web analytics
May 27, 2015 / 9 Sivan, 5775
At a Glance
Sections
Sponsored Post


A Cut Above

Cote de boeuf

Cote de boeuf

My angus filet au champignon was also drool-worthy. The fillet itself was seriously beautiful and tantalizingly juicy when I sliced into it even though I ordered it cooked to medium-well.

Csaba brought us all three sauces to enjoy with our dinners: Bordelaise, Bearnaise and green peppercorn, each of which was distinctive and flavorful. My steak was accompanied by an assortment of vegetables that were cooked and seasoned to perfection including fingerling potatoes, asparagus, pickled pearl onions and wild mushrooms that were simply fabulous. Much to my husband’s delight, marrow bones adorned our plates and he savored them both, proclaiming them “absolutely astounding.” We also shared a side dish of white asparagus with wild mushrooms, delicately seasoned with tarragon and truffle oil, which were so good that we could have just eaten them for dessert.

But of course, we didn’t. Because Csaba brought us dessert as well. Or more specifically, three desserts.

Our first dessert was a plum crisp topped with organic extra virgin olive oil ice cream. It is hard to describe what olive oil ice cream tastes like, but it was a subtle flavor that went well with the warm plum crisp. The plums themselves were just slightly tart and the warm, crunchy cinnamony topping was excellent. Next up was a soft chocolate cake with matcha ice cream. I must confess, I had to go home and Google matcha, because I had no idea what the green ice cream I was eating was supposed to taste like. As for the soft chocolate cake, it was a velvety circle of chocolate euphoria. A cross between a mousse and a cake it was creamy and silky and I have no doubt that there will be a parade of soft chocolate cakes dancing through my dreams tonight. Finally, we shared a chocolate covered mound of peanut butter mousse that was nothing short of perfection. Accompanied by caramelized popcorn and topped with a large round chocolate wafer, the presentation was visually stunning and was almost too beautiful to eat. Almost, but not quite. Needless to say, we ate the entire thing.

The service at Reserve Cut was exceptional, with the wait staff magically appearing to bring food, remove extra plates, refill water glasses and the bread basket, de-crumb the table and grind fresh pepper on our food. More than just enjoying dinner, we spent over two hours at Reserve Cut feeling like we were living in the lap of luxury.

Clearly, luxury doesn’t come at bargain basement prices. Appetizers at Reserve Cut range from $14 to $32, with entrees from $32 to $98 and desserts at $14. But Allaham, together with executive chef Hok Chin, has managed to put together a premium dining experience and judging from the many happy diners we saw, it is long awaited and nothing short of first class.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “A Cut Above”

Comments are closed.

Current Top Story
PA's soccer chief Jibril Rajoub, a member of the Fatah Central Committee.
Mass Arrests of FIFA Officials Omit PA Terrorist Rajoub
Latest Sections Stories
Road sign in Russian and Yiddish greeting visitors on the road just outside Birobidzhan. (photo by Ben G. Frank)

Birobidzhan railway station sign is the world’s only one spelling the town’s name in Yiddish letters

Ayelet Shaked

She’s seen as a poster child for The Jewish Home’s efforts to reach beyond its Orthodox base.

Teens-Twenties-logo

Girls don’t usually learn Gemara. Everyone knows that.

Lewis-052215-Jewish-Soldiers-logo

Mordechai and his men shared a strong mutual loyalty.

“Can I wear tefillin in the bathroom?” That was the question US Private Nuchim Lebensohn wrote to Mike Tress, president of the Agudath Israel Youth Council, in a letter dated November 18, 1942. Lebensohn was not your typical young American GI. Polish by birth, he was forty-three years old and married when he was drafted […]

To what extent is your child displaying defiance?

This therapist kept focusing on how “I could do better,” never on how we could make the marriage work.

Mistrust that has lingered after the fiasco in Ferguson, Missouri, has edged the issue forward.

“The observance of a kosher diet is a key tenet of Judaism, and one which no state has the right to deny,” said Nathan Diament, executive director for public policy of the Orthodox Union.

Two weeks of intense learning in the classroom about Israel culminated with Yom Ha’Atzmaut. Students attended sessions with their teachers and learned about history, culture, military power, advocacy, slang, cooking, and more.

The nations of the world left the vessel to sit rotting in the water during one of the coldest winters in decades and with its starving and freezing passengers abandoned.

Rabbi Yisroel Edelman, the synagogue’s spiritual leader, declared, “The Young Israel of Deerfield Beach is looking forward to our partnership with the OU. The impact the OU has brought to Jewish communities throughout the country through its outreach and educational resources is enormous and we anticipate the same for our community in Deerfield Beach as well.”

Our goal here is to offer you recipes that you can make on Yom Tov with ingredients you might just have in the house. Enjoy and chag sameach!

More Articles from Sandy Eller
Justin Zemser, a”h

“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”

Food-Talk---Eller-logo

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.

For all their deliciousness, frozen beverages do not stand the test of time well, as any ice or frozen fruit thickening your drink will melt into a watery mess.

“People who never buy cookbooks are getting this one,” said Victoria. “They read it cover to cover and find it so interesting.”

It goes without saying that when it comes to your kids, safety is always your number one priority.

While we are all accustomed to the occasional recipe substitutions – swapping milk for creamer, applesauce for oil – gluten-free cooking is a whole different ballgame.

Kitchen surfing is a unique concept that brings professional chefs to your home to prepare a meal in your own kitchen.

Printed from: http://www.jewishpress.com/sections/food/restaurant-review/a-cut-above/2013/12/04/

Scan this QR code to visit this page online: