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Thursday, March 2, 2017

The Pines

I was fortunate to get out for a meal and drinks at The Pines late last month with a highly knowledgeable technician of the capital markets. Besides picking his brain for 3 hours on how markets really work and what will occur in the upcoming years, we enjoyed a very creative meal with attentive service in an oddly casual (if uncomfortable) setting.

We started with thoughtful cocktails. I had a "Legends of the Fall" which combines rye with Prosecco and apple cider to give the whole drink a bourbon barrel-aged sour beer taste. I don't think that beer style exists (yet) so ... congrats! The technician had a few of "The Pines" which is a resiny Manhattan. 

For food, we enjoyed the ricotta, bread and chive oil immensely. It's a really simple idea and one I could easily lay out at home. And I will starting this weekend! Even if I don't bake the bread and serve a Bien Cuit (and upgrade from Runner and Stone in my eyes), this will be devoured by the monsters. The chive oil was perfectly piquant and a nice foil to the ricotta.

We shared four different vegetable dishes. The highlight was a brilliantly executed romesco to accompany the ubiquitous shishito peppers. Our waitress was taken aback with our reluctance to order the peppers. She persisted and I'm happy she did so. The other veg were nice if not transformational.

 What was? Well the venison! It may have been the single-most complicated dish I've had in 2017 as I chatted with the sole cook (chef?) before leaving. It was marinated, cooked sous vide, grilled, marinated again and something else. I'll remind myself to order the meat dishes next time I go.

Onto comfort. This was a Tuesday night and noise wasn't an issue. The tables, chairs and placement were. These were folding chairs surrounding a table that did not seem up to the task of holding our food and Croatian wine.

[18 months ago, this is what Pete Wells had to write.]



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