Gwynnett Street
Same Same But Different – Cana Brava Rum, Coconut Palm Sugar, Thai Basil, Lime
Puntarella – Blood Oranges, Pistachio, Olive, Padron Pepper
Whiskey Bread with Cultured Butter
Chicken Liver – Chestnut, Apple, Mushroom
Stinging Nettle Soup with Clams, Kombu, Parsley
Lamb’s Tongue – Smoked Feta, Fava Beans, Greens
Dorade – White Asparagus, Wheat Berries, Buckwheat, Grape Leaf, Mastic Yogurt
Duck – Apricot, Escarole, King Trupet Mushrooms
Green Strawberries – Angelfood and Buttermilk (cake, dots, sorbet)
Walnut – Parsley Root and Raisin
Chocolate – Spinach, Mint
Chef Justin Hilbert announced he was leaving Gwynnett St less than twelve hours after my meal at the East Williamsburg restaurant, though from what I’m told it was current chef Owen Clark that was responsible for my meal and regardless of who was top toque that evening I’ll simply say that at $85 the experience represents the best sub-$100 tasting menu I’ve had to date; each of the nine courses emphasizing unique ingredients in compelling combinations with ‘modernist’ technique used precisely as it should be – to make the meal both memorable not only because it looks beautiful, but because it tastes equally wonderful. Beginning with a cocktail and tremendous bread and butter before moving through salads, soups, spreads, savories, and sweets the only ‘expected’ part of my evening was the progression – the rest was innovative and stunning…the bitter meets brine of the nettle soup, the sour turns butter of the crispy skinned fish, and three desserts that defied convention starting tart then turning intensely sweet, and finishing with an intensely vegetal and visually stunning take on the peppermint patty – and all of it set to a great soundtrack, stellar service, and laid back atmosphere that had me debating an a la carte visit mere days later.
http://www.gwynnettst.com/