St. Hubertus

Our fine dining tour of the Dolomites concluded with St. Hubertus in the luxurious Rosa Alpina hotel in San Cassiano, the region’s only two-star restaurant, and a clear step above the other two we visited, La Siriola and La Stüa de Michil.

There are several tasting menus offered, but we ordered a four-course meal from the carte. Nothing is inexpensive here. Dinner for two, including wine (a €65 Carmenero) came to €373, or about $467.

Like the other starred restaurants we visited, the space is accented in blonde wood, rustic artwork, and sprays of flowers. The staff dress in a livery of modern gray suits. The service style is classic, elegant, and prceise, with a batallion of servers, up to four at a time appearing at your table whenver there are dishes to be delivered or cleared.

My son, who has become an adventurous eater, started with the calf’s head (€40): as prepared here, by the time it reached the table, you couldn’t really tell what it was, aside from a delicious treat. Variations on duck liver (€41) were prepared four ways, capped by a foie gras crème brûlée.

My son’s spelt linguine with veal ragout (€32) was one of the meal’s highlights, perhaps the best illustration that there’s no limit to how good such a simple dish can be, when the chef has sufficient skill. I ordered a risotto with graukäse (€30), a traditional Tyrolean cheese. For the main course, we both had the lamb (€42), prepared about four different ways (loin, chop, belly, shoulder), all superb.

A baked Tarte Tatin (€22) was the best dessert of the trip. Multiple rounds of petits fours followed.

As I noted in the previous review, I elected not to take detailed notes. I hope these brief impressions, coupled with the slideshow, give some idea of what the restaurant was like. Descriptions of the photos are on the Flickr site.

St. Hubertus, Rosa Alpina Hotel, San Cassiano, Italy

La Stüa de Michil

On our trip to the Dolomites, our second Michelin-star restaurant was La Stüa de Michil in the La Perla hotel, in Corvara, Italy.

This place is distinctly old-fashioned, with a dimly-lit dining room that looks like a reconstructed mountain cabin. Servers wear traditional outfits and don white gloves whenever they replace the silverware on your table.

In the basement is a museum of Sassicaia, an elite Super Tuscan that makes Barolo look cheap. But the wine list is stupendous, with plenty of options at every price. A 1997 Morometo Frescobaldi (€58) was the best wine we had all week.

We arrived early and ordered an Aperol spritzer before dinner, which came with a selection of pretty remarkable bar snacks that would have sufficed as the amuses bouches at most restaurant—but once seated in the dining room, there was another round.

We ordered from the carte: and the price of dinner for two was €272, including the wine. By a slight margin, the food was at a higher level than at La Siriola the preceding evening, although the secondi didn’t quite live up to the pyrotechnics of the other courses. The primi, although simple-looking, bursted with intense flavor.

As I noted in the previous review, this was a pleasure trip and I didn’t care to take detailed notes. Enjoy the slideshow. Brief descriptions of the dishes are on the Flickr site.

La Stüa de Michil, La Perla Hotel, Corvara, Italy

La Siriola

My son and I recently took a week-long ski trip to the Dolomites region of Italy. Naturally, I checked if there are any Michelin star restaurants in the area. Had there been a great many, I would have had to choose; as there are only three, I decided to try them all.

They’re in luxury hotels, within about 20 minutes’ drive of one another. Starred restaurants are like that; they tend to be found in clumps. Quite by accident, I managed to book them in increasing order of merit. Having said that, they were all wonderful. I’d happily visit any of them again.

I wanted this trip to be pleasure, not work, so I didn’t take detailed notes. I am going to post brief impressions, along with a slideshow of each place.

At La Siriola (“nightingale” in Ladin, the indigenous language), there’s a carte, or you can choose (as we did) one of four, four-course set menus, with names like “Hay” and “Moss” (€98 apiece), which include a bounteous bread service, multiple amuses bouches, pre-desserts, petits fours, and so forth, a glass of sparkling wine, and a shot of grappa at the end.

A wonderful 2004 Sacrisassi Rosso from Le Due Terre was €42. I can’t imagine finding that in New York.

The dining room is decorated in rustic elegance, with walls and ceilings of blond wood and white plaster. We were seated in a comfortable alcove, and were well taken care of. The full price of dinner for two, including wine, was €272.

Enjoy the slideshow.

La Siriola, Hotel Ciasa Salares, Armentarola, S. Cassiano, Italy

The Bazaar by José Andrés, Beverly Hills

Last November, we paid a visit to The Bazaar in Beverly Hills, the tapas brasserie by José Andrés. It’s hard not to be a bit cynical, given how thin the chef has spread himself (ten restaurants in four cities).

