Boyfriend is visiting Boston for Labor Day weekend so I want to show him a bit of our foodieness… and yes I ended up taking him to Oishii Too :] (BEST sushi!!!).. and I took him to Taiwan Cafe for their amazing Xiao Long Baos and Duck Tongues…. but I needed that extra little oomph…
Chitown is amazing and has so much delicious foods… but we, Boston, got a little something something as well… so I decided to take him to my favorite restaurant… L’Espalier… :] I’d only been there for tea time and lunch and I’ve always wanted to go with someone special for their dinners…. finally, someone worthy (well I’d take Jaime as well but she’s a regular as well hehe) :]
And since it IS Boyfriend.. might as well go all out :] He’s the only other person I know that could truly appreciate dining Chef’s Table :] (altho after that night it was a little less “French”-y than I remember.. also I miss the old light classic fancy decor.. now it looks so black and modern lounge-y…
We rode the elevator up a few floors and got out. We sat in a cute lounge and then got taken to the back of the kitchen to eat the experience (and probably one of the most expensive ones) of a lifetime :]
Dine in the heart of the L’Espalier kitchen and enjoy the spectacular Chef’s Tasting Journey at our exclusive chef’s table. Book your party of one or two and experience our most exciting and elaborate dinner on any night of the week, excluding Sunday. One reservation per night accepted.
Photo Credit: L’Espalier
Chef and Proprietor: Frank McClelland
Chef de Cuisine: James Hackney
Pastry Chef: Jiho Kim
Soon after we sat down we were greeted a nice tall full glass of champagne (see below for description and picture) and then it was followed by a little Smoked Salmon Napoleon bite ;] Scrumptious… I love bite sized things like this… :]
Amuse Bouche Fish Cake on Kimchi… SO sorry but I completely forgot what was in this.. but it was REALLY delicious and I ate it all in one bite. The Kimchi was great.. a lot of times places will just place any sort of pickled veggies and call it kimchi (LAME) but this was GREAT!!! The zucchinni = perfection
LOOOOOOOOOOOVE the fig/anise bread :] Jaime agrees with me :] I could eat this stuff forever… the anise, sometimes overpowering, was perfect in this.. and I loved how abundant (but not overly so) the dried figs were spread thru-out the bread.
Very good… I was scared.. butter poached always sounds scary to me.. but it was great.. my watermelon was warm, which was interesting.. not sure if that was intentional or not.. maybe it was just cuz the plate was hot.
He split the collar for us but there was some left. I was SOOOO sad that the rest of it was wasted.. I was so tempted to just ask for the bone to gnaw on :] I’m asian, deal with it, we gnaw on bones, NO SHAME!
More caviar, I had some of it but not all of it.. it’s a lot of caviar.. !!! The collar was very good.. not as tender as I thought.. but the octopus, OMG, SOOO good, I’ve been on a roll lately with having tender tasty octopus dishes. I remember getting octopus once at Mare and being completely turned off by it for awhile. But boyfriend & I have had nothing but amazing octo together :]
NOM!!!!! This was my most favorite dish of the nite.. and one ever I think :] SOOO decadent. I don’t usually gush about savory either but this was orgasmic. Literally, I was eating it slowly and was orgasmic. ORGASMIC… they even topped it off with a drizzle of EVOO to make it EVEN MORE LUSH!!!! *stomach growl* I could die after eating this :]
A cucumber liquor shot…. with caviar and then this ice cream with raspberry, butterscotch, blueberry sauces…
______________ touring the walkin ____________
by the way (boyfriend’s twitter)
2006 Jorge Ordoñez, “Seleccion Especial No. 1″ Moscatel, Malaga
Seared Hudson valley foie gras with Lillet braised pluot, bacon Madeleine and barrel aged maple syrup
It doesn’t look very pretty but it was SO good… along with the crouton.. the mushrooms.. I was SUCH a fan of.. and the escargot was delicious.. sometimes some places make it and it’s too buttery or rich tasting but this was perfectly balanced.. and didn’t have that… snail-y taste.. haha
More views from our table:
The oven was near me.. omg it was hot in there…
It was so fun watching them work.. I kinda wanted to hear them scream and shout and be frantic but they were very calm… they chatted with us a bit (like when they told us we could go into the walk-in fridge… and even pointed out the foods to us)
Heheh I felt bad, he had to walk around the window for every course… giving it to us, pouring the wines, taking plates and glasses away… he was super nice tho and even posed the wine bottles for me to take pictures of…
Starting this 7 o clock… and going Clockwise: (the *’d are my favorites)
1. Organic Champlain Triple, Champlain Valley Creamery Vergennes, Vermont: Cream-added cheese that is lush and buttery with a smooth and creamy interior and a bit of a tangy bite. Hand-made by Carleton Yoder since 2003.
