Dining In NY - April 2024

On my most recent trip to New York, food wasn't the first thing on my mind. Strange, I know. But it was Sniffapalooza Spring Fling weekend, so eating took a back seat to perfume sniffing. That's not to say I didn't have some delicious noms, too.

nutella earl grey swirl and coffee with oatmilk at Dominique Ansel Workshop

Of course I had to stroll over to Dominique Ansel Workshop to pick up a quick breakfast of pastry and coffee before I met with my BFF Andree. I ate half of this gorgeous laminated swirly pastry filled with Nutella/Earl Grey cream, saving the rest for an evening snack. I offered it to Andree, but she's apparently not that crazy about Nutella. Honestly, I've never heard such a thing. 

eggplant parm with arugula salad at Cecconi's at The Ned Hotel in NoMad

When Andree finally got her butt into town, she was hungry, so we went to Cecconi's--only a block from our NoMad hotel--for eggplant parm. I had eaten a horrible version not too many days earlier and found this one to be a welcome contrast. We also had a giant salad (in addition to the one that came with the eggplant) and doggie bagged about half our lunch. Our room at the Ace had a full-sized SMEG refrigerator so we took advantage of a cool spot to keep our leftovers. 

lemon meringue and nutella tarts at Masseria Cafe & Bakery

After a trip to Bergdorfs to do a little sniffing and to drop off a custom scarf for my friend Donna, we hiked to the theater district. We had tickets for the 7pm showing of Lempicka and an hour or so before it was time to queue up in front of the theater, so we grabbed an outside table at Masseria Cafe & Bakery across the street for coffee and pastries and people watching. There seemed to be a Vogue magazine photoshoot going on in the street, with models in pastel tulle frocks that gave sad 80s prom dress vibes but probably cost 10K each and a photographer in a Vogue sweatshirt. I'm tempted to pick up some late summer issues of the mag to see if these images show up.

After the show, we walked the nineteen blocks back to the Ace through the mayhem of Times Square and ate the leftovers from lunch for dinner.

The next morning, we had coffee and pastries at the Stumptown Coffee in the hotel before heading downtown for hours of perfume heaven. 

the hot antipasti course at La Mela

We broke for lunch at 1:30 for a five course family-style feast at La Mela. Their Cinque Corsi is $60 pp and gets you a salad, hot antipasti, (roasted red peppers and olives, asparagus parmigiana, spedini alla romano, stuffed mushrooms), a pasta course (rigatoni marinara, tortellini alfredo, gnocchi sorentina), a combined meat and fish course (veal francaise, chicken Scarpariello, shrimp marinara), and a wide selection of desserts (Italian cheesecake, tiramisu, cannoli, tartufo, zabaglione with fresh fruit)

the pasta course

dessert

It all looks a confusing mess, but everything was quite good. The pasta course in particular was impressively al dente--hard to achieve when made in mass quantities. I sampled all of the desserts except the cheesecake and cannoli and found them to be uniformly tasty, if messy.

Later that evening, back at the hotel, Andree determined she was hungry again but didn't want to walk anywhere (I had exhausted her the day before) so we went down to the The Ace Hotel Lobby Bar and sat for a while with this pathetic cheese plate.

this sad cheese and charcuterie plate cost $25 at the lobby bar at the Ace

I wasn't in the mood for savory food, so ordered the baked lubeck marzipan, which was two long, rather hard, and fairly uninteresting almond cookies that cost a steep $12.

brunch at The Harold: shakshuka and the smoked salmon platter with potatoes on the side

The next morning, we had our usual brunch at The Harold. Andree always gets the smoked salmon, while I try new things. The shakshuka was too brothy for me, but otherwise tasted fine. I think my favorite thing on their morning menu is the rosemary potatoes that accompany most egg dishes. Andree likes them too, so we ordered them on the side. While I like the Harold quite a bit, I do wish they'd use oatmilk instead of/in addition to the sweetened almond milk they offer for coffee.

best deal all weekend: yakitori bento at Kushi Kushi Yaki $17

My last meal of the weekend, after Andree left early and I spent some time in Saks' fragrance department, was at Kushi Kushi Yaki. I've eaten there many times and have never been disappointed by their yakitori. The little pork sausages are especially tasty, and I appreciate the wide variety of pickled items that come with the bento box.

