Annisa, NYC 7
January 29, 2013
On December 5, 2012, Linda and I returned to Annisa with Javier, Pelusa, Ron and June.
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
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.
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.
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.
Grilled Boneless Quail with Celery, Apple and Szechuan Chili.
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.
We were each served different desserts:
Pear Posset with Elderflower and Shiso
No photo; it was a yellow custard in a glass.
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.
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