Art manifests itself in many forms. There are great composers whose compositions take the listeners to other realms as they touch their soul. There are great painters whose images evoke memories, longings, visions of delight, or just force one to think. There are great Chefs whose creations, though ephemeral by their very nature, leave us craving for more. And then there is Pardes‘ (497 Atlantic Avenue; Brooklyn, NY 11217 – Tel: 718.797.3880) Owner/Chef Moshe Wendel.
I don’t know if Chef Moshe ever jotted down a musical note, or even held a brush to a canvas, but his culinary skills are indisputable, his technique includes all the key elements of the high art crafts… Chef Moshe‘s canvas is the serving plate, his colors, food; his creations demonstrate a thorough yet delicate understanding of the subtle nuances of the harmony and counterpoint of flavors…
Last evening SYR, her son YR and I, betook ourselves to Pardes. We started our repast with a selection of “little plates.”
The Lentil Soup, came together as a carefully orchestrated gentle symphony of unusual flavor combinations culminating in a surprising citrusy grand finale. It left us speechless with delight. The Pastrami Rib brought back sweet memories of a long gone restaurant; nobody ever equaled Shmulke Bernstein‘s pastrami… until now. Yet, it was different, with a few more flavors. we loved it!
We followed, the above, with a Duck Breast, with Brussel sprouts, smoked chestnut, cranberry/cardamon juice and black radish puree. An interesting combination that continued this food concert with incredibly creative and delicious numbers. But, all came to a rousing crescendo as we dug into the Skirt Steak, with kohlrabi salad, pickle gazpacho, and kohlrabi crunch. Skirt steak is usually very salty, but not in this case, it showed an incredibly delicious ensemble of flavors.
We segued with a very juicy, very tender, melt in your mouth, 25oz Grow and Behold Rib Eye, in red wine sauce and superb fries.
Though bursting at the seams by now, we couldn’t resist the Chocolate Mousse, with potato crunch, roasted peanuts, raisin/almond milk puree, celery leaves, olive oil and sea beans. We washed it all down with a glass of Dalton Safsufa Vineyards Chardonnay/Viognier 2011 for SYR, and a Gaffel Kölsch beer for me.
Truly a night to remember! As SYR put it, we’ve done many top restaurants over the years, but none equaled this latest experience.