Queens Kickshaw introduces shrubs: delicious vinegar cordials

The Queens Kickshaw (40-17 Broadway, Astoria)

While The Queens Kickshaw has gathered quite a buzz for their grown-up grilled cheese sandwiches (gouda with guava jam, black bean hummus, & pickled jalapenos--just one of my favorites) this gorgeous, eco-friendly sandwich and gourmet coffee shop has now extended to summer hours and acquired a beer & wine license.

Now open daily until 1 a.m. (from 7:30 a.m. weekdays and 9 a.m. weekends--sandwiches start at 11 a.m. daily with Egg & Cheese at 9 a.m. weekends), TQK is offering an impressive and diverse selection of international beer & cider, along with a carefully edited wine selection and cheese plates.

But perhaps the most exciting addition to the menu (offered beginning today) are the vinegar cordials, a traditional non-alcoholic fizz that dates back as far as Roman times, known as the "shrub".  The idea came to Ben Sandler (co-owner with wife Jennifer Lim), when he realized he was discarding an unused treasure in the juices left after pickling the blueberries and golden raisins for some of the sandwich accompaniments.  "We already had P&H Sodas, so I fugured I would try mixing the fruit & spices with the seltzer."  When he asked the guys from P&H what they thought, they informed him it is a traditional drink known as a "shrub", directing him to a 2008 article from the New York Times, which reads, "if chugging vinegar sounds curious to you as well, be apprised that this centuries-old practice has only recently been abandoned."

The two shrubs currently offered feature a base of organic cane sugar and apple cider vinegar infused with blueberry-ginger-lemon or golden raisin-star anise-cinnamon.  These mature sodas are insanely refreshing, smart, sweet, and gently tart... and all-around delicious.  Less adventurous drinkers can still enjoy the delicious homemade P&H Sodas, available in lime, cream, hibiscus, & ginger.

Sandler has even toyed with a jalapeno version of the shrub, admittedly a more acquired taste.  While he hopes the shrubs are embraced by the customers, he laughs to himself, "I thought this would be a great way to avoid wasting something delicious we were discarding, but now we might sell more shrubs than the pickles we produce to make them!"

Eco Table Officially Open

Eco Table (33-20 31st Ave., Astoria)

(718) 777-5557

Eat Green. Live Well. Drink Wine. Be Happy.  The website for Astoria's newest arrival flashes this slogan, along with several trendy phrases in the restaurant world.  Terms like eco-friendly, artisanal, locally-sourced, & sustainable.  As the name implies, it seems Eco-Table doesn't merely practice these concepts; it was developed around them.  Even the table water served is filtered with the Natura purification system.  But on a street like 31st Avenue where hot restaurants are springing up like dandelions, a trendy concept is not enough to make a successful business alone.

Well, if the first few hours of business are any indicator, Eco Table is not only delivering on its promises, it's fantastically surpassing them.  If the quality of service and food sustain beyond today's opening, this place will be bursting at the seams in practically no time at all.  Service was genuine and attentive.  The owner, Jimmy, even stopped by the table a few times to insure our experience was pleasant.

To begin, we shared the mac & cheese with 'shrooms.  Miniature shells are blanketed in a cheesy bechamel, studded with tender, earthy, wild mushrooms.  The dish arrived bubbling, and a golden gruyere crust broke way to an exceptional take on a comfort favorite.

The bowl of beets was outrageously delicious, and more than enough to share.  The photo shows merely the top layer of a bowl that stood nearly a full foot tall, like an enormous overturned porcelain lampshade piled with gargantuan tangy, tender red beets, sweet candied pecans, plump orange segments that exploded with juice at the bite, a drizzle of white balsamic vinaigrette, and what must have equalled an entire loaf of goat cheese crumbled on top.

The grilled free range chicken sandwich arrived juicy and tender on crunchy toasted rustic bread, with a drizzle of honey-balsamic, and baby organic greens.

French fries are hand cut, and rival any competition in the neighborhood.  At our server's suggestion, we enjoyed them with a ramekin of spicy chipotle sauce.  Nothing spells comfort like crisp fresh potato strings dipped in southwestern mayo.

