Alright, here’s the update. Everything was phenomenal.
The seafood tower: what’s not to like? The ceviche with local caught fluke was delicious. That and the oysters with the Clouet yum. Also towards the end of that I opened the Fevre Chablis to have some with oysters. The Fevre is round at this point, still with some fat, butter but enough acid to carry it.
The tuna tartare was maybe my favorite dish. A dry heat that is present throughout the whole thing and added a lot of complexity.
Burrata with the best sourdough I’ve had and agrodolce. I need more agrodolce in my life, that’s all.
Wagyu Smashburgers - Yes.
45 day dry aged Tomahawk and champagne poached lobster - this had a bone marrow and red wine bordelaise over the top. Delectable. So rich, definitely not a dish you can have often, but you’d want to.
The 59 Pio Cesare Barbaresco. I put a ribbon on it and gave it to my dad. Coincidentally my mom, unbeknownst to me had the theme of the night as “Vintage 1959” and had a temporary tattoo made for everyone to wear with him opening a bottle of wine with that underneath. He thought the bottle was so cool, but I could tell he didn’t know what other to think.
So when I opened it at about 6pm (cork came out in one piece) I tasted the first small pour of sediment. It was a bit tart, with desiccated roses and tar. I gave it to my dad, his face was shocked when he tasted it and he realized it was still good. He loved it.
I could tell there was a little red fruit behind it all and poured it into the decanter until the main course. I checked on it every now and then and it kept getting slightly better. By 9pm or whenever we ate the main it had gained some body and tannin and the red cherry and strawberry character come into the fold.
The 2006 CdC thanks to the Champagne thread for shoving this in our faces all the time. It is a great champagne, so well rounded, with power and acid. A perfect Blanc de Blancs. I’m glad I paired this with the last dish instead of the first because it balanced the richness really well.