Though we were mentally prepared for being very patient, we were fortunate enough to have absolutely no wait time to be seated having decided to take our seats at the counter looking into the kitchen. We had an unobscured view of the chefs working and could wonder at their ingredients.
Like the last time, we opted to go with their ten course tasting menu for two. Their menu is always changing, so we knew there would be plenty of surprises.
To start, we ordered some prosecco. It was a celebration after all.
Dinner started with an amuse of white cheddar soup.
Then course number one came: Beet salad with compressed strawberry. A variation of our salad from our last dinner and still very delicious.
For course number two we had sugar snap pea agnolotti with crème fraiche, preserved lemon, and carrot on the side. (Some courses, like the one above, came as one plate to share. Others, like this and the amuses, came with two individual portions.)
The next dish was a very curious sounding creation: beef tartare pizza. It included olives, sweet onions, and arugula amongst other ingredients. Not necessarily a favorite (the tartare was good, but the crust of the pizza too crispy), but definitely interesting.
Following the pizza came another amuse: Date and speck relish with sweet potato chip. Mike was a fan; I, not so much.
Course number four brought amazingly tender octopus to our plates again. This time our dish was siracha and honey glazed octopus with compressed apple, and Shashiko (twisted) pepper with pickled radish and horseradish puree.
Here is an up-close shot of our yummy friends.
Even the little guy wanted some apple.
Now at course six, we had agnolotti filled with goat cheese with charred cauliflower, capers, olives, pine nuts, tomato broth, and garlic aioli turned into foam. Both agnolotti were top contenders for my favorite.
Another amuse: pickled green bean with Pachillo pepper. Heavy on the pickled.
Mike called course number seven a homage to Top Chef: pea puree, oyster mushrooms, brussel sprouts, risotto, and scallops. Three of those components had been the cause of major drama on our beloved show.
At this point, we already felt satiated. But the meat courses were still on their way! The eighth course: chicken presse with sausage in the middle, zuchini, fried polenta, caper jelee, pickled okra, and lemon.
Thoroughly stuffed at this point, we pressed onward to our next course: kielbasa with butter whipped potatoes, fried potato skins, leek puree, caramelized onions, and a soft poached egg fried. This reinterpretation of breakfast was one of Mike's favortie dishes of the evening.
The egg that had been first soft poached and then fried was pretty awesome and impressive.
Mike is enjoying this late breakfast.
We didn't know if we could eat any more. Full beyond belief, we prepared ourselves for the tenth course: roasted beef cheek with baby bok choy, ramps, parsnip puree, and Raclette cheese ravioli.
We had decided many courses earlier that we were going to forgo the the dessert sampler. There simply was not enough room in our bellies. Perhaps because it was the beginning of the week or maybe they just had extra, the staff decided to treat us to dessert anyway.
Dessert number one (yes, there was more than one): brownie, lemon bar, and green apple Dippin' Dots with orange broth.
The "Dippin' Dots" were in the shooter glasses with the orange broth. We took those first.
I have to admit that the second dessert was quite heavenly, even if I could barely squeeze in any more food. I know I have a weakness for lemon/lime desserts, but doesn't lemon tart with blackberries, blackberry puree, sugar cookie crumble with shattered lemon ice, and lemon segments sound amazing?
Including the three amuse bouche and two desserts, we had fifteen courses to digest. Some of the dishes were forgettable, but others were wonderfully whimsy and delicious. We had a great time dining at Travail and were able to make our way home overwhelmingly full and satisfied with our trip.
No comments:
Post a Comment