Well you know what? My dreams are no more. I, Emily Ingram, have been to L'Espalier (with Tessa.)
I never thought the day would come. But then, Restaurant Week 2011 happened. Last year, I visited Cafe Fleuri with my mother, this year, L'Espalier. If you're close to me, you know how happy and excited I was about this glorious meal from the gods!
But now onto describing the experience:
After getting off at the Copley T Stop, Tessa and I opened the heavy door and walked into a small room with a cute old lady. She asked us what our reservation was under and then directed us into the elevator that had just come down. We stepped in and as the doors closed, she said, "Bon Appetit!" with a smile and we began our L'Espalier journey. After they took our coats and we sat down in a beautiful lounge, our name was called to be served. We sat down at a pristine table that overlooked the others and also the city beneath us and waited in excitement!
Obviously, Tessa and I being cheese fiends, we needed to order the extra Cheese Course for $12. It. Was. Amazing. Four cheeses, honey with pinenuts, candied walnuts and apricots, all to be eaten with this amazing fruity/nutty bread. We were in heaven to say the least.
First Course: Tessa ordered the goat cheese dish, while I ordered a mussel plate. Mine was perfectly cooked and aesthetically stunning, while Tessa's was an experiment. She had pink foam at the top! It tasted like sour rhubarb and when she paired it with the goat cheese, it brought out the taste of the cheese so beautifully.
Goat cheese curd, poached rhubarb, kalamata olive sable, cabernet sauvignon vinagrette
Mussels, garam masala, wild grain tabouleh; soft cooked farmer's egg, cashew curry emulsion
Tessa eating her delectable food!
Main Course: I ordered a meat dish that was so delicious, very well-cooked and again, so beautiful. Tessa ordered the fish dish which was, like mine, perfect in every way. The colors of the food were stunning and so pristine!
Slow braised short ribs, parsnip veloute, roasted red onions
Fines herbes-crusted Arctic char, preserved lemon, spring pea risotto
Dessert: This was the best course of all! T and I aren't true dessert-lovers but this was so amazing and fresh and made the whole meal taste like a work of art. Perfection.
Buttermilk panna cotta, guava cream cheese mousse, lychee foam
Cheese Cart, stunning!