The buffalo chicken flatbread was a true "wow dish" that will keep me coming back.  The misshapen pita is made fresh on the premises, and grilled, giving a crunchy bottom and fluffy, delicious tenderness inside.  The paisley shaped bread is then drizzled with extra-virgin olive oil, and topped with julienned strips of buffalo spiced chicken, gruyere cheese, a sprinkling of herbs, and sweet fire-roasted tomatoes.  Delicious.

A shout-out to the Greek neighborhood, roasted lemon potatoes are actually sliced fingerlings with meyer lemon, which we quite easily devoured.

Presently, Eco Table is only open from lunch until midnight, as well as brunch on weekends.  Eventually, they plan on remaining open 24 hours on the weekends, and opening for breakfast within the next few weeks.  Breakfast items include frittatas, berry-stuffed french toast, a poblano benedict with serrano ham and cilantro hollandaise, as well as pecan apple cakes and parisian waffles.  Other dinner items that jumped off the page included a panko-crusted spinach-feta-sundried tomato veggie burger, seasonal ravioli (today's selection was lobster alla vodka), mint chimichurri lamb chops, and line-caught pan-roasted halibut with smoked paprika.

While they await their liquor license, a complimentary glass of wine is being served with dinner this evening.  Soon, they will also be offering fresh smoothies, homemade sodas, and fruit-infused lemonades. 

Eco Table seems extremely promising, to say the very least...  Please weigh in below with a comment about your first impressions/experiences.

The delicious world of Mundo Café & Restaurant

Mundo Café & Restaurant (31-18 Broadway Store #E, on 32nd just off of Broadway in Astoria)

The very second you sink into a parlor chair and begin to fully take in the surroundings, you are likely to rub your eyes with your fists before glancing two or three times beyond the window to the street just to make certain you are really in Astoria, and not whizzed through some whimsical porthole that collects characters, decor, aromas, and flavors from every culture in its path.  Two dozen serenely glowing lucellino light bulbs soar over the center of the room in a goose-winged Ingo Maurer chandelier.

Gourds are transformed into a Turkish variation on stained glass Tiffany lampshades, and the walls are adorned with rotating installations by local artists.  Like a colorful storybook narrator magically brought to life, Guillermo Lucerofabbi immediately approaches our table in a chocolate sport coat with a cartoon heart pin on the lapel, welcoming us into the culinary fantasy land he has created along with his Turkish partner, Canalp Caner, who is the brains behind the inventive menu.  A charismatic and handsome Argentine, Guillermo is the epitome of a host, and we immediately feel as though we have been sincerely welcomed into a friend's home for dinner.

When we ask to peruse the wine list, his face saddens apologetically, as he explains that the liquor license is being renewed, temporarily rendering them BYOB... but with the business card he presents us, we can purchase a discounted bottle of wine from the store a few blocks up the street.  He holds our table, and within a few minutes we are seated again as he corks our $10 bottle of wine. (Note: I received notice that their liquor license was just renewed, so their cool beverage selection is back in business!)

Although we now have a bottle of wine, I always like something lighter to accompany my meal, as well. Refreshingly, Mundo serves no soft drinks, just one of many healthy, yet delicious facets of this incredibly unique little gem.  Instead of a cola, I try a deliciously tart, Turkish sour cherry juice that I dilute just a little with my water.  Even the water here is healthy, featuring high alkaline, ionized, PH-balanced Kangen water, based on Japanese technology.

With an owner team of an Argentine host and a Turkish chef, a German chandelier, french parlor chairs, Astoria artwork, and Japanese cooking water, we had no idea what to expect from the menu.  So when the menu singles out one dish as a "must-try signature" we could only assume it was a reasonable place to start.

