Word: brulã
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Dates: during 2002-2002
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...dessert, you must order the Flourless Chocolate Torte ($5.50), spiced with cinnamon, cardamom, ginger, pepper, saffron, nutmeg and star anise, and accompanied by rich Valrhona chocolate sauce and dried fruit compote. The Crème Brul??e ($5.50) is less enticing, too eggy, and not as creamy as it should be, with an incorrect proportion of custard to bruleed sugar. A dense thimbleful of Turkish Coffee ($2.00), afloat with whole pods of green cardamom, is a fine end to the meal...
...luscious, with salade, sorbet and jus presenting varying intensities of the same flavor. The Warm Spiced Cake ($10) nods slyly to the upcoming holiday season; with peppered pears and eggnog anglaise it’s a highly sophisticated rendering of traditional Christmas fare. Heirloom3 Squash Crème Brul??e ($9) is perhaps the best I’ve ever eaten, with a custard so light and creamy it could have been whipped, and a chilled interior contrasting with the sliver-thin caramelized topping. There are few words to describe the perfect crème brul?...
...pommes frites—which accompany almost everything else on the menu, and which are cooked to crispy-outside, smooth-and-greasy inside perfection. Along with the pastries, the frites steal the admittedly lackluster show. Super stereotypical French desserts such as tarte tatin (apple tart) and crème brul??e were tempting and cried out from the menu as a possible redemption. I ordered the brul??e and was once again let down with a resounding “oeuf!” as the burnt sugar crust required just a bit too much push to crack...
...crème brul??e ($6.95), however, should win over even the harshest of critics. A delicate custard, with telltale black traces of vanilla bean, emerges after one cracks the hard, caramelized surface and is served with sweet, swollen blueberries. The dish is top-notch—matching up with the best in Paris, let alone Boston—and would further excel when paired with one of the selection of ports that Grafton offers...