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Boulud Sud, New York City

April 30, 2018 By karin Leave a Comment

Daniel Boulud’s Boulud Sud (NYC) is a restaurant located in New York City’s Upper West Side. It’s an easy five minute stroll from Lincoln Center where we were attending the opera (Turandot) later that evening. The show began at 8:45 pm, so we booked a very early dinner (5:45) in order to linger and savor as much as we wanted, and still arrive early at the Met to do a bit of exploring. Immediately upon our arrival we were asked if we were heading to a show (as most people in the restaurant at that time likely were doing). Though we had ample time, we appreciated the consideration and the excellent servers paced everything wonderfully.

Champagne to start the evening – our first official full day and night in New York. As we sipped, we drank in the lively atmosphere of the busy dining room. The open kitchen added to the dynamic feeling, but overall the the room had a comfortable, relaxed, elegant character. Our server soon brought out warm homemade foccacia bread and crisp chickpea crackers with a fruity olive oil for dipping. The chickpea crackers were brought out to accommodate my nut allergy – but they were delicious and addictive in their own right. (Excellent attention was paid to my dietary needs for every course – our server had intimate knowledge of every dish. Because of this, she was also able to steer us toward delicious options).

Homemade Bread, Chickpea Cracker Appetizer

The menu was colourful, promising fresh, interesting ingredients. There were many intriguing choices, so we decided to go in different directions for every course in order to try as much as possible. To start, I had the Spring Onion and Potato Soup with Whipped Goat Cheese and Dill Oil. Ohhh….this was creamy and dreamy, fresh and delicious.

For him – Gambas Al Ajillo, shrimp with red chili and foccacia bread. The verdict here was that it was pleasant but nothing to blow us away – my soup was better. Our least favourite dish of the night.

Moving on to the main course – there were non-fish options to be sure, (Chicken tagine, wagyu beef dish) but the Sea Bass and Daurade caught our eye. Our server nudged us further in this direction. suggesting these were the best items on the menu. I absolutely loved the Seared Mediterranean Sea Bass. Not only was the fish itself perfect, the accompaniments were so bright and interesting – heirloom carrots, clementines, and a saffron fregola sarda (Sardinian semlonina pasta – like a large couscous). There was a lightness about the dish, too (every dish, really), leaving me full but not weighed down in any way.

The Daurade a la Plancha served with Mejadra (a lentils and rice dish), eggplant tahini and pomegranates was gorgeous to look at as well as tasty. I hope it’s obvious from the photos, but the presentation all around was quite lovely.

Now, I enjoy sweet things but I much prefer to spend my appetite on the more savory courses of a given meal, sometimes even skipping dessert entirely. I’m so glad I didn’t miss out this time! This dessert was truly one of the best I’ve ever had: Mango and Cardamom Vacherin with yogurt (almost ‘meringued’ into sticks with a pleasant bite to them). I can still taste this unexpected dish now: it was an awesome mix of creamy, sweet, spicy (the cardamom!) and juicy-fresh from the mango. I wasn’t sure how the vacherin was going to figure in to all this, but what it did was add a slightly savory, tangy yet rich tone – like the exquisite taste you get with a bite of a great cheesecake. I don’t know where or when I’m getting anything like that again. And it was a work of art on the plate!

Speaking of art, for him – the Grapefruit Givre with Sesame Halva, Rose Loukoum, Grapefruit Sorbet. This was apparently the restaurant’s signature dessert. Served in the grapefruit peel itself, it’s certainly impressive to look at (but I think I still scored with the Mango/Cardamom/Vacherin number.). Within the grapefruit is nestled Rose Loukoum -tender morsels of Turkish delight and a lovely sorbet. This is truly creative cuisine unlike anything we’ve tried so far…

I of course must mention the interesting wine we selected with the help of our server (appreciated!). Making a choice with all the unique flavours and ingredients we knew were on the way was not easy, and we were glad for the help. We ended up sharing a beautiful bottle of French Chardonnay (Michel Gahier, “Les Follasses” 2015) from the Jura region in the east of France. It looked and tasted somewhat like a cider with that same sort of dryness – very different in terms of the Chardonnays we know. But we found it paired well with every course which was characterized by such a variety of flavours and textures.

