Got to Taste recently. A talented family . . . Chef Graham's father sings in the lounge a few times a month. Valet parking removes the aggravation of parking in downtown Albany. Service was excellent. Now on to the food:
Salsify and truffle soup. Delicious.
SO had the rabbit foie gras terrine, port gelee, watercress pesto (I tasted it, very good), fig honey vinaigrette.
SO had the venison osso bucco with hunter sauce: exotic mushrooms, tomato, dried blueberries, shallots, demi. Nothing was left including the marrow.
I had the duck (smaller portion and I still took some home) with winter vegetables (the 2 pieces of carrot were hard and I could barely cut them with my knife), dried fruit, balsamic-orange glaze. Duck was cooked perfectly. It was very good, but not like butter (to be fair I've only had duck "like butter" twice and once was at The Modern Dining Room). I loved the sauce.
It was nice to eat a meal that was perfectly seasoned. SO always needs more pepper, but otherwise everything was seasoned just right.
SO got a flourless chocolate cake with accompaniments and espresso.
We will need to head to Albany more often.
Like the choice of portion sizes. Menu had many GF choices.
Wish they were on www.opentable.com.
Almost 3 months ago. With that said, I'll add that we had a pleasant experience on a Saturday with dinner for four prepared by the chef who replaced Dale Miller - Chef Paul J. Ozimek.
Taste offers size options when selecting many items from the menu. This applies to both appetizers and entrees.
For our appetizers we chose to share Chorizo-Filled Dates w/ pancetta chip; Roasted Baby Beet Salad w/ arugula, goat cheese, and passion fruit vinaigrette; and Shrimp & Grits Andouille w/ vidalia onions, and roasted tomatoes. The dates were a real pleaser. The shrimp, grits and andouille could have used a bit more spicing. The salad looked attractive with multi colored beets and seemed average in flavor.
The chosen entrees were Pomegranate Glazed Bison Short Ribs with Warm Radicchio Slaw; Guinness Brined Kobe Flank Steak with Roasted Shallots and Brussels; a Butter Poached Maine Lobster of the chef's choice of preparation; and an entree from the "Trio of taste" section of the menu entitled MooMoo Platter - Crispy Veal Sweetbread Nugget, Chorizo Filled Veal Roulade, and Veal Osso Bucco.
I didn't pay full attention to the description of the chef's preparation of the lobster, but it was quite unique since it arrived with a strawberry foam. The meat had been removed from the claws, knuckles and tail so there was no mess to deal with. Since this was not my selection as my entree, only an offered taste of the foam left an impression on my memory. I seem to recall my taste of the lobster as being typical lobster. Properly cooked but apparently not memorable for me.
My choice of the bison short ribs was a good one. Flavorful and tender, easily removed from the bone.
The companion who chose the kobe flank steak thought there was a bit more fat than desired on the cut. The taste that I tried had no indication of fat and all of us were in agreement that the meat was full of flavor.
The veal trio of sweetbread, chorizo/veal roulade, and osso buco was a wonderful medley of tastes (no pun intended).
I don't recall the desserts that were shared other than the one that made the strongest impression on me. A fantastic restaurant-made rum ice cream!
A woman who was later identified as the owner of the restaurant was most helpful in assisting our party in choosing an appropriate wine. Service over-all was excellent, from our waiter who sought out answers to any esoteric question we posed, to the staff who kept the water glasses filled and cleared the table. An additional nice touch was a visit from Chef Ozimek at the end of dinner to ask how everything was and to answer any further questions.
Before I forget, our complements to the bartender. Pre-dinner drinks were properly prepared by an attentive and pleasant gentleman.
Finally, I have to say if you are celebrating a special occasion such as an anniversary or birthday, there is no need to worry about ruining a classy evening with staff gathering about your table to sing. Recognition is provided in an unobtrusive fashion by having the appropriate greeting scripted on your dessert plate. Another nice touch!
re: Roger K
Thanks so much, Roger K.
The strawberry foam sounds interesting. Chef Ozimek may have adopted the style of the previous chef, Dale Miller, who usually visits diners. A practice Chef Miller has continued at Sperry's.
We'll probably find our way to Taste soon. Especially once track season starts and we avoid S. Springs.
More on Taste:
"Had a good meal at Taste last week. Some very attractive appetizers on the menu, I remember thinking next visit I'd try four or five of them instead of a main course."
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By eclecticsynergy on Jun 27, 2011 05:53PM
We plan to check out Taste once Track Season begins on 7/22. . .