We enjoyed another outstanding dinner at Bloom. Besides the usually awesome pork and bulgogi tacos; escargot; and truffled fries, I enjoyed a sensational duck leg confit with sweet potato puree, roasted endive with mustard sauce, pickled cucumbers, and a port wine reduction. Mrs. P enjoyed sautéed scallops with wild mushrooms, kimchee puree and mushroom risotto. We also had Korean style poutine and the Chef brought back the excellent fried shishito peppers. It all went great with an excellent cabernet.
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