I have been so busy with the new job that I haven’t had much free time to read or post here so I am going to try and catch up a bit.
After reading Pete Wells review way back when of Eulalie, we have been wanting to try it. The old fashion method of phoning for reservations was challenging as every time we called the date we wanted was booked.
Finally managed to get the timing to line up this winter. Remember when places used to call you to confirm your reservation the day before instead of getting an automated text? She does that. Walked in and saw that the space has been redone from the Batard days which had left the wall art in place from Montrachet. That saddened me a bit as I recall going there starting in the mid 90s. I definitely felt something was missing when I looked at that corner.
The handwritten menu for the evening.
This was a substantial amuse. Terrine. Lighter than you would expect. As a fan of pate of all sorts, I loved this.
For my starter I had a special. It was an interpretation of Carolina bbq. A blend of the east and west. A disk of pork slowly smoked, deconstructed and reconstructed. This was fabulous. Smokey and earthy.
The lovely wife being more conscientious than I had a winter composed salad which she really enjoyed.
There was another mid course amuse. A veloute. It was nice but nothing to write much about.
Of the 4 at the table 3 ordered the duck. Prepared two ways. The thigh braised on a bed of grains and seared breast. The thigh was nice but nothing special. The breast was tough and chewy. The skin should have been crisper. The sauce tasted weird. I was not a fan of this dish.
For dessert, there was a passion fruit option. I love passion fruit. This put the meal back on the right course for me.
What did I think? The food was a bit uneven. Some great things. Some not so great. But the service is stellar. The way Tina greets every guest. How Chip comes out and talks to you about the food are nothing like what you normally experience. The staff keeps a watchful eye on everything without hovering. Neither water or wine glasses got more than half empty. Plates were cleared with alacrity. And so friendly.
Whenever we go back it will be for the warmth if not necessarily the food.
