Wednesday, March 13, 2013

The Modern

Piper and I had a superlative dining experience at The Modern on Monday night as a prelude to our detour on our Kubrick marathon - we watched the Peter Hyams-directed movie 2010, the sequel to Kubrick's 2001: A Space Odyssey.

Our dinner started with a blitzkrieg of complimentary amuse bouches: lemon verbena popcorn, spoons containing a cube of mackrel and a cream cheese stuffed rasberry, a sunchoke soup with red pepper served in a test-tube.

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There was also a bite of hamachi tuna in a citrus gelee with roe:

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My first actual course of the meal was the "Pralines" of Foie Gras Terrine - three spheres of goose liver the consistency of butter and coated with crunchy breadcrumbs, spread over bread. Check out the menu for full descriptions of each dish.

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Piper chose the Rabbit Terrine, which was coated in a green herbal goo that reminded me of the taffy Wreck-it Ralph falls into when he visits Sugar Rush:

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My second course was the Slow-Poached Farm Egg over Squid Ink Spaetzle, while Piper had the John Dory Gratinee, beautifully presented in a triangle of pimento glaze:

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For the main course, I chose the Thomas Farm Rack of Lamb, probably the finest lamb chop I've ever tasted (and I'm a big fan of lamb), while Piper selected the signature Squab and Foie Gras Croustillant, a piece of foie gras sandwiched between two pieces of squab and encrusted in a light pastry shell. Both dishes were finished with their sauces tableside on gleaming copper heaters with candles.

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For dessert, I got the aptly named Modern Black Forest Fantaisie, which featured a tall and slender chocolate shell cone partially melted by the tableside application of a hot chocolate sauce. Piper enjoyed the Milk Chocolate and Hazelnut Dacquioise.

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However, the meal did not just end there. A server came around with a trolley full of handcrafted chocolates and assembled a selection that included a carrot marshmallow, tied into a tiny knot, that Piper gushed about. We were also presented with mini-cones of a citrus-herbal sorbet.

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Once the check was presented, the final in a long line of complimentary surprises arrived - a take-home gift of three small cakes, similar to petit-fours, in an elegant box.

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Piper wrote this on the comment card, summing up our evening of extraordinary gustation:

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