The Royal Pig
Pub & Kitchen
350 E Las Olas Blvd
Fort Lauderdale, FL 33301
954-617-7447
www.royalpigpub.com

Food & Service:

Reviewed and Photographed by Tom House and Linsey Toole
~ Click on the pictures in this review for full effect ~

Bartender Ashley Serving up an Excellent Bloody Mary at The Royal Pig Pub

Thank goodness for The Royal Pig Pub! Want to have a “laid back” good time tonight? Check out “The Pig”! They really get the concept here at this relatively new Ft. Lauderdale watering hole, open less than one year. I have been a customer since they opened the doors of this casually regal establishment, and have known from the start that this one would be a winner. The time has come for us to review this Las Olas Blvd hot spot, and to make this evening even more special, my Celebrity Guest is Miss Linsey Toole, television personality and an all around awesome lady.

We started with a Filthy Pig Martini at the outside bar, served straight up with bacon wrapped blue cheese olives. While sipping this remarkable cocktail, we saw Manager Tim Kay at work as always. This guy has a great personality, and we always enjoy watching him treat all customers like VIPs. He is a great representative for this successful establishment. Partners Joe and Jim Upchurch operate this and many other restaurants, including all of South Florida’s Hooters to name a few, and you will see them on premises all the time as well.

Delicious Spinach Dip with Chips

Joe Upchurch also does an excellent job as General Manager here at The Royal Pig Pub, and stopped by our table and many other tables during our visit. constantly checking on the food and service all guests in the house are receiving.

We sat in a comfortable booth with our own flat screen television, where we’re happy to be able to watch a Miami Heat playoff game while we having dinner. A massive main bar runs the length of the restaurant inside, and is surrounded on both sides by booths, most with televisions just like ours. There are a handful of tables by the front windows facing Las Olas Blvd, as well as ample seating outside. The outside bar is a great place to chill, with outside tables available too. Everywhere you look at The RPP, there are large, high definition television screens always playing the most popular sporting events. In fact, this is where I watched the Super Bowl earlier this year at the inside bar… had a great time too!

Celebrity Guest Linsey Toole Loved the Banana Bread Beer in this Flight

Our server Alejandro was at our tables immediately, full of exuberance and information about the menu! We could tell right away that he truly enjoys his work and we were actually eager to be served by him. At his suggestion we order Killer Shrimp – Buffalo Style and Pub Spinach Dip as appetizers. These arrive promptly and both were very good, especially the Spinach Dip which has a hearty flavor, and is so rich and creamy. Make sure you add the bacon bits and salsa to the dip to make it even better! The Killer Shrimp are simply breaded lightly and fried to perfection, and served with a damn good Stilton Bleu Cheese dressing.

Not surprisingly, the shrimp go incredibly well with the flight of craft beer Alejandro brings us, which includes the following craft beers; Kona Firerock, Chimay, 312 Chicago and Well’s Banana Bread. A flight like this is only $10.00 and is a fun way to learn about the 18-plus craft beers served here daily, 7 days and nights a week. You must try the Well’s Banana Bread craft beer.. this is so tasty! Note: There are plenty of wines to choose from by the glass or the bottle at this gastro-pub  too!

The Royal Pig Pub Prime Beef Sliders

Linsey has the Prime Beef Sliders, three on the plate, served with American Cheese, Tomato Marmalade and homemade pickles… these are first-rate sliders! One of the coolest things we discovered are the fried green tomatoes tucked inside the cute little buns along with the mini-Prime beef patties, making these very unique in the local slider category. As for me, I truly enjoyed the Organic Cedar Planked Salmon, served with homemade agnolotti, and a “fine-dining” tomato Puttanesca sauce.

On numerous previous visits I have sampled other menu specialties, such as the Hoisin Glazed Free Range Turkey Burger, and while finishing this story from the bar at The Royal Pig Pub, I had an excellent Rotisserie Chop Salad made with a choice of chicken, pork, duck or even salmon! I loved the chicken version, with bacon, avocado, cheese and some first class lettuce greens. I ordered an extra side of the splendid chili-lime vinaigrette because I could not get enough of it!

Organic Cedar Planked Salmon

Bartender Ashley makes an incredible Bloody Mary as if she was a chef herself, and the best garnish of all is her genuine smile. Her service is superb! Executive Chef Stanton Bundy certainly has proven to this food critic that he knows how to cook creatively and with a passionate pub-flair, bordering on fine dining excellence, without the snobbery.

Our food on this visit was surpassed only by Alejandro’s excellent service, but everything about this fun dining experience was great. All our silverware was replaced on time, and the table well maintained throughout our visit by Alejandro. After dinner our plates are removed and the table cleaned, we do a couple Baby Guinness shots and order Warm Raisin Carrot Cake for dessert. With its cream cheese icing and slivers of fresh coconut, this was one of the top five carrot cakes I have ever had! WoW!

