Fresh Morel Mushroom and Fava Bean Salad
Roasted Spotted Prawn. ($15)
Paired with Chasselas, Domaine Paul Blanck, Alsace, 2007.
Notes: I asked for this "Spring Tasting" menu item to be supplemented into our "Chef’s Tasting."
This was an absolutely stunning presentation. The salad was served slightly warm. It was a very subtle, clean-flavored dish, relying mostly on the vegetables and the mushrooms for flavor. Laced with mint oil, together, it was soothing to eat. The mint and pea shoots, especially, interacted very well with the wine. It’s the kind of dish that makes you whisper, instead of talk.
Perched at the top were three fried morels. They weren’t particularly great – they kind of tasted stale (or, they had been out of the fryer for a bit).
The spot prawns were perfectly cooked.
Read the review at the ulterior epicure.
Posted by ulterior epicure on 2009-05-07 19:43:50
Tagged: , gabriel kreuther , the modern , new york , danny meyer , union square hospitality group , restaurant , 2009 , lunch , tasting menu , michelin , alsatian