“It’s still magic, even if you know how it’s done” – another visit to The Inn at Little Washington and chef Patrick O’Connell keeps surprising and delighting with new dishes in its Gastronaut’s menu. Like he said, it’s like going to grandmas house during the weekend. It feels like home.
Magnificent dinner at what I have become to consider my favorite restaurant in the Caribbean. The approach to local ingredients, flavors and execution is always the finest.
You can’t miss the ‘tiny white bean soup’. Other favorites are the ‘lobster risotto’, ‘sushi-esque paella’, ‘hand-rolled pasta’, and the ‘millionaire’s ice cream’ for a sweet ending. I have tried some of the best beet dishes and olives inside this doors.
The wine list is also very impressive with very highly allocated selections and every course has a wine pairing recommendation.
Modern Mexican in a warm and relax environment were service is efficient as it is informative. ‘Cobia al Pastor’ was wow for everyone at the table, ‘Duck Carnitas’ is always a must, and the ‘Husk Meringue’ is probably one of the most complex and perfect desserts out there. Mezcal section is strong with very rare bottles. Seat at the bar or dining room. It is always fun and delicious.
No secret that Per Se is one of my favorite restaurants in the USA and the world. The execution of food and service is with the most precise detail and the hospitality is felt since the moment we walk through those magical blue doors.
A tasting menu that starts with the ‘must have’ classic suspects as the perfect bites of the ‘Salmon Cornet’ and the luxurious ‘Oysters & Pearls’ which is one of the most perfected dishes in the world. Seasonality makes its presence with its unctuous ‘Pumpkin Velouté with white truffles’, perfect pieces of seafood where ‘Hawaiian Abalone’ is prepared to perfection. A ‘Foie Gras’ due shows off culinary skills as well as the perfect piece of ‘Pigeon’ & ‘Venison’.
One of the most complete and rounded restaurants are in the world. Worth a visit at any time of the year. But is always extra special when is white truffle season.
Next restaurant started its third menu of the year with a very ambitious representation of the dishes that Alinea was making from 2005 to 2010.
My first visit to Alinea was in 2009. I was particularly very exited for this menu as it gave me the opportunity to taste dishes that I only have read in books and no other restaurant could replicate. A few dishes transported me back in time while others made me realized (again) how far ahead Grant Achatz was at that time.
It is a unique menu. Once again Jenner Tomaska and team found a way to exceed the very high expectations they have created on themselves .