We would highly recommend Boulud Sud if you’re in New York. And after a wonderful dinner, we were off across the street to the Met in plenty of time to people-watch and settle in for an outstanding performance…

Entrance to the Met – for Turandot (March 31, 2018)

Boulud Sud is located at 20 West 46th Street in New York City’s Upper West Side. Visit the website to make reservations, or go to www.opentable.com.

The ‘Four Days of Christmas’ at the Post Hotel

February 5, 2018 By karin Leave a Comment

Deck the Halls…

We returned to one of our favourite Canadian holiday destinations this past December, The Post Hotel (Lake Louise, Alberta). Believe it or not, it was our first time there in the winter.

While not technically the Christmas holidays at least according to the school calendar – more mid-month – the spirit of the season was alive and well all around the tastefully-decorated hotel, including the dining room.

Not only were lovely winter-wonderland features subtly incorporated into the room, like the white branches dotted with lights gracing the ceiling, the windows overlooked a lovely skating rink created each winter at the hotel surrounded by pine trees lit with more white lights. With the Rocky Mountains in the backdrop, even in nighttime silhouette, it’s as magical as it sounds.

A highlight of our stays at The Post is of course the dining. With a wonderful menu and impressive wine list, a beautiful dinner at The Post is the finest way to end the day. (Studying the large wine list in our room in anticipation helped us to savor the experience even more. Find the menus and wine list here.)

Here’s an overview of our festive dining experience at the Post over the course of our four-day December vacation.

Day 1 – Oh, What Fun…

Our trip was shorter than in previous years, so we vowed to make the most of our dining – not at all difficult to do. In fact, at our very first dinner, we decided to go for it – cocktails followed by the six-course Gourmet Tasting Menu and Wine Pairing.

Tasting Menu and Wine Pairings, Post Hotel

The Wine Pairing was welcome new addition to the experience since, as with most tasting menus, it’s hard if not impossible to pick a wine to match the range of offerings. For instance, this particular menu featured both Carpaccio of Angus Beef Tenderloin and Sauteed Deep Sea Scallops with Curry Sauce — no wine solution on earth is going to solve that one. But pair the beef with a glass of Cotes de Provence Rose “Whispering Angel” and the scallops and curry-sauce with a beautiful California chardonnay (Lewis Cellars), and things start to make more sense to the taste buds.

My favourite dish on this menu turned out to be the second course, a cold offering – Tomato Panna Cotta with Basil Espuma. It was creamy, rich and flavourful and matched very well with a crisp glass of New Zealand Sauvignon Blanc (Cloudy Bay, 2016).

The venison chop was also lovely, served with a rich port wine game sauce, delicate napkin dumplings and earthy chanterelles mushrooms (so good!). This was paired wonderfully well with St. Supery Cabernet Sauvignon (2014, Napa Valley).

I didn’t think I could handle much more, but I ended up being head-over-heels for the dessert, a warmed Grand Marnier and strawberry confection served with warm vanilla cream. Incidentally, this was a substitution for the Peanut Butter and Milk Chocolate Mousse Bar with Tahitian Vanilla Sauce to accommodate a nut allergy. For anyone with dietary concerns, the Post is wonderfully accommodating and able to make sensational switches so you don’t feel you’re missing out – it’s great!

Day 2 – Let It Snow…

With little planned other than a walk around Lake Louise and a trip to the Temple Mountain Spa later in the day, we took it easy in the morning and enjoyed a lovely lunch in the dining room. We’ve always found lunch to be a quiet affair at the Post; compared to breakfast, the place seems practically deserted and that suited our relaxed mood just fine. We ate well – Eggs Benedict for him, and a truly delicious Ahi Tuna Nicoise salad for me. The range of items offered on the lunch menu is impressive. Soups, salads, burgers, some ‘breakfasty’ items, and heartier entrees – there’s something for everyone and for every mood. Here’s a pic of the generous breakfast skillet to give you a sense:

As the Tasting Menu was identical to the previous evening, we went in a different direction at dinner. Over the years, we’ve found the foie gras irresitable. That night, it was Pan-Seared Québec “Rougie” Foie Gras White Port Wine poached Apples, Celery Purée paired with a glass of Sauternes, of course. I sampled the Bisque of Atlantic Lobster with Diced Lobster, which was prepared with a root vegetable puree. Great with the sweet meat of the lobster!

