…. out comes mind-boggling food!
Except, this genius was so cool and calm about his exceptional dinner service, that he took every chance he got to step out of his kitchen and mingle with his diners. How fabulously unusual and warmly refreshing! I am now officially a fan of Chef Brian Lewis and his restaurant Elm in New Canaan.
My first bite into the bread that arrived at our table made me sit up and pay attention. It was unbelievable! Ever so light and flaky, with a crust that is crisp and yet it manages to melt in your mouth instantly. For our first course we ordered Hudson Valley Foie Gras with smoked macadamia, bacon, lentils and sherry vinegar jus. Mmm…. The smoked macadamia was unbelievable! It was such a perfect pairing with the foie gras. The lentils added a wonderful bite and the bacon just elevated everything to a whole new level. I was speechless! If you like foie gras then, please Please PLEASE try this dish when you are dining at Elm.
Our next course was Wild Escargot Ravioli with robiola fonduta, mangalica ham, garlic chives and garlic crumbs. Another winner on this menu! The fragrance of this dish excited my senses well before I even took my fist bite. I loved the earthy flavor of the escargot paired with the soft ravioli and the creamy, cheesy sauce flavored with ham and garlic chives. The garlic crumbs were the perfect finish on this dish as its crunch played beautifully with the other soft textures.
Our final course was dessert and we could not resist the Chocolate Panna Cotta. You are bound to be surprised by this dessert. Unlike most desserts that leave a heavy, ultra-sweet coating on your tongue, this dessert was light and not too sweet. There was subtle play of salty and sour flavors in this dish. This is indeed the way I would like to end my every meal.
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