Typically I won't eat at the hotel restaurant but this time I deviated from my own set of rules. During the day I met a colleague who proclaimed herself as a fellow foodie and raved about the food at Char. I am glad I followed her recommendation! It’s not just good food I look for when seeking a restaurant, it’s an equally appealing ambiance. Char has both.
Executive Chef Jeremy Nuccelli is truly innovative, combining classic
and trendy foods full of various texture and color.
Their wood burning grill sets there steaks apart and are
served with your choice of a specialty sauces.
Another rule broken .... when in a steak house order steak, NOT tonight.... instead I decided to follow my waiter’s recommendations.
I started with a ROASTED BABY BEET and BURRATA MOZZARELLA SALAD served with red quinoa, braseola, banyuls wine-buckwheat
honey vinaigrette. Proved to be a delicious combination of flavors!
My entree was a RICOTTA GNOCCHI with house made rabbit sausage, fava beans and fennel pollen. I loved the sweetness of this dish.
As long as I am revealing my set of rules.... a pastry chef or
dessert made in house is a must have for me to rationalize the
caloric indulgence. Char’s pastry chef impressed
all with his CHOCOLATE FLOURLESS CAKE “Drizzled
with a chocolate shiny glaze and served with cream cheese ice cream, and
dehydrated cream cheese”.
Country Comfort Cookbooks Review ~ must try ....you will think you are in NYC!
Country Comfort Cookbooks Review ~ must try ....you will think you are in NYC!
No comments:
Post a Comment