August Report: Delicious, but...
Is it just me or is the "roasted" winter root salad actually raw, not really roasted, and the pot de creme actually just mousse in a ramekin?
Otherwise, though, August was very enjoyable. Service was gracious and friendly, without being intrusive (wee bit pushy on wine refills, but not so heavy-handed as to be obnoxious), and the ambience was romantic--just dim enough to see your date and your food + a perfect volume level for good conversation. The food--hearty, old-school European--was pretty well executed, though not brilliant. We had the raclette and the above-mentioned non-roasted winter root salad to start; the pasta with baccala and pork belly with kumquat with as our main courses; and finally, the chocolate pot de creme for dessert. This, with three glasses of wine (gruner, beaujolais, and a German red whose name I can't remember), came to be about $128, tax included. Not too shoddy.
Desserts is not August's strong point. Best appetizers there are the tarte flambe and the canneloni. The hearty entrees are perfect for cold, wintery nights. Just wished they put more effort on the desserts!
I read about how good the tarte flambe is only afterwards, unfortunately, since we kinda just stumbled upon August after a movie and didn't read up about it at all, before. Will have to try the tarte and the canneloni next time. Thanks for the rec!
There was a spaetzle on the menu with "melted onions," too, which sounds freakin' fantastic.
I don't seem to remember seeing a spaetzle on the list of entrees when i went there last (around 2 to 3 weeks ago). But, what we had so far in terms of entrees (some version of hanger steak, short ribs, pork belly, orata) have all been good. You may suffer from onions overload if you do the tarte flambe app and the spaetzle but, if their version turns-out to be good, then i'd say go for it. they had a good enough version of sticky toffee pudding (schiller's has the best version thus far) the last time we were there as well as a panna cotta like coconut flavored dessert which were good. definitely better than the profiteroles we had there on an earlier visit. wines are pretty good (Gewurtztriminer sp?- white wine and Chinon - red wine) and well priced too and went well with the food - always good!
To make a chocolate pot de creme you basically heat chocoalte, egg yolks, and cream and then let the mixture set. To make a mousse you fold whipped cream into said mixture to lighten it before it sets.
Hmm. My mousse recipes all call for some stove top cooking, no oven action. Also, the "pot de creme" at August wasn't set like a custard and clearly not baked into the ramekin it was served in (that's what aroused my suspicions... ;). Now I'll have to make both for a side by side comparison.