Herbivores will find a simple coding system on the menu extremely helpful, identifying close to twenty dishes and sides that are vegetarian, half of which are also vegan.  The signature "Red Sonja" are one selection that qualify as vegan, though had I been blindfolded, the kaleidoscope of flavors rival even the heartiest appetizers I have tried.  Four red lentil quenelles of bulgur (cracked wheat), scallion, parsley, and a blend of oriental spices are served on wraps of lusciously green bibb lettuce with lemon wedges for a citrusy zing.  These outrageously flavorsome patties taste almost like little unwrapped herbed dumplings, or dollops of a robust bolognese sauce.  And for $7.50 for four, it's one of tastiest and most affordable deals I have enjoyed in Astoria.

Perhaps my favorite dish of the evening was a gorgeous and unique appetizer, the Peruvian Causa ($8).  Yellow potatoes are mashed into a creamy puree and blended with aji amarillo yellow chile paste and fresh dill, then layered in a terrine with earthy mushrooms, pickled beets, and topped with creamy avocado, red onion, and fresh red and green peppers.  Like a heavenly spin on leftovers, this dish is presented chilled, which only serves to magnify the colorful flavors even more.

The much-heated discussion of the Astoria burger battle seems to have erroneously left out what I now consider to be one of the top contenders.  The burger a-la-mundo is one of the most delicious, moist, and unique burgers I have enjoyed recently.

This Turkish style patty blows most of the competition out of the water.  Guillermo explained that they choose their own meat cuts from a neighborhood butcher, and then have it ground, ensuring only the highest quality beef makes it into each of their burgers.  The burger is then topped with caramelized onions and sauteed mushrooms, and served on fresh, warm, rosemary focaccia. If you claim to love burgers, this is one you simply have to try.

Don't be turned off by the $16 price tag.  Besides the fact it's one of the largest, most savory burgers around, it also comes with a heaping pile of freshly cut oregano-seasoned fries and a substantial house salad.

A generous bowl of Ottoman manti are some of the best dumplings around ($15).  Tender, miniature pasta pillows are stuffed with exquisitely tender, seasoned ground beef, then topped with a blanket of garlic, butter, mint, and creamy yogurt.  The flavors are simple and fresh, and served with a ramekin of ground sumac to add by the pinch for a little extra, earthy spice.

Put a clay pot crowned with golden melted cheese and crispy brown bits around the edges, and I really could care less what's inside.   How can you possibly go wrong?  This warm entree was a simply wonderful casserole of large, sweet, tender prawns in a spiced tomato and mushroom sauce, almost like a cajun seafood stew straight from the bayou.  Once it cooled enough to devour by the spoonful, the succulent shrimp and gooey ribbons of melted cheese disappeared embarrassingly quickly.  We even tore off some of the rosemary focaccia bun from the burger to dab up the last bits of sauce, tender mushrooms, and browned cheese.

Though it came as a side dish with the shrimp casserole, I would highly recommend a $5 side order of the herbed couscous.  Tiny little al dente orbs of pasta with a sprig of fresh rosemary make for the perfect side accompaniment.

Regardless of what you choose to order, it would be a sin not to save room for the flourless chocolate souffle.  Turn in the order ahead of time as this dessert requires a little extra preparation.  But the molten mug of baked Belgian chocolate is beyond worth the wait.  We found ourselves scraping the gooey overflowed bits from the side once we had emptied the actual mug.  It doesn't get better than rich spoonfuls of decadent warm fudge with all natural vanilla bean ice cream.

For a slightly less rich, but equally delicious option, I highly recommend the cinnamon-dusted semolina helva, studded with pine nuts, walnuts, and pistachios.  A traditional Turkish dessert, this warm and moist, wintery, dome of buttery nuts houses a cool dollop of vanilla bean ice cream, almost like Christmas on a plate.  Although all of the desserts contain dairy, vegans should call ahead to inquire... sometimes, Mundo also serves up a vegan version of their chocolate souffle.

By the time we finished our sweet endings, dinner service had drawn to a close.  Out front on the closed in porch, Chef Canalp decompressed on a couch with one of his cooks, while inside Guillermo circulated among the few remaining tables, sharing stories and jokes as if we were all in his own living room.  When we left, we gave him hugs, because he's that kind of guy you simply want to squeeze.  And as we exited, Canalp paused from conversation to smile, and thank us for coming in to visit.  With extremely satisfied appetites and souls, we were actually a little sad to leave.