My main course was perhaps my favourite of the trip: Roasted Alberta “Valley Ridge Farms” Free-Range Chicken Breast, with Thyme, and Chicken Jus Gnocchi with Chanterelles. The chicken was incredible tender, juicy and flavorful. The gnocchi was fantastic, every one a rich, tender morsel balanced by the earthy chanterelles.

For him — the Roasted Alberta “Driview Farms” Rack of Lamb with Herb Crust Lamb Jus with Rosemary Tomato, Spinach and Barley Risotto. The lamb was quite good, but the risotto was the surprising stand out, namely the barley which we were both a little skeptical about. It lent a heartiness to the risotto that seemed to make it better stand up to the lamb.

Our wine was the star of the night, Realm Cellars, “Farella Vineyard” Coombsville 2013. Deep and delicious, it paired beautifully with both of our entrees. A nice find from the extensive wine list.

We capped this wonderful meal with a scrumptious cheese plate accompanied by a very fine vintage port, Quinto do Noval 2000. Dark, bold and unctuous, the sommelier graciously cellared it afterward for us to enjoy the following few evenings of our stay.

Day 3 –The Most Wonderful Time of the Year…

We were determined to work a bottle of fine champagne into our ‘fours days of Christmas’, and yet there were so many intriguing reds to choose from – what to do?

Both.

With our final dinner already planned for Fondue Stubli, we treated ourselves on this last night in the dining room to an exceptionally decadent treat, a bottle of champagne, Krug, “Vintage Brut” 2000. Everything that sparkles in a glass wants to be this. It was phenomenal and went beautifully with our first two courses: I had the Organic Butterleaf Lettuce Salad Mustard Chive Dressing; for him – the Alberta Heirloom Tomatoes with Buffalo Mozzarella Peppery Olive Oil and Aged Balsamic.

The salads were fresh and beautiful, but what came next was awesome: Atlantic Lobster Risotto with Salsify for me, and Homemade Cheese Tortellini Assorted Mushrooms in Creamy Sauce for him.

I actually can’t believe we ate this much or this well. But when you embrace dinner as your evening entertainment, it’s really not that hard. Our main course was the evening’s special dish not listed on the menu. A rib eye prepared for two with port wine sauce, bearnaise, market vegetables and roasted potatoes.

To complement the rich beef and sauces, we enjoyed Chateau Trotanoy (Pomerol 2005). It had a gorgeous deep colour, matched with deep tastes. Very rich, smooth and wonderful.

Day 3 – Fa la la la la…

Fondue Stubli

Tucked away just off the Post’s main dining room in a nook that was once a cigar room, you will find Fondue Stubli, where magical pots of melted cheese and chocolate and charcuterie boards heaped with treats will bring you comfort and joy.

The Charcuterie plate at the Fondue Stubli is outstanding — just look:

As you can readily see, it’s incredibly generous, and beautiful to look at – to say nothing about its deliciousness. The pates prepared in house are particularly wonderful, and the other meats and cheeses scrumptious.

We paired this and the much anticipated traditional cheese fondue with a bottle of Peter Michael Mon Plaisir 2012, a chardonnay that was at once rich and fruity. It tasted like a summer day but matched perfectly with the wintery, mountain-top fare in the fondue room.

Peter Michael Chardonnay "Mon Plaisir" — Peter Michael Chardonnay “Mon Plaisir”

The Traditional Swiss Cheese Fondue is also remarkably generous. It could easily feed a hungry table of four, although we did very well considering it was just two of us – and we had the charcuterie to start. The fine cheeses and preparation make this the best cheese fondue we’ve ever tasted – as the Swiss intended.

