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.
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.
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.
The third course was Southern Style Veal Sweetbreads & Grilled Tongue; which came with home-style grits, collard greens and a piquant horseradish coulis.
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.