Mike Odette has a couple of very cool and very tasty new offerings. One is “Ham and Egg,” which boasts a generous serving of the justifiably famous La Quercia prosciutto, two toasted slices of Uprise baguette and yes, an egg that’d been poached and then fried. The prosciutto’s out of this world and the bread perfect. Only the egg disappointed, a little overcooked and undersalted (though perfect when taken with a bite of prosciutto, so a tough balance to strike). Regardless, a very good dish…highly recommended.
The country-style pate is brilliant as well. I loved the whole grain mustard, cornichons and the pate itself offered a lot of contrasts. Porky or subtle, depending on the bite. Good stuff. Check out the full menu here.
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Luckily my in-laws will be in town next week so I can check out the pate. My hatred of eggs will keep me from the prosciutto. 😦
Also… rabbit! We’ve served Heather and Don Willman’s (Sunrise Shiitake) rabbit a couple of times the past two months to raves. We prepare and serve it 3 ways on 1 plate: boneless prosciutto-wrapped, spinach-stuffed loin… leg braised in madeira with prunes… rabbit, goat cheese and pine nut agnolotti. Look for it Friday and Saturday night…
Cheers!
Oh, the rabbit. That sounds amazing.