Taste of New York City

     Having hit a bit of a slump, a trip to the original foodie metropolis, Manhattan, proved to be just the ticket  for a much needed dose of inspiration.  New York City has been on my foodie bucket list since finishing culinary school.  Reading Ruth Riechl's book chronicling her capers as New York Time's food critic fueled my desire to seek out as many eateries as possible.   I was on a mission.   
     Staying in SoHo is an ideal launch pad for a culinary vacation in New York.  We were within walking distance of two restaurants we had reservations for as well as the Chelsea Market, an all encompassing purveyor of fine foods.  We could also easily walk to Chinatown for superb Shanghai soup dumplings.  Our daily average number of steps was over 30 thousand, three times the daily recommendation.   Happily exhausted by our food quests, we would strategically nap between lunch and dinner.
     Our first dinner surprised me on many different levels.  After watching Netflix's Chef's Table featuring chef Dan Barber, I scratched plans to Le Bernardin and booked dinner at Blue Hill instead.  This is a farm to table restaurant with produce gathered from Blue Hill farm in Massachusettes as well as local purveyors.  Every scrap of food is used here.  I know because we were served a twig of turnip stem and told to dip the leaves into turnip oil.  What surprised me here wasn't the food.  Oh it was wonderful, all four amuse bouches, and six courses.  What blew me away was the humble service from the stately maitre d to the bread bearer.   Where is the infamous big city snootiness?  Patrons were also comfortably diverse from starched white shirted businessmen to young couples wearing jeans to a single lady.  At one point, rubbing my arms in anticipation of our next course, the handsome host asked me if I was cold so he could turn down the air conditioning!  To which I gleefully replied, "I'm not cold, just happy".  I have had many great meals but the service here was as exemplary.  
     Did we set ourselves up for disappointment after this first impression?  Fear not, my friends.  This is New York City.  Everything we ate after that first memorable feast was just as wonderful in different ways.   Each memorable bite made us want to extend our stay another day.
     We ate a gorgeous $5 cronut from James Beard winner, Dominique Ansel.  Anyone who has tried to make laminated dough would be impressed with the masterful craftsmanship of the evenly spaced cronut layers.  It was somehow miraculously infused with a light custard.  The adornment of icing on top with a kiss of lime sugar was love at first bite.
     Equally delightful were the steamy soup dumplings at Joe's Shanghai.  It is worth the trek to Chinatown to locate this highly touted dim sum shack off the beaten path.  You will gladly share a table with fellow strangers and lovers of authentic Shanghainese food.  Bring cash because they do not accept credit cards, although you can leave spending less than $20.
     We journeyed over to East Village to Katz' Delicatessan, the iconic site of the infamous "When Harry Met Sally" orgasm scene.   She might as well have been reacting to the stacked pastrami on rye.  It is a gargantuan pile of savory, slow cooked beef extravaganza.  One sandwich is plenty to share, along with some simple crunchy pickles.
     At Bobby Flay's newish restaurant, Gato, I had the best paella since Barcelona.  It seemed each grain of rice had that all important but difficult to achieve caramelization known as socarrat.  The kale and wild mushrooms were lovely, but the rice is and should be the star in paella.  It was toasty, golden, and delicious.  Truly addictive.
      One cannot venture to NYC without a real slice of that most beloved Napolitano import.  Joe's Pizza on Carmine's in Greenwhich Village was established in 1975 and is the go to place for New York pizza.  I believe the dough is the secret to the best pizza.  Here at Joe's, the pie is thin crust and cooked through from the puffed crust to the center.  No soggy dough here.  Each slice is delivered hot with just the right amount of tomato sauce and gooey cheese.  And for $2.75 a slice, it may well be the best thing I ever ate.
   