The chocolate fondue remained tempting despite the filling meal. I declined – maybe on Day One, but on Day Four I truly couldn’t do it! – and enjoyed with my eyes instead. But my partner valiantly made his way through a portion of it, sipping that Quinto do Noval 2000 we had set aside. He assured me the fondue tasted as good as it looked, and it certainly makes for a pretty picture:

Chocolate Fondue

It was a whirlwind of winter wonderland and gourmet food and wine to warm us each night. We would readily return to the Post at this time of year, and highly recommend it!

Dining in High Style at Lake Louise – The Post Hotel

March 3, 2016 By karin Leave a Comment

‘Elegant comfort’ is the phrase that best describes the dining at The Post Hotel. We’ve found it to be the perfect way to end a day spent out in the mountain air working up an appetite. The food is elegant and always-pleasing with surprisingly generous portions. And the wine selection is among the finest in Canada. The cellar’s 25,000+ bottle, widely-varied collection, gathered and curated by Post co-owner George Schwarz, is a marvel of rarities. If you enjoy great food, fine wine and hospitality that is at once warm, welcoming and first-class, you will love The Post Hotel.

The dining room itself was a pleasure to ‘come home to’ each evening – a spacious, comfortable space with both the ease and refinement of an upscale lodge. The décor is unpretentious, but full of thoughtful touches. There are crisp white table linens, and fresh cut wild flowers in small glass vases gracing each table. The lighting is soft, and a welcoming fire in the stone fireplace hearth adds further warmth. Service is impeccable, but not in the least bit fussy. Servers are friendly, personable and professional with in-depth knowledge of the menu. Over the course of this stay (and earlier visits), we’ve come to know many of the staff by name and felt in good hands no matter who was taking care of us. We know from the contented faces faces at the other tables that we weren’t alone.

We spent six nights at The Post and dined in its restaurant every evening. Some may say this is an overly long stay in one place, but we this was not at all our feeling. The comprehensive menu was more than adequate to provide something interesting to try at each meal – in fact, there were so many choices that it wasn’t unusual for us to start planning the next day’s dinner on any given evening.

But when we say variety, it isn’t the confusing all-over-the-place mash up of cuisine styles that seldom works out well. Under the direction of executive Chef Hans Sauter, there is a definite style that unites the many choices. Fresh ingredients, often sourced from local or nearby farms and producers characterize the menu. Range fed Alberta beef and bison figure prominently on the menu as entrees, and pop up as appetizers as well (such as the carpaccio of bison). Alberta-grown heirloom tomatoes and other market vegetables are also featured in salads and pairings for main courses. Elegant homemade sauces like the ginger white wine sauce accompanying the pan-seared cod or the creamy porcini sauce with the veal tenderloin are outstanding. The handmade tagliatelle and spinach papardelle impressed us greatly, and we aren’t ‘pasta people’. (But, this is what happens when food is prepared by masters.)

One should go to the Post ‘warned’ that portions are very generous, even when not necessarily expected (such as in the multi-course Gourmet Tasting Menus). Appetizers could easily stand on their own as meals. In fact, overall, we found the hot appetizers to be star of the menu in terms of their originality and bright flavours. Our favourite hot appetizers were the Pan Seared New Zealand Scampi over Chanterelle Arugula Risotto and the Pan Seared Foie Gras in White Port Wine Sauce, Quince Compote (though we somehow soldiered on to eat a main course, these could have easily been a complete meal). Cold appetizers were quite lovely as well, with fresh terrines and pates (changing every few days), of course incorporating those fresh, local regional ingredients. A particular standout on the ‘cold’ side of things was a trio of smoked salmon appetizer, thickly cut and served with house made condiments.