Amazing Warm Carrot Cake!

If you have not already experienced The Royal Pig Pub for yourself, get down here soon with some old friends… and make some new ones while you are here! They have all the ingredients required for success at The RPP, from the excellent chef, great servers and experienced management, to that fun pub vibe that so many establishments wish they could duplicate. Make sure you tell them Tom House and DinnerReviews.com© sent you!

The Grateful Palate
817 Southeast 17th Street
Ft. Lauderdale, Florida
954- 467-1998
www.thegratefulpalate.com

Food & Service:

Unique Conch Sliders at Grateful Plate

Since 2009, The Grateful Palate has perhaps been Fort Lauderdale’s best kept dining secret. This restaurant is a true local favorite and a must-try destination for serious foodies and wine lovers alike.  The Grateful Palate artfully combines the best of food, service and ambiance in a surprisingly relaxed manner. They simply deliver what all customers truly want…the best of everything.

The Grateful Palate has garnered rave reviews and accolades, including the 2012 Diner’s Choice Award from Open Table. Executive Chef Hector Lopez is running the culinary show, and his cuisine is approachable, sophisticated and even fun. His internationally-inspired contemporary menu features an array of small and large plates, utilizing the most vibrant ingredients of each season. Chef Lopez and the talented service team at The Grateful Palate are thrilled to introduce a selection of sumptuous new dishes, as well as a brand new cocktail program going into the summer of 2013.

Chef Lopez Foie Gras is Excellent

My guest and I arrived to a warm welcome at the front door, and sat immediately near the kitchen in a banquet style booth. Our server Michael approached quickly and confidently, and we relaxed in the knowledge that his service and ability would be of the highest standard. Soon we were enjoying Conch Sliders with micro cilantro, mango scotch bonnet glaze and tostones, as well as Pan Seared Foie Gras with rosemary caramelized apples and parsnip crisp garnish. Both dishes are outstanding, and we savor the flavors slowly as we take in the busy restaurant around us.

We see all servers and even front door hostesses and management are all involved in the service aspect of The Grateful Palate, and this is always a recipe for success in any restaurant. Of course dining in a restaurant that operates this way is always a pleasure.

Honey Mustard Grilled Salmon

After a nicely paced break, Michael and company served our main courses. My guest has Honey Mustard Grilled Salmon, served with roasted garlic potato puree and crispy onions, and I have Cinnamon Seared Duck Breast, with fork crushed rutabagas, braised red cabbage, beurre noisette (literally hazelnut brown butter) and candied pecans. Both dishes are cooked to perfection, and the food was only surpassed by the service! As for my duck dish, it is so tender I only needed a fork to halve the already sliced pieces of duck breast. The mashed rutabagas brought back fond memories of my Grandmother’s cooking, which I have missed terribly since she left this earth with all her secret recipes! The Salmon was cooked to mid-rare as ordered, and the flavor profiles of this dish were perfect!

Cinnamon Roasted Duck Breast, Tender and Delicious

We had some red wine left over, and even though the temptation of the available desserts was strong, we opted for a half cheese plate. This option is enough for two people who are already feeling full, and we enjoyed the variety of cheeses immensely as we are left to relax and finished our wine.

The over all dining experience ere at The Grateful Palate is one of caring, dedicated service…and this is something that cannot be faked. In today’s ultra-competitive restaurant scene…could you hope for anything more?

Grateful Palate Cheese Plate

Speaking of wine, The Grateful Palate’s wine list features well over 300 selections, including many of the most sought after labels from California to France! There are over thirty wine selections by the glass as well, so you’ll have no trouble finding that  special wine to go along with Chef Hector Lopez’s amazing cuisine. Great wine, food, service and atmosphere are on stage here at The Grateful Palate…what more can you hope for in a restaurant?

Stop in soon, and tell them that Tom House and DinnerReviews.com© sent you! You’ll be grateful for this recommendation.

Mother’s Day Specials from The Grateful Palate conta.cc/Y22Syx fb.me/29DGkZUQW

— The Grateful Palate (@gratefulpalate) April 23, 2013

75 Main
270 E Atlantic Avenue
Delray Beach, FL 33483
(561) 243-7975
www.75main.com

Reviewed by: Billy Wisdom

Food: Service:  Hot off the culinary press! Chef Mark Militello is back with a Busy Bang at 75 Main, on the famous Avenue in Delray Beach Florida!

Celebrity Chef Mark Militello

Our undercover review assignment was on a busy Saturday Night. Despite running late for our 7 pm reservation, we were immediately seated by the owner Zach Erdem also of 75 Main, Southampton NY, whose pictures we had viewed on the website prior to our arrival. Fortunately for us, Zach happened to seat us himself while helping the hostess on this busy night.