The Bazaar is a high-concept, high-gloss space that seats 678. How he keeps up the quality is a considerable mystery, but he does it somehow. Almost everything we tried was excellent. There was one dish I disliked — a take on shrimp cocktail, where you squirt the cocktail sauce into your mouth with a plastic eyedropper. But I took that to be an error of conception, not of execution.

The four-page menu is divided into two parts, traditional tapas and modern tapas. Most items are in the $10–15 range and suitable for sharing, but you’ll need a bunch of them. Our party of four ordered about fifteen of these (some in double portions). As I recall, the kitchen sent them out at a reasonable pace, and in a reasonable sequence.

In lieu of detailed descriptions, I offer a slideshow below. You’ll have to visit the Flickr website to read the photo captions (a limitation of their system, I’m afraid).

The Bazaar by José Andrés
SLS Hotel Beverly Hills
465 South La Cienega Boulevard
Los Angeles, CA 90048

Bouchon Bistro, Beverly Hills

Bouchon Bistro is the (comparatively) casual arm of Thomas Keller’s restaurant group, which also includes two Micheln three-star restaurants, The French Laundry and Per Se.

There are Bouchons in Yountville (CA), New York, Las Vegas, and Beverly Hills, though the details differ. All four have a bakery/café that serves (mostly) pastries and sandwiches; New York has only that. The other three have more elaborate sit-down restaurants that take reservations, called Bouchon Bistro. The Beverly Hills branch also includes a no-reservations dining area called Bar Bouchon.

Keller says that French bistro cuisine is his favorite, so it was the natural choice when he decided to open something “more casual than The French Laundry.” It would still come across as a relatively formal restaurant by contemporary standards, with its white tablecloths, soaring ceilings, sparkling chandeliers, and a fairly traditional French service model. Only Keller or someone like him would open such a place today.

I thought about analogues in the New York market. In terms of the atmosphere and the clientele it attracts, the closest would be Café Boulud or The Mark by Jean Georges. In terms of the menu (French bistro classics, lightly tweaked), Benoit in West Midtown is the nearest equivalent.

The Beverly Hills branch opened in late 2009. My sister-in-law says that the reviews have been mixed. S. Irene Virbilia filed a rave in the L. A. Times. Jonathan Gold in LAWeekly seemed to feel that it was over-priced for what it is, though he conceded that a Beverly Hills restaurant could hardly be otherwise.

You won’t find a more rabid partisan for classic French cuisine than I, but they have to nail it, especially with entrées hovering around $30, and Bouchon Bistro didn’t. Among the five of us, we found a mixture of hits and clunkers.

There was no complaint about the bread service, though: a warm, twisting rope ladder of mini-baguettes with soft butter (below left).

Cod Brandade (above right) with tomato confit and fried sage was a hit. The light, crisp batter betrayed not a hint of grease. My brother also raved about a squab special (below left), which was rich, juicy, and much more substantial than we expected. This was the dish of the evening.

A beet salad (above right) was so insubstantial that it was almost insulting. Insubstantial too, was the Bouillabaisse (below left), nor particularly good, said both of my tablemates who tried it. And on “use-once” menus that are tissue-paper thin (wrapped around the napkin when you sit down), why must it be listed as a “market price”? It is not as if they are serving lobster or caviar here.

The so-called “Pekin Duck Breast” (above right) was much more satisfying, and cooked just about perfectly, and my brother had no complaint with Trout Grenobloise (below left). But my sister-in-law felt that a pork belly special (below right) was too heavy, with a gloppy glaze of barbecue-like sauce on an already fat-laden hunk of meat.

Service was attentive, though they were in such a rush to take our order that you almost sensed they wanted the table back. The wine list is presented in two parts, a lengthy reserve list in a leather-bound volume, in which nothing is under three figures; and another printed on card stock that is still fairly expensive. We found a decent 2008 Burgundy for a shade under $50, though there weren’t many like it. Even after we said we were done drinking, the staff returned with another bottle, ready to open if I had not been alert enough to stop them.

It’s a lovely, comfortable room, with tables widely spaced. On the whole, you will be well cared for, and you might even stumble upon their better dishes. Then again, you might not.

Bouchon Bistro (235 N. Canon Drive, Beverly Hills, CA)

Providence

Providence is a lovely seafood restaurant in Los Angeles, the recipient of two Michelin stars in 2009 (no L.A. restaurant received three) before the Tire Man abandoned the city, claiming its residents didn’t care about food. The chef is Michael Cimarusti, who opened Providence in 2005 after a long stint at the Water Grill, also in L.A. The space is relaxing and quiet, the service cool and polished.

The prices would be right at home in New York for a restaurant of comparable quality, with appetizers in the $20s and entrées mostly in the $40s. Then again: New York hasn’t seen a new, non-Italian à la carte restaurant in this price range in quite a few years. If Providence could be transplanted to Manhattan, it would have the genre almost to itself.

