Eleven79 report
We had an early dinner (5:30) befored heading over to the dome Sat. night. We were the only diners this early. They have a large menu but asked if the chef would do a "feed". The chef came out, inquired as to dietary restrictions/preferences and whether we'd like menu items or he could just cook on the fly. We chose the latter. He said he'd do salad, pasta, fish and a meat course. "Just give me a few minutes to roll it around in my head and I'll take care of you". This turned out to be quite an understatement.
Salad: thinly sliced fennel, cucumber ribbons, red bell pepper a hint of mint and dill with a very light vinagrette. Two shrimp tasting of the grill sat on top. This was perfect, light and refreshing.
Pasta: Angel hair with a light wine, butter, stock sauce and jumbo lump. A very light hand. At this point, I started cutting back, not finishing my plate. These were not typical tasting portions,. closer to entree size.
Fish: Swordfish with a little bread crumb crust, topped with what the chef said was an olive oil based Italian salsa. He said it's name but it escapes me. It was filled with tremendous flavor, chopped pine nuts, capers, tomatoes, raisins, garlic...accompanied by proscuitto wrapped pencil thin asparagus and potatoes. Again, enough for an entree.
Meat: Two double cut rib lamb chops with polenta and arugula salad. Had I been another diner and they walked past with the aroma wafting off the sauce, I would have said "I want that!" It was the perfect foil, demi glace, sherry and whatever else, I don't know. Tasted as glorious as it smelled. The lamb was a perfect medium rare. Too full for the polenta and arugula.
Service was excellent. Not only did Mike prepare us an outstanding meal, he came out and described each course, afterward inquiring as to our favorites. Nice guy, with an obvious love and talent with food.
Dessert? Where would we put it? All this and only 10 minutes late for the game.
Bravo Mike!
By JazzyB
on Aug 18, 2008 05:35 AM
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wow! me want!!
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sounds fabulous...what did they charge for the "feed"...did he bring out two of everything, or did he bring out a communal plate of each dish?
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Two of each course. $60pp. The waiter had to check with the chef to see if he would do a feed. I can't imagine how this could be done with such personal attention when the restaurant is busy.
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That sounds amazing! Thanks for the great description. Going to have to try that very soon...
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As often as I have eaten there I never thought to do what you did. Sounds fabulous. Yum
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I love 1179, so glad you posted this. Sounds fantastic!
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