This was my second visit to this restaurant which of course will tell you that my first experience was a good one:) Well, the staff and fare at this swank hot spot in the very fabulous Delano Hotel did not disappoint again! The dining room is composed of "waves" of grey and white billowy fabric that hangs effortlessly on the walls. The circular flow of the dining room makes it very condusive to people watching (you will want to!) and adds to the comfort of the overall feel and flow of the restaurant.
The host/hostess and the wait staff were very cordial and pleasant. We were greated and seated with smiles and presented with our menus (or the door to deliciousness as I will refer to it!) and an impressive wine list and cocktail menu.
The "first part" of menu offers a selection of raw bar choices (oysters, clams, shrimp & lobster) and caviar as well as a fantastic variety of appetizers which include vegetarian, seafood and what looked very appealing and apparently was just as tasty (thank you table next to us for the feedback) beef carpaccio.
I had the Crabavocat (at the waiters suggestion) which was an indulgent combination of guacamole, crab salad (large, succulent pieces), tomato coulis and crispy shrimp. To say it was fresh and "plate licking" delicious would be an understatment. This is an absolute winner and I highly recommend it! My husband had the Thon Thon which is composed of a series small pieces of seared yellowfin tuna, marinated daikon, topped with a soy lime ginger dressing. I rarely order seared yellow fin tuna for an appetizer or entree because I often find it "overly crusted", sliced way to thick and ultimately overdone. This was not any of those things. The tuna was lightly crusted, perfectly cooked and sliced thin and delicious. Needless to say, my husband was anxiously anticipating his main course as I had "enjoyed" most of his tuna!
For entrees, the choices consist of a variety of fish that are either prepared in the choice way of the chef or offered to you grilled with your choice of suaces which range from a light preserved lemon and fresh herbed olive oil to a heartier dijon bearnaise. The meat selection offers choices from Boeuf Gorgonzola to simple roasted chicken.
Being in the mood for seafood, I ordered the Loup Cajou which is sustainable Chilean Sea Bass with hears of palm, soy glazed cashew nuts with garlic, lime and fresh herbs. The fish was cooked perfectly and the sauce which was light and flavorful helped to enhance the natural (delicious) flavor of the fish. My husband ordered the Homard Banana (which I had the last time). The dish offers sumptous and sweet maine lobster (out of the shell) with carmelized banana, and a cilantro lime sauce.
My husband was cautiously optomistic even though I assured him that the banana while a bit unconventional brought the dish to the next level. In the end, he not only agreed, I think he wanted to order "extra bananas". The harmony of the sweet fleshy lobster which just the right about of "bite" to it and the creamy carmelized bananas is heavenly. Just as good as I had remembered it! He tossed in a side of macaroni and cheese for good measure (choosing this over the more "sofisticated and expected" items such as sauteed mushrooms and asparagus) which was bubbly and cheesy with a crunchy breadcrumb topping. Plenty for two.
The dessert offerings were to die for! Floating islands, crunchy dulce de leche cigars, flan and more. I chose the flan which was amazingly light and fresh and my husband opted for the crunchy milky sweet goodness of the cigars. A wonderfully decadent end to a fabulous meal.
Utlimately, a sexy, chic setting with a lovely menu that you are sure to enjoy!
No comments:
Post a Comment