Amuse Bouche: English Peas in a Pad

Amuse Bouche: English Peas in a Pod

Soy, miso, basil, and a presentation that reminds me of slurping oysters, Stephanie Izard’s amuse was delicious.  I was immediately ready for more.

Last night, we ate at Revolver, a tiny, trendy-ish, itty bitty restaurant in Findlay (of all places), led by Michael Bulkowski.  Chef Bulkowski certainly deserves the praise he’s earned: 2008 James Beard Best Great Lakes Chef finalist, 2001 James Beard Best New Restaurant winner for Spring in Chicago, etc.  Pair his resume with the winner of Top Chef’s fourth season, Stephanie Izard, and the result will likely be a success.

We were quite pleased with Friday’s five course pre fixe dinner.  The chilled onion soup with lobster was nicely presented, and the moulard duck breast, while not my favorite meat, was well- and interestingly-paired with strawberry-rhubarb agrodulce (fancy for sweet + sour).

My favorites were the perfectly cooked Maine scallops with a pistachio-wild leek butter and the blueberry lemon ice cream that was sweet and tart and tangy and fresh.

Chilled Sweet Onion Soup with Maine Lobster & Tarragon

Chilled Sweet Onion Soup with Maine Lobster & Tarragon

Stephanie also served shaved Brussels sprouts, and they were okay.  The goat cheese–which reminded all of us visually of deli turkey–was the real treat in this second course.  The Carr Valley Cocoa Cardona goat cheese is actually coated in, yes, chocolate.  While I never thought to take the name seriously, I really didn’t taste the cocoa rub on the edge of the thinly sliced cheese.  I think I prefer hot Brussels sprouts.

Shaved Brussels Sprouts with Carr Valley Cocoa Cardona Goat Cheese, Trumpet Royale Mushrooms, Basil, Lemon, Maple Syrup, & Extra Virgin Olive Oil

Shaved Brussels Sprouts with Carr Valley Cocoa Cardona Goat Cheese, Trumpet Royale Mushrooms, Basil, Lemon, Maple Syrup, & Extra Virgin Olive Oil

All in all, I’ve had a few better meals–the AAA 5-diamond Victoria & Albert’s, the currently closed to be renovated Dux, David Chang’s Ssam Bar and Noodle Bar, and Rossford’s Moe’s Bar and Grill.  But if Stephanie should return, I’m sure we’ll make a reservation.

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