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Ansill

I'm going to Ansill tomorrow night for a fun birthday dinner. Does any one have suggestions for ordering?

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  1. Everything I had there was amazing... be adventurous and you can't go wrong... Venison tartare, wild boar prociutto, and the marrow crostini were my favorites.

    1. Urbanfabric is right, Ansill is fantastic and you basically can't miss no matter what you order. I love the shirred eggs and fingerling potatoes. The osso bucco sandwich is great too.

      1 Reply
      1. re: Buckethead

        Ansill. It's so hot right now. My wife and I have gone there twice within a 15h period (dinner then brunch), we like it so much.

        Get a cheese plate, in addition to all the dishes recommended so far.

      2. i think a few of the items change somewhat seasonally... but when i was there in oct we loved it except for one thing - their grilled scallions. at this point in the meal we figured that we'd had quite a bit of meat and opted for some vegetation and received scallions soaking in oil and a touch mushy, sent it back of course.

        didn't find the dessert to be anything special though.

        looooooved this italian blue (not a gorgonzola) they had that evening and have been trying to find it since.

        shirred eggs were probably the order again and again and again dish.

        1. don't pass up the pork bellies. Sinfully delicious. You will think about them for days.

          1. Pork belly was fantastic (the accompanying spaetzle is perfect...browned just right) and the sauce will temp you to lick the bowl. Eggs with smoked trout and creme fraiche is an excellent dish and makes you wonder why you don't make it for yourself at home- it's so simple but so satisfying. I loved the chocolate pain de genes and didn't expect to be so wowed by it. The vanilla lime sauce is an amazing compliment to the cake, which is actually decadently rich. And the panna cotta is how panna cotta should be. Great wine and smart, professional advice from the bartender. Enjoy!

            1. just be careful! There are so many wonderful things to choose from -- when I went there, we ended up eating too much, of too many rich foods. The small plates are a surprisingly large amount of food. I went home with a very upset stomach.

              1. Best hangar steak in the city.

                1. Ok, so I was more than a little late in finally getting to Ansill last Saturday. Overall impressions were solid, though I did run into a poorly executed dish and found both the beer list and especially the wine list to be on the weak side. Some thoughts about the food:

                  Our “starter” plates included a marinated olive mixture, roasted beets, pigs’ trotters and steak tartare (missing the final “e” on the menu). The olives and beets succeeded by virtue of quality ingredients. The lightly pickled, just slightly snappy beets were accompanied by a few sections of orange, lending a bright, citrus accent to the beets’ sweet, earthy and briny core. Perched atop a generous portion of steak tartare, in a play on the traditional hen’s egg, was a raw quail’s egg. A bold hand with use of purple mustard along with the more usual seasonings made for a high level of zestiness, nearly overwhelming the simple pleasures of the beef itself. The steak’s freshness, though, was unquestionable. Pigs’ trotters were roasted, the meat shredded from the hooves and then rolled with parsley and seasonings before being compressed, sliced and finally pan fried. Served with a toss of pickled red cabbage, they were juicy little medallions of goodness, far removed from any visual association with their original place in the food chain.

                  If there was a weak point with regards to the food, it came in the form of my “larger plate” selection: pappardelle with venison, pancetta and truffle butter. That truffle butter was not in evidence; the pancetta made nary an impact. Larger issues were at hand though. The pasta was overcooked. So was the venison – tender yet braised for so long as to rob the meat of its very venison-ness. Celery, as it turned out, was the dominating flavor of the dish. Oh well…. In order to have a vegetable somewhere in the trotter, tartare and venison mix, I’d ordered a plate of (non-vegan) Brussels sprouts as well. Roasted to a nice exterior char and infused with a touch of bacon, the sprouts helped to make up for the main course disappointment. So did dessert, which brought the food-related quality of the experience right back to where it had been. A light, creamy cup of chestnut mousse, dressed up with a ginger snap garnish, was a simple delight.

                  A more complete write-up, with photos, can be found at: http://mcduffwine.blogspot.com/2007/1...

                  2 Replies
                  1. re: David McDuff

                    I also loved the brussels sprouts, and I remember fondly a great cake--I think it was called financier, and I expected something else, but what we got was perfection. And we enjoyed some very nice wine by the glass--interesting and good value, we thought. I wished the happy hour price for oysters was available to the table diners. We arrived during happy hour, but we were told we had to sit at the bar to be eligible for the discounted prices. Another time. I look forward to going again, happy hour or not.

                    1. re: David McDuff

                      In terms of the beer selection which particular styles (or brands even) would you have liked to have seen on the list?

                      Thanks!