To keep it fresh for a dining room of many loyal regulars, the menu rotates almost as frequently as the art exhibitions.  As the dining room only accommodates a little over twenty diners, reservations are recommended.  Mundo Cafe & Restaurant is open daily from 5 to 10:30PM, and 4 to 10PM on Sundays.  They are closed on Wednesdays.

Zuzies: Gourmet comfort food that pleases every palate (POLL: Who's your favorite burger?)

Zuzies (40-17 30th Ave., Astoria)

Free Delivery 11am-10pm (718) 406-9600

*** Zuzies Grand Opening with open bar & hors d'oeuvres 7-10pm this coming Saturday, August 7th... RSVP here***

I am an omnivore.  Always have been, and god-willing always will be.  If it's delicious, I'll eat it.  Even if it's strange, but there's a unique story or cultural significance behind it, I'll try it at least once (see prior posts regarding various offals or grasshopper tacos).  I do, however, have numerous friends who are less daring eaters, and also several who are vegetarians, vegans, pescetarians, and every other finicky diet variety... some for religious reasons, some for health reasons, some for no good reason at all.

I don't judge others for their culinary preferences, but it saddens me greatly that one of my favorite social encounters in New York City, dining out, is limited by very few places where my gluten-free comrades, lactose-intolerant companions, beloved herbivores, and the burger fanatics in my life can find a common menu that meets all of their needs, where we can each find platters that fit our preferences, yet everyone have a delicious meal.  With very few exceptions, I typically do not enjoy vegan restaurants.  Some dish names that make me annoyed and teetering on angry (yes, these are real menu items offered at New York eating establishments) include: unchicken caesar salad, philly not-steak, meatless loaf (why would anyone willingly choose to use the word "loaf" for an entree unless it were meatloaf?), facon (yes, as in fake bacon... c'mon), not dogs (are you serious?), and the worst ever... 4skins (four potato skins with soy cheddar and tofu sour cream).

Besides the last one on the list, which is just plain revolting, the other vegetarian creative names seem to only serve to remind meat-eaters that what they are eating is imitation, and to remind the vegetarians just how pitifully their concoctions taste absolutely nothing like the real thing.  In my opinion, there's nothing wrong with being vegetarian.  But call a spade a spade.  Tofu in a peppercorn mushroom cream sauce should be called just that... not "Unsteak au Poivre" or some other ridiculously absurd approximation of the carnivorous equivalent.

When I learned that Mix Cafe + Lounge was transforming its kitchen and dining room to become a restaurant headed by a chef with a strong background in vegan and vegetarian cuisine, I became instantly leery.  And when I learned that the menu would feature several gourmet burgers (real beef burgers, not some strange "unburger") I became somewhat confused.  Could it be possible that a restaurant was opening in Astoria where finally I could invite my vegan friends and still safely enjoy some protein across the table?  And if the menu was truly going to be that eclectic, was it even realistic that it could be deliciously executed, as well?

After my fifth meal at the newly opened restaurant, I can wholeheartedly say that Zuzies has seemingly achieved the impossible.  A hollistic menu that caters to nearly every kind of eater, with simply delicious recipes all across the board.  I'm not ashamed to admit that some of the items that I later found out were vegan may actually top the list of my favorites; and they have also divined a burger that very well may be my favorite burger anywhere, not just in Astoria.

Susan Burdian, Chef-Owner of Zuzies, has been a passionate home cook and dinner party enthusiast for most of her adult life.  A few years ago she even earned a degree from the Natural Gourmet Institute.  An advocate of simple foods with big flavors, she has created a brilliantly diverse and delicious menu that showcases vegan and vegetarian options that any meat eater could enjoy, alongside a phenomenal selection of meaty dishes, as well.  Her favorite flavor profile is sweet & spicy, which is evident throughout many of the plates.  What impressed me the most, however, is that she offers several healthy options without the elitist mentality I so often associate with vegetarian-focused chefs.  Even more impressive, beyond some exquisitely balanced flavors, each dish on the menu also boasts a playful contrast of textures.  

