I talk about food a lot. And other stuff.

But mostly food.
Showing posts with label Piccolo. Show all posts
Showing posts with label Piccolo. Show all posts

Monday, April 12, 2010

Birthday at Piccolo

This man inspires me.  Chef Doug Flicker of Piccolo.  Thanks for another amazing meal last night, and all the fancy treatment.  I got that great Birthday Feeling you get so naturally when you're a kid and turning 6, but rarely access when you're an adult and turning 36. Thank you, thank you, thank you.

I will write more about this meal and the awesome things that are happening down the street at Piccolo soon!

Saturday, February 20, 2010

Valentine's Dinner at Piccolo

I don't have enough words to explain how much I love this restaurant - no matter how long this post is.  Three years ago when Auriga closed it's doors, I mourned.  I mourned the loss of a place my family celebrated big and small events in our life with food.  It was the loss of the place we brought our of town visitors and new and old friends, and championed to strangers in our everyday lives.  It was the place I could go and know, for a fact, that whatever I ordered was going to be beautiful, flavorful, seasonal, interesting, surprising and, above all, the kind of food I needed to close my eyes to eat.   The kind of food that makes me do my little happy food dance in my chair when the server approaches.

This year, Chef Doug Flicker (along with many others from Auriga, including the lovely and talented Front of House Goddess, Bridget Harrington, and ├╝ber-knowledgeable and very tall server Robb-With-Two-Bs) is back with Piccolo.  With a vision of smaller plates that are easy to share (and prices that reflect that), the brilliant concept of Shared Gratuity between front and back of house, and the return of complex, interesting, surprising, eye-closing, conversation-stopping flavors, I say: Let the happy food chair dancing begin again!

My husband and I were there with my parents on opening night (my mom with four freshly broken ribs - she wouldn't have missed it!) and ordered The Entire Menu.  You can read my letter to the Chef from opening night, along with that night's menu, after the jump if you'd like.

For Valentine's Day, Piccolo offered a pre fixe menu ($50 per person).  We, again, ordered the entire menu (how smart to offer a choice of two for each course, allowing me to order dinner without feeling like I'm missing something).  We also got the wine pairing ($75 per person) (I don't have that list with me, but it was great).

Sitting in the little back room this time gave us a private feeling, and I especially love walking through the kitchen to get to my table.  Chef Flicker was always happy to look up, say hello, and even answer my question about the little jars lining the bookcase with mysterious contents marked "White Asparagus Dill Pollen".   Apparently white asparagus pickles might be in a future dining experience.  Can't wait to try them.

I am so happy and so grateful to have a place to go for food like this.  I have a new place to champion, because I really believe in it.  Knowing that it's there makes me feel happy and somehow connected with my ideal of creativity through food.  It broadens my palate and my imagination about food, and it fosters my courage about all the wonderful things our Earth's bounty offers us.  I try things I would never eat anywhere else when Chef Flicker cooks it - from the simple mushroom or escargot to the slightly more adventurous pickled pigs feet or veal tongue - because I trust that even if it's not my favorite flavor, it will be a wonderful experience.

Valentine's Day Menu:

House "smoked" wild sturgeon with potato, lemon jam and dill
Chioggia beet terrine with goat's milk, truffle honey and endive

Winter ragout of white asparagus and Brussels sprouts with brioche crouton and chevre
Swiss chard raviolis with Au Bon Canard duck, medjool dates and pickled walnuts

Blue prawns with chamomile yogurt, english cucumbers and saffron couscous
Spanish mackerel with Jerusalem artichokes, porcini mushrooms and tomato jam

Roasted quail stuffed with a chestnut sausage, braised salsify and garlic potato puree
Pine cured veal breast confit with Brussels sprouts, pistachios and garlic sausage

Malted panna cotta with chocolate milk and figs
Chocolate terrine with chocolate pearls, dark raisins and pinecone syrup