{"id":5910,"date":"2012-06-08T13:45:51","date_gmt":"2012-06-08T20:45:51","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=5910"},"modified":"2013-03-17T12:32:34","modified_gmt":"2013-03-17T19:32:34","slug":"lost-meals-tocqueville-new-york-ny","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=5910","title":{"rendered":"[lost meals] Tocqueville, New York NY"},"content":{"rendered":"

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The lost meals entries consist of meals that occurred at various times throughout 2012 which, for any number of reasons, escaped my documentation \u2013 some due to a cross country move and a new job, some due to the Los Angeles Kings run to the Stanley Cup, and some simply as a result of too much travel. Having enjoyed many of these meals with friends or family and with some of them amongst the year\u2019s very best the reality is that with time my memory has deteriorated and as life moves forward I\u2019ve realized there is little hope to ever \u201ccatch up\u201d or document these experiences as well as I\u2019d hope, yet in order to preserve them I present these pictures, notes, and thoughts on the experience.<\/p>\n

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Complimentary Champagne \u2013 Domaine Gresser 2007<\/p>\n

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Brioche, Olive Focaccia, Sourdough, Salted Butter<\/p>\n

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Red Beet Cannelloni with Lemon- Montrachet Goat Cheese<\/p>\n

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Gouda- Parmigiano-Reggiano Gougeres<\/p>\n

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Celery Root, Potato, Black Truffle Arancini with Black Truffle Aoili<\/p>\n

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Chicken Liver Spread with White Wine Glazed Shallots over Toasted Brioche with Candied Kumquat<\/p>\n

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Fried Green Market Green Tomatoes with shaved Zucchini Squash, Lemon Vinaigrette, Black Olive Aoili<\/p>\n

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Grilled Lobster with salad of avocado, frisee, fresh hearts of palm, citrus-basil dressing<\/p>\n

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House Cured Terrine of Hudson Valley Foie Gras with Pineapple Chutney, Toasted Sicilian Pistachios, Ice Wine-Yuzu Gelee, Caramelized Pineapples, Toasted Brioche<\/p>\n

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Roasted Baby Beet and Artichoke Salad with Goat Cheese Mousse, Sweet Carrot Puree, Radishes, Carrots, Basil Seed Vinaigrette<\/p>\n

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Parmesan and Lemon Risotto with Mousseron Mushrooms, Toasted Pine Nuts, Mustard Greens, Parmesan Foam, Herbs Fines<\/p>\n

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Truffled Creamy Parmesan Grits and Sunny Side Up Squire Hill Farm Arucana Country Egg with House Cured Veal Bacon and Preserved Black Truffles<\/p>\n

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Sheep\u2019s Milk Ricotta with Sugar Snap Peas, Rhubarb, Orange Segments, with Walnut Vinaigrette<\/p>\n

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California Sea Urchin and Angel Hair Carbonara with Sea Lettuce, Lime, Soy<\/p>\n

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Oven Roasted Poussin with Spatzel, Morel Mushrooms, Fava Beans, Young Garlic Emulsion<\/p>\n

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Pan Roasted Black Sea Bass with Saffron Cauliflower Puree, Confit tomato, braised artichoke, baby fennel, finished with Marjoram emulsion<\/p>\n

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Steamed Chocolate Pudding Cake with Bourbon Pecan Ice Cream, Caramel Sauce<\/p>\n

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Rhubarb and Strawberry Tart with Honey Tuille and Frozen Goat Yogurt, Strawberry Sauce<\/p>\n

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Greenmarket Strawberry Napoleon with Pistachio Ice Cream<\/p>\n

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Ice Creams \u2013 Chocolate, Passion Fruit, Coconut Lime, Pear, Blood Orange<\/p>\n

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In a city of Michelin Stars it has always seemed strange to me that Tocqueville has gone unnoticed despite the consistent praise it receives from people and palates I trust and on the day that the Kings stood poised to capture their first Stanley Cup I visited Marco Moreira\u2019s grand dining room with three of those people and had a truly wonderful Saturday lunch; a meal where the food and friends were matched by the superlative service and setting confirming what I had long suspected \u2013 that it is often better to trust your friends than any \u2018guide,\u2019 no matter how prestigious.<\/p>\n

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Admitting that two of my dining partners were known to the restaurant based on frequent visits and that our champagne as well as a couple of our amuses plus the Greenmarket salad were not offered to other tables the vast majority of what we ordered and received was paid for and available to all at a price far less than similar dishes at more highly acclaimed restaurants\u2026and in many cases the version at Tocqueville was just as wonderful, sometimes even better.<\/p>\n

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From high thread count linens and highly polished silver at hand to oil paintings, mirrors, and chandeliers overhead plus a bounty of exotic ingredients married with fresh organic produce and complex sauces there should be no doubt about the luxury offered by the team at Tocqueville and with everything from the outstanding bread basket to the vegetables, pastas, proteins, and desserts on par with those offered in world class kitchens my only regret is that I overlooked the restaurant for so long \u2013 Michelin starred or not this is a spot that should be on any short list for best fine dining in New York and in all but a handful of United States cities Chef Jason Lawless\u2018 cooking would be the best in a hundred mile radius; a bold statement for sure but one I\u2019d stand by and one strong enough that I fully intend to see what Marco\u2019s team at newly starred 15 East is doing very soon.<\/p>\n","protected":false},"excerpt":{"rendered":"

The lost meals entries consist of meals that occurred at various times throughout 2012 which, for any number of reasons, escaped my documentation \u2013 some due to a cross country move and a new job, some due to the Los … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,28,13,45,27,153,900,15,65,930,83,12],"tags":[],"class_list":["post-5910","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-coffee","category-dessert","category-foie","category-food","category-ice-cream","category-lost-meals","category-new-york","category-tasting-menu","category-tocqueville","category-truffle","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/5910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5910"}],"version-history":[{"count":7,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/5910\/revisions"}],"predecessor-version":[{"id":5953,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/5910\/revisions\/5953"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}