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It's time we talked about Valentine's Day. (Part 1)
We're making our picks for those of you willing to brave the crowds.
It's time we talked about Valentine's Day. (Part 1)
Ready or not, Valentine's Day is just three weeks away, and we're sure we don't need to tell you that if you're going to brave it and head out to eat that night, you'll want to square away your reservations now. Otherwise, you're likely to get stuck eating one of the aphrodisiac tasting menus that everyone else in the city took a pass on.
Of course, we know that you know that Valentine's Day menus are legion—so as always, we here at MT are just going to keep it simple and only share with you the select few that make us genuinely hungry. First up: Russet (1521 Spruce St.). They're offering a $55 four-course prix fixe that, despite its brevity, offers delicious choices for meat-eaters and vegetarians alike. Dishes like house-cured tesa with chili oil, marinated celery and soft-boiled egg and chestnut pappardelle with roasted maitakes, taleggio and thyme are making us rethink our usual "stay in and cook for each other" plans. If you go, see if you can't talk them into a minor dessert supplement, because after reading the three sweet choices you'll definitely want one of each. And of course, they're a BYOB, which can help manage your costs a little on a holiday that can quickly get out of hand. Keep reading for the full menu.
First course
House-cured tesa with chili oil, marinated celery and soft-boiled egg
-or-
Beet sformato with goat ricotta, puntarella and aged balsamic
Second course
Oyster ravioli with pernod, blood orange and chives
-or-
Chestnut pappardelle with roasted maitake mushrooms, taleggio and thyme
Third course
Whole roasted branzino with roasted sunchokes, garlic confit, lemon and parsley jus
-or-
Lancaster duck breast with stuffed cabbage, finn potato, glazed parsnips and pickled mustard seeds
-or-
Dessert
Chocolate budino with cranberries and black pepper crème fraîche
-or-
Niagara grape sorbet with prosecco granita
-or-
Citrus mille-feuille with lemon chiboust and marmalade
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