Chef Susan also sources fresh local ingredients (i.e. breads from Long Island City and desserts from Martha's Country Bakery) and utilizes only eco-friendly delivery materials. This is gourmet comfort food at its very best.  Here's just a sample of some of the favorite dishes my friends and I have enjoyed during Zuzies soft opening.

The Southern Burger ($11.95 includes a pile of french fries) features a house-seasoned beef patty with fresh corn salsa, melted boursin cheese, and fried onion strings.  The toasted bun is buttery and soft, the burger flawlessly grilled, with a smooth and creamy blanket of herbed cheese, juicy kernels of sweet corn, and the salty crunch of fried onion strings.  Another favorite burger, the Umami Burger, is dressed with Italian herb butter, caramelized onions, a parmesan crisp, roasted portobello, oven dried tomatoes, melted gruyere cheese, and truffle aioli.  My mouth waters every single time this burger crosses my mind.  Simply brilliant...

For an additional 50 cents, french fries (which will soon change to steak fries, with an option of sweet potato fries) can be accompanied by any number of gourmets dips and drizzles, including citrus-jalapeno, honey-wasabi, and avocado-cilantro, just to name a few.

The fried shrimp roll is an utterly drool-inducing variation on an East Coast classic.  A toasted bun drizzled with chipotle aioli, then loaded with crisp panko-breaded shrimp, crowned with an asian coleslaw tossed in a thai chili sauce. ($9.95)

Chocolate and sausage are two things I never would have paired, but never say never; now I cannot fathom any tastier duet.  The Chocolate & Chorizo panini is the absolutely perfect marriage of sweet and savory.  Sauteed spicy chorizo is draped with melted pepper jack cheese, with just a whisper of sweet chocolate drizzled over the fillings before being grilled between two pieces of sourdough.  This is one of my personal favorites, and an absolute must-try. ($7.95)

  

The mushroom spring rolls are another one of Chef Susan's signature dishes. Flaky fried pastry wrapped around marinated crimini mushrooms, served with avocado-cilantro crema.  And these delicious parcels are 100% vegan, and 100% delicious. ($9.95)

I've actually had dreams about the cheesy deliciousness that is the pesto mac & cheese ($7.95).  A ceramic boat of pasta tossed with sharp cheddar and basil pesto, baked with a crispy panko breadcrumb topping.

Probably my personal favorite of the vegan offerings is the flavor-explosive lasagna salad.  A terrine of zucchini, broccoli, cherry tomato, & green peas is zigzagged with sun-dried tomato drizzle, pistachio-basil pesto, and then topped with a whipped pine nut faux ricotta.  If fresh vegetables could always taste this good, I might actually be able to go without filet mignon or chicken breast for quite a long time. ($9.95)

The Roman Gnocchi is unlike any pasta pillows I have ever tried before.  Categorized on the menu as a small plate ($7.95) two golden crispy, cheesy semolina discs are dressed with ribbons of a rich and bold bleu cheese cream sauce, sprinkled with crunchy walnuts.  If bleu cheese isn't your preference, try it with the portobello mushroom gravy.

The chipotle turkey meatloaf is a little different than the kind your grandma used to make, and honestly one of the most delicious sandwiches on the menu.  A fresh Italian hero houses a hearty slice of the most tender and tangy meatloaf, kissed with ribbons of chipotle drizzle, on a bed of fried onion strings.  ($11.95)

Although you can substitute chicken breast for any of the burgers, if you're gonna go poultry, try the Mexican Telera Sandwich.  A soft bun houses tender, marinated, grilled chicken breast smothered in melted oaxaca cheese, tangy roasted poblano dressing, refried black beans, tomato, red onion, and avocado wedges, with a side of grilled sweet plantains ($8.95).

Zuzies features several other salads, sandwiches, and tapas on one of the most sublimely inventive and refreshingly healthy menus to hit Astoria in a long time.  Currently, the dining room is only open from 6-10pm, although they plan to open for lunch within the next month.  The interior of Mix has undergone several recent improvements, and new tables will arrive shortly to replace the present lounge-style seating.  Delivery service, however, is already available from 11am to 10pm daily.