Kale and Wild Mushroom Paella at Gato

Cronut from Dominique Ansel, SoHo

Pastrami on rye at Katz, East Village

A slice from Joe's in Greenwich Village

Baby breakfast radishes at Blue Hill, Greenwich Village

Russell's Smokehouse, Denver

     Growing up in Alabama, I was exposed to lots of excellent southern barbecue.  It's one of the things I miss from the south.  Who can resist the pull of succulent, tender, smoky meats that doesn't burn a hole in your pocket?  Luckily for me, this slow cooking trend has invaded the west.  
     One hidden, literally, gem of slow cooked meats is Russell's Smokehouse in Larimer Square.  This subterranean cave of southern delights is somewhat off the beaten path.  You can find it as you head towards the courtyard of Bistro Vendome.  A set of stairs leads down
to the Smokehouse as well as Green Russell, a speak-easy drinking lounge.  Both are part of chef and restauranteur, Frank Bonano's empire.  
     While spectating in the Chalk Art Festival one Sunday night, a sudden monsoon wrestled chalk art gawkers into the myriad restaurants on Larimer Street.  Fortunately, few were aware of the existence of Russell's Smokehouse.  We were seated right away.
     The Smokehouse is a calm, cool, dark refuge from the ground level mass of humanity.  You instantly feel relaxed upon entering.  Vintage gyro ceiling fans hanging from exposed ducts provide quick relief from the summer heat.  We were seated in the spacious booths that could double for postprandial nap cots.  A sprinkling of patrons sat at the bar which faces the booths.  There is another dining area centered by a stone fire place.  Art work appropriately trends toward abstract and whimsical animal husbandry.   Be sure to check out the bathroom walls.
     I gleaned a total of three servers including the bartender, but they kept things running smoothly with the efficiency of a well oiled machine.  I could only glimpse the kitchen through a small delivery window, but they appeared equally unharried.  We were informed by our server that they were out of a couple items right away instead of after we had our heart set on them.
     My cocktail, the Car RamRod, was made with Russell's 10 year bourbon, a curiosity since the restaurant hasn't been open that long.  Perhaps chef Frank has a liquor crafter hidden somewhere mastering his small batch bourbon.  The drink arrived without ice in a double old fashioned glass with a small orange peel.  Sweet and citrusy, it was smoothly drinkable.  The cocktail menu is always changing on the whim of the bartender, but they can certainly craft something to your specifications.
     To assuage our guilt from our carnivorous entrees, we split the spinach salad.  Baby spinach tossed in just the right amount of creme fraiche dressing were accompanied by fingerling potatoes.  The potatoes were warm and toothsome, but I wish they were roasted for more golden color and crunch.  I inadvertently inhaled the pickled red onions which caused me to cough a bit.  Shaved fennel added additional sweetness and a hint of licorice.  It was a satiating salad and plenty to share for only $8.
     On Sunday nights, they offer fried chicken with mash potatoes and gravy for $12.  A half chicken including breast, thigh, and leg is dipped in seasoned batter and fried until golden.  A generous mound of the creamiest and richest mashed potatoes with a ladle of white gravy is shut your eyes good.  My only wish with this comfort dish is that the gravy on the chicken came on the side.  Even though, it was with a light hand, the chicken became soggy in spots with the gravy.  
     The half rack of baby back ribs was impressive to behold. We counted 9 ribs.  It is slow smoked with a dry rub which you can then dress with three house made sauces simply labelled: "sweet, spicy, and vinegar".  The rib meat was off the bone tender and robust with flavor.  The beautiful garnet sweet sauce completes the barbecued meat.  The spicy sauce adds a subtle hint of heat.  It should not intimidate the wimpiest non-spice consumer. I also liked the mustardy tang of the vinegar sauce.  The two sides that we picked for this dish aren't much to write about.  I'm not a big fan of baked beans.  They always seem unappealingly bland and cloyingly sweet.  I consider them a filler.  The collard greens with bacon were also disappointingly unflavorful and undercooked.    
     Stuffed to the gills, we still had two weighty doggy bags to take home.  True to form, Russell's Smokehouse does meats low and slow very well.  I would like to try some of their non-traditional sides such as the Israeli couscous and barley with fava beans which may prove better options considering the lackluster traditional sides.  