2. Constant Bliss, Jasper Hill Farm, Greensboro, VT: Named after Contant Bliss, a Revolutionary War hero… it’s softly ripened and made from raw milk. Made and aged by the brothers Mateo and Andy Kehler. It’s soft, slightly chewy with a “mild yet complex flavor”.
3. Dunnemore, Blue Ledge Farm, VT: Goat cheese
4. Pecorino Ginepro, Emilia-Romagna, Italy: Tradtionally made, well aged sheep milk cheese from Northern Italt. The rind is rubbed with juniper berry and balsamic, while the interior paste is light and flaky with a robust, buttery flavor.
5. Pleasant Ridge Reserve, Uplands Cheese, Dodgeville, WI: Sesaonlly made from milk of seven breeds of cows. It’s a semi-firm cheese with a spicy flavor mixed with caramel and nutty flavors. A.C.S. “Best of show in 2001 and 2004″
6. Cabot Clothbound Cheddar, Cabot Creamery/Jasper Hill Farm, VT: It’s a collabo from VT’s largest cheesemaker and Kehler brothers’ small artisan operation which has born a traditional cheddar of “incomporable quality” and a winner of the American Cheese Society’s “Best of Show” in 2007.
* 7. Gouda, aged five years, Holland: Crunchy with a sweet caramel flavor that can be eaten like candy.
* 8. Colorouge, Mouco Creamery, Fort Collins, CO: Reminiscent of Espoisses, this washed rind cheese has a bright orange exterior and a soft, creamy paste. Unctuous and mildly assertive.
* 9. Langres, Champagne Regiono, France: Assertive washed rind cheese with a concave top… traditionally filled with champagne or strong liquoe before consumption.
10.Fourme d’Ambert, AOC, France: Dense full flavored Blue cheese. “France’s answer to the Stilton”
OMG and I was licking the cheesy ooey gooey spoons clean.. SOOO good :]
FOAMMMMMMMMMMMMM!!! (Foam will forever remind me of Marcel on Top Chef)
Boyfriend’s twitter, once again hehe
He made the yummy ice cream beforehand too, NOM! (The one with the cucumber shot)
VERYYYYYY Good GREAT times with my Boy ♥
We later went back and got a cheeseburger ;] hahahaha… yummy food doesn’t always mean filling….
OH but they did give us yummy little macarons to bring back home for dessert, hehe.. a very caviar filled dinner.. which I’m not used to… I usually only eat this much when I get sushi :] Hehehe… but hey it’s better than the overrrrthetop goat cheese lately. Seriously, I think ppl are overdoing the goatcheese… (like at Chef’s bbq, I feel like every dish had goat cheese in it)
I DO have to mention tho, everytime I’ve had wine pairings here they’ve been impeccable and worked beautifully with the dishes… always delicious.. I actually drank every drop of my wine.. I’m such a lush ;] I was surprised that there was so many whites tho… altho there was a lot of seafood… OMG just reading this entry over again makes me want some champagne or some white wine :] I like how I’m slowly helping Boyfriend turn into a wino. That could be a good thing or a bad thing.. but I’m def helping him grow his wine collection…. or wait would it count as our wine collection now?!?!? :] *grin*
BTW… if you follow my twitter and was curious about our Fig/Black Cherry Cobbler with a Garam Masala Walnut Crust we made last night, you can read about it here on the boyfriend’s blog :]