Bayport Cookery? [Bayport, MN]
I recently went to the bayport cookery and I am trying to figure out what all the hoopla is about. I have to admit it was a beautiful place with an enticing menu. However the execution fell far short of the ideas. The venison could have been grocery store roast beef on toast, the cheddar on the cheese plate was bitter and dry served with dry lunch meat and bruised grapes. If you are going to serve fresh fruit it may as well be quality or leave it off. The squash fries were however phenomenal. The juicy lucifer was good but did not wow me for a $30 cheeseburger. I must say I prefered the burger topped with Foix Gras at Au pied De Cochon in Montreal at far less cost. I will try this place again but with reservations in my book 2 strikes and your out.
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re: Enso
BigSal
Dec 21, 2008 05:03 AM
We also had a great meal there this August. Garlic was the theme and we had a 5 course meal accompanied by the wine flight. Our meal consisted of a sweet corn bisque (still swooning about this one), grilled swordfish, duck breast with a white bean ragu, then bacon wrapped pork tenderloin (wonderful), and ended with garlic ice cream (a la Iron Chef and it was surprisingly delicious). I hope to go there in January for Truffles. Sounds like a good way to cure the winter blues. I hope you give the Cookery another shot and let us know what you think.
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Sounds like you ate in the Wine Bar versus the sit down prix fixe, reservations only dining room. The wine bar is very nice, but much more informal. I really enjoyed the Juicy Lucifier, but it is spendy. The shrimp pizza with preserved lemons and capers - YUM!
You should definitely try the dining room. The December menu is Red Wine Lovers Menu, the January menu is Truffles, and the February menu is chocolate. The perfect meal is a gradual progression from very good to excellent in the courses. The courses in these three menus all contain the main ingredient, but vary in type, execution, style, etc. We love the Cookey and lving in the Valley works in our favor.
Jim is very passoniate in his cooking and uses local, sustainably produced ingredients as much as possible. Definitely try again!
