Birthday Indulgence
Mar. 24th, 2025 09:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThe wife's birthday was Saturday and I took Friday off. Our friends M&C came up for Friday lunch, because she loves making lasagna (and is really good at it) and we have a local lasagneria that we like. They enjoyed it and it's always good spending non-SCA time with them.
Saturday she did some shopping, and then we went out for dinner. I had read good reviews of a small restaurant called 7 Adams and the wife thought it sounded good. With some careful planning, I booked seats at their 6-person "chef's counter" - it's a short bar in front of their wine fridge, with a small prep station for some basic plating. Unlike Mijoté you don't get the full "cooks prepping in front of you" experience, but one of the cooks/ sommelier/ owner-chef each took turns explaining each course as it was presented. The chef's counter is a 10-course meal - thankfully all the courses are a few bites, so it isn't way too much food.
The abbreviated menu:
a soft-boiled egg and caviar, in an extremely cute egg dish with chicken feet
sea urchin roe and cauliflower mousse
scallop crudo
tagliolini (pasta) with black trumpet mushroom and shaved black truffle
black cod with rice porridge
a buffalo wing
roast duck
a rhubarb tartlet
cheesecake and shortbread
The pasta was a particular standout - I wanted to faceplant in a much-larger bowl of it. The buffalo wing was a gourmet (deboned) homage, as the chef/owner is from Buffalo NY. The roast duck was just as good as the pasta.
The whole thing took nearly 3 hours but didn't feel like it. I didn't sleep as well as I would have liked, predictably due to rich food and wine. Worth it though.
Saturday she did some shopping, and then we went out for dinner. I had read good reviews of a small restaurant called 7 Adams and the wife thought it sounded good. With some careful planning, I booked seats at their 6-person "chef's counter" - it's a short bar in front of their wine fridge, with a small prep station for some basic plating. Unlike Mijoté you don't get the full "cooks prepping in front of you" experience, but one of the cooks/ sommelier/ owner-chef each took turns explaining each course as it was presented. The chef's counter is a 10-course meal - thankfully all the courses are a few bites, so it isn't way too much food.
The abbreviated menu:
a soft-boiled egg and caviar, in an extremely cute egg dish with chicken feet
sea urchin roe and cauliflower mousse
scallop crudo
tagliolini (pasta) with black trumpet mushroom and shaved black truffle
black cod with rice porridge
a buffalo wing
roast duck
a rhubarb tartlet
cheesecake and shortbread
The pasta was a particular standout - I wanted to faceplant in a much-larger bowl of it. The buffalo wing was a gourmet (deboned) homage, as the chef/owner is from Buffalo NY. The roast duck was just as good as the pasta.
The whole thing took nearly 3 hours but didn't feel like it. I didn't sleep as well as I would have liked, predictably due to rich food and wine. Worth it though.
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