Degustation & Devastation: NYC, Part 3

White Truffles shaved tableside. 3 different times. But we'll get to that in a bit.

After another late night on full stomachs that wouldn't allow us to wind down and sleep, CK and I ended up not making it out of his place until about 2 or 3PM the next day. No matter though, we would be going out for a three course dinner, we thought. On this trip, three courses would qualify as a light meal. Maybe we would grab a late night Gray's Papaya or something tonight and get the New York Street food experience.

So while walking around the neighborhood and doing about as much sightseeing as I would do on the entire trip, we ran into Magnolia Bakery. So I figured we could just stop in for a cupcake and some banana pudding and be on our way. It would get me out of the cold for 5 minutes or so anyway.

Pumpkin Spice Cupcake

Banana Pudding

Our real treat, though, was going to be our dinner at..........

Restaurant Daniel

What can I say? It is good to know people. In my case, it was really good to know someone that knows people.

As soon as we arrived at Daniel we were escorted to the salon where we enjoyed our complimentary champagne and contemplated what we might be in store for. We came in thinking that we were only going to have three courses, I think we had 11 if you count the canapes. While I will remember this meal for the rest of my life, I don't really like to think about how much we ate. You can try and count the number of courses for yourself below. Just don't tell me the number.

We sat down at the banquette marveling at both the elegance and size of Daniel's recently remodeled dining room. The waiter came by our table and informed us that the only decision we would have to make for the night was the number of courses we wanted to eat. We replied that we would leave it up to the kitchen to decide. I think that was the right answer. Like I said, it is good to know people that know people.

Trio of broccoli canape

Geoduck Cevice

From here CK and I were served courses 1x1. Meaning each course we each received a different item. Eager to try as much as we could on this trip, we would eat as close to half of the dish as possible and then pass the plate. Though, admittedly, we both found it hard to give up certain dishes.

Mosaic of Venison and Foie Gras ~ Juniper, Sweet and Sour Chestnuts

Game "Pate en Croute" with Foie Gras ~ Porcini, Lady Apple, Celery-Hazelnut salad

Nantucket Bay Scallop Ceviche ~ Blood Orange, Winter Point Oysters, Uni

Maine Peekytoe Crab ~ Fuju Apple, Celery Creme Fraiche, Hearts of Palm

Why does it seem like I eat more Big Island hearts of palm outside of Hawaii when I can't find it on a menu here? Beautiful product, grown in our backyard, used in restaurants with multiple Michelin Stars (including almost daily at The French Laundry and Per Se) and not prohibitively expensive to put on a menu.

Florida Frogs Leg ~ Potato Gnocci, Watercress, Sweet and Black Garlic

Scottish Langoustine ~ Creamy Polenta, Fennel Confit, Piquillo Peppers

Already in a daze from the barrage of dishes coming one after the other. One of the many waiters that were attending to our every need asked if he could shave some white truffle on my next dish. I don't remember if I answered him clearly or simply let out an audible grunt, but the next thing I know this was in front of me.

Ouef Cocotte with White Truffle ~ Chantrelle, Watercress Coulis, Mouillette

And this was sitting infront of CK

Agnelotti with Fontina and White Truffle

Classic. Tableside service. At this point, I think the other people in the dining room must have been wondering who we were because no one else we saw got this dish.

This picture absolutely can't do this next dish justice. I was way to eager to eat it and my hand were already shaking in anticipation so no pictures of it came out clearly. As i was about to put fork to plate, the waiter showed up with our buddy, the white truffle.

Stuffed Whole Dover Sole ~ Salsify, Chicken Jus, Shaved White Truffle

Un-be-lievable......And that wasn't it. There was still more to go.

"Foie de Veau A la Moutarde" ~ Celery Crossus, Red Wine Braised Shallots

Crispy Calf Head ~ Endive, Chantrelle

First pigs face, now calf head. Does it get any better? Maybe.

More tableside service.

Woodcock with cognac flambee ~ Spinach Subrique, Cippollini Onions, Pommes Boulangere

Plated.

The intensely gamey meat and the thick, sticky jus from the plate and potatoes made this a bit difficult to eat so deep into our meal.

After our plates were cleared the waiter swooped with our stay of execution and informed us that it was the end the dinner portion of our meal. We were offered a cheese course, but fearing what kind of onslaught that would bring upon us, we politely passed. So they decided to send us two deserts each instead.