Blais revisited
Tonight I went to ONE Midtown Kitchen and experienced the resurrection of the genius that is Chef Richard Blais. The small plates have always been more interesting than the main courses, and now they are even more so. For instance, this evening we ordered a series of small plates: fresh figs on whipped parmesan, with diced olives, prosciutto, pancetta, shaved parmesan, basil, and olive oil. Delectable. Shrimp ceviche on horseradish cream, with avocado, cilantro, and watermelon. Brilliant. Fish in chips, lightly batter fried salmon and lemon with a dill sauce, amusingly served on a torn newspaper. Tuna carpaccio with wasabi cream, soy jelly, rice crispies, and baby cilantro. Fabulous. I also tried the yellowtail sashimi with citrus juice and cilantro, which kind of fell flat, but the calamari fries were as good as always from the old menu. We split a bottle of a 2000 Lake Sonoma Cabernet, mellow, oaky, aged, smooth and full of berries. For dessert we split the nutella moon pies with a coke float, accompanied by a glass of Delorimier Lace, a late harvest Sauvignon Blanc from Alexander Valley, which was a rich, sweet, dessert wine.
The small plates are from $6-12 and the main courses, if you get that far, are around $16-22; desserts are around $7, the wine was $38 for the bottle, dessert wine was the highest grade of $12.50 per glass.
The small plates are from $6-12 and the main courses, if you get that far, are around $16-22; desserts are around $7, the wine was $38 for the bottle, dessert wine was the highest grade of $12.50 per glass.