The décor was stunning; modern, yet warm and comfortable. As we looked around, we could not help but wonder if the kitchen was going to be able to execute on such a busy night, with every table occupied and the bar two deep already.

Our server Katy greeted us promptly, reciting about 8 appetizers that were all to our liking. Before she left to retrieve our bottle of wine choice by Plumpjack, we ordered a couple of appetizers to satisfy our immediate appetite. Soon we were gazing upon Tuna Tacos, served in ice cream cone shaped wonton shells and stuffed with vibrantly colored and chopped tuna. They are finished with an endorphin releasing wasabi sauce that trickled down our throat while eating the entire taco in one bite.

Amazing Tuna Tacos at 75 Main

Accompanied by Seaweed Salad and Tobiko, we truly enjoyed these tasty tuna treats. Watch out Keller…these maybe the best Tuna Tacos on the planet.

Moving on, we could not resist an oldie but goodie appetizer from Chef Mark Militello; his famous Cracked Conch with Black Beans and Cilantro, finished with Vanilla-Rum Butter Sauce. This dish is so wonderful that we cleaned up every drop of sauce from our plate with some bread. This appetizer brought back fond memories of numerous visits through the years to several of Mark’s restaurants throughout South Florida.

The appetizers were so superb that we decided to order another. We decided on Crab Cakes, composed of lumps of flavorful crab meat in every bite, with very little filler if any, served with mustard, horseradish and creme fraiche (and perhaps a touch of Cayenne].

75 Main Outdoor Dining - See and be Seen!

Our server had a good working knowledge of the menu, and patiently repeated the entrée specials to us despite the waiting crowd. Wewere not at all rushed to order our entrees, but perhaps we should have ordered sooner as we noticed our neighboring table’s beautifully butterflied Filet of local Pompano topped with tomato and cilantro salsa that sold out due to short supply and its popularity. Perhaps we will have that dish next time if featured.

The Steak au Poivre entree arrived at the exact temperature requested, accompanied by a peppercorn sauce that was so delicious we were tempted to drink it. The lamb dish we were desperately craving all night was prepared to perfection…without a flaw!

The Wine List is extensive and well balanced, with moderately priced wines from famous wine producing regions of the world such as Caymus and Stag’s Leap, as well as a good selection of French Bordeaux’s and Rieslings from Germany and even some Italian Super Tuscans. Also several famous higher priced Italian selections are available for the serious wine enthusiast, such as Tignanello and Ornellaia.

Amazing Kit Kat Dessert at 75 Main

The kitchen performed like an orchestra under the tutelage of an experienced conductor, in spite of every table being full most of the night, a bar two deep and the crowd ordering drinks and food nonstop late into the evening. Mark’s experience with vintners dinners at various charity wine auctions in Napa Valley and locally allow his dinner service to the crowds at 75 Main seem almost effortless. Both Chef Mark and owner Zach work “hands on” in perfecting all aspects of both restaurants.

The Dark Chocolate Kit Kat (not pictured here) is a must-have dessert to end the meal, with flavors that linger on the palate long after our plate is scraped clean. This dessert is so good that we actually skipped brushing our teeth that night, lest we should wash away the chocolate aftertaste too soon.

Loyal fans of Chef Mark Militello are now traveling to Delray to relive past moments of cutting edge cuisine now being served at 75 Main. Having won best restaurant in Miami several years in a row at Mark’s North Miami, and with the eternally famous restaurant locations from South Beach to Palm Beach, such as Mark’s South Beach, Bal Harbor, Las Olas, Mizner and City Place, we are happy to announce that Chef Mark is right back in his element at

Another Excellent Choice is Swordfish

75 Main.

Mark’s past culinary accolades include the prestigious James Beard Award as the Best Chef in the American Southeast, a few Dirona’s, and induction as a member of Nation’s Restaurant Hall of Fame just to name a few.

We are truly fortunate to have Chef Mark Militello in our back yard again, so hurry into 75 Main to experience food ecstasy and tell them Billy Wisdom and Dinnerreviews.com© sent you.

Burt & Max’s Bar & Grill
9089 West Atlantic Avenue
Delray Beach, Florida 33446
561-638-6380

www.burtandmaxs.com

Reviewed and Photographed by Tom House

Burt & Max's Main Entrance, Fire Pit and Outside Bar

Food: Service: The first impression we have as we enter this spanking new restaurant is how modern and welcoming the room is. Burt & Max’s Bar and Grille features classic and contemporary American cuisine served in a uniquely decorated room, including natural finishes, reclaimed and aged barn woods and a real penny floor! We quickly spot iconic restaurateur Burt Rapoport himself working at the front door, greeting us and all incoming guests with a smile and a handshake.

