Rating: 4 paws out of 5
Spent:.$100 per person
Date Friendly: Yes.
Note: fancy pants place
151 W 54th St
New York, NY 10019
It been a while since I got to taste some celebrity chef loving. Going through my mind, I though of one that stand out from the rest. The one and only Hell’s kitchen master chef Gordon Ramsley. This man has multiple restaurants worldwide, he was also cocky enough to have three food places at one location. Well I knew he wasn’t going to be there, otherwise one might turn into a school girl. But lets see if this place can stand the heat of the Hungry Ferret’s kitchen.
The atmosphere and table settings within Maze is modern. The restaurant is more of a casual setting versus the London restaurant. After feasting on the bread, the fixed prixe menu was chosen.
When you are seated you are presented with Bread in a cup. The bread was fresh and very flavorful, with a nice crust and soft interior.
First was the Asparagus veloute braised morels, elephant garlic. At first they bring out the small pinch of garlic and other vegetates that was only 1 inch tall by 1/2 in diameter. I was wow, they were kidding in the reviews that the portions were small, but a sigh of relief came when the soup base was brought over to be poured into our bowl. The garlic was very mild and sweet, but you do get the strong garlic flavor which went well with the asparagus soup base. The soup had the good qualities of the asparagus without the bitterness and was seasoned properly.
Marinated fingerling potatoes Holland leeks, poached quail egg, prosciutto, was Maze’s interpretation of a good old potato salad. The potatoes mixed with the mayonnaise like sauce and prosciutto was done well and very tasty. The quail egg was perfectly poached where it was firm enough to hold it’s running yolk on the inside. The size of the quail egg is in proportion to the dish and a chicken egg would been too overbearing.
Roasted sea scallops heirloom tomatoes, English peas, marjoram velout. The scallops were sweet and fresh, the sauce paired well with the scallops and the vegetables.
Dry aged strip loin, sunchoke puree, pommes anna, roasted portobello was the main course. The strip had a strong beef flavor and cooked perfectly to my requested temperature. The sunchoke puree was good and offered an interesting sweet sauce to both the steak and potato dish. The Pommes anna was a layered hash brown “cake”. The layers were firm yet not raw and the crispness was perfect on the outer layers. The layers of the pommes anna were very neat and had a strong potato flavor. The portobello was cooked soft with a bite and full of mushroom flavor.
Valrhona chocolate fondant green cardamom caramel, sea salt and almond ice cream was one of the deserts. This chocolate dish was very well executed with the warm chocolate center and the crisp chocolate crust. The sea salt and caramel enhances the chocolate flavor. The ice cream was a perfect compliment to the chocolate dish and was not too overly sweet nor did not have too strong of an almond flavor.
Vanilla custard with citrus fruits brown sugar oats and mandarin sorbet. This desert was very light and refreshing compared to the chocolate desert. The sorbet was tangy and lightly sweet, the fruit was fresh and sweet. The custard was creamy and complimented well to the different texture of the brown sugar oats.
Cappuccinos here was average. There is nothing special about them.
At the end of the meal, we were greeted with chocolate Truffles and peanut brittle. The truffles had a sweet chocolate center and bitter dark chocolate exterior. The brittle was sweet and nice treat at the end. These two treats soften the blow of the big bill.
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