The subterranean restaurant

Vintage ceiling fans

Spinach Salad

Sunday Night Fried Chicken

Half Rack of Baby back ribs

The Bar

Cho77, Denver

     Full disclosure here, I am a devoted fan of chef Lon Symensma of the phenomenal ChoLon in LoDo.  From my first taste of his familiar yet foreign soup dumplings which appeared deceptively Asian, but burst forth with flavors of French onion soup, I was hooked.  Here is a chef who is able to marry his diverse background.  Educated at the Culinary Institute of America, Lon has trained with renowned chefs in New York City, France, Italy, and Spain.  Additionally, he spent a year traveling throughout Southeast Asia furthering  his repertoire.  Amongst his accolades are a silver medal in the culinary olympics, a James Beard nomination, and a title as the 3rd Best Restaurant in Denver by 5280.  
     So, when I heard about his new Asian bistro opening on South Broadway, I was anxious to try it.  Cho77, (1977 being the year chef Lon was born, is a more casual albeit hip little sister to the elegant and sophisticated ChoLon.  It is nestled in the gentrified Baker neighborhood amongst other hipster joints such as Goya and Beatrice and Woodsley.  The space is narrow and long with exposed brick and duct work, long communal high tops, and festive tea lights.  On a busy Thursday night, the hostess apologetically offered the open window high top facing Broadway.  I think we snagged the best seats in the house.  It was not exactly a proper table but was perfect for simple street fare and people watching.  It was especially romantic when the sky started to mist.  One could dreamily imagine rickshaws in Thailand instead of the Beamers cruising the streets.
     Intrigued and torn by the exotic cocktails with names like Hanoi Night Train and Crouching Tiger, we solicited the advise of the harried but patient server.  Once reassured that grapefruit rice beer was more akin to Fresca than either sake or beer, I selected the Drunken Monk.  Indeed, it was a stalwart drink, stiff enough to knock out any stoic friar.  Leopold's gin and citrusy grapefruit rice beer was spiked with mint and a hint of Kaffir lime, a native of Asia and more aromatic than the grocery store lime.  Don's cocktail, a Tamarind Sour, tasted similar to a traditional whiskey sour although the tamarind (a pea pod like fruit frequently used in cooking) imparted a sweetness as well as tartness.  Other beverages include a hand full of interesting white and red wines, local and imported draft and bottled beers as well as non alcoholic drinks such as Vietnamese Coffee.
     The menu, however simple and succinct, offered several tempting options.  Shared plates include fusion delights such as Buffalo Chicken Buns and Red Chili Pork Dumplings.  At the urging of the server, we went with the dumplings.  Four expertly wrapped, glistening morsels arrived piping hot in a slightly sticky sauce of Chinese black vinegar and soy.  Crunchy fried scallions were visually appealing and added texture and aroma.  A slow heat released by the red chile soon followed the first bite.  This excellent appetizer only fueled our anticipation for our noodle soup bowls.
    Cho77 has only four noodle soups to choose from, but all sounded extraordinary.  We narrowed it down to the Colorado Wagyu Beef Noodle Soup and the Bacon, Egg, & Cheese Ramen.  The steaming soups arrived in gargantuan, pristine white, deep bowls.  The Wagyu beef, to my delight, had fat and tendons attached.  Most other establishments would  perfunctorily remove them for the American palate.  These under rated parts impart a depth of flavor during the slow braising process.  The rich meat broth was perfumed with Chinese Five Spice which reminded me of my childhood noodle shop in Taiwan.   Two halves of a succulent beef meatball further added to the heady soup.  Accoutrements included jalepeno and red chile peppers, bean sprouts, cilantro, lime, and red onions.  The cellophane rice noodles soaked up the abundant flavors. 
     The Bacon, Egg, & Cheese ramen was also flavorful but not nearly as swoon inducing as the Wagyu beef.  The ramen noodles had toothsome bite, and the poached egg was perfectly cooked, but I found the soy marinated shitake mushrooms so over salted, they were borderline inedible.  The miso bacon was more like bacon jerky, somewhat swarthy and stiff.  I did not taste much cheese in the Parmesan broth.  Even so, both were perfectly satiating on a cool, rainy night.
     With stuffed bellies, we were too full for dessert, even for Sweet Action down the street, hands down the best ice cream in Denver.  That will have to be another review for another time.

Tamarind Sour and Drunken Monk

View of Broadway from window high top

Red Chili Pork Dumplings

Deliciousness!

Wagyu Beef Soup Accompaniments

Wagyu Beef Noodle Soup

Bacon, Egg, & Cheese Ramen

  
     