We’re excited that hospitality veterans Burt Rapoport and long-time friend and business partner, Dennis Max are in business together again. They have opened numerous successful restaurants together over the years, and it seems the dining public just can’t get enough of what they bring to the proverbial dining table. This culinary dynamic duo, who first teamed up in 1980, has headed west this time to tease and please all of our senses!

Delightful Onion Soup Dumplings

Enthusiastic and Knowledgeable Server Pavin

Burt and Max’s has the feel of an ultra-modern wood cabin lodge in a five star ski resort, somehow relocated to western Delray Beach, Fl. A staff of beautiful male and female servers moves briskly about the dining room, as the ever increasing cheerful chatter in the room creates a warm, engaging atmosphere.

Featuring a full inviting liquor bar with spacious inside and outside dining areas, this restaurant already has the feeling of success. With more than 22 different bottles of beer and an extensive wine list, you’re sure to find something to drink you have never tried, or one of your ling time favorites too.

A wide array of appetizers appear on the eclectic menu, ranging from delicious “French onion soup meets escargot” fusion dumplings, to Ahi Tuna “Poke” and Jumbo Shrimp Lettuce Wraps. Go for the pan Roasted Cape Cod Mussels or Butcher’s Blend Beef Sliders! There are so many enticing selections. Don’t worry…in keeping with the times, gluten free, low calorie options are available as well.

Tender Creekstone Farms Skirt Steak

Our server Pavin seemes very knowledgeable about the menu, and food and drink in general, as he recommended beers to go along with the fantastic Onion Soup Dumplings we are sharing. Dishes were served for us to share, yet no distribution utensils were offered, while other used appetizer plates lingered on the table just a little too long, but we didn’t mind as much as usual. This casually elegant restaurant is still very new, and we were actually enthralled by the whole operation as we continued on our culinary quest undaunted.

Next we shared a 15-ounce bottle of Chimay beer while enjoying Lump Crab & Edemame Fried Rice, another example of the attention-grabbing ideas available on this enticing menu from Chef Adam Brown.

Slow Braised Short Ribs at Burt & Max's

His “wood fire meets fusion” style cooking at Burt and Max’s is outstanding. For main courses we love the tender and perfectly grilled Creekstone Farms Skirt Steak with roasted Yukon Gold potatoes, Salsa Verde and Crispy Onions.

An uber -tender slow braised Short Rib with seasonal vegetables, crispy onions and a red wine mushroom demi-glace was scrumptious, and you may choose a small or large order as you prefer! A side of Brussels Sprouts completed the excellent meal.We almost went for the nightly special of an elegant Sea Bass preparation, but alas we will have to return soon to try more of the enticing menu items. Fear not! Although we chose to eat mostly meat this night, there are many seafood choices available on the menu – Looky here -> Menu. We are planning on Fish Tacos for sure next time we are here.

Burt and Max's Short Rib and Brussels Sprouts

Last but far from least, it is Carrot Cake Time! We were surprised that it is served with the wax paper wrapping (warning) still on, but this monstrous carrot cake was completely and unequivocally delightful! It is so moist with a just-baked freshness, and has the perfect balance of thick frosting and crunchy walnuts, combined with a delicate cinnamon sugar coating and crunchy crumbles of cinnamon love sprinkled all about. Rivaling some of the best carrot cake we have had around the United States, it brought back memories of a classic carrot cake served in San Francisco, except this one at Burt and Max’s is extravagantly better. We wanted to try some other desserts like Frozen Mississippi Mud Cake with layers of flourless chocolate cake, coffee ice cream, heath bar chocolate fudge and whipped cream, or the Warm Chocolate Bomb, with vanilla ice cream, whipped cream and fresh berries, but had no more room left.

Incredible Carrot Cake

Burt & Max’s Bar and Grille opened February 2013 at the Delray Marketplace on West Atlantic Avenue…isn’t it is high time you got over to the “new frontier” of restaurants in western Delray? Make sure you tell them that Tom House from DinnerReviews.com© sent you when you get there!

Bourbon Steak, Miami
1999 West Country Club Drive
Aventura, Florida 33180
786-279-6600
www.turnberryislemiami.com

Reviewed & Photographed by: Tom House

Food & Service: We decide to visit Bourbon Steak, Miami for their five year anniversary party, and perhaps even meet the Celebrity Chef and restaurant empire owner Chef Michael Mina himself. At last count, Chef Mina owns seventeen restaurants across the USA, so the fact that Chef Mina would be at Bourbon Steak, Miami this evening made our decision that much easier. We at DinnerReviews.com© are long-time fans of this iconic chef and restaurateur.

Bourbon Steak Duck Fat Fries with a Variety of Housemade Ketchup

Located inside the regal Turnberry Isle Resort, we are surrounded by sheer opulence from the moment we enter the long driveway, right on through the heavy glass doors of Bourbon Steak itself. We stop at the hostess stand and are quickly ushered to the half square bