One Market - Head to Hoof - any reports?
Did anyone have the One Market Weekly Beast prix fixe last week (goat)? Any reports? Thanks in advance.
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I had the rabbit beast dinner and was blown away. I've eaten at One Market before and enjoyed it but not like this. The rabbit agnolotti was one of the best dishes I've ever had and that includes the French laundry, Chez Panisse, etc. Really a great value for $45, I'll go back.
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Chez Panisse
1517 Shattuck Avenue, Berkeley, CA 94709One Market Restaurant
1 Market Street, San Francisco, CA 94105 -
singleguychef
Mar 26, 2010 09:32 AM
I went to One Market's Weekly Beast dinner on duck last week, and I have to say I was pleasantly surprised by the entire meal. Looking at the line up, it was similar to what I think Chef Dommen has done in the past for his other duck-themed dinners, but still it was all very enjoyable.
Just a reminder for those not familiar with this special, the Weekly Beast dinners are every Friday and Saturday, and each week focused on one animal that serves as the theme for the five-course prix fixe dinner. The cost is $49 for the dinner and you can get a wine pairing for $20 which I highly recommend because they are not stingy with their pours!
For my duck dinner, it started with a duck liver mousse terrine that was served with pickled mushrooms and brioche slices. I have to say I'm not a big fan of brioche, which seems to be the popular bread of choice these days. But if you like brioche, I'm sure you'll like these. I definitely liked the mousse, which had a rich flavor especially with some of the reduced balsamic vinegar served alongside.
(Even though I got the wine pairing, I'm not going into details about the wine. They were all very good, and each course had a different wine, except the last course, dessert, was served without a wine pairing.)
The second course was a duck egg salad with thinly sliced asparagus and frisee. The duck was cooked to 62 degrees, so it was very soft and nearly raw. The whites did have this raw taste to it that I didn't find appealing, but I liked the yolk mixing in with my greens. It was also sprinkled with housemade duck prosciutto.
The third course was a duck leg ravioli with foie gras emulsion. This was my favorite, and not sure why. I think just the combination of flavors were really nice. The foie gras emulsion had a nice savory taste that went well with the ravioli.
The fourth course was roasted duck breast, so not surprising but all done really well. I like the contrasting textures placed with the garnishes. There was this really thin crackling on top that was candy like. It was served with mustard greens and endives with blood orange segments. The duck was cooked nicely.
The dessert course and fifth course was a duck egg creme brulee. Nothing experimental but just richer in flavor I think because of the big duck eggs used. It was very enjoyable.
Overall, the dishes weren't Iron Chef like but it was a fun evening of having a nice variety of dishes for a really good value. I think that's really want enticed me about the dinner was everything you got for $49. And it wasn't all one taste note throughout, so it made you feel like you were getting a mixed dinner. I'm surprised more people aren't checking this tasting menu. I'm now thinking of going for the rabbit dinner. They also have done goat, lamb and pig.
Photos on my blog and better listing of the wine pairings: http://singleguychef.blogspot.com/201...
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One Market Restaurant
1 Market Street, San Francisco, CA 94105 -
