Enticed by the glowing review this restaurant garnered in 2007 in The Jewish Press, a 2007 mention in The New York Blueprint, a nice review and slide show in New York Magazine and quite a few others – along the same vein – we couldn’t wait to try Eddie Allaham’s eatery. Knowing Eddie was one of the original owners and the creator of Prime Grill’s concept, made our mouths water in anticipation of visiting La Carne Grill (340 Lexington Ave; New York, NY 10016; 212.490.7172). Daniel Ronay (whom readers of our blog have met before, came along this time in place of SYR who couldn’t make it).
The main dining area...
Daniel started the meal with Crispy Sweatbreads, they came with an olive tapenade and mustard aoili. He described them as nicely crispy and flavorful without being overpowering.
I opted for the Garlic Baby Artichokes, which consists of sauteed baby artichoke, drizzled with sweet garlic sauce.
Garlic Baby Artichokes
I am a potato lover and had I eaten these blindfolded, I would have thought – based merely on the taste – that I was savoring some very buttery potatoes… superbly done!
We each followed the appetizer with a sushi rolls (who would have believed, less than six month ago, that I would EVER touch fish based sushi?!?!?).
Daniel had the Red Dragon Roll, a spicy tuna roll with wonton crisps on top. He liked the nice contrast between the roll texture and the chipped wonton crisps. Though it came in a nicely sized portion, Danny said he could continue eating more and more of it.
I had the colorful Rainbow Roll, a california roll with tuna, salmon, yellowtail and white fish. An artistically presented dish, did not taste fishy at all, a wonderful amalgam where each ingredient was subtle enough to allow the others to shine through to create a wonderful, perfect, combination of flavors. We each washed it down with a delightful 2007 Herzog Chardonnay.
For the main dish, he continued to a delicious Beef Wellington. It came with a grilled filet mignon with asparagus, garlic demi sauce and mushroom duxelles, wrapped in puff pastry.
Beef Wellington
While he’s not normally a fan of Beef Wellington, he felt he would order this particular version again. He found the meat tender, juicy, perfectly cooked with a nice shade of of light pink in the center. What made it so different was the delicate sauce of ground mushrooms with a touch of lemon juice and extra virgin olive oil. Daniel couldn’t stop raving about it!
I ordered a Filet Mignon, which came with a black trumpet (mushrooms) brandy cream sauce (delicious!!!!) and French fries. Tender and juicy, superbly cooked to medium state. I paired it with a 2006 Benyamina The Cave. This blend of 60% Cabernet Sauvignon and 40% Merlot, aged in a three hundred year old cave in the heart of the Carmel mountains and the Filet… ah, a marriage made in heaven!
We finished this royal repast with an excellent pareve capuccino and a Blueberry Cheesecake…
Delicious pareve cheesecake
It was hard to believe, there was no real cheese inside. Delicate but full of flavor, even without the blueberry it would still have been outstanding.
We were pleased to see that La Carne Grill does not rest on its past laurels, Chef Angel Ramirez and his stuff worked hard to produce their very best still. There is no question I must bring SYR soon, I know she’ll love it!
CS
The Kosher Scene 
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