This weekend didn't involve nearly as much food as my usual excursions to NYC, and honestly, my stomach was happier for it. The next trip, however, will be for Fancy Food, so it's likely to be a gut buster. Stay tuned!

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Crispy Glazed Tofu Bibimbap

Yes, yes, another recipe using that yummy Makrut lime leaf-infused maple syrup from Runamok. I can't help it - it's good stuff, and it gives a balancing sweetness to foods without adding any processed sugar. We've been trying to cut back on the white stuff this month, and maple syrup has really come in handy to curb our sugar cravings.

And it's also another crispy tofu recipe. It's getting so I don't even want to eat soft tofu anymore, because the crispy stuff is just so. damn. good. Seriously. (I know you don't believe me. Just try it.)

Crispy Glazed Tofu Bibimbap

1 14-oz box firm or extra firm tofu
Corn starch
Salt
Vegetable oil for frying
1 teaspoon gochujang
2 teaspoons soy sauce
2 tablespoons Runamok Maple Makrut Lime leaf-infused maple syrup
Steamed rice
Slivered carrots
Cucumbers, peeled, seeded, and cut into half moons
Sugar snap peas or snow peas, steamed
Soft-boiled eggs (optional, see recipe below)
Sesame oil
Chopped scallions

Remove the tofu from its carton and pat dry. Wrap in a double thickness of paper towels and place on a plate. Put another plate upside-down on top, then weight with a jar or can. Refrigerate for at least 3 hours, changing the towels once or twice.

After the tofu has been pressed for several hours, remove the last application of wet towels and pat the tofu dry. Cut the block in thirds widthwise to make three approximately 5" square x 1/2" high slices. Cut each square in half to make 6 rectangles, then cut each rectangle diagonally to form 12 triangles.

Put several tablespoons of corn starch in a plastic zip top bag and add a big pinch of salt. Shake to combine. Add tofu pieces, one at a time, and coat with cornstarch. Pat off excess cornstarch and place each triangle on a dry plate.

Pour two tablespoons of oil in a large skillet and heat until a drop of water hisses and spits. Add the tofu in one layer. Cook until lightly browned on bottom, 3-4 minutes. Using tongs, turn the pieces (some will want to stick together - turn them together if that's the case, you can separate them later). Cook another 3-4 minutes. Flip again to get bottoms browner, then repeat. At the end of 15 or so minutes, your tofu should be nicely browned on both sides. Remove pieces to a paper towel-liked plate to drain.

In a small bowl, combine the gochujang, soy, and maple syrup. Using a pastry brush, brush the glaze over one side of the tofu pieces, making sure to coat them thoroughly.

To serve: Place some steamed rice in a bowl. Top with pieces of tofu, carrots, cucumbers, peas, and halved eggs (if using). Drizzle with a bit of sesame oil, garnish with chopped scallion, and serve.

Soft-Boiled Eggs

2 large eggs

Put enough water in a saucepot to cover eggs plus a little more. (But don't add the eggs yet!) Bring the water to a rolling boil, then gently add the eggs using a slotted spoon or spider. Set your timer for 7 minutes.

While eggs are cooking, put cold water and some ice cubes in a bowl. When time is up, immediately remove the eggs from the pot of boiling water to the ice bath. Leave the eggs in the ice bath for several minutes, until well chilled.

Gently peel eggs. Cut in half and use as garnish. The whites should be solid, and the yolks runny.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!



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Best of 2015 - Part 2

We start off every year with a recount of some of the very best things we ate in the prior year. I had a slightly difficult time determining the best restaurant dishes from 2015, but home-cooking was off the charts, particularly in the first half of the year. Let's reminisce, shall we?

January

We started off the year adventurously by cooking octopus and serving it with cannelini beans and a smoked paprika vinaigrette. It was easy and delicious. I just wish I could buy larger octopi in a standard supermarket.

We had tried the always-on-the-menu butternut squash toasts at Cunningham's, and I wanted to replicate it at home. It was simple enough - the recipe is actually from Jean-Georges Vongerichten, and is found in several places on teh Innernets. I think my homemade toasts were at least as good as the restaurant's, maybe even better, because I got to use up a winter squash that had been hanging around for a little too long and was serving more as a table ornament than a food product.

February

We had never tried freekeh (a roasted green wheat product) before, but we had some in the cupboard, waiting for the right recipe. It showed itself in the form of a rice pilaf flavored with grape leaves, sorta like a deconstructed dolma; I replaced the rice with the freekeh and was quite happy with the results. Lamb meatballs and oven roasted tomatoes completed the dish, which was hearty and satisfying.