For about the cost of three courses à la carte, you can have a five-course tasting menu, and so we did. There is also a nine-course tasting ($110) and a chef’s tasting ($160) that likely goes on for hours.

There was a quartet of amuses-bouches. I didn’t take note of the descriptions, but the two on spoons were wonderful solidified cocktails; then a gougère, and I believe a concoction of watermelon and wasabi (in the shot glass).

The chef has a bit of the mad scientist in him, mixing ingredients in unexpected combinations. Balance is everything: sweet and sour, crunchy and soft. Preparation was impeccable, but the menu became more conservative, and a tad less exciting, at the end.

The first two courses were the strongest: Japanese kanpachi (above left) with crispy rice crackers and soy crème fraîsche; Block Island sea scallop (above right) with buckwheat, napa cabbage, and dashi butter.

Long Island wild striped bass (above left) shared the plate with fresh cranberry beans, lemon, nori, and brown butter. Veal tenderloin (above right) was gorgeous, on a daikon radish pedastal, with chanterelles and a a black truffle fondue.

Dessert (above left) was a banana bread pudding with barley ice cream, followed by petits fours (above right).

The staff, as at many restaurants, had a bit of trouble grasping the notion that we wanted to enjoy our cocktails and settle on wine, before ordering food. (If you let them take your order too soon, you could be on your third course before the wine is uncorked.) It’s a delicate trade-off between inattentiveness and over-eagerness that very few restaurants get right. After that, the pace of the meal was exactly as it should be.

This isn’t the place for debating whether two Michelin stars in the U.S. measure up to the same rating in Europe. But certainly, Providence is comparable to the two-star restaurants in New York. Given that Michelin abandoned L.A., Providence might hold that honor for a very long time. Good for them. They deserve it.

Providence (5955 Melrose Avenue, Los Angeles)

Food: ***
Service: ***
Ambiance: ***
Overall: ***

Aux Anciens Canadiens

Note: This is the third and final restaurant review from our recent trip to Quebec City. See previous reviews of Initiale and Restaurant le Saint-Amour.

*

We were on a mission to try some Poutine, probably Quebec’s best known dish, consisting of french fries topped with cheese curd and brown gravy. It is much better than it sounds. The guide on our walking tour recommended a fast-food restaurant, which was crowded and had all the ambiance of a McDonald’s. That wasn’t for us.

We had about given up, when we stumbled on Aux Anciens Canadiens, a bastion of traditional Québécois cuisine occupying an old home built in 1675–6. One of the city’s oldest buildings, it has been a restaurant since 1966. The interior, with its thick stone walls and low ceilings, retains much of its old charm. It seems to be constantly full, and we were lucky enough to get a table on about 45 minutes’ notice.

Here (above) you see the Poutine, at CA$14 probably triple or quadruple what you’d pay in a fast food joint, but certainly well worth it in these surroundings.

We were somewhat at a loss to choose from the entrées, so we ordered the Québec Tasting Platter to share (CA$32; above), which included a bit of everything: Quebec meat pie, Lac St-Jean meat pie, meat and pig’s knuckle ragout, salt pork grillades, and baked beans—most of it very good. The various meats included the likes of bison, elk, venison, and caribou. Obviously, in these preparations one could not really tell them apart.

This was more than enough food for two people, especially after the poutine. Even without that, you’d need the appetite of a lumberjack to finish a plate this size. Service was attentive, and nobody minded that both of our orders were to share.

I don’t know Quebec City well enough to know how many restaurants serve food in this style, and I don’t know Quebec well enough to know whether its citizens ever really ate this way. Is this authenticity, or Quebec for tourists? All I know is: it was fun, it was good, and you should go.

Aux Anciens Canadiens (34, rue Saint-Louis, Quebec City))

Initiale

We chose Restaurant Initiale for our second big meal in Quebec City. Like le Saint-Amour, which I wrote about in a previous post, Initiale was at or near the top of every Quebec dining guide I looked at.

Located in a former bank, the forty-seat dining room is decorated in sedate earth tones, with plenty of space between tables. The website describes it as “sobre [sic] and classical.” In New York, Per Se is perhaps the closest thing to it, but here there is no panoramic view of Central Park (or of anything).

A couple of weeks ago, New York Times critic Sam Sifton featured a letter from a clueless twit named Brian who criticized restaurants like Eleven Madison Park and Momofuku Ko because, “when a restaurant is too focused on food you lose passion and soul.”

Brian is full of crap, starting with his false dichotomy that a focus on food is inconsistent with “passion and soul.” I lost him at “foodies,” as in: “by catering to ‘foodies’ these restaurants have become boring. Foodies as diners are way too concerned with the food.”

I don’t want to spend any more time on Brian’s limitations, except to say: Initiale isn’t Brian’s kind of restaurant. But it sure was ours. We didn’t spend our whole meal reverently “studying” the food. But each course in our long tasting menu commanded attention, as exceptional food should.

