It never ceases to amaze me how you think you know someone and then you get to experience them under a new set of circumstances, which amplify strengths, or identify weaknesses you had never seen before. Last Tuesday evening, it applied to our restaurant experience. Chef David Kolotkin (check here, as well) of Prime Grill - a culinary virtuoso in taste and presentation - was refreshingly unpretentious and warm as he personally treated CS and I to a side of Prime Grill we had heretofore not experienced.
It’s through no fault of Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) that we had such tunnel vision, in fact it is because their steaks are so consistently fabulous that we gravitate with Pavlovian/Flinstone salivation straight to the beef every time we are there. Last Tuesday was different; we broke from the habitual to the unexpected and in some cases extraordinary dishes on the menu.
We started with a platter of sushi and sashimi which included lean tuna, yellowtail, organic Irish salmon and Prime Grill roll- grilled yuzo-miso glazed black cod, cucumber, sesame-teriyaki sauce, topped w/tuna & avocado.
The quality and freshness of the fish was so good, it needed nothing more than the traditional ginger wasabi and soy sauce for accompaniment.
When it came to taste enhancing sauces sushi Chef Wibi did not disappoint us with his Yellowtail “Carpaccio” with yuzu ponzu and jalapeno, with togarashi – a citrus based sauce that greatly enhanced the yellowtail.
Now if you’ve been regular readers of our blog, you know that we are not from the big fish lovers and I was hoping they’d roll out the big side of beef soon that would set our four stone wheeled skin covered jeep off kilter, and we were thrown off balance, astonishingly so by the House Smoked Wild Organic King Salmon and by all things a Maryland Style Fish Cake
The salmon circumferenced the poached egg on a crunchy toasted bottom that burst with noble flavors worthy of a king’s fare.
And the Maryland Style Fish Cake a whole grain mustard veloute, black bean & corn salsa- was sapid perfection; delicate, perfectly done! I almost didn’t want to share… fake crab? What’s happening to me?
The Atlantic Salmon Tartar with avocado capers and yucca chips was very tasty, a lovely mingling of flavors, though I would have preferred it served on a toasted or crunchy base.
Salad came next, Bresaola Carpaccio, thin parchment like rectangles of cured beef filet served with arugula, roasted pepper, toasted pine nuts, shitake chips, crispy onions and a reduced port-wine drizzle. Superb!!! Ahh, the drizzle! That drizzle was especially good
We followed with the beef slider assortment was a mouthful of perfection. Each slider a world onto itself Kobe Beef with Pickled Chips & Ketchup, Moroccan Lamb with Arugula & Mint Yogurt, Brisket with Whole Grain Mustard Aioli, Buffalo Chicken with Fresh Herbs & Spicy BBQ Sauce and Black Angus with Mushrooms and Porcini Aioli. Woooow.
We segued with a Delmonico Steak; it came with tobacco onion rigns and a marrow bone. CS was aching to remove the tiny fork and suck the bone dry, but… ettiquette prevailed.
Finally we got to the desserts, we started with the Tropical Vacherin…
…with mango/coconut sorbet, pineapple compote and salty macadamias macarons - my friends I’ve had macarons and I have had macarons, but the macadamia macarons served were in a class by themselves. How can a macaron be as light as air and so densely flavoured, at the same time?!? Only Solo‘s Chef Felenciana knows how!
We followed with their heavenly…
We finished this royal repast with a Honey and Rosemary Apple Galette…
…with rosemary infused honey, savory dough and “butter” pecan ice cream. Delicate tasting, beautiful to look at, the plethora of flavors emanating from this dessert can satisfy just about everyone’s palate.
The Cappuccino was among the best I’ve tasted, a worthy crown to this superb and satisfying meal!
As you can tell by the pictures every dish was artfully presented, engaging all the senses.
During the meal we each had 2 glasses of wine. I sipped a Binyamina Bin Cabernet Sauvignon 2010, while CS had a Goose Bay Pinot Noir 2010.
My Cabernet Sauvignon opened in the glass to reveal black berries, wild berries and blackcurrant. Not a complex wine, but very easy and pleasant to drink. CS described the Pinot Noir, thus: Incredible flavors of black cherry and strawberry with buttery overtones. While neither of the two wines proved to be an ideal pairing, they nevertheless nicely complemented this feast.
Although we didn’t get to taste it, it was already late and we both bursting from all the food, CS could not resist photographing the first ever kosher caviar ever served at a restaurant…
All in all a meal we will long remember!