The Dining Duo’s New York City’s Top 4 Restaurants...
...plus some new ones worth enjoying
Showing posts with label Per Se. Show all posts
Showing posts with label Per Se. Show all posts
Sunday
Restaurants and Theater. Is there anything better, or anywhere else in the world that does it like New York City? The Dining Duo takes on the best of the best to dine while discovering all that the city has to offer.
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The New York Palace Hotel
455 Madison Avenue at 50th street
New York, NY 10022
Tel: (212) 888-7000
Fax: (212) 303-6000
http://www.newyorkpalace.com/
As you enter the dining room you seem to be transported to a 19th century mansion and you are actually are. One can envision how the super affluent of the 1880’s felt while being served by a cadre of eager servants, but the fare, naturally, is very 2010.
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4 Seasons New York City, New York
57 East 57th Street, New York, New York, U.S.A. 10022 Tel. 1 (212) 758-5700 Fax. 1 (212) 758-5711
Driving up to the Four Seasons Hotel in New York City was like taking in a giant breath of fresh air; we arrived at THE address in Manhattan...
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Friday
"Cornet" of Marinated Atlantic Salmon "Tartare" with Sweet Red Onion Crème Fraîche Sesame Seed Tuile Serves 8
7 oz All Purpose Flour2.5 oz Granulated Sugar1 t Kosher Salt8 oz Egg Whites1 lb Butter, Unsalted1 T Black Sesame SeedsProcedure:1. In a medium mixing bowl, mix the flour, sugar and salt. In a separate bowl, whisk thesoftened butter until completely smooth. Using a stiff spatula, beat the egg whitesinto the dry ingredients until completely smooth. Whisk in the softened butter inthirds, scraping the sides of the bowl as necessary until the batter is creamy andsmooth. Transfer the batter to a smaller container.2. Preheat the oven to 400°F. Make a 4” hollow circular stencil. Place a silpat on thecountertop. Place the stencil in one corner of the silpat and holding the stencil flat,scoop some of the batter onto the back of an offset spatula and spread it in an evenlayer over the stencil. Then run the spatula over the entire stencil to remove anyexcess batter. There should not be any holes in the batter.3. Lift the stencil and repeat the process until the entire silpat is full, leaving 1 ½”between each tuile. Sprinkle each cornet with a pinch of black sesame seeds.4. Place in the oven and bake until lightly golden brown. Open the door of the oven andplace the sheet tray on the oven door. Flip the tuile over and place a 4 ½” cone moldat the bottom of the round. Fold the tuile over the cone mold and roll into a coneshape. Let rest around the mold to cool with the seam side down.5. When all tuiles are cool, return to the oven to bake for an additional 3-4 minutes toset the seam and the golden brown color.Salmon TartareServes 84oz Salmon Fillet1 t Extra Virgin Olive Oil1 t Lemon Oil1 T Chives, Finely Chopped1 T Shallots, Finely ChoppedTo taste Kosher SaltTo taste Fresh Ground PepperProcedure:1. Skin and remove any pin bones on the salmon and trim to a 4oz portion.2. With a sharp knife, finely mince the salmon fillet and place in a small bowl.3. Stir in the remaining ingredients and taste for seasoning.4. Cover the bowl and refrigerate the tartare for at least 30 minutes or up to 12 hours.Sweet Red Onion Crème FraicheServes 82 T Red Onions½ Cup Crème FraicheTo taste Kosher SaltTo taste Fresh Ground White PepperProcedure:1. Finely mince red onions. Place them in a small strainer and rinse with cold water fora few seconds. Dry them on paper towels.2. In a small metal bowl, whisk the crème fraiche for about 30 seconds to 1 minute, oruntil it holds soft peaks.3. Fold in the chopped onions and season to taste with salt and white pepper.
Adapted from The French Laundry Cookbook by Artisan
Per Se Restaurant
www.perseny.com10 Columbus CirNew York, NY 10019(212) 823-9335
As our loyal readers know, we don't review a restaurant unless we've been there three times but since Per Se is such an extraordinary experience and almost impossible to get into, we’re writing about it on one visit.
Bravo Thomas Keller! Per Se stands amongst the top five meals Michael has experienced in his lifetime including his tours of Bordeaux and Paris. The service headed by Jonathan Gilbert at our table cannot be compared to any other New York dining experience. The attention to each detail, the timing and, most of all, the sampling of nine courses, each one an unforgettable experience on it's own, proved exemplary and shouldn’t be missed in this lifetime.
Of particular note, the "Oysters and Pearls" (see below) consisted of a sabayon (beaten egg and wine) with fresh oysters and white sturgeon caviar and the parsnip-vanilla soup which served as an amuse bouch and a perfect beginning. Run don't walk (but call two months in advance) and sell whatever stocks you have left; $1100 for lunch for two with wine pairings. Don’t worry, tip was included.
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