Dissident Chef, Part 2

Okay, I didn't take notes of the food served, so this account is all from memory.

When we came in, Crash (the waitress) made us cocktails, she said it was called "Chu". As we sat sipping our cocktail she brought out oysters on the shell for our Amuse Bouche. After we enjoyed the oysters she asked us to take our seats at the dining room table. Then Crash and the Sous Chef (I'm not sure she told us her name) poured wine for those of us drinking and soon after the dishes started to come out.


(from left to right) 1. Kale and lentil soup, 2. tomatos with homemade ricotta cheese and topped with a white truffle, 3. sweet breads, 4. beet salad.


(from left to right) 5. Meatballs with fresh chestnut pasta, Romesco with fresh wheat pasta (ladies were given the meatball pasta and men the Romesco and were encouraged to share), 6. fish (oops, can't remember type of fish, but it was tasty and still had small bones in it), 7. venison.


8. Chocolate pie (men), pumpkin ginger and lemon cookies (ladies), 9. sage gelato.

As each dish was presented, the Sous Chef would describe and take questions about the food before leaving us to enjoy it. The food was accompanied by wine pairings and fresh spearmint leaf tea was served at the end of the meal.

Russell Jackson and his staff do an excellent job of replicating a fine dining experience in an underground establishment. The biggest drawback being the uncertainty of knowing where you will be dining and when they will call, an uncertainty that can be waylaid in the future by me letting you know this: expect a call between 12noon and 1pm. If he or his staff hasn't called by 2pm, call AND email them with the information from their paypal account and they'll get back to you very soon.

Otherwise, it was a delicious gastronomic experience that I would definitely do again.

(Sorry for taking so long in posting this followup entry. Here is the first part. The end.)