In February, I also made spaetzle for the first time, flavored with sweet potato. A potato ricer was employed to make the pasta, as was a colander, strainer, sheet pan, large bowl, and several pots and pans. After browning the spaetzle, I topped it with sauteed onions, snails, cauliflower, mushrooms, and a ton of fresh parsley. The dish exceeded my expectations, and I remarked on Facebook that this had been an ambitious undertaking. Someone commented that it wasn't so ambitious; German housewives made spaetzle all the time. Thanks for attempting to rain on my parade, smug little fuck, but I'm not German, had never made these before, and it felt like I had cooked all day to get this relatively simple-seeming dish on the table. Worth it, though. It was, as you kids today like to say, awesome.

We make ribs fairly often - they're actually pretty simple, if you use Alton Brown's technique. I usually flavor them differently each time; this Korean version from February was the tastiest ever.

March

I really loved these muffins made with whole Meyer lemons, rind and all. They were moist and lemony, and smelled really beautiful. They froze well, too.

April

Gnocchi can be made from potatoes or from ricotta cheese. These delicious gluten-free babies are made mostly from spinach, with a little ricotta and oat flour to keep them together.

Roasted duck legs with winter squash puree. Yes.

July

Muhammara is a dip made with walnuts and bell peppers. Trader Joe's makes a version, but you can make it at home easily enough.

August

Mr Minx usually gets chocolate cake for his birthday. This year, I added about twice as much sour cream as normally called for to get a cake that was truly moist and needed no frosting.

September

I fell in love with chamomile ice cream at the Fancy Food Show last summer, so when Republic of Tea sent a sample can of  honey chamomile tea, I had to make gelato with it. Seems odd, sure, but it was fan-freaking-tastic.

November

Made by swapping out semi-sweet chips for white chocolate ones, these white brownies are better than any standard blondie.

I wasn't quite sure how a chicken pot pie flavored with jerk spices was going to turn out, but it was a big success, from biscuit to gravy.

December

Mr Minx has quite a way with potatoes. He's made several of these enormous fried potato cakes over the years, and I have to keep myself from eating the whole thing every time. And I'm not a big potato fan. Although not a latke, this one was just in time for Hanukkah.

Lots of good eats in 2015 - will there be as many in 2016? Stay tuned....



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Be One Korean BBQ

We are carnivores, so we love us some Korean BBQ. We've been going to Honey Pig, which we like a lot, but sometimes we don't want to get on the beltway and eat in another county. So we looked to Baltimore City for a solution. There's a Koreatown of sorts in Station North around Maryland Ave/21st Street with several notable restaurants like Nak Won, Nam Kang, and Joung Kak. We decided to skip the tried and true and try the new-ish BeOne, in the little shopping center on Maryland between 20th and 21st. And with that we found our new favorite Korean BBQ joint.

We went for a few kinds of meat including bulgogi and pork neck. The bulgogi was scrumptious, tender and lightly fatty, with lots of sweet and garlicky flavor. The pork neck was a completely different animal (obviously), unseasoned and chewy. It's not for everyone.

We also had a pork and squid combo, and boneless kalbi (short rib). Squid gets a little tough on the grill, so again, it's not for everyone.

We also had the dolsot bibimbop (the one in the hot stone bowl) and couldn't resist the seafood pancake. And while we enjoyed the bulgogi the most of the BBQ items, the pancake was the best thing on the table. Huge, packed full of octopus, and super crispy, we couldn't stop eating it. Of course, we're all pigs and managed to eat pretty much everything on the table, including most of the large bowl of tofu soup, the eggs, and all of the various bowls of pickles and whatnot (panchan) that comes with. Among the panchan dishes we enjoyed the most was a rather horseradishy kimchi, and thin strips of fish cake in a spicy sauce. Hell, it was all good.

Service was pretty good, too, but the place wasn't at all busy on that particular Saturday afternoon, so YMMV. Be One didn't have the hustle-bustle that Honey Pig has, so we felt a bit more relaxed while we enjoyed our food. So, to sum up - food great, service pretty good, and we didn't have to drive to Howard County. Win. Win. Win.