Zolo, Boulder, CO

     After a month of rain, we were like prisoners in solitary confinement desperate for sunshine.  When the sun finally shown, we did not hesitate to soak it up on Memorial Day.  On a whim, we decided to brunch at Zolo's as we're walking to the Boulder Creek Festival.  We were confident Zolo's offerings would be more desirable than any fair food.  
     Zolo is part of the Big Red F Group which includes Jax Fish House, West End Tavern, Lola, Centro, and The Post in Louisville.  In fact, Zolo started it all 21 years ago and is still standing strong.  Anchoring a corner, it shares the Village Boulder Shopping Center with Lark Burger and Pizzeria da Lupo.  The festive space is graced with gorgeous artwork inside and out from local artist and patron, Kevon Krasnoff, who specializes in painting on wood boards.  Be sure to admire the sculptures at the entry.
     We were seated promptly without reservations which would be unusual on any weekend but more so on the day of the Bolder Boulder.  Contrary to what you might think, Zolo was bustling.  The place was filled with post run imbibers including a rowdy group of 50 downing Tequila shots.  The handsome waitstaff donned black shirts of their choosing and dark denim jeans.  
     Our server greeted us equally swiftly.  The offering of $3 Mimosas and Bloody Mary's (individually shaken with your specification of heat) was too good to pass up.  Much more difficult was choosing an entree.  Several items tempted me such as the Duck Confit Hash and Blue Corn Pancakes.  Alas, the culinarian in me settled on the Southwestern Benedict.  Hollandaise can be tricky to make and maintain and not easily made at home.  Don was almost swayed by the enticing savory dishes but succumbed to the Stuffed French Toast.
     We had to wait quite a while for our drinks.  Fortuitously, our seats allowed spectacular views of the Flatirons to entertain us.  If it is available, be sure to ask for the two top by the window.  My Mimosa was sweet and bubbly and served in a champagne flute with an orange wedge.  Don's Bloody Mary was by far the winner with sufficient kick for the most discerning imbiber and proper garnishes of pepperoncini, olive, and lime.
     My Southwest Benedict would have been perfect had the eggs been properly prepared and the plate properly wiped.  Unfortunately, instead of poached eggs, they were soft boiled.  No liquid gold gushed out when I pierced the egg as anticipated.  This egg would not have passed the practical at Escoffier.  The patty of Mexican chorizo sausage was mildly piquant thanks to the addition of pablano pepper.  Silky and rich, the chile hollandaise did not over power.  Seared kale and swiss chard provided a touch of bitterness to compliment the rich dish.  Buttery, house made English muffin was more akin to a biscuit.  Some of the edges still retained a  crisp crust.  The dish was accompanied by well cooked and seasoned crispy country potatoes.
     Don's Stuffed French Toast appeared minimalist until you tasted it.  Stuffed with caramelized bananas, drizzled with pecan maple syrup, and dusted with ancho chile sugar, this dish will conquer the most ardent sweet tooth.  As if that wasn't enough, the whole thing is dipped in a nutty batter and deep fried.  This is a dish made for black coffee.  
     If you have never been to Zolo, or if it has been a while since you visited, I would recommend you give them a try at brunch.  The selections are varied, the prices are good, the staff friendly and efficient, and the artwork interesting.

Zolo Entrance

Sculture by Kevon Krasnoff

Indoor Dining Space

View of Bar and Kitchen

View from the window of the two top

$3 Bloody and Mimosa

Southwest Benedict

Overcooked Egg

Stuffed French Toast

Nocturne Jazz Club, Denver

     I am jazzed about Denver's new night club.  Nocturne Jazz and Supper Club opened two months ago in the burgeoning River North (RiNo) district.  Unlike El Chapultepac with its dive-bar environs, Nocturne is a sleek and stylish hide-away fit for the Rat Pack.  Surreptitiously located on a side street off Larimer, you might miss it if you blink.  Parking is scarce around here, but they are working on valet service.  Nocturne is open nightly from Monday to Saturday.  Local artists are featured nightly as well as occasional national acts such as Eddie Gomez.   Artist fees are $5 on weekdays and $10 on weekends and are added to your tab.  Reservations are recommended especially for the more coveted national acts, which of course cost more.
     Why am I reviewing a jazz club, you say?  Not only does Nocturne purvey a much needed genre of music, the chef has created a rotating 5 course tasting menu inspired by classic jazz albums from artists such as John Coltrane.  Also intriguing is the creative cocktail menu.  When we visited recently on a Thursday night to hear the excellent Annie Booth Trio, we had already supped but was able to imbibe on a couple cocktails and small plates.
     The space is in a former warehouse, so it's all exposed brick and duct work with high ceilings.  A tasteful art deco mirror graces the bar.  The main room surrounds the stage with multiple four tops as well as a wrap around lounge and high tops.  A spiral staircase leads to a smaller seating area upstairs. The staff is well trained and professional.  They are attentive but not hovering.  
     The cocktail list comprises of classic oldies as well as new fangled creations.  As fans of the retro, we stuck to a Boulevardier and an Old Fashioned, both well crafted.  We ordered an appetizer of Squid and Octopus.  It was flavorful but somewhat lean on the cephalopods.  It would be more appropriately named beans three ways with some squid and octopus.  The dish had plentiful creamy cannelloni beans slow braised with hunks of smoky lardons (pork fat).  Additionally, endamame and garbonzo beans also made an appearance.  I enjoyed the few bright asparagus tips cooked to retain their snap.  A generous slice of Grateful Bread focaccia served to sop up the jus.  This comfort dish was plenty filling even as a starter.
     The Brown Butter Almond Cake sounded too good to pass up.  We were not disappointed.  Individual sized cake molds allow a wonderfully moist, buttery cake with golden brown and crisp edges.  An ala mode scoop of raspberry basil ice cream enhanced the nuttiness of the cake.  A cloud like pistachio powder was a culinary wonder.  Crushed pistachio drizzle added crunch and visual interest.  The final garnish was three ripe and juicy blackberries.  A half order of French press coffee ensured we were alert for our ride home.
     All the other plates we glimpsed looked equally appetizing.  We'll definitely reserve our appetites for our next visit.  If you go, be prepared for a lovely night of entertainment.  This is no place for a slouch, time to polish your penny loafers and  break out that wiggle dress.

