I absolutely loved these tiny morsels! Everything looks cuter in miniature, right? This dessert, however, reminded me that you should always use fresh ingredients. The ice cream cones were perfectly fine, but all the accompaniments looked and tasted old and chalky.
I ordered the onglet medium rare, and it arrived cooked perfectly. I’m always weary when a beef cut is labeled “Wagyu” because I have to wonder if it’s actually imported from Japan. I’ve heard that some places will call their beef “Wagyu” even though the meat is sourced locally. Regardless, this meat was very tender and delicious. I preferred the blue cheese butter more than the Béarnaise sauce. I was disappointed that the frites were oily and soggy, though.
At first glance, the amount of beef tartare seems pretty small in this dish, but between the buttery brioche, quail egg, and rich sauce the small amount is plenty for an appetizer.
This presentation was very beautiful. The bright pink from the Hawaiian salt played off the yellow and red watermelon slices and the cream colored scallops. The flavors, however, seemed unfocused. Between all the different flavors and textures, the scallops were lost.
I ordered the lamb cooked medium, and I must say that they did a wonderful job! It had a great crust on the outside and was nice and tender on the inside, just how a lamb rack should be. It had a wonderful flavor and paired well with the Zinfandel and wasabi sauces. I must note that the scalloped potatoes had an overwhelming truffle aroma and taste. A little truffle oil goes a long way – remember that when cooking with it at home! The mushroom custard was a nice surprise accompaniment since it wasn’t on the menu.
Nikko Royal – Crown Royal Black, Luzardo Maraschino Liquer, Harlem, bitters and amarena cherries.
ANZU, San Francisco