Annisa, NYC 7

January 29, 2013

On December 5, 2012, Linda and I returned to Annisa with Javier, Pelusa, Ron and June.

We were seated at a round table for six in the middle of the dining room. There was an hors d’oeuvre of little pastry cups with anchovy cream and piquillo peppers.
annisa a

We ordered the five course tasting menu, which is the chef’s selection, with requests listened to, from the fairly limited à la carte menu.

For apéritif we ordered a bottle of
Viognier – Penner Ash 2011, Oregon.
Javier, who had just arrived from Peru, wanted to learn more about American wines so it was followed by
Chardonnay – Derbès 2007 Carneros, California
Zinfandel – Tres Sabores 2008 Napa Valley, California
and
Pinot Noir – Boedecker Cellars ‘Athena’ 2009 Willamette Valley, Oregon.
We enjoyed all of these varied wines, which gave a good sample of the vineyards on the West Coast.

The first course was
Barbecued Squid with Thai Basil and Fresh Peanuts.
annisa b
The squid tentacles were nicely charred, while the rings were softly braised. The dab of the chef’s barbecue sauce was just right to spark them up.
.

Seared Foie Gras with Soup Dumpling and Jicama.
annisa c
We were instructed how to bite away a corner of the dumpling and let the tea smoked soup inside flow into our mouths. The astringent smokiness went nicely with the seared foie gras.
.

Miso Marinated Sable with Crispy Silken Tofu in a Bonito Broth.
annisa d
The flavors here are nice, subtle, but enhanced by all the umami. The tofu really does have an exceptionally silken texture.

Grilled Boneless Quail with Celery, Apple and Szechuan Chili.
annisa e
This was an extra course, six pieces served on a single platter in the center of the table. The combination was well done with the chili nicely restrained.
.

Long Island Duck with Potatoes, Frisée and Foie Gras Hollandaise.
annisa f
This course was more substantial and rich, with the frisée adding some fresh crispness. Very good.
.

We were each served different desserts:

Pecan and Salted Butterscotch Beignets with Bourbon Milk Ice
annisa g
The bourbon sorbet was especially delicious.

Pear Posset with Elderflower and Shiso
No photo; it was a yellow custard in a glass.

Tower of Caramelized Banana and Peanut Butter with Coconut Sauce
annisa h

Poppyseed Bread and Butter Pudding with Meyer Lemon Curd
annisa i

A Tasting of Chocolate and Malted Desserts
annisa j

The mignardises were little raspberry popsicles, candied ginger and mint chocolate truffles.
annisa k

The meal was very good with each dish, and the menu as a whole, well thought out and well executed. Annisa continues to merit its Michelin star and very high Zagat rating.

http://www.annisarestaurant.com/

To see all of our Annisa blogposts click here.

 

 

One Response to “Annisa, NYC 7”

  1. Pablo Says:

    My wife and I had been to Annisa three times before the fire and it was excellent. Back again after the fire and found the food lacking and not up to same level as upon prior visits. One star from Michelin these days is not as hard to obtain as it was in the past.


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