  

Zuzies is also open for Sunday Brunch with Sunday Morning Mimosa, featuring several of the gourmet burger combinations, along with special breakfast additions such as huevos rancheros with chorizo hash (pictured above).

Other brunch favorites include an absolutely phenomenal eggs benedict with curry cajun hash browns, as well as breakfast tacos, french toast, and a monte cristo.

* * * * *

The grand opening celebration is this Saturday, August 7th, featuring an open bar from 7 to 10pm sponsored by Voli Vodka and several hors d'oeuvres from Zuzies, followed by a cash bar.  The evening is hosted by award-winning comedy team, Sunday Morning Mimosa, and features several live music performances, as well.  If you think you might like to stop by, visit the link at the top of this post to RSVP.

ABC Kitchen by Jean-Georges: A tasting of over 32 of the menu offerings...

Executive chef, Dan Kluger, expedites plates just beyond a table of fresh daily offerings from the local farmer's market.

ABC Kitchen (35 E. 18th St.)

Have you ever had a meal that literally made you simultaneously enraptured, sentimental, proud, reflective, and satisfied?  A dinner that amuses each of the senses in both familiar and untapped dimensions?  One that transports you to a not-so-long-ago time of digging holes in the backyard garden of your childhood home with a plastic shovel, tearing open packets of turnip seeds, and staring in awe at the beauty of the wedding band on your mother's hand speckled with topsoil, as she tenderly pats the ground tucking in the unborn vegetables?  A meal that makes your chest swell up that you were brave enough to cram your few belongings into a white rental minivan, and drive across the country with your kid brother to move into your very first New York City apartment to pursue your far-fetched dreams, even though every single thing that had ever brought you comfort was now in the thirsty midwestern dust cloud settling behind you?  A particular restaurant that you know exists no where else, and though thousands will plan entire trips around sampling its menu, for you it was only short ride from your apartment in a yellow cab, and for that you couldn't be more proud to live in this city of culinary creativity and brilliance?

I had that very meal just a few hours ago, thanks to the recommendation of a few friends who believe in my passion for food, my desire to share New York City's finest secrets with others, and my core belief that it is around a dinner table with loved ones that we grow closer and learn more about one another, our likes and dislikes, exchanging anecdotes, laughter, and the joy of sharing one of our most basic needs with those we cherish.

ABC Kitchen is the few-week-old restaurant in ABC Home, and newcomer in the trend towards being sustainable and green (even the menus are backed with pieces of recycled cardboard shipping cartons), featuring a market-driven menu that's just about as farm-to-table as you could get in the heart of such an urban giant.

Overhead in the main room, exposed beams from an old barn add a rustic suggestion of the farm-to-table philosophy in an otherwise pristine and white fairy tale dining playground accented with whimsical wrought-iron and glass chandeliers, an eclectic patchwork of antique saucers and silverware, alongside gorgeous dinnerware handcrafted by local artisans.  Nearly all of the items are available in ABC Home, though our server only chuckled when I asked if they offer a rent-to-own incentive for returning patrons.

Our server was a refreshingly kind and sincere hostess who, although thoroughly well-versed on the nuances of the menu and wine offerings, mastered that hard-to-find balance of articulating specific components of various dishes and cocktails, while never once appearing rehearsed or robotic.  The server uniforms, as we inquired, were simply dark denim jeans, button-up shirts with any checked or striped pattern, and a pair of sneakers (Chuck Taylors were preferred, she informed us).  We felt as though our server had invited us into a friend's home where she had dined so frequently, she knew everything from the ingredients to the hobbies and personal preferences of the chef.  When I enviously asked if she gets to enjoy a staff meal before each shift, she simply smiled. "You have no idea.  Even the salads are absolutely incredible."

