Valentine’s Day 2012

Be My Valentine

I’m not a huge Valentine’s Day person. Most Vdays are linked back to BAD memories or no date at all.  In fact one of my best ones was when a crush of mine in HS took me out, bought me a rose and taught me how to drive. :]  Unfortunately for us, he never knew I liked him, he admitted to liking me later on…. annnnd he had a gf at the time. Woot? Anyways. Tragedy.  While I’m not a huge Valentine’s Day I can’t help but give into it if it’s in my face. This was a great Valentine’s Day :]

Last year I was at Blue Hill at Stone Barns and the Patricia Fields Valentine’s Day Costume Ball.. this year was a bit more low key :] But super tasty and fun!!!

Last Year

This Year
This dress looks like a tube top but somehow stretches out into a dress….

Red lips to match my red platform 6″ heels ;]

I worked most of the day and didn’t even start getting ready til late in the day… but I did get a beautiful surprise in the afternoon.. the largest bouquet of flowers I’ve ever received… this tiny little old man who looked like he was 90 carried it all the way to my front door – people who know my house and where I live and how to get to my front door KNOW that sucks balls… but yeah… this was bigger than him.. AND SOOO BEAUTIFUL.

Thanks Love <3

I have late dinner plans with M… so OBVIOUSLY that means we’re gonna pre-drink.. and more importantly, PRE-DINNER!!! So off to DRINK we go.  I love Barbara Lynch…. Obviously… so I was super excited to come here.. it’s in the basement of Sportello – also a Lynch establishment. WOOO!!! Seriously, M knows me way too well… #stalker ;] I had champagne cocktails the whole time, deliciousness and each one was unique~ WOO! He also immediately ordered two things that I LOOOVE

Fried Oysters & Fried Pig Tails

Absolutely AMAZZZZZZZING!!! M knows that I’m IN LOOOOOOVE with pig tails.. these were meaty, fatty and just deliciousness…. while Craigie’s are kinda on the sweet side, these were somehow light fluffy and SUPER fatty and FUCKING AWESOME!  M was sweet enough to let me have most of it. HAHAHA… :] Methinks he enjoyed me nomming on them and licking my lips and dropping it on my legs hahaha #perv ;]

“What else do you want?!”

Yep M REALLY knows me TOO well.. #stillhungry… So hard to choose since there was so much yumminess on their menu…. but obviously I needed to continue my obesssion with Steak Tartare… I still miss my true love.

Steak Tartare: Brioche, Truffle Parmesan Aioli

I LOOOOOVE super chunky tartare and this was a btit finer than what I like but the taste was AMAZING. The meat was super fresh, tender, tasty and YUM YUM I love brioche!

Seriously?

A few drinks and pre-dinner apps later… we were off to our final destination… No. 9 Park :] We already decided the last time we were here to come for Vday… :] Planning ahead hahaha.. altho we WERE supposed to be wearing sweats…

We got the Valentine’s Day Chef’s Tasting Menu with Wine Pairings, there were a few courses that had two options so we got one of each :] at No. 9 Park.. we had resos at 9:45 but didn’t get seated til well past 10 something… good thing we were already getting our drinks on….

Hawaiian Hearts of Palm

Mushroom Vinaigrette, Petite Greens, Black Truffle
Paired with: NV Aubry 1er Cru Champagne Brut

These were SO delicious and definitely made me happy from the truffle fail with M a few weeks ago…  I loooove hearts of palm, and I love that they were the focus of this dish. Amazing.

Pour pour pour

Chilled Peekytoe Crab

Chevril Vichyssoise, Crème Fraîche, American Caviar
Paired with: NV Aubry 1er Cru Champagne Brut

Deliciousness.  LOOOOVE crab everything!!!!!  Looooove caviar everything :] HAPPY HAPPY.. plus I always giggle when I hearcreme fraiche cuz of South Park hahahahha…

Maine Diver Scallop

Smoked Guanciale, Cauliflower, Sauce Périgueux
Paired with: 2008 Simon Bize Savigny-les-Beaune

Is there anything about the flavors and ingredients that are bad at all?! FUCKING BOMB!!!

