LQ@SK: Changes coming
Got an email from them saying that there are going to be some changes coming which means now is the time to go before they go offline for some unspecified amount of time.
Thankfully I already have reservations for this Sunday. The Feb 19-21 menu is as follows:
Amuse: Partridge Poutine, 24 Month Comte Cheese
Foie Torchon, Rose & Huckleberry Relish, Caramel Foie, Cardamom Bitter Vinaigrette, Frisee, Purslane
(BEST of) Lobster Uni Tapioca, Carlsbad Oyster Tartar, Smoked Blis Salmon Roe, Yuzu Kosho
Skate, Red Onion Tempura, Blood Orange, Brown Garlic Butter, Capers Espuma,
(BEST of) Baby Goat, Spring Roll-style, Mints Emulsion, Onion Jam, Scottish Partridge
(BEST of) Dessert: Bacon
As you all know, I think this is not only the best cuisine in town but also the best QPR in town/anywhere for fine dining.
re: Ciao Bob
Sounds to me like the best/most popular of his dessert offerings in the past which just so happens to have bacon in it...imagine that.
I'm drawing that conclusion based on the "(Best of) Lobster Uni Tapioca..." which has been one of my favorites and pretty much one of everyone's favorites since the BistroLQ days.
Bring wine (I'm thinking Reisling for the first 3, CDP or Burgundy for the goat and partridge dish, and port for the bacon and cheese cart myself). No corkage. Save room for the cheese cart. Enjoy! At $45pp, for amuse + 5 courses, it can't be beat. Mom won't eat anywhere else these days.
Dinner last night was excellent. The menu is updated as follows:
Amuse - Partridge Poutine, 24 Months Comte Cheese
Foie Gras Torchon, Rose huckleberry Relish, Caramel Foie Gras, Cardamom Bitters Vinaigrette, Frisee, Purslane
Lobster Uni Tapioca Pudding, Carlsabd Oyster Tartar, Smoked Bliss Salmon Roe, Yuzu Kosho
Skate, Farmers Market Early Spring Red Onions Tempura, Blood Orange, Brown Garlic Butter emulsion, Capers Espuma
Baby Goat, Spring Roll Style, Mints
Tonka bean bread Pudding, Curry Ice Cream
The poutine is the finest rendition I've had to date. Then again, it's hard to beat partridge/pork poutine topped with 24 month Comte...
Foie was generous and amazing in quality. This is what you want to indulge in before it's banned.
Lobster uni tapioca as always was a crowd-pleaser. The smoked salmon roe was outstanding. I don't recall if the previous rendition used smoked salmon roe but I could eat an entire bowl of this.
The skate was perfectly cooked and an elegant nod to traditional fine dining. Brown butter component paired very nicely with our Riesling.
Then to mix it up, we were hit with the braised baby goat wrapped in a rice flour crepe over chanterelles and fava beans. The finely minced Vietnamese mints and the pickled radish and carrots in the braised goat made it the perfect French/Vietnamese fusion dish. A brilliant juxtaposition after the more classic skate dish. This is the kind of dish that you crave but unfortunately, it's no where to be found! We wanted to stay for the second seating just so we could have seconds.
Dessert was delicious and comforting.
Of course we had to indulge in a selection of cheeses. Again, the runny Gaugry Epoisses stole the show...damn that addictive show stealing Epoisses...
My sister remarked how this was the best menu to date...then again, she says that after every visit. I agree, Chef Quenioux keeps getting better and better.
Last night was packed but I believe there is still availability tonight and tomorrow. I can't recommend it enough.
We were there last night as well. I totally agree with you on everything especially the Lobster Uni Tapioca & the braised baby goat, and nothing can beat Epoisses, as far cheese is concerned from the cart.
I am just wondering, where were your party sitting last night. I assumed you were in the 6:30 group.
Also I came to know Chef Quenioux and the effervescent Nguyen, through your post last year. Our family wants to thank you for sharing. We have been there 3 times and looking forward to more of LQ offers in the future.
jotfoodie, glad to hear you and your family like it as much as I do. Chef Quenioux is providing fine dining at a much more affordable price point and making it accessible to so many more people. The cuisine is more creative, refined, and just better tasting than many places charging 3-4x more. You just have to support a guy like that.
I was at the 630 seating at the 4 top near the kitchen. Not sure I can say more or risk my post being deleted. I may have said too much already... ;)
Dinner was the same last night (2/20) except for dessert - tonka bean ice cream, bread pudding, cassis gel, raspberry + white chocolate crumble
probably one of the best desserts I've had in recent memory - definitely the best bread pudding I've ever had.
I thought I would love the uni the most, but I ended up loving the goat the most - go figure.
I brought a 2006 JJ Prum Graacher Himmelreich Auslese Gold Capsule. It went well with pretty much every dish. I also brought a 1970 Croft "Quinta da Roeda" Vintage Port to go with the cheese cart. I tried the port with the foie and the Riesling paired better. Finally, I tried to pair a 1996 Clerc Milon with the goat. The Riesling also paired better. The Clerc Milon didn't have enough acidity or alcohol left to offset the pickled vegetables and mints.. I'm thinking I should have brought a Barbaresco or CDP for the goat. Basically, if you're going to bring only one, the Rielsling will work well.