Our wonderful friends took us out for an incredible five-course tasting with wine pairing at a restaurant that we all love: Saxon + Parole. When we sat down at our table, we were handed personalized menus with our friend’s name on it — how awesome is that! The first three courses were filled with great variety from seafood (tea-smoked mussels, chili steamed Manila clams, East Coast oysters, jumbo poached prawns, razor clam “egg salad”) to apple and rutabaga soup, followed by two housemade mousses (chicken liver and portobello mushroom). We were loving every single bite. After the third course, the warm rolls came out, and with them was the thing that I had been waiting for (drumroll, please): MISO WHISKEY BUTTER! It is unlike any butter that I’ve ever had — extraordinarily light and creamy with a touch of sweetness. I pretty much devoured both containers by myself. At one point, I think I was even eating it without any bread. I can’t help myself — I love butter! For the fourth course, I enjoyed perfectly cooked Atlantic cod with crispy skin in a tomato & fennel broth with Manila clams and braised fennel. So flavorful and delicious! All three of my dinner companions ordered the 28 day dry-aged NY strip steak with bone marrow bearnaise and housemade miso steak sauce. Needless to say, I was super jealous, but very happy that they were all basking in the glory of meaty goodness. Each of our amazing courses was paired perfectly with wines chosen for us by the sommelier. For dessert we indulged in warm cinnamon sugar doughnuts and whiskey barrel-smoked s’mores in a jar. It was fun-filled night of non-stop laughs and great conversation. A huge thank you to our awesome foodie friends for making it all possible — we love you so much!
Saxon + Parole: 316 Bowery (at Bleeker Street)
FIRST COURSE: The seafood tower (top): tea-smoked mussels, jumbo poached Maya prawns, chili steamed Manila clams
FIRST COURSE: The seafood tower (bottom): East Coast oysters, chili steamed Manila clams, razor clam “egg salad”
SECOND COURSE: apple and rutabaga soup, roasted chestnuts, hijiki
THIRD COURSE: Housemade truffled Portobello mushroom mousse, Parole Whiskey jelly pot
THIRD COURSE: Housemade chicken liver mousse, port, pepper jelly pot
Warm rolls with MISO WHISKEY BUTTER!!!!
FOURTH COURSE: Roasted Atlantic Cod, tomato-caper broth, Manila clams, braised fennel, white beans, Tuscan kale
FOURTH COURSE: 28 day dry-aged NY strip steak, bone marrow bearnaise, housemade steak sauce
FIFTH COURSE: warm cinnamon sugar doughnuts, vanilla cream, chocolate sauce
FIFTH COURSE: s’mores, warm chocolate pudding, graham cracker, lemon marshmallow, whiskey barrel smoke