It’s been exciting to get some decent meals scheduled again. A few weeks ago I had a work dinner at George:

• Scallop w/ carrot dashi, spaetzle
  • Charles Baker 2019 “B-Side” Riesling
• Beef ribeye, golden beets, fermented radish
  • Precision Wine Co. 2020 “Introvert” Cabernet Sauvignon
• Chocolate Basque cake, pear, pomegranate

On Friday Lindsay’s friend K came over and make a lemony pasta for lunch. We provided the wine.

Then last night, after having to defer it a few times, we returned to Greta Solomon’s for dinner. Our table had not yet been cleared, so we squeezed into a corner and made ourselves as unobtrusive in the tiny space as we could while the lingering patrons…just sat there, basically. Anyway, we eventually got to sit, and eat a delicious dinner:

• Pain avec Beurre | sourdough + cultured butter
• Charcoal Shishito Peppers | smoked sturgeon caviar butter
  • Cocktails: Mezcal Paloma Sour (Sombra mezcal, ruby red grapefruit, egg white, Angostura bitters) and French Gimlet (Citadelle gin, St-Germain elderflower, fresh lime)
• Escargot de Bourgogne | wild mushrooms, tarragon garlic cream, vol-a-vent
  • Glasses of Chablis & Pinot Blanc
• Magret de Canard | duck breast, swiss chard, lemon dijon herb, soubise, red pepper mojo sauce
• Steak Frites | 6 oz bavette + compound butter, duck fat fries
  • Bottle of Chateau Barrabaque
  • Dessert drinks: Sauternes for me, Café Brûlot for Lindsay