. You know it has to be a restaurant delegated for chefs when you have to slice your own bread. By the way, I’m thinking about starting to implement the “Bread Theory.” In which, a restaurant is just as good as the bread the serve pre-meal. We’ll see how this turns out. Don’t let this picture fool you, the restaurant was actually a dungeon of darkness. Ahh.. the almighty Bone Marrow and Oxtail Marmalade. Absolutely splendid, but the best I ever had? That still goes out to my personal biased and neighbors of Blue Ribbon, Minetta Tavern. Regardless, the bone marrow is done to perfection.
Satisfyingly unctuous and paired with a sweet marmalade, the only downside to the dish was the fact it was served on such spongy bread. Perhaps a textural contrast with a toasted baguette next time? The Striped Bass entree is served with Red Pepper, Roasted Garlic with a Red Wine Sauce. This is the dish I should’ve ordered.Instead I ordered the trout. Oh bland, flavorless, boring trout. The trout is grilled with almonds and served with fennel and orzo. I honestly have had better tasting food on an airplane than this trout. This dish might have manifested a new hatred towards trout. From this day forward, I will never order trout again. Finally, we come to the reason why we actually came to the restaurant in the first place, for their beloved Fried Chicken with Mashed Potatoes and Collard Greens. The fried chicken was nicely seasoned and packed a bunch of spices. Pairing it with the honey gave it that extra edge. However, for $26, I could easily buy buckets and buckets of Popeye’s and feed an entire community. They even give me free packets of “honey.” I mean, I could see why this Fried Chicken is raved, but for me I’ll stick with my $3 3-piece meal. I even get a biscuit.
Blue Ribbon Brasserie Scores:
Food: 6.5/10 – Maybe it’s because I had huge expectations. But major points off for serving a bland dish.
Restaurant Environment: 7/10 – You’re average Brasserie feel, but sitting us next to the kitchen was a minus.
Service: 7.5/10 – They granted us a couple of special requests, but nothing spectacular.
Value: 5/10 -While it doesn’t leave you wishing you had more shares in Apple, it’s not the cheapest place of the litter.