After reading about @paranoidgarliclover, @butteredwaffles, and @A5KOBE’s temperature woes, I let my wellington rest at room temperature before putting it in the oven for about 15 minutes but it was still just warm in the middle. The broccoli, crust and sauce came out perfectly, just wish i cooked it longer and rendered the fat a bit more. i think 20 minutes would be just right. Still really good though.
If only I could pick up earlier in the day. Being in the city late afternoon/early evening is harder for me. Looks so amazing! And my whole cheesecake never got that Epoisses-y.
I know. I was on the Westside early today and every place I’ve been reading about and wanting to try was closed for the day or opened in the evening. I really should have planned that better. But I did manage to get a few goodies from somewhere else…
My god Beran is killing the fine dining take out game. Sir if you are reading this, I’m sure there is a future profitable business model in here somewhere.
beef cheek panang curry, jasmine rice x 4
This dish is a course from the thai menu at next in Chicago when chef dave was the ec there. I was fortunate enough to attend and this beef cheek was as good as I remember–fatty, tender and delicious. The curry was a bit salty, but not a problem when eating with lots of rice.
We had two slices with the Dialogue course tonight. Contemplating letting the whole cake sit in the fridge to firm it up a little and then finishing in the oven before serving - didn’t really feel any contrasting textures which would be nice.
Tasty and decent QPR. The pork shoulder was fall-apart tender while not being homogeneous, and the pappardelle was perfectly al dente surviving the car ride handily. Fat on fat on fat on protein is always a winner (steak oscar). The lemon tart was delightful - though in the heat the filling softened and could’ve spent a few hours in the fridge. Quite a bit of food for three - one of the puttanescas with a shoulder and some scraps will make for a great lunch for two tomorrow.
Would definitely go back for their rotating menu.
Service was excellent - very friendly by phone and in-person on pick-up. Completely (person-to-person) touchless.
Loved it.
Loved prepping it (well, really just boiling it) in the vacuum sealed/sous vide type bag. You are right - great pasta and inhomogeneous meat. Adding the capers and olives after the boiling process is also “going the extra mile” for us: otherwise it would all be a mushy mess.
Excellent service again with the touchless pick-up. QPR not quite as astounding as the pork shoulder + puttanesca, but reasonable and a delicious main nonetheless. Fork-tender chicken and a perfect crust.
The chocolate sheet cake was a disappointment both in comparison to the other two previous desserts tried (burnt Basque cheesecake and lemon tart) and in isolation.
I wonder if it has tarragon in it.