strawberry basil

CityZen

CityZen at the Mandarin Oriental has always been on my “must try” lists, and several weeks ago I finally went! Their menu is seasonal and ever-changing, so my friend and I definitely wanted to check them out when the selection looked especially appealing.

We tried their three course option ($80), and though their actual menu differed a little bit from the one they had online, we found plenty to keep us happy.

Pictured above is from the entree course: Atlantic halibut with tarragon panade, served with applewood smoked bacon risotto, fava beans, beer battered spring onion and spring onion coulis. The fish was perfectly cooked and buttery. Loved the risotto with it, and the coulis added a wonderful light layer of flavor to the dish. Definitely one of my favorites of the night.

The rest:
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VOLT

Last month, some friends and I made our way up to Frederick, Maryland to dine at VOLT – which is of course, Top Chef season 6 runner up Bryan Voltaggio’s fabulous restaurant. Word has it that since his appearance on the show, the restaurant’s business has picked up so much that you have to reserve months in advance…and if you want a seat at the famed “Table 21″ (their 21 course tasting menu) on a Saturday, you’ll have to wait until next year! (Even if you happen to be Tom Colicchio…they run a very democratic system, lol).

Our reservation fell on an extremely timely week – it was on the Saturday following the Top Chef finale! Unfortunately, the chef himself was out of town that weekend, so we didn’t get a chance to say hello, but members of his staff were extremely gracious and made up for it by regaling stories of Bryan’s – and the restaurant’s – Top Chef related experiences. ♥

We had a reservation at the Chef’s Table, which is 5 courses plus amuse bouche and petit fours. You can either choose the Kitchen Menu or the Market Vegetable (vegetarian) Menu. Obviously our entire party went with the former. From the Kitchen Menu, everything is preselected with the exception of the second course. You can either get the ravioli, or, for $12 extra, opt for the duck liver (pictured above).

The decor in the small room designated for the Chef’s Table was sparse and white. We could see the kitchen from where we sat, and also the small nook where they seat Table 21. It was very cozy and intimate…I liked it very much. When each course arrived, they would have wait staff poised behind each diner, so they could set down each person’s dish in one coordinated swoop. Then the waiter would explain each dish very helpfully.

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