This past Saturday, I went on an early Valentine's Day date with my girlfriend to Gracie's. Beforehand, I had never experienced a "fine dining" restaurant; my expectations were high, and I went in with an open mind--I wanted to try something new with each course. Needless to say, I was impressed with everything I ate; all of it was delicious. The food here is absolutely incredible.
Let's start from the beginning. My girlfriend and I had made reservations for 5:15, but we arrived about ten minutes early; without anything better to do, we went inside. I was immediately taken aback by the dim, romantic lighting--there was a warm, ambient air that permeated throughout the dining room. We approached the hostess, and I asked her if we should wait until the time of our reservation; she smiled and said she could seat us right away. Once we were seated, I felt an immediate sense of comfort.
In the faint glow of the candle light, we were greeted by our kind, personable waiters; one of them was named Jim. He took the time to explain the menu to us, and offered hospitable service. We had another waiter--I forget his name--who was young and gregarious. Every time he came to the table, we traded wisecracks; by the end of the night, I felt almost as if he were an old friend. The service was simply remarkable. Our waiters checked in at the perfect times--about halfway through each dish--and were knowledgeable about the food itself.
My girlfriend did the Prix Fixe; she got the Russet Potato Gnocchi, the Crescent Farms Duck, and the Cardamom Mascarpone Cheesecake. I did A La Carte; I got the Wood Grilled Spanish Octopus, the Crescent Farms Duck, and the Creme Brulee. We didn't do any wine pairings; we both settled for ice water.
Before the first course arrived, we were treated to two petite pieces of dried bread; for something so small, they were packed with flavor--there was a subtle sourness (likely from the blueberry that was on top) mixed with this wonderful salinity; the bread was crunchy, but it wasn't too dry or rough. It set the standard for everything else to come. Afterwards, we were offered two types of bread: a traditional baguette, or a honey beer bread. Of course, my girlfriend and I chose the latter; it was sweet, soft, and perfectly aerated. It melted in my mouth, and tasted even better with the butter. We were offered more, but I declined; I could've eaten an entire loaf.
When our appetizers came out, I was entranced by the presentation; my octopus had a natural beauty--it wasn't pretentious, or overly minimalist; the beauty of the vegetables and the herbs made it pop. Since it was my first time eating Octopus, I was worried it would be rubbery and tough; fortunately, the cook on it was almost perfect--it was light, and took little chewing; I could taste the char. Everything on the dish came together marvelously; each bite was buttery and smooth. The dish was fragrant, lively, and the portioning was perfect. I had a bite of my girlfriend's Gnocchi--also plated exquisitely--and the texture was extraordinary; it was like a miniature pillow--fluffy, with a velvety sensation on the taste buds.
Our plates were taken away, and we were treated to a Blood Orange and Grapefruit Sorbet; it was sour, but not overpowering. It cleansed the palette and prepared us for the Duck.
Once again, the presentation was impeccable; the Duck was brimming with life and resplendence. There was so much color, and so much going on in the dish, but it wasn't overwhelming; it was controlled. The Duck was juicy and tender; it had the taste of chicken, but the texture of a medium-rare steak; the skin was crispy, and each bite was more succulent than the last. Around the Duck, there were a few poached apples; these apples were tart and sumptuous; I combined a bite of the apple and the red cabbage with the Duck--everything came together in a perfect explosion of flavor; my taste buds were practically singing. These were simple flavor combinations, but their mixture resulted in a harmonious bite. I didn't want the dish to end.
Full--but not too full--I ordered a coffee and we waited for dessert. I noticed that the restaurant was relatively quiet, which made for easy and intimate conversation. My girlfriend and I reflected on our food; we were both raving. Then, I was brought the Creme Brulee.
The Creme Brulee was hands down the highlight of the evening. The cookie on top of it was a nice touch--it was buttery and delicious--but it did not prepare me for the life-changing event that was about to take place. I cracked open the blow-torched top, and dug in. Immediately, I was hit with the most pungent taste of Vanilla I've ever had; it was so powerful, yet it was also subdued--it was just enough. In unison with the bitter shell, the dessert became more than a dessert: it was an experience--a blissful, euphoric experience. It changed my perception of food; I don't think any other dessert will compare.
Seriously, what a great place. read more