on Sunday, there was work _and_ play

[lagilman]

For those who wonder, it was Pandora the Duchess who was kitty insane at a painful hour this morning (6 am 'new time' but not according to my very tired brain).

Mostly I don't mind the time change for the same reason I don't get jet-lagged in most instances -- my sense of time is fluid to begin with, and so long as I've had a few hours of sleep I can function normally. But the first few mornings of getting out of bed when it's still dark were always painful. Thankfully, in my non-commuting life, I don't have to! Freelancing FTW!

(actually, waking up before the sun is out always flashes me back to summer vacations and going fishing with my dad. So it's a pleasant memory, and makes me crave Nature's Valley granola bars.)

And, in a rare moment of indulging my slothful ways, I then went back to bed until 10am. Then it was off to a Sekrit Hideaway sans internet connection to workworkwork until it was time to head over to Dovetail for dinner.

You must understand: I've wanted to go to this restaurant since it first opened to rave reviews. Alas, it was not to be, for I am a freelancer of only occasional paychecks, until I was IM'd out of the blue and informed that we had reservations to celebrate the fact that Flesh & Fire was finally into production.

I'm good with that. :-)


So, Dovetail. Innocuous entry, small but welcoming space. We were seated immediately, and asked if we preferred ice water or bottled. No tacky 'tap' water on offer here! *is amused* I cannot say enough about the staff -- they were attentive without being annoying, and our waiter, when asked, could reel off specifics about menu items without referring to his notes. (a small note: instead of order pads, each waiter had a small notebook. I thought it charming and classy)

The amusee bouche was a salmon mousse with horseradish wrapped in..something, I'm not sure what. It was excellent. The individual cornbread loafs were also good, and they offered to bring us more when the plate was empty. I was handed the wine list, and drooled over the "significant swills" (yes, that is what they were called -- the price range started at $400 and went into 4 figures) before settling on an Oregon Pinot Noir (white) and a Montepulciano D'Abruzzo (red). Both were very nice, although not exceptional [we were on a budget, alas, because OMG some Really Nice Wines there, at restaurant markup]

For appetizer I had the forest mushroom risotto, which was quite good but paled compared to the potato gnocchi with short ribs. Main course was braised lamb that was succulent and satisfying and I refused to share. :-) Dessert was pain perdu with rum vanilla ice cream, and I was evil and ordered a Sauterne and asked for it to be shared with my companion who had never had a sticky before. The pour came, as I suspected it would, as two full pours rather than two halves.

And there was much discussion of books, travel, wine, and Embarrassing Childhood Stories.

Overall:

Decor 9/10
Food: 9/10
Service 10/10

Highly highly recommended. Dovetail, West 77th and Columbus Avenue.

And now, despite many things pending I need to respond to (yes, you), I need to go fall over and digest for the next 12 hours....

Comments

[jslinder.livejournal.com]

If you have not been, you would most certainly enjoy Victoria and Alberts down at Disney..

[jslinder.livejournal.com]

I post, for your neepage, the menu from our last visit there (V+A)

Here's mine from our last trip - you pick one from each course, some items have an upcharge, but there are always 2 choices that are not.. There were also 4 kinds of bread, with different butters for each. Menu changes daily.

Course 1:

Amuse Bouche - Chef's Selection

Course 2:

Tamarind Ancho Marinated Gulf Shrimp with Heirloom Tomatoes

Jumbo Lump and Dungeness Crab with California Asparagus Salad

Iranian Golden Osetra Caviar with Traditional Garnish (upcharge)

Course 3:

Minnesota Elk over Stewed French Lentils with Baby Brussel Sprouts

Poached Vermont Quail with Black Mission Figs and Fuji Apples

Course 4:

Corn Crusted Florida Grouper with Zellwood Corn and Cedar Key Clams

Alaskan King Salmon with Salsify and Demi-Tasse Cup of Smoked Salmon Cream

Monterey Abalone with Toasted Capers and Meyer Lemon (upcharge)

Course 5:

Kurobuta Pork Tenderloin and Belley with Baby Beets and Sherry Bacon Vinagrette

Gennel Pollen Dusted Lamb with Vegetable Ratatoulle

Marcho Farms Veal Tenderloin with Yellow Chanterelles and English Peas

Australia Kobe Beef Tenderloin with Smoked Garlic Potato Puree (upcharge) - Note that I requested Kobe when I talked to them, not sure if that's why it was on our menus.

Japanese Waygu Strip Loin with Oxtail Jus (big Upcharge)

Course 6:

Colston Bassett Stilton, Manchester Goat and Comte Forte Rousses

White Chocolate Gelato with Tableside Shavings and Micro Garden Mint

Course 7:

Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Soffle and Peruvian Chocolate Ice Cream in Puff Pastry

Berry Gateau with Mango Yogurt Panna Cotta

Carmelized Banana Gateau

Vanilla Bean Creme Brulee

Grand Marnier Souffle

Oh, and if you even kind of like coffee, order it. Just to watch how they do it.

[wedschilde.livejournal.com]

that sounds like a great celebration :D

[egret17.livejournal.com]

*sticks out tongue as sits slumped at desk in office after driving in the dark*
*clutches soy mocha with extra shot of espresso*

[lagilman]

it really is all just a head game. If you stop thinking "oh we changed times" and let yourself think only in the current time... okay, that doesn't do anything for the "still dark" part, but that will start to change, too, as the month goes on.

Also, decaffeinating yourself the day-of and day-after works wonders. Mainly because you're so groggy, it ALL hurts.

[egret17.livejournal.com]

Oh, man, just the THOUGHT of decaffeinating right now hurts. I'm not sure my coworkers would survive a day of me decaffeinating!