Hidden from the street, this underground journey opens to a wonderful Keller. It was a Tuesday night at 9:30 and I was thankful the kitchen was still open. I was promptly served a Aperol Spritzer where I was brought the Duck Patè and the Beef Ribeye. It was served at the same time, so I had to duke it out with both of them tasting fresh and full of flavor.
The Ribeye was very tender. Did you know that peppercorns are berries from the Piper nigrum vine? They made the most savory and delectable au Poivre from fresh green peppercorns. So different from the typical dark and dried black peppercorns. They reminded me of a tiny version of a caper with a little spice. I mopped up the au Poivre with the perfectly cooked cut potatoes that were entangled with the sautéed spinch. I was gobsmacked.
While I was pacing my desire to continously shovel the ribeye, I mixed in dabs of smeared duck patè on the bread, christening it with the cranberry compote. It was best "butter" to be pairing with my Ribeye.
All the while I was washing down the delights with a nicely sized and mixed Aperol Spritzer. The owner or manager came by several times and ensured all was good, too which it was.
I truly enjoyed the feast. read more