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Bo Ssam (ish)

My brother suggested I make a bo ssam for Easter dinner. Only he didn't really want bo ssam. He just wanted the pork butt. Bo ssam means "wrapped" or "packaged," so the real thing needs to be served with lettuce or cabbage leaves. But I didn't want to go through the trouble of washing and drying lettuce, so didn't even purchase it. Which is why this post has (ish) in the title. It's actually just Momofuku-style pork butt.

In any case, it was delicious. And it's amazing how much pork five people can put away. We decimated that thing in about 45 minutes. Sure, there was a giant Flintstonian bone in it, but we still managed to eat more than half the meat. Plus jarred kimchi and homemade brussels sprout kimchi and lots of rice. And dessert.

Oink.

Bo Ssam (ish) (adapted from Momofuku)

1 whole bone-in pork butt (8 to 10 pounds)
1/4 cup white sugar
1/4 cup kosher salt
5 tablespoons brown sugar

Put the butt into a foil lined baking pan just large enough to hold it (it should fit snugly). Combine the white sugar and salt and rub it all over the pork butt. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 300°F. Discard plastic wrap, make sure butt is skin-side-up in the pan, and roast for about 6 hours, until it's fork tender. Remove pork from the oven. The skin should be a crispy sheet at this point. Lift it; scrape out and discard any soft white fat still under the skin. Put the skin back down, schmear with the brown sugar, and put under the broiler until the sugar melts. Watch carefully so it doesn't burn. If it does, no worries - just scrape off the burnt parts. The skin will still be edible and have a nice caramelly flavor to it.

Serve with white rice and kimchi. Make some dipping sauces if you are so inclined. A combination of miso, gochujang, and sherry vinegar loosened up with a bit of oil is nice. And if you want to eat it properly, have some lettuce or napa cabbage leaves available in which to wrap a bit of pork, some skin, kimchi, and sauce.

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Korean Baby Back Ribs

Believe it or not, I think baby back ribs are one of the easiest and tastiest things to prepare for a weekend dinner. Note that I did not use the words "fastest" or "quickest"--the process is rather time-consuming. However, the actual work is pretty simple. Normally I'll put together a dry rub (or get Mr Minx to do it) and apply it to the ribs the night before. The next day, the ribs get a dose of moisture in the form of juice or even soda and spend several hours lounging in a slow oven. Once the meat is fork tender, it gets slathered in sauce for a trip under the broiler.

I find slightly charred barbecue sauce to be a delightful scent. Someone needs to make a candle. But not Yankee Candle.

Oven braised bbq ribs are a perfect lazy weekend dish. As long as I don't make a lot of sides, it affords me free time to catch up on my reading or knitting or whatever. (Napping, too.) And two giant racks of ribs for two people means a week's worth of leftovers. Or two dinners for us plus enough left over to bribe my brother into watching the dog while we head off to a media event in Frederick.

I was feeling in a Korean food mood (as often happens) so I designed the dry rub and sauce with that in mind. To my palate, Korean food is all about sweet, garlic, and heat. The dry rub includes all three elements in the form of brown sugar, garlic powder, and kochukaru, or Korean red pepper flakes. The sauce also incorporates those flavors, plus the tang of rice vinegar and the toasty mustiness of sesame oil.

I put some jarred kimchi into the sauce because we had it. (It's available in the refrigerated produce section of Giant and other supermarkets, believe it or not.) If you don't want to invest in a jar, then just add another garlic clove and some chopped scallions to the sauce.

I make ribs fairly often, and I think this is my favorite version to date.

Oven-Baked Baby Backs with Korean Flavors

For rub:
4 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons kochukaru (Korean pepper flakes)
1 tablespoon garlic powder
1 teaspoon onion powder

For sauce:
1/2 onion, diced
1/4 cup kimchi, chopped (or 1 clove of garlic and 3 whole scallions)
1 clove garlic, minced
1 heaping teaspoon grated fresh ginger
6 heaping tablespoons brown sugar
2 heaping tablespoons gochujang
3 tablespoons soy sauce
1 tablespoon unseasoned rice wine vinegar
1 1/2 teaspoons toasted sesame oil

For ribs:
2 racks baby back ribs, 6-7 lbs total weight
1/2 cup apple juice

To make the rub: Combine all ingredients in a bowl. Reserve three tablespoons for glaze.

Remove the thin membrane that covers the concave side of each rack of ribs. You can do this by grasping one end with a paper towel and pulling. If you're lucky, it'll come off in one sheet. (Like this.)