Annie Booth Trio

Upper level seating

Bar 

Staircase to upper level

Old Fashioned

Squid and Octopus

Early Bird Restaurant, Westminster, CO

      I was recently asked to review breakfast places, so here it is.  Early Bird Restaurant, located in the Bradburn Village in Westminster, has been open since summer of 2012.  We decided to give it a try given the rave review in the May issue of 5280.  
     The decor pays homage to the resplendent rooster.  You are greeted with striking red umbrellas contrasted with a black rooster icon.  Inside, you will find a cozy and bustling dining space exposed to a tight, open kitchen.  The staff is friendly, prompt, knowledgeable, and most importantly, proud.  I can tell that this is a place certain to be packed to the gills on weekends.  
     The menu offers breakfast, lunch, and brunch items all day.  Hours are daily from 7-2:30.  Traditional offerings such as omelets and French Toast are tweaked with house flair.  For instance, house braised barbecue pork graces one of the eggs benedict.  The French Toast is a creme brûlée version.  Excellent Novo coffee (roasted right here in Denver) is served in heavy, homey, sepia coffee mugs.
     Upon recommendation from our enthusiastic server, we ordered the breakfast tacos and the French toast.  The stunning taco plate came with three pliable white corn tortillas piled high with fluffy scrambled eggs, guacamole, pico de gallo, a drizzle of sour creme, and a lightly blistered shishito pepper.  For a dollar more, you can get them topped with sweet and juicy barbecue pork that's slow braised in house.  You will get messy with this dish, but it's totally worth it.  Accompanying country potatoes were well cooked but under seasoned.  This is  remedied with house made ketchup and hot sauce.  My only critique is the "American" size of the portions.  One taco would have been plenty, although you can take the rest home in 100% recycled containers.
     The creme brûlée French toast came with four slices of bread and a side of meat such as crispy bacon.  You choose from four topping combinations including the traditional maple syrup and butter, fruit and whipped cream, bananas and peanut butter, and an unusual pairing of chocolate and bacon.  Don stuck to the traditional butter and maple syrup.  I don't typically have the stomach for sweet breakfast dishes.  One bite of this custardy bread with maple syrup and butter was enough to satisfy.  Hard to imagine eating all four slices.
     The food here reflects the passion of the chef owners, a husband and wife team.  Items such as granola and sauces are made in house and popular enough to be packaged for sale.  Attention to details, such as rooster art, black and white photos, and plush disposable hand towels in the bathroom, sets Early Bird apart from other breakfast eateries.  The high density locale guarantees a constant and loyal clientele.  The welcoming staff makes you feel like part of the neighborhood.  We'll definitely hurry back to try more items such as the chicken stuffed waffles.  

