Going out to dinner can be so many things. For One and Two there are times when it is simply a matter of not wanting to cook - rare for two people who love to create in the kitchen - but feed 6 kids for a week and it looks pretty good to have someone put a plate of anything in front of you and then ask nicely to take it away when you are done.
However, there are those times when going out can be an event. Not necessarily a grand one but an event in the sense that it inspires and comforts and surprises and entertains. Time stands still and the outside world melts away.
When One and Two go to the Boat House in Lambertville the margarita is foremost on their minds. Fresh lime juice...great tequila...a splash of Grand Marnier...rocks & salt - what could be more perfect? The standard of margarita has become "is it a boathouse margarita?" The taste is the thing but the soft hammer between the eyes is no small reward. And while pre margarita there is always a promise to go home and cook something, seldom post margarita do One and Two make it past the door to Hamilton's Grill Room.
Last night One and Two found themselves seated at the grill - really the only place they ever sit. Executive chef Mark Miller presided over the charcoal grill and wood fired oven.
Two started with the potato pancakes with caviar and creme fraiche. This combination always brings Two back to Max Hansen's homemade potato chips with creme fraiche and caviar. Oh my good God. This is the combination fit for the Gods. The food Gods. No joke. The poached egg with caviar at Jean Georges was in the God food club too. Last night's appetizer did not disappoint - tequila notwithstanding. One had the oysters. Paired with 1995 Meursault these oysters sang a salty sea song.
The tuna - perfect. Two doesn't always order tuna because it can be so firm and dry and frankly bland. She ordered it rare and it came off Mark's grill - rare. Rare and tender and perfect. The mashed potatoes and snow peas were really nice buttery additions. One had the skate - breaded and fried in butter butter and more butter. It was tender and sweet and really fresh. Dessert was raspberry sorbet and a basil panna cotta. Perfect.
So the thing is - when we are eating out and find ourselves talking about food, cooking, other memorable meals, the meals we are planning for the week - the ingredients in the sauces we are eating and the combinations of flavors - it is like an artist
going to a museum. We were inspired - by the food - by the atmosphere - by the really nice guy behind the grill sharing anecdotes about his young son's first haircut.
Hamilton's Grill room remains a really special place. Treat yourself...start with the margarita at the Boat House.
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