Place a sheet of aluminum foil on a large rimmed baking sheet and set close by.

Tear two large sheets of heavy-duty aluminum foil, each large enough to hold one of the racks, with several inches of overhang on all four sides. Place the foil sheets, one on top of the other, on the counter in front of you, horizontally. Place one rack of ribs on the top sheet; coat the top and bottom of the ribs with half of the rub, pressing it into the meat. Take the top and bottom edges of the foil and bring them together over the ribs like a tent. Fold the edges together and roll them down towards the meat to make a package. Roll the open sides of the package up toward the center to seal all sides. Your package should look like this. Repeat with other rack of ribs. Place both wrapped packages on the prepared baking sheet.

Refrigerate ribs for 6 hours or overnight.

To make the sauce: Cook the onion over medium heat in a bit of oil and pinch of salt for about 10 minutes, or until soft. Add the kimchi, garlic, and ginger. Stir to combine and let cook for an additional couple of minutes. Add the brown sugar, gochujang, soy, and rice vinegar. Turn up the heat and bring to a boil. Let sauce thicken a bit, then remove from the heat and stir in the sesame oil. Use an immersion blender to make a mostly smooth sauce. Place sauce into a covered container and refrigerate until ready to use.

To cook the ribs: Preheat oven to 250°F.

Remove ribs from the fridge. Gently unroll one short end on each foil package. Pour a quarter cup of apple juice into each, and re-roll the ends. Keeping the packets on the rimmed baking sheet, put the whole thing into the oven.

Cook 1 1/2 - 2 hours, until meat is fork tender.

Remove tray from oven and turn on the broiler. Gently unroll one end of each package and pour out the liquid. (Carefully - it will be very hot!) Place the ribs on a foil-lined baking sheet and brush the top side liberally with the glaze. Broil for 5-8 minutes, until sauce is bubbling and charred in spots. Remove meat from broiler, brush with more glaze, and repeat broiling.

Serves 6-8



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The Local Fry

Elizabeth Irish is Korean-American. Her husband, Kevin, is from Ireland. Together, they have come up with a pretty swell global food concept in the Local Fry. Who doesn't love french fries? (Or, as Kevin might call them, chips.) Especially when they're properly made, thrice cooked beauties, freshly cut and cooked. At the Local Fry, the potato part of the equation is delicious enough to eat on its own, maybe with a bit of Old Bay or malt vinegar. And you can certainly get them that way. But if you're looking for a more international experience, go for one of the several specialty varieties.

I was part of a group of local media folks who were invited to sample all and sundry of the Local Fry's food. In addition to french fries, there are multiple flavors of chicken wings. We got to taste those, too. While our group wasn't particularly adventurous in the wing department, ordering only the honey garlic, lemon garlic, and Jamaican jerk flavors, I can report that all of them were uniformly tasty. The wings themselves are flash fried, leaving them crisp and relatively greaseless. But lets move on to the fries, shall we?

We sampled several flavors of specialty fries: banh mi, kimchi pork, Hawaiian, Greek, poutine, fish and chips, and the house fries. All of the toppings are made in house, from scratch, and some of the combinations are fairly elaborate. Take the Greek version, for example. A nice portion of fries is topped with housemade Greek seasoning, shredded romaine, tomato, gyro meat, shallots, feta cheese, and homemade tzatziki. It's like a delicious gyro that one eats with a fork, with fries instead of pita. The kimchi pork fries have got some authentic kimchi garlic funk going on, really delicious. The banh mi has all of the pickled veg, cucumber, and cilantro that one expects on that Vietnamese sandwich specialty. And the house fries, the "Local Fry" fries, are topped with ground beef seasoned up like a taco and doused in a special spicy sauce. I think they were my favorite of the night. My only complaint, and it's not a huge one, is that the cheese curds on the poutine weren't squeaky. The tasty gravy made up for it though.

Eventually, Elizabeth and Kevin hope to add some other items to their menu, like sliders, but for right now they are concentrating on the fries. And that's quite a lot, really, when you consider the care they put into all of the myriad toppings they have to prepare every day. I think it's worth the effort and can't wait to get back to the Local Fry to try the handful of flavors I haven't yet tried (Tonkotsu pork cutlet and Japanese curry-topped fries, and another version with Buffalo chicken tenders and blue cheese.) You should go, too.

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Parts & Labor

We finally went to Parts & Labor. And I almost hate to admit that I loved everything about it.

