Word: crã
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Admittedly, the pre-Metropolis conception of veal scaloppini was not appealing, bringing to mind visions of ladies in pearls at Italian restaurants in the 1960s. However, after diplomatically describing a pommery crusted salmon served over cr??me fraiche and cucumbers, our server said that the scaloppini ($22) was “to die for.” She was right. The first bite of veal made my eyes widen and eyelashes flutter. The salty tang of capers and lemon in a peppery beurre noisette was balanced by a creamy potato, leek and asiago gratin, served in a little inverted...
Alas, dessert. Once again, an honest waitstaff came to the rescue of the indecisive diner faced with very standard dessert choices—sorbet, cr??me brulée, apple gallette, bread pudding, something chocolate. In their opinion, the sorbet was really good, and while the traditional cr??me brulée was really great and made with excellent vanilla, a chocolate lover simply had to try the chocolate pudding cake. The sorbet trio was a duo at Metropolis ($7) and once again, this gold standard of the remaining desserts had just a little something extra that made...
...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 Cr??me Brulée ($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...
...order two martinis (both $9.50)—a Green Goose (Grey Goose orange, Cointreau, splash of sour apple, sugar rim) and a Chocolate Cherry (Stoli vanilla, Kahlua, amaretto, cr??me de cocoa, dash of grenadine). We laud the smooth, mellow acidity of the first and are revolted by the cluttered confusion of the second. Vanilla, coffee, almond, chocolate and red fruits jostling for attention? What a garbled gimmick...
...place in the refrigerator. Melt the butter in a wide, heavy skillet over medium-high heat. Pile in the onions with 1 1/2 tsp. salt, stirring as the onions cook down. Carmelize onions, cooking them until they are completely soft, darkened in color, and sweet. Season with the cr??me de cassis, vinegar, salt, and fresh ground pepper to taste. Beat the eggs into the chevre, then beat in the salt, nutmeg, and pepper...