Breakfast tacos

Creme Brûlée French Toast

Ocean Prime, Denver

     As a rule, I avoid chain restaurants as the food tends to be pedestrian.  I will, however; make an exception for Ocean Prime.  This national chain can be found  in such cities as New York, Boston, Indianapolis, and Detroit.  We are fortunate to have one in Denver on Larimer Street.  Ocean Prime is a classic steak house in the tradition of Morton's, Brook's, and Del Frisco.  Additionally, they offer excellent seafood.
     We celebrated Don's birthday two years ago at Ocean Prime, and I am still paying for it.  I say that in jest, but the prices are rather ridiculous.  When a generous friend gifted us with a dinner at Ocean Prime, I did not hesitate to reserve a table for Don's birthday this year.  Having grown up in the midwest, steak and potatoes are to him, what rice and soy sauce are to me.  This place is right up his alley.
     Denver's Ocean Prime is elegant and posh from the  hostess stand to the upstairs dining room.  We were seated on both occasions in the main dining room, but I'll be sure to request a table by the window next time.  It's just so pretty with Larimer all lit up at night.  Servers don crisp white shirts, spotless aprons, and pressed dark trousers.  They execute service seamlessly like ninjas.  Each time I visited the powder room, the staff would gentlemanly step aside with a gracious, "after you" as if I were the queen.
     Cocktails at Ocean Prime are actually reasonably priced, most can be had for $12.  Concoctions made from a spectrum of liquors are sure to please just about anyone.  Wines, both by the glass and bottle, are listed and presented on a slick I Pad.  Don ordered a classic gin martini with Bombay Sapphire and blue cheese olives.   I tasted one and the rich, creamy blue cheese complemented perfectly with the briny olive.  My Whiskey Clover was made with Gentleman Jack Whiskey, honey water, and fresh squeezed orange and lemon juices, garnished with a slip of   tangerine peel.  It was smooth, warm, and not overly sweet.  Both cocktails were shaken table side and poured into ice cold martini glasses.
     The bread loaf arrived sliced, hot, and beautifully glazed.  The distinct buttery aroma is sure to conquer the most ascetic non-bread eater.  The golden, crisp crust contrasted nicely with the soft, cloud-like interior.  With a smear of butter, it was one of the best breads I've tasted.  
     Our salads took a while but were worth the wait.  My iceberg lettuce wedge was the size of Mt. Elbert.  A bite of the lettuce with the thick, rich cabernet buttermilk dressing, smoked bacon, and blue cheese was weepingly good.  The cherry tomato halves provided contrasting color but were otherwise unnecessary.  Don's Ocean Prime house salad paled in appearance to my wedge beauty, although all elements were balanced and cohesive including: romaine, apples, goat cheese, walnuts, and a shallot mustard vinegrette.
     I could not resist the call of the twin lobster tails, and was not disappointed.  Succulent lobster tails, expertly cooked and presented with shells, were as delicious as they were visually stunning.  Shaved stalks of steamed, then lightly sautéed asparagus still retained the bright green color and crisp texture.  A glass of non-oaky chardonnay is perfect with the lobster.  I recommend the Louis Jadot Pouilly Fuisse.  It is attention to details such as serving clarified butter and shaving the asparagus that sets Ocean Prime apart.  I can't help thinking there's probably some poor culinary school intern peeling 100 lbs of asparagus.
     Don's massive ribeye was seared with a black peppercorn crust and accessorized with an au poivre sauce (peppercorn sauce).  The rich sauce tasted of veal demi glace infused with peppercorn.  The steak, cooked medium rare, melted in your mouth with minimal mastication.  The steaks here are meant to be savored, each bite paired with a sip of full bodied red such as a Napa Valley Cabernet or a left bank Bordeaux.  This is a carnivore's dream and a vegetarian's nightmare.  We could only eat half of this whole pounder of a steak.   The leftovers will make an excellent steak salad.
     Our only accompaniment to our entrees, which are all ala carte, was sautéed button mushrooms.  A generous boat full of buttery 'shrooms arrived hot, tender, well seasoned, and most importantly, not too heavy.  All the  starchy sides, however tempting, would be too weighty.
     Our server kindly comped our dessert since we were celebrating Don's birthday.  Last year, we ordered the amazing ten layer Mile High carrot cake, but decided to try the Baked Alaska.   Where else would we ever get this dessert?  After observing Jaque Pepin making this time consuming creation, I will not likely be making this at home.   
     A wedge of Alaska arrived with beautifully inscribed "Happy Birthday" in chocolate sauce.  A neapolitan ice cream core is wrapped with pound cake, then a thick layer of caramelized meringue.  Dark chocolate and raspberry sauces completed the ice cream cake as well as fresh berries and mint.  French press coffee was the only accompaniment needed.
   Please do not let the fact that Ocean Prime is a chain  keep you from visiting.  Having developed the critical senses of a culinarian, this meal was even better than the last we had here.

Sourdough bread loaf

Gin Martini & Whiskey Clover

Iceberg Lettuce Wedge

Ocean Prime House Salad

Twin Lobster Tails

16 oz Ribeye Au Poivre

Sauteed Button Mushrooms

French Press Coffee

Main dining room

One of many private dining rooms

Baked Alaska