Seared Yellowfin Tuna

Maine Shrimp, Couscous, Black Olive
Paired with: 2010 Bison Ciliegiolo Rosato 

Super fresh and tasty Tuna. I’m not a huge any kind of cooked tuna girl. I love my tuna rawwwww.. but this was just BARELY seared and delicious. HEHEHE, cute little shrimps and it was super yummy!

Boule de Quercy Raviolo

Celeriac, Dandelion Greens, Bread Crumbs
Paired with: 2007 Lucien Crochet Sancerre Riouge “La Croix du Roy”

We both got one, these were DELICIOUS!  Beautiful fresh pasta, crumbly crunchy bread crumbs… great combo of textures and deliciousness. BOMB diggity of flavors :]

Soooo many wine glasses and we sucked each one down dry

Terrine of Foie Gras

Persimmon, Hazelnut, Quince
Paired with: 2003 Château de Suronde Quarts de Chaume

Creamy and salty… we each had our own, they were HUGE slices and oh so yummy :] I think this was around the time our neighbors yelled at us for speaking too much profanity.. HAHAHA.. srsly, SO much awkward dates going on tonight…

OK I have to say after this the night gets a little fuzzy, more wine was poured, more drinks came and while, yes, the food was banging, I don’t really remember much.

Pekin Duck Breast

Chestnuts, Rillette, Poached Pear
Paired with: 2008 Monpertuis, Châteanuneuf-du-Pape “Suvée Classique”

Prime Ribeye of Beef

Potato Mille-Feuille, Grilled Porcini, Vegetable Blanquette
Paired with: 2009 Margerum “M5”

You are a sexy beast

Out of all the things I don’t remember eating I remember eating this, YUM!

Pomegranate Sorbet

Hibiscus

Chocolate Cream Tart
Pistachio, Banana, Tonka Bean
Paired with: EL Maestro Sierra Pedro Ximenez, Sherry 

Ricotta Cheesecake
Red Currant, Blood Orange, Cornmeal
Paired with: 2010 Marenco Brachetto d’Acqui “Pineto”

Complimentary mini Muffins and Truffles

I actually remember trying a muffin. I think I may have had a frowny face hahaha…. not that it was bad but it was LITERALLY a muffin!

How the hell did we finish EVERYTHING?! Including the wine… How is my liver still alive?! And how am I not 200lbs yet?

OK.. so I don’t exactly remember ALL the details, a bit hazy here, sorry, I blame all the booze beforehand :] Still want more piggie tails, those fried oysters from DRINK… and then the Chicken Fried Foie from last time… I have a feeling I’ll be back soon :]

I love you my Didi baby… my favorite Valentine

A Celebration at Bouley

Finally after a year of wanting to eat here and several reservations and cancelled ones… I made it here… hard to find and slightly hidden… made it there a little bit early… APPLES!!! It smelled SOOO GOOD.. yep as soon as you walked into Bouley all you see is a WALL OF APPLES!!! I want a wall of apples — who wouldn’t?!

Can’t wait til apple picking in the fall now :] I wonder how often they change out their fabulous apples!!!

Gorgeous, very old school, elegant interior. I got a little giggly because they ended up playing some sorts of asian style music…. soothing… haha like the kind from the historical dramas or freaking Crouching Tiger, Hidden Dragon style… hahahaha people flying from trees and rooftops [you get the point] JUST LIKE HOME hahah jk

After a short wait we were sitted at a gorgeous, large, table for four… it was just the two of us so we both sat on the couch/booth portion and stared out at the crowd. I definitely felt a little out of place – everyone here looked straight out of a country club… and there I was in a little flaming red mini dress and matching 6″ heels…

Flax Seed Bread & Raisin Bread

The raisin bread was slightly sweet and really fluffy and soft – while the flax bread was chewy and had a nice crunchy flaxseed-y exterior. YUM!

Olive Bread

I’m a sucker for olive bread.. but rarely, actually NEVER have, gotten a sliced piece at a restaurant before.  Olive rolls = <3 As are olive breadsticks… MMMM…. *daydreams about bread*

Amuse Bouche: Pumpkin Soup with Sheep Ricotta and Pinenuts
I ADORE pumpkin soup.. and I’ve noticed all the restaurants in Taiwan love it too hahah, just a random side note there, but this is definitely one of my favorites.  Light, airy.. the sheep ricotta wasn’t gamey at all [which soemtiems I find sheep’s milk to be] OH it was DIVINE!!!!… pine nuts are just SO tasty.. I love the way they chew in my mouth and the flavor explosion.  The crisp on the side was a sugary spun light pine nut delight. Z said it was like popcorn, I still say it was pine-nutty. Irregardless.. delish!

