This past Thursday, December 10th, I had the pleasure of being the exclusive guest of Chef David Kolotkin at Prime Grill. As I’ve mentioned in past postings, this eatery is one of my favorite meat restaurants.
A partial view of Prime Grill
Chef David’s special menu did not disappoint. I started the meal with a House Cured Duck “Prosciutto” served with light frisee, dried fruit, almonds and a citrus soy reduction.
House Cured Duck "Prosciutto"
I found it delightful, subtly tart, with the individual flavors coming to the fore with each bite.
The House Potato Gnocchi with Duck Sauce followed next, served with tomato in a delicate herb sauce. It looked blissfully tasty and tasted even better. It left a very pleasant, unusual, aftertaste.
House Potato Gnocchi
The third course was Southern Style Veal Sweetbreads & Grilled Tongue; which came with home-style grits, collard greens and a piquant horseradish coulis.
Southern Style Veal Sweetbreads & Grilled Tongue
The synchronicity of flavors was superb, but merely part of the buildup to the crescendo of the main dish, a 60 Day Dry Aged Reserve Steak. It was served with truffle scallion and whipped potato. Personally, I prefer my steak medium well done, but Chef David insisted I order it medium. He was right. It was tender, juicy and just perfect – in every sense of the word!
I sipped a very nice 2008 Teal Lake Shiraz throughout the four courses. When I first came the Chef asked me what I would like, I told him to surprise me. And he did, deliciously, scrumptuously so. The meal was fit for a very fortunate king or… this most fortuitous food critic.
CS
The Kosher Scene 
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