467408 Fri Dec 07 14:30:05 -0800 2007 4 16 Mid-Atlantic 0 3189036 With high expectations for Nicholas We found that the food there did tickle us A marvelous scene For some high end cuisine And the sommelier’s choices did pickle us! This was our second trip to Nicholas in the past six months or so, and our party of four was hoping that this experience would be better than our first. We had made the mistake of dining there last Mother’s Day, and the mass produced sterility of the limited offerings on their ‘special’ menu for that very special day had us mouthing *mother* as the first half of a very special word when we got the check. Last night was a different story entirely, and, for the most part (quibbles to follow) a much happier one. We agreed to order four different appetizers and four different entrees, and we allowed the sommelier to choose whatever wines by the glass he wished for accompaniment. All four appetizers were excellent, but two were stand outs. When it comes to comfort food, for me, nothing could ever beat a good mac and cheese jazzed up with a hint of truffle oil. Until last night. The black truffle hen’s egg ravioli When savored in bites oh so slowly Took me from that room And straight back to the womb Where I sung out with glee ‘Holy moly!’ Imagine a large ravioli about the size of your palm, fashioned from home made dough that’s done to a perfect al dente. Hiding inside, you’ll find bite after bite of sweet soft boiled egg that lovingly oozes onto your tongue in a textural contrast to its chewy wrapping. If you insist that your fork not leave the plate without bearing some of the blizzard of black truffle shavings generously heaped on the dish, you too will probably be comfortably cooing in a crib right beside mine. The other appetizer stand out was the grilled octopus. Like the fabled little girl who We know had that curl Right in the middle of her forehead When octopus is good It is very, very good And when it is bad It is unbelievably frickin’ awful! Nicholas’ octopus had exactly the right amount of ‘char’ on the surface, and was tender as tender could be on the inside. The gravlax, and the squash soup were flawless as well. For the main course, we had Pheasant, Grilled Cobia, Filet Mignon and Braised Suckling Pig. Let’s begin with the pig. While poetry pigs go to market Eat roast beef while sows dine alone Comparison stark To Humm’s Madison Park Says that Nick’s pig should really stay home If I hadn’t recently gorged myself on chef Humm’s signature suckling pig at Eleven Madison Park in NYC, I would have been happy with the Nicholas dish. But by compare, unfortunately, there is none. While the surface of Humm’s dish, a confit, was so perfectly carmelized that, if you’ll pardon the dreadful analogy, it was like biting into a suckling M&M with a crisp candy shell and a perfectly sweet and tender inside, Nicholas’ dish had little such contrast, being more homogenous by compare. Too, the internal temperature was off (a pet peeve of mine) and the dish probably had been standing several minutes in its pen before oinking its way to the table. Again though, had I not recently had Humm’s creation I’d probably be humming a different tune. But the Pheasant! The Cobia! Sweet Jesus in a jockstrap, they were superb! Griggstown pheasant done to a turn surrounded by perfectly charred brussel sprouts and sweet apple with a piece of sausage for a bonus was wonderful. As was the Cobia, a more refined and subtle version of a swordfish that was happily swimming in a horseradish crème fraiche with just enough kick to command respect. The filet mignon, however, at least its timing, was something of a disaster. The kitchen got the order wrong, and brought two suckling pigs instead of a pig and a filet. It took a good fifteen minutes for the last of our party to get their correct entrée, and by that time , we were all nearly finished with our own. Though hardly intentionally injurious (I say this for those who are curious) One monstrous mistake Is but all it does take To leave most of our table quite furious! Still, to the staff’s credit, upon realizing their mistake, they fell all over themselves to make it up to us, pouring extra wine, and finally serving the four of us with all six desserts on the menu, and then some. If you’ve never had a great sweet dessert beignet (they’re served elsewhere as appetizers stuffed with seafood) this is the one to try. If, like me, you’ve been a sucker for the sugar coated zeppoli you can get hot out of the oil at most any NYC street fair, you’ll be amazed at their level of refinement here. Served with chicory coffee ice cream, they’re devoid of almost all grease and are pure pleasure. Though timing was slightly disjointed We weren’t at all disappointed We won’t again tarry Saint Nicholas Harrary With three stars, you ought be anointed Fri Dec 07 14:30:05 -0800 2007 122377 mmgpsych 1 3198538 ROFL, though I must say that I'm surprised the CH moderators haven't deleted or at least edited part of your message. Many thanks for the complete description of your apps and entrees. I have not had any of these at Nicholas so I will make a note for future reference. By any chance, do you remember the wines that were recommended by the sommelier? Tue Dec 11 10:27:11 -0800 2007 3189036 118924 mountebank 2 3200764 Regrettably, I had cleverly written down the names of all the wines, and then less cleverly left the list on the table :::sigh::: But the one white I remember well (I've had it at home) was a Bordeaux from the Entre Deux Mers region, a Chateau Turcaud. It's very inexpensive, retails for between 10-12 bucks, and is imported (distributed?) I think, by Fleet Street. Enjoy! Wed Dec 12 05:08:50 -0800 2007 3198538 122377 mmgpsych 1 3203952 Thanks for the prose. It made for an enjoyable read. Wed Dec 12 23:15:50 -0800 2007 3189036 54184 tom porc 2 3204955 tom, Don't you mean prose and *poetry*? :-) But I do agree that mmgpsych's talented use of that combination makes for an exceptional review. Regarding the mistake with respect to the main course, frankly, no matter how much the staff fell all over themselves to make amends, in a restaurant of Nicholas's caliber, it is, in my view, totally unforgivable! Keep in mind this is the *third* review within the past few months describing *major* glitches. (The previous reports were from seal and bgut1.) Seems to me something is seriously amiss at Nicholas these days. Thu Dec 13 09:59:54 -0800 2007 3203952 13867 RGR