Of course the true star of ABC Kitchen is Jean-Georges Vongerichten, one of the most celebrated chefs in the world.  Having just celebrated his fifty-third birthday, the youthful glow of his skin and genuinely benevolent countenance suggest he rinses his vegetables in the fountain of youth.  Mr. Vongerichten personally guided us through his pastry area, where he explained each of the selections with a boyish enthusiasm.  "Look here," he whispered to me, as he peeked over the counter at one of his pastry cooks who was sprinkling crushed caramel corn onto a salted caramel sundae.  "You should get that..." he told me, "it's the best."

Though I obviously took his recommendation on dessert, everything that came before was equally delicious in ways both brilliantly new and yet hinting at something somehow familiar.  Along with executive chef, Dan Kluger (formerly of Grammercy Tavern & Tabla), Jean-Georges has developed a carousel of plates that simply illuminate the natural flavors of their sometimes profoundly simple components.  Nothing is masked with a sauce.  If anything, the stars of each dish are boldly displayed on top of a tear-dropped paisley of puree, or a dollop of fresh cream.

Our meal was beyond superb, offered something unique to each of the six friends gathered at our table, inspired wonderful conversation and laughter, and left each of us dumbfounded at the brilliance of cocktails, pressed juices, hors d'oeuvres, main plates, and sweet endings that wrapped us in the familiarity of a favorite blanket, yet inspired us to see those ingredients we've always known through a new filter of creativity.

Unfortunately, until Apple develops an "iScratch-n-Sniff" or "iLick-n-Taste" App, you'll have to settle for a few captured images and brief descriptions.  I hope you enjoy this sampling of some of the exceptional dishes we savored this evening.

A blood orange bellini of sparkling wine with freshly-pressed blood orange juice

A basil daquiri of light rum & basil lime infused simple syrup

Pretzel dusted calamari with marinara and mustard aioli

Roasted beets with homemade yogurt

Ginger-marinated mackerel sashimi

Shaved fluke with olive oil, black pepper, and blood orange

Raw Maine shrimp with grated horseradish

Ridiculously tender roasted turnips with a honey-thyme marinade

Peekytoe crab toast

Chicken liver toast (the secret ingredient is just a whisper of cognac)

Assorted cured meats and local cheeses (with pickled crudité, spicy mustard, and fresh honeycomb)

Sugar snap pea salad with parmesan dressing and herbs

Roast carrot and avocado salad with crunchy seeds, sour cream, and citrus zest

Black trumpet mushroom pizza with fresh parmesan and a farm egg

fresh mozzarella with olive oil and herbs

A buttery and smoky Maine lobster, roasted in a wood oven with oregano and lemon vinaigrette

Organic crispy chicken with escarole and mashed potatoes

Artisan pizza with clams, mint, parsley, and fresh chilies

Roasted asparagus with chantarelles

Grilled pork chop with apple-meyer lemon puree and swiss chard

Tonight's special was a flatiron steak with panko-crusted potato croquettes, ramps, and red onion compote

Baked endive with flying pig farm ham and gruyere

This double espresso showcases the beautiful antique chinaware

The coffee mug was crafted by a local artist, au lait in a graduated cylinder

Aforementioned sundae with salted caramel peanut ice cream, candied popcorn, whipped creme fraiche, chocolate sauce, and nougatine leaf

Chocolate cake with melted chocolate ganache and toasted marshmallow icing

Doughnuts stuffed with citrus and vanilla cream, with blood orange marmalade

Brown butter, chocolate ganache, hazelnut crunch tart.  My personal favorite.  Our server asked if I had ever tried Momofuku's crack pie (see my Momofuku Milk Bar post).  After a fervent affirmation, she grinned at me... "Well, this is like crack pie on crack."  It was absolute heaven in my mouth...

Cookie plate with mint chocolate crinkle, chocolate hazelnut biscotti, and satsuma (Japanese seedless mandarin orange) marmalade linzer

Vanilla chip ice cream cake roll with with vanilla sauce, shaved orange zest, sliced almonds, and orange sorbet

Meyer lemon meringue tart

Carrot cake with lemon buttercream frosting

A deeply heartfelt thank you to my friends, Mike & Aaron, who arranged our extraordinary evening