At dinner, there is a choice among three “thematic menus” (three courses plus amuses for CA$69): Le Maratime, Produit Volaillé, or Le Goût du Chef; or, a long tasting menu at $125.

The cooking here was more precise, technical, and elaborate, than at le Saint-Amour. The chef, Yvan Lebrun, has a particular knack for integrating fruits and vegetables into a dish, rather than just serving them on the side, or as a garnish. As in the earlier review, I’m going to quote from the menu and, for the most part, let the photos speak for themselves.

 

1. Amuses bouches (above left)

2. Princess scallops three ways: red pepper-gremolata and nougatine (above right)

 

3. Turnip and armillaires mushrooms; char et broth aux pousse de sapin et garlic flower (both above)

 

4. Lobster and veal escalopinette bolognaise; pasta, tuile of coral, and lobster vinaigrette à la diable (both above). We were especially struck by the pairing of lobster and veal, which is one of those “you wouldn’t think it would work, but it does” kind of dishes.

 

5. Warm escalope of duck liver; beet crumble, apples, touch of buckthorn berry and leaves of tetragone (above left)

6. Roasted lamb from le Bas du Fleuve; grilled pepper and spinach, épigramme with mustard and yellow haricot beignet and haricots coco (above right). The cigar-shaped packet above the lamb chop itself is the chef’s take on a spring roll with lamb confit inside of it.

 

7. Cheese from Quebec: a) Rutabega velouté, pieces of Blue Elisabeth and leaves of sage (above left); b) Green bread-onion and Cap-Rond, wild ginger parfait glace and buckwheat (above right)

 

8) Dans les pommes (above left); 9) Mignardise (above right)

The service was just about flawless. After the 12,000-bottle wine cellar at le Saint-Amour, the wine list here seemed more pedestrian—certainly more than adequate for the surroundings, but not notable in itself.

Were it in New York, Initiale would be one of the city’s top handful of restaurants. It is remarkable that a much smaller city can keep such a place in business. Gastro-tourism alone can’t explain it, given that the city’s peak season is rather short. One must assume that the locals know fine food and aren’t shy about paying for it. Good for them!

Restaurant Initiale (54, rue St-Pierre, Quebec City)

Food: ****
Service: ****
Ambiance: ****
Overall: ****

Restaurant le Saint-Amour

A recent weekend trip to Quebec City presented a dilemma: with just two evenings available, where to dine? Compared to Montreal, where we’ve been twice, the options here are more compelling, and it was difficult to choose.

Restaurant le Saint-Amour caught my eye due to the focus on foie gras and seasonal game. I had not realized there was a 12,000-bottle wine list, mostly French, which stole the show. This must surely be one of the top handful of French wine lists outside France itself. Offering detailed maps of each wine-growing region is not a new idea, but the level of detail here went far beyond anything I’ve seen. I would return for that wine list, even if they served only breadcrumbs to go along with it.

The menu is expensive; there is no getting around that, with entrées running from CA$42–53. (A Canadian dollar is worth only slightly less than a U. S. dollar.) The “Discovery menu,” with eight courses for CA$115, seemed like the way to go. The food was excellent, with one exception, to be covered below. For the most part, I’ll give brief descriptions and let the photos speak for themselves.

 

1. Mise en bouche trilogy: caviar, oyster, and snowcrab.

2. Duck foie gras: “classic” terrine with armagnac; “natural” candied with paradixe pepper; blackcurrant reduction from Île d’Orléans. (Note: The à la carte menu has a foie gras “fantasy” dish, prepared seven ways, for $36.)

 

3. Lobster bisque: sliced scallop; corral and vanilla sabayon. This was the one dud, as the soup tasted chalky, and it was an odd decision to serve lobster for two courses in a row.

4. “La Gaspésie” lobster: grated crackling fennel, citrus cream sauce.

 

5. Piglet from Turlo farm: seared girolles; white truffle oil sauce.

6. Fine Québec cheeses: Anicet honey, dried fruit and nuts

 

7. Cocoa Grand Cru: flexible ganache, chocolate consommé, raspberry and lemon iced yogurt.

8. Crème brûlée (not pictured)

The main dining room resembles an art deco garden, with a soaring 35-foot ceiling and bright painted wood panels. The service was excellent, save for a couple of minor glitches (silverware not replaced; that sort of thing) that did not detract from the experience. The wine list is a Francophile’s wet dream, and the food very nearly lives up to it.

Restaurant le Saint-Amour (48, rue Sainte-Ursule, Vieux Québec)

Food: ***
Service: **½
Ambiance: ***
Overall: ***

NY Journal at the High Sierra

The Summit of Mammoth Mountain, 11,023 feet. Two more pix below.