Fresh Malibu Sea Urchin Terrine with Russian Golden Oscetra Caviar

This. Was. Orgasmic.  Fatty, creamy, delightful, cooling in my mouth and just melted into my tongue and left me in a state of bliss. Dinner could be over right now and I would’ve left SO freaking happy and satisfied.

Carpaccio of Kampachi, Young Big Eye Tuna and Striped Amber Jack – Prepared in a Mediterranean Manner
Fresh and simple.  Nothing beats fresh fish.   But.. confused. Three different fish, four different pieces… hahahahah I think I was just silly and not really paying attention to what was what.. to be honest I was distracted by the Uni dish – I loved the mediterranean take on the carpaccio.. as much as it’s good, I’m getting bored of the usual Asian takes on crudos, carpaccios and tartares lately… REFRESHING to have it different :D

Complimentary Dish from the Chef: Trout

Have I yet expressed my love for trout?  I remember growing up in New Mexico and going fishing in the mountains with my dad and friends for trout. MMM, nothing beats delicious fresh trout.  Simple grilled or seared.  My mom still makes it every year for at least Chinese New Years [tradition is to make fish the night before and eat the leftover untouched fish the next day to carry over fortune]

ONWARDS. So trout. It was a rutabaga puree which tasted like Christmas to me. No, literally, I said it tasted like Christmas :] The trout was tender, cooked to perfection and just a solid solid piece of fish! And look.. more pinenuts!!! Definitely seemed to be everywhere in this meal!!!… My belly was definitely happy for the surprise dish!

Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dashi

I smelled truffle as SOON as I opened the lid. I love getting presented dishes like this. It’s like a birthday or, once again referencing Christmas, Christmas morning! [Although I haven’t celebrated  Christmas AT home in ages… I’ve been in Asia/Taiwan for the long whiles.. hehehe]

The crab meat was FRESH, tender, SO flavorful and a PLENTY.. SO much crab meat, and they were HUGE beautiful chunks.  Soft pieces of eggy plan and then the most delicious truffle broth embracing every spoonful.  I want to spa in this…. omg… truffle massage…

Chatham Day Lobster – Brown and White Honshimeji Mushrooms, Passion Fruit and Mango

After the sad lobster at Market back in Boston I’ve been trying to eat as much lobster, GOOD lobster, as possible, everywhere I go. And yes, unlike usual, I’m actually ordering lobster IN  NYC… I need to stop being biased just because I’m a New England girl [I travel to eat, I’ll even go to Maine JUST because I’m craving lobster!!!]  Two best lobsters in NYC… here and Marc Forgione’s Chili Lobster … NOM NOM QUADRUPLE NOM!

Organic Connecticut Farm Egg, Comte Foam – Steamed Polenta, Artichoke and Sunchoke

How could I refused a dish that has EGG, Polenta, EGG, Artichokes.. and did I mention EGGGGGG?!?!?!… And my head is exploding.. freaking COMTE FOAM?!?!?!?!… delicious!!!.. Absolutely delicious… OKAY, I have to admit, and I’ve brought this up before, while I’m still slightly “haha” about foams, I like to poke fun at how silly they are ever since Top Cheftestant Marcel V, they’re usually pretty freaking delicious!

Perfectly cooked egg.  Gooey, warm… the only thing that could’ve made it better is maybe some of that Texas Toast from Marc Forgione to spoon over.  Or maybe the croissants from Menton. Happiness in every lick and spoonful.

OK. Before I continue on, I just have to say – this is one of the BEST scallop dishes, nay, it’s THE best scallop dish I’ve EVER had! Are you ready? Ready to be blown away? I’m sad because words and pictures can’t do it justice.  This is last meal worthy. This is, take one bite and be killed worthy.

 This is THE perfect scallop.

