Restaurant Week as a Team Building Exercise
// February 2nd, 2008 // 1 Comment » // Grub
Well, we may not have used our dining experience to discuss business, but we did enjoy each other’s company this past week. One of my co-workers coordinated two lunch outings for our department to partake in the last of NYC’s Restaurant Week. It was my first experience with Restaurant Week and I promise it won’t be my last. It’s an excellent way to try new places and tastes for a fraction of the cost of a regular meal. The pre fix menus are surprisingly filling and offer a good range of choices so that you can get a sense of the overall menu.
Our first visit was to Artisinal, a French bistro, fromagerie and wine bar in Manhattan. Our mouths went gaga over the Basket of Gougeres, or better known as guyer cheese puffs – delicate little pastries with a bold kick of cheese. Honestly, I would have been content with the gougeres and the appetizer alone. I was actually a little disappointed that I didn’t eat a ton of cheese while I was there – I mean they had a whole cheese room!
Friday we chose to go for Indian by way of the Western palate at Tabla. This place was hands-down my favorite. Sitting in the beautiful art deco restaurant, we were enveloped in warm, amber lights and leisurely nibbled on amazing food for over two hours. Every course brought with it new and unexpected flavors. Truly, this is how every Friday lunch should be.
I’ve already made a note on my calendar for next year so that I don’t miss out on restaurant week ever again! See below for my full reviews.
Artisanal was the first stop on our Restaurant Week tour. I tried to branch out and try something I’ve never had before. When I go back though, I want this appetizer as my meal. (Oh and lots of cheese!)
My Restaurant Week Menu
Appetizer: Parmesan Gnocchi with Heritage Pork and Root Vegetables – This was so good and hearty. The gnocchi was perfectly cooked and paired with bits of delicious pork, parsnips and spinach in a delicate broth. Wow – very good.
Main Course: Sauteed Skate Wing with Blood Orange Grenobloise and Cauliflower – I had never tried skate before and was pleased that it turned out to be a very light, but tender fish. Joined with the orange and cauliflower mixture, everything blended together well.
*For some reason, the menu from Artisanal’s website does not include the desert I had. I can tell you though that it was a truly, rich chocolate treat that I couldn’t even finish.
Tabla was my absolute favorite!
My Restaurant Week Menu
Appetizer: Strozzapretti Pasta and Calamari with Pickled Papaya, Kokum, Coconut Milk and Preserved Lemon – Again, I could have just eaten this as the meal. It was the most amazing thing! Every bite was so fresh and flavorful. I can’t even begin to imagine how to replicate this in my own kitchen, but I’d kill to find out.
Main Course: Sweet Spice Braised Beef Shanks and Seared Flank Steak with Barley Risotto, Pea Shoots and Horseradish – The flank steak, was flank steak – nothing too exciting. The beef shank however, literally melted in my mouth it was so tender. The risotto was full bodied and had a hint of nuttiness.
Desert: Tahitian Vanilla Bean Kulfi with Lemongrass Consomme and Lychee Sorbet – Yes, this was great too. A perfect ending to a perfect meal. Light and refreshing this hit the spot.
