Well here we go again, another restaurant I have read about a dozen times yet can’t find a thread dedicated to them.
Long story short, daddy daughter date night and she wanted to go to some place she had heard about knew the location but not the name. As we pulled up and I saw Pascal and Sabine I was pleased with her choice and said I’ve wanted to try it as well.
Arrived 6:15 on a Thursday night requesting a table for 2, no reservations, no problem. Immediately seated at a both / table combo towards the back wall of the restaurant. Delivered a bread basket with seasoned butter and water. (offered bottle or tap chose tap as always) Waiter came over took drink order and read us specials, 3 steaks which weren’t on the menu. (side note no Stoli vodka -1 brownie point from me, I "settled for kettle)
My daughter orders the charcuterie as an appetizer and I ordered the escargot. (escargot comes 6 or 12 to an order I ordered the dozen) Quick side note when I ordered the charcuterie the waiter asked ala’ carte or full, I responded full ($25 per menu) he then pointed out the meats on the full were mostly pate’ rather than cured meats, which I normally assume they are. With his guidance we narrowed down the selections to an ala carte’ order vs full. (+1 to server)
App’s were excellent especially the escargot. Prepared in an escargot plate vs. shell (my personal preference) the garlic, butter, shallot and parsley bath was delicious.
Appropriate time between courses our main entrees were served. Myself getting the 14oz wet aged strip steak, my daughter moules and frites. All I can and will say is WOW, just friggin WOW. The steak was served with frites/fries as was the mussels and the fries are fresh cut (@corvette_johnny) and salted and perfectly fried! I’m not a fries guy but if I were these would be the fries I’d eat all day everyday!
I’m not that familiar with wet aged steaks, most of my dining and personal experiences are with dry aged. The steak lacked the woody, oakish, moldy distinct dry aged undertones of dry aged, not to take away from this steak it was excellent but slightly different.
The mussels were served in a broth so delicious I would bath in it. The meal was served with a toasted piece of french bread on the side. I had to taste the broth so I broke off a piece of the bread, kudos for using fresh toasted bread vs. day old toasted bread. My daughter ate every mussels and raved about every bite.
Our water glasses never went beyond a 1/3 empty and the server was extremely efficient without being intrusive, an additional credit to him.
No desert and as we left I was pleased to see the place was mostly full. ( especially pleased that we were immediately seated and not given the “do you have reservations?” game while we wait 5 mins to see if they can accommodate us.
No review of mine would be complete without a criticism or two so here are mine. First criticism: I had to order “hotel butter” as a side for my steak (up charge $2.00), I requested bernaise but was advised they didn’t have it. Second criticism: no visible floor manager. While I’m not saying there was a floor manager needed, not at all, I would have enjoyed giving my kudos to a member of management on the spot.
This has now found itself top and center of my “Must Retun To Soon” list along with Blue Grotto, Jimmy’s and Raven and Peach. Yup I enjoyed it that much.
Also just to show that a restaurant group can have different personalities! I won’t debate a pizza from Porta (or Talula’s or Medusa) vs. what you’re getting at Johnny Mac’s as it’s total apples vs. oranges.