Live Sea Scallops Prepared in a Tandori Manner with Spices Imported from a Friend’s Spice Shop in Paris, Curried Cauliflower Puree

First, just marvel at how pretty the dish is plated. *moment of silence*

The scallop is cut criss-cross style.. me thinks after it’s JUST bareeeeeeelly steamed. The inside is raw but the outside isn’t.. just a THIN thin layer of cooked-ness.  The spices, the curry, the scallop LITERALLY melted in my mouth.  And I melted…..

Oh and that’s a shrimp.  Also tasty, and a great counterpart to how melty the scallop was.  Ate the shrimp quickly but slowwwwwly savored each bite of that scallop.  I LOOOOVE raw scallops.. back in the day I remember going out and I’d be the only one ordering scallop sashimi – SO glad to see more and more people eating it raw!!!

Additional Dish, Tasting of New York State Foie Gras Roasted with Clementine, Tangerin, Mandarin Orange, Aged Balsamic and Celeriac Puree

This is my gorgeous piece.  Z actually got one that looked like a sliced cut of pie hahaha.  Tender, citrusy and they gave us a delicious anise bread that paired SO well with the fatty foie.  Usually seared foie isn’t that sauce-y and you guys know that I’m not a super sauce-y girl [haha SAUCYYYY] but this was delicious!!!

SO Unfortunately for their entrees, they were out of Venison [which I was most looking forward to trying!!!] but no worries… still a good two other choices :D

Organic Colorado Rack of Lamb – Soubise of Cippolini, Zucchini Mint Puree, Black Truffle Suace

Z thought it was too overcooked, so they quickly redid the dish and replaced it with a nice rare lamb. Z and I like eating our red meat right off the animal [haha] I had a nibble and it was pretty tasty. Not too lamby :]

Organic Long Island Duck Roasted with White Truffle Honey – Chanterelles, Pencil Asparagus, Porcini Puree

SOOOOOO delicious.  The duck just melted in my mouth.. super tender and cooked perfectly…. a great balance of veggies to foam and lots of slices of delicious duck!  While duck needs to be fatty, overly fatty is bad – this was PERFECT duck.  While I usually prefer crispy duck more than anything… sauce sauce sauce :] I’m starting to like sauce!

The BEST Mashed Potatoes I have EVER eaten…

THIS WAS SOOOOOO GOOD.. creamy, buttery and just.. FLUFFY, and dissolves right in your mouth into creamy goodness.  We each got a little bowl and when we commented on how delicious it was, they even replaced us with NEW FRESH HOT steaming bowls.. yayyyy double the mashed potatoes, triple the waistline.  DOOD! I don’t really eat mashed potatoes unless they’re SMASHED [with skin] I think they’re just fatty carby filler food that’s usually mundane – the fact that I ate TOO bowls :] MUST COME BACK FOR MORE [and the venison]

Chilled Orange Soup with Organic Yogurt Sorbet

It was originally supposed to be a coconut soup, but this actually was even better.. nice, light and fruity.  The yogurt sorbet was SO good… frozen fage :] — which I’ve done before….

Sidenote: Make fage yogurt ice pops!!!

Hot Caramelized Anjou Pear with Valrhona Chocolate, Biscuit Breton, Hot Toffee Sauce, Lemon Verbena and Tahitian Vanilla Ice Creams

The lemon totally caught me off guard because it looked like a caramel or some sort of ice cream.. definitely not yellow or fruity.  The pears were cooked well, not too sweet and all the components together just paired so well together!

Hot Valrhona Chocolate Souffle – Vermont Maple and Vanilla Ice Creams, Chocolate Sorbet

Delicious. I haven’t had molten chocolate cake in FOREVER.  I used to be obsessed with Finale’s but now that every other restaurant and their mama serve a molten or lava cake, it started getting kinda old.  But hey, it’s been a few years!!!…

Dessert Tier of delicious cookies, crisps, chocolates, seasame cookies, etc…

Everything was SOOOO GOOD… the sweet caramel crisps.. they had these sesame cookie/crisps candies that reminded me of the chinese ones – and macarons. MACARONS!!!!! YAYYYYY

This has been one of the most amazing meals of my life, definitely one of the best in NYC… considering I’ve been to many of the greats, Per Se, Le Cirque and Le Bernardin, etc…