Why do I hate admitting it? Well, for one thing, it's not much fun to write a review for a truly delicious meal. What else can be said other that dishes are delicious, amazing, tasty, well-prepared, outrageously good, and near perfect? And I can use all of those commendatory words for Parts & Labor.

For another thing, and I know I'm probably in the minority here, I think Spike Gjerde's restaurants are a bit pretentious. Like not serving lemons or soda (soda!) in cocktails at Shoo-Fly because neither are local products. (That policy has changed, due to public outcry. Sometimes you have to give the people what they want.) But Parts & Labor hits all the right notes--good food, good drinks, extremely pleasant service. We even got a table by a window, which made for good photos.

Charcuterie - smoked boar sausage, lomo, bastirma

Parts & Labor is very meat-centric, so vegetarians beware. The building, once a former tire shop, also houses the butchery for the Gjerde empire. Meat comes into the place whole (as in whole pigs and cows) and exits as sausage, charcuterie, and other meaty delights.

We started our meal with a selection of three items from the "salt house," aka charcuterie. There were six or so choices from which we selected a salami-like smoked boar sausage, lomo (a dry cured pork tenderloin), and bastirma, a highly seasoned air-dried beef. The latter, with it's curry-ish flavor, was the table's favorite, but all were outstanding.

Enormous lamb kielbasa

We tried the lamb kielbasa from the sausage selection of the menu. At $12, it was the most expensive selection on the list, but it's extreme deliciousness made it worth every penny. Plus, it was huge. The sausage's smokiness balanced the lamb's usual slight gaminess, and it was juicy and nicely seasoned. I think it was my favorite dish out of all, and we tried a lot.

Pork chop

My Dad is a bit of a fussy eater, and he likes his meat on the well-done side. It would have been a crime to order the restaurant's dry-aged beef well done, so we talked him into the pork chop, cooked to the well side of medium. It was moist and tender and even Dad enjoyed it.

16-oz rib eye

He wouldn't have enjoyed the rib-eye, which came medium-rare. Perfectly cooked and rested, the steak had a nice crust and added flavor from a topping of compound butter and bed of chimichurri sauce.

Korean short ribs, slaw

The Korean short ribs were a pretty close approximation of the kalbi one finds in a Korean restaurant, only, I think, more tender. The sweetness of the marinade was offset by a tangy slaw that would have been the only vegetable on the table had I not reminded our party that man does not live by meat alone.

Wood ash hominy

We tried a dish of hominy, which had a strong corn flavor and reminded me of the Southwest. At a book signing recently, someone lamented that hominy is seldom seen on restaurant menus these days, and to that I say...get thee to Parts & Labor.

Dirty rice with chicken livers, blood sausage, okra

I think the only dish that I had a complaint about was the dirty rice. While there was plenty of "dirt," in the form of chicken livers and blood sausage, I wanted it to taste even more funky.

Grilled potatoes

The grilled fingerling potatoes were buttery and perfect...

Hearth wok with swiss chard, banana peppers, turnips, mushrooms, fermented tomato, benne

...and the Hearth wok was a bowl of deliciousness. I guess I could complain that the serving was too small, compared to everything else on the table, but the combination of flavors was really nice. A little sweet, a little sour (but not agrodolce), a little salty.

After we pigged out on meat, we ordered dessert. It was, after all, my brother's birthday. He chose the chocolate lard cake. Don't worry, it doesn't taste of lard (maybe a bit disappointingly), just of rich chocolate cake with chocolate frosting.

Chocolate lard cake

Dad chose the blondie topped with peach conserve and an intriguing salty ice cream. This thing was huge, definitely share-able by two or more people, so I helped him. I had ordered only a single scoop of goat's milk ice cream, which was pleasantly goat-milky.

One hot blondie with salty ice cream and peach conserve

Mr Minx went for a peanut butter and bourbon concoction. It was good, but my favorite part was the super coffee-y ice cream that had noticeable bits of ground coffee beans. I wished I had ordered that AND the goat's milk flavor, but I had plenty to eat with sampling everyone else's desserts.

Bourbon caramel Peanut tart with coffee ice cream

Yes, we made complete pigs of ourselves, and I suffered when the bill came. But it was a special occasion and worth the splurge. I think on future visits we'll limit ourselves to 5 or 6 dishes, rather than 9. And maybe skip dessert. Or maybe we'll just do it all over again.



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