Main courses on this menu tend to be more ‘meat and potatoes’ (still elegant and wonderful, but in some ways perhaps not as memorable as the appetizers). Fondant potatoes or Rosti potatoes are common accompaniments, as well as classic sauces (bordelaise, bearnaise, creamy peppercorn). A standout dish was the Alberta Rabbit Braised Leg on Caponata and Tenderloin on Rabbit Jus served with Soft Polenta (I probably would have ordered it again had there not been so much to choose from). The zesty caponata brought the perfect brightness to the rich rabbit and savoury jus. The herbed polenta was creamy and quite marvelous. To our surprise, as beef and red wine lovers, it was the fish and seafood dishes that stood out as our most memorable main courses. We would highly recommend (and go back for) the Pan Seared Miso Marinated Fillet of BC Black Cod with Ginger White Wine Sauce, Chinese Broccoli, and Roasted Fingerling Potatoes. The dish was very flavourful, and the fish was incredibly tender and fresh. The Sautéed Atlantic Lobster in Chardonnay Beurre Blanc was generous and succulent. We paired this particularly meal with the Hermitage (Jean-Louis Chave) 2009 and finished things with a rare Australian ‘Sticky’ Tokay (though seldom ordered, it was perfectly chilled in anticipation – a classic Post touch!)

As mentioned above, the each night a Gourmet Tasting Menu is offered. During our stay, we saw the menu change twice (it seems, logically, to change toward the busier weekends). The portion of each menu item was remarkably large; that paired with the quality of the ingredients and the care of preparation, the $105 price per person is very reasonable. Our tasting experiences included such treats as Ahi Tuna Tartar with an Asian Bean Salad and a Pot-au-Feu “Rougie” Duck Breast, Wild mushroom risotto, an intriguing Wild Board Chop with Caponata, marsala sauce and goat cheese. There were refreshing sorbets, and dark chocolate mousse concoctions, and other assorted treats. (As a person with severe allergies, our servers and the brilliant kitchen staff were incredibly gracious, aware and accommodating. I felt fully taken care of and not in the least bit disadvantaged by the the substitutions made for me. One of the best experiences ever in this regard!). What wine to have with such variety – always a conundrum! On one occasion, we ‘settled’ on a beautifully scented, smooth and fruity 2012 Dumol (Pinot Noir) that paired beautifully with everything following the tuna (for which we let our pre-dinner champagne and vodka martini ‘linger’).

Desserts are lovely and decadent, although more often than not we opted to finish our evening with a selection of cheeses – from runny French bries to sharp Quebec cheddars to bold English stilton, there was always something to enjoy.

We must mention that lunch can be as much of a highlight as dinner; the menu has an impressive range, covering everything from gourmet, egg-dipped sandwiches, salade nicoise, veal bratwurst, and duck confit with arugula salad. And where else can you order a bottle of Blankiet Paradise Hills (2003) at noon – there’s something so decadent about that! Plan on having at least one (better – two) lunches at the Post to maximize your sense of luxury. Breakfast is also served, and while a more standard experience (eggs, breakfast meats, toast) the food is excellent, hot and served with care.

In one of the most beautiful geographical locations on earth, the Post Hotel dining room does an incredible job at standing out as one of the Rocky Mountains’ major highlights.

House of Prime Rib – San Francisco

August 9, 2013 By karin Leave a Comment

This is a classic experience from start to finish – we had such an amazing time! It could have been the fact that the evening began our doorman at The St. Regis hailing the hotel’s gorgeous Bentley to transport us there (!). (Upon hearing we were dining at the House of Prime Rib, we felt we truly gained his respect.). And once there and through the doors, it was like stepping into a time before – very old school – probably has not changed one bit since it opened, and hopefully never will. From the Old English decor with its dark woods and brass, fireplaces, and white table linens – and the hearty, boisterous conversations that echo from each table – this is a place to eat, drink and be merry.

Very merry.

Upon arrival, we were escorted to the lounge and settled on a Manhattan and a Cosmo. Not only were our drinks presented to each of us in a generous cocktail glass, but we were each handed our respective shakers to top things up – and there was enough to do so not once, but twice!

