Sunday, April 19, 2015

a figment of phillip corbert's culinary imagination

For New Year's Eve we decided to treat ourselves to a prix fixe at a longstanding restaurant on our to-do list, Roots Bistro Gourmand. Headed by chef Phillip Corbert, Roots marries French cuisine with the contemporary American farm-to-table trend in a way that is both casual and elegant.

In lieu of the occasion and fine seasonal offerings, the Chef presented a special menu.  DH selected the wine pairing, which was both affordable and respectable (save the dessert wine, which he found a bit lackluster). The bartender was quite accommodating and put together an impressive non-alcoholic version of the "Laws of Motion", an RBG signature cocktail of muddled fig. For the first course, I enjoyed smoked salmon with warm potato salad, salmon roe. The two fanciful ingredients in this dish ---yuzu "air" and squid ink vinaigrette--- brought the whole experience to an unexpected level. Mr. Cardinal attempted to dally over his fois gras terrine, which included apple fig gel, pretzel bread, and an adoration-worthy smoked pickled sunchoke. (I say dally because his love of fois gras precludes him from eating slowly). For the second course, we both went with the heavenly lobster ravioli with truffle mascarpone, an enigmatic lemon truffle froth, and shaved winter truffle. We followed with the roasted quail, which featured wild mushrooms, chestnut and roasted grapes in a red wine reduction. The final presented us with a taste of several different desserts (though forgive my pregnancy brain, I cannot recall what they were--- only that they were quite delicious).

Chef Corbert is making great things happen here--- LI's got a real winner on the South Shore in Roots. Definitely worthy of a repeat visit next time we're in the area.

Roots Bistro Gourmand on Urbanspoon

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