Am I the only one who thinks it’s a huge deal that NY Times restaurant critic Pete Wells crossed the Hudson for his review of Thirty Acres in Jersey City in last Wednesday’s Dining section? Maybe not as huge as George Washington crossing the Delaware, but still…
I admire Wells for being open-minded, and more importantly I think he is the best Times reviewer since Ruth Reichl, both for his culinary insights and his skilled prose. Do you agree or disagree? btw: Wells’ review was a rave. Here’s the link to the restaurant Thirty Acres. Congrats to everyone there!
Truffle Menus at Avenue & Nicholas
Have these restaurants snagged some kind of special deal on black truffles, despite the Perigord beauties going for record prices? I don’t know and I don’t care. All I know is they’re offering some pretty super-sounding menus that also appear to be fantastic bargains. (Everything being relative, of course).
French-born executive chef Dominique Filoni has two distinct truffle menus on tap for January, each at $50 for 3 courses.
Truffle Risotto with Celeriac, Pine Nuts, and Truffle Espuma
Valrhona Chocolate Truffles
(Pictured above: Avenue’s scrambled duck eggs infused with truffles. Eggs are sealed in a container for a couple of weeks to absorb the aroma, with truffle shavings added during final prep.)
Then, at Avenue from January 15th through the end of the month:
Sea Scallop and Truffle Carpaccio
Trio of Braised Beef Tongue, Oxtail, and Tripe with Truffle Brunoise
House-made Truffle Ice Cream
Chef Filoni is also offering to add shaved truffle to any dish for $15, and will point to which dishes are paired best with truffles.
Starting Thursday, January 10th until “the supply of fresh truffles runs out,” here’s what Nicholas Harary and crew are featuring at NJ’s top-rated restaurant, for $125:
Amuse: Black Truffle and Foie Gras Macaroon
First Course:Wild Mushroom, Celery Root Puree, Coconut and Black Truffle
Second Course: Lobster, Black Truffle Dashi, Tokyo Turnip, Red Wine
Third Course: Duck Egg, Parmigiano Reggiano, Tagliatelle, Black Truffle Fourth Course: Duck Confit and Black Truffle Pot Pie
Dessert: Strawberry, Black Truffle, Sabayon