With our drinks and shakers in hand, we were soon escorted to one of the dining rooms for the full House of Prime Rib experience. Starting things off with piping hot authentic San Francisco sourdough bread, we moved on to the next prime rib dinner* accompaniment – an awesome old-school salad – so refreshingly unfussy – spun in an ice bowl. Our server was friendly, jovial and knowledgeable and added to the pleasant, laid-back atmosphere. (*other than a fish option, prime rib is your dinner choice. They do one thing and they do it remarkably well!)

Now, the prime rib is not only the scrumptious centerpiece of the meal, it’s a bit of a show, or at the very least a mouth-watering spectacle. Aged for 21 days, the beef is wheeled out to your table in a custom stainless steal serving cart to keep everything hot, hot, hot – and allowing the beef to be carved in front of your eyes. As for my dining companion, he went for it – The Henry VIII cut which lives up to the legendary proportions of its namesake. I had the more modest (but still massive) House of Prime Rib cut. Both were prepared a perfect medium rare (and beautifully leaning to the rare side of things). Every bite was tender and so satisfying. And there were additional accompaniments – my beef came with a piping hot, gargantuan yorkshire pudding and a heap of fluffy mashed potatoes with gravy. Meanwhile for him – a fully-loaded baked potato (possibly stuffed with more bacon than potato).

This was all paired with a bottle of 2009 Bond St. Eden, a California Bordeaux blend from the strikingly-good wine list. The wine was dark with deep beautiful flavours that stood up well to the beef.

We ate. We lingered. We sipped. We even considered requested another slice of beef which was being done at tables around us – doled out like an extra morsel at family dinner. We lingered some more until we decided it was best to head ‘home.’

The House of Prime Rib was rather the opposite of many of our dining experiences on our trip and hardly the cutting edge, fusion, new world cuisine you might associate with San Franciscon, but perhaps because of this it stands out all the more. We couldn’t have ended our tour of the Bay in a better way.

As for you – just go!

House of Prime Rib
1906 Van Ness Ave, San Francisco
Phone: 1-415-885-4605

La Folie – San Francisco

August 8, 2013 By karin Leave a Comment

If you’re looking for elegant French Contemporary cuisine in the San Francisco area (Russian Hill),you will certainly find it at La Folie. The award-winning restaurant is family-run, very sophisticated but also comfortable and welcoming. The subdued wood tones and glow about the small dining room create a feeling that is intimate and very relaxing. Impeccable service makes you feel like a cherished guest and well taken care of.

We enjoyed a five-course meal and a delectable Bordeaux, Chateau Olivier recommended by the knowledgeable sommelier. Choices were offered among the courses, so we (mostly) went in different directions to see and sample more.

I had a lovely Heirloom Tomato Salad with Burratta Cheese to start – and for him, Sauteed Gurgundy Snails served in a veal bone. The latter was as rich and wonderful (and French) as you would imagine.

In fact, the whole meal was rich and wonderful and French-inspired.

For our second course, neither one of us could resist the Lobster and Mushroom Risotto (who ever could?). It was creamy and scrumptious and I could have stopped there, but I didn’t. For my entree, I chose the Crispy Duck Confit Gateau – presentation as well as taste was spectacular. For him – beef of course, appropriately called Le Boeuf (Wagyu Ribeye). He described it as buttery, tender and melt in your mouth and it looked just that.

In for a penny, in for a pound – I know, let’s have cheese course comprised of 8 cheeses! Soooo good with a lovely and golden honeycomb.

Finally, there was dessert. Even after all the fantastic dishes, this may have been my favourite. Perhaps because it was a dessert made of cheese: the Edam Cheese Souffle with a cheese sorbet. This really defies description (cheese sorbet? it works!), other than a string of words meaning ‘heavenly’. Meanwhile, my dining companion went in a chocolate direction and enjoyed “The Sunset” – a warm, bittersweet chocolate fondant with chocolate ganache topped with creme anglaise and brandied dried fruits.

This dinner was amazing and would prove to be the absolute opposite of our next meal at the House of Prime Rib (also fantastic, but a whole other world). If you are looking for fine French-inspired dining in San Francisco, do make a reservation at La Folie!

La Folie
2316 POLK STREET, SAN FRANCISCO, CA,
Tel. 415-776-5577