This was my third visit to Manresa and by far the most equisite. My first visit was in June of 2012 and the second in November of 2012. That June meal was fantastic and fun and had me itching to return again. On the other hand, the November meal seemed to be marred with less enthusiasm all around. The brightness of the food and service that I had experienced the first time seemed particularly muted. Having said that, there was always something in the back of my head wanting to return again based on that first trip. I’m glad I took the leap of faith. As for this meal, the service was on point, but still warm and friendly. There was not a single “miss” in the tasting and some of the dishes just blew me away. The proteins were so damn delicious: striped bass, poularde, and a jamboree of lamb bits, including tongue and sweetbreads. I have one major culinary aversion: eggs. Having said that, I made it a point to not make mention of it when I made the reservation and throw caution to the wind. I was served shaved egg yolk, tamago, and custard. To my amazement, I loved them all. It is clearly the deft hand of a great chef and good team that could pull this off. It was extra sweet that my sister, brother-in-law, and I got to take a look at the kitchen and meet Chef Kinch at the end of the night as well. Actually, I am a bit atypically star struck and still a bit giddy from that meeting, I’m already itching to go back again.
I had sent a rather complimentary message through their website shortly after the meal. I received a response back in less than 24 hours and and another from the maitre d in less than 48. To me, this means a lot. And I still cannot stop thinking about that meal two weeks back.