Wednesday, April 26, 2006

food orgy

Due to rampant hiring at my restaurant, five of my fellow servers and I found ourselves free on the same night. So we gathered at an expatriate cook's new place of employment and did what we do best.

Things I Consumed Last Night at Gramercy Tavern

*two glasses of crisp, refreshing malvasia
*spiced walnuts and cashews
*seven cheeses from Vermont, Ireland, England, Spain, France, and California (my heart now belongs to Humboldt Fog)
*four glasses of an earthy grenache-syrah blend
*three oysters of unknown origin
*grilled baby octopus with shaved fennel
*chicken liver crostini
*quail with ramps and mustard seeds
*one glass of very expensive rioja
*fresh one-inch-thick bacon with spaetzle and the so-hot-right-now fiddlehead ferns
*some butter with a little potato puree in it
*a glass of late-harvest sauvignon blanc
*a glass of muller thurgau grappa
*three desserts, the ingredients of which failed to register by this point
*heaps of compliments from managers and waitstaff about how much they love our restaurant

I think perhaps we might go back there sometime. Like this Friday.

Incidentally, Gramercy Tavern is now both the former and reigning location of the Best Thing I Have Ever Tasted In My Life. Before it was their braised lamb shoulder on the Main Dining Room prix-fixe menu. Now it is the Tavern menu's bacon, which is as thick as it is wide and probably 95% pure, delicious pig fat. A lot of Zoloft prescriptions could go unfilled if more people knew about this particular bacon. (And if there was any question, FAB, it's worth a flight up from Atlanta.)

5 comments:

alex or eric said...

You're absolutely right: the bacon is out of this world.
Humboldt Fog is tricky: it's best enjoyed after it's been left out all day, but who's got the patience and wherewithall for that?
-alex

Fat Asian Baby said...

hmm...i sure could use some zoloft. but nifty new (to me) bacon ain't too shabby either. too bad i have no life now.

Andrew said...

That was the spaniard's first comment about your restaurant-- how many servers do they actually need in that place? It was swarming!

z said...

This post brought to you by: Gina's conversion via pork toasts...

Gina said...

alex - i'm just starting to learn about cheese and, surprisingly, know what you're talking about. i don't know whether they did right by the humboldt, but it was so exciting to have non-italian cheeses for once. (p.s. i'll be emailing you and eric about my upcoming trip to l.a.)

fab - keep on truckin'. and come visit me.

andrew - come in on a saturday night at 8 pm and you will understand.

z - thank you thank you thank you.