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Millesime for Restaurant Week Winter 2013

28 Jan

The Carlton Hotel in Flatiron has been home to many restaurants, including Town and Country. I know I have been there in the past, but it was before the blog. You enter into the lovely hotel lobby and then go through the bar/entertainment space and up the stairs. The restaurant there is now called Millesime.

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There is a really beautiful glass ceiling in the dining room.

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Millesime is participating in Restaurant Week and we were there for lunch. I ordered off the Restaurant Week Menu and my dining companions ordered off the regular menu. The restaurant week menu had 2 choices in each category. Butternut Squash Soup with crispy prosciutto or Butter Lettuce Salad with mustard and hazelnuts for the appetizers. Tuna Salad Roule’ with lavash, radish sprouts, marinated vegetables, tomato confit & potato chips or Linguine Gratinee with sauteed chicken, tomato, kale & parmesan for the entree. Orange Creme Brule with almond tuile or Cherry Chocolate Croissant Pudding with chocolate ice cream for dessert.

My dining companions both tried the crab and onion soup with gruyere crouton. They both seemed to like it, but neither finished it to save room for the entree.

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I went with the squash soup. It was pretty good, but could have used some more flavor. It was very one note. Even the crispy prosciutto didn’t really scream flavor.

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For entrees, one person ordered the veal piccata with ricotta gnocchi, roasted cauliflower, pine nuts, and lemon. She said it was pretty good but there were a lot of flavors going on.

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The other person ordered the steak sandwich and seemed to really enjoy it.

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I went with the linguine gratinee. Hmmmm… This pasta was most certainly round, not flat like linguine. And it was just… plain. Totally lacking in flavor. I salted it to death and it was still pretty flat. I have no idea what they were going for here, but this dish was really bland. Even a bit of basil or some wine in the sauce would have made it better. Even the chicken just tasted like boiled chicken in there.

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Thankfully, dessert was delicious. It was like bread pudding and the cherry and chocolate together were great flavors.

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Millesime was getting some press as being underrated and there were a number of great reviews. I just didn’t get it. Perhaps they just really screwed up their Restaurant Week selections, but I will not be running back here. Food needs flavor. Salt is cheap. It’s no excuse to have bland food at such a nice restaurant. It was all barely average, but the rating gets a little bump for the delicious cherry and chocolate dessert.

Total Nom Points: 5.5 out of 10

Total Nom Points: 5.5 out of 10

Butter for Restaurant Week Winter 2013

28 Jan

Even if Executive Chef Alex Guarnaschelli (who just won Next Iron Chef) has nothing to do with Butter at this point in her career (which I am not sure about at all… I’ve heard she doesn’t do much with the restaurant anymore, but it’s hard to tell), you would never know. We have been meaning to go to Butter for years, and just never got around to it. I had heard it was good, but no one raved about it so it never made it high up on my list. But when we were trying to find a few new places to try for Restaurant Week this winter, we decided that in light of Chef Guarnaschelli’s recent win, we would check it out.

It’s right by the Public Theater in the East Village. We were seated downstairs and enjoyed the wood tree trunks and sticks that decorated the room. It had a nice, loungy feel with low couch benches in the bar areas and music playing in the rooms.

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Here was the Restaurant Week menu for dinner on Sunday, January 27th.

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And the regular menu.

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And of course, since it’s butter, here is the butter shot.

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And some more butter porn. (The butter itself was decent, but nothing too special and I could have used with a larger portion to cover off on the bread that was on the table.

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But the pumpernickel and sour dough breads were top notch.

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We decided to start with cocktails, and since they were so good, we continued drinking them throughout the meal (rather than switching to wine, which is our usual MO). I got the Pearadise with pear infused Bacardi rum, fresh pear puree, St. Germain liqueur, muddled limes and mint. It was fantastic. Perfectly sweet without being cloyingly so. Mike got the Mickey Blue Eyes, which was a martini made with Grey Goose Vodka and blue cheese stuffed olives.

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Mike started with the House Made Charcuterie Platter. This came with house-cured bacon, duck breast mortadella, and chicken liver toast with spicy napa cabbage. This was awesome. The mortadella had a great flavor, and the chicken liver was packed with flavor and had these perfect crispy onions on top. But the bacon… ohhh boyyyy the bacon.

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I got the soup of the day, which was a butternut squash soup. I have had butternut squash soup all over the world at this point, and I am a fan simply because I really love butternut squash soup. You don’t need to get fancy with it to be delicious, but that also means that most people serve butternut squash soup that tastes just like everyone else’s version. Sure, some people put in some toasted pumpkin seeds or some basil oil (and I sure do love it when they do) but the soup itself usually just tastes like squash, or squash and apples.

But this… this butternut squash was The Shit. I never knew squash soup could have this much depth of flavor. A bit of brown butter flavor and sweetness (from what I assume was brown sugar but not sure) with a layer of fresh squashy goodness. And the salted popcorn to accompany it was just perfect. I actually asked for more bread so I could lop up every last drop of soup. It was, hands down, the best butternut squash soup I have ever had.

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As we started the entree portion of our meal, the additional side of cider glazed roasted parsnips came out. These had thinly sliced apple chips on top and the cider glaze was superb. It was the perfect compliment to the roasted parsnips and it was great comfort food without being heavy.

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Mike chose the House Made Ricotta Ravioli with roasted oyster mushrooms, chili flakes (which they nicely served on the side so that I could eat it), and pecorino cheese. I thought the sauce and mushrooms went very well with the ricotta in the ravioli, which was fluffy and a tad tart, with great flavor. Though in the end, I never order cheese ravioli because I just find myself hard to impress with any version.

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I ordered the Braised Pork Shoulder with a pretzel crumb crust and buttered rutabega. This was also outstanding. A great pork flavor over a bed of creamy rutabega. The little salty crispness of the pretzel with the cabbage on top was delightful. It was perfectly tender so you could just pull it apart with your fork. Fantastic.

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For dessert, Mike chose the Ginger Cookie Ice Cream Sandwich with vanilla ice cream and spiced pecans. It was very good, with a well flavored ginger cookie and what I think were golden raisins with orange zest. The pecans were spiced with something pepper related that I couldn’t have (but Mike enjoyed) and while the cookie was a bit hard to cut, the dessert was very good.

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My dessert came out and the first thing I noticed was that it was tiny. It’s hard to tell in this shot, but the piece of chocolate cake was about 3 inches tall and wide and less than 1/2 an inch thick. But BOY was this big on flavor.

The chocolate was rich and decadent, the pomegranate seeds adding a little bit of lightness to it, and a shmear of awesome salted caramel. The entire dish was so fantastic, and so packed with flavor, I didn’t miss those additional bites.

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As the meal ended, I told Mike how I wanted to lick my plate for every single dish I had. (That is one of the highest compliments I can give a place!) The execution was flawless and I didn’t feel like we lost anything by ordering off the Restaurant Week menu. Portions weren’t huge, but I walked away totally satiated.

Overall, this was a standout meal not just for Restaurant Week, but overall. I was truly impressed and look forward to returning again in the near future. I can’t believe it took us that long to go!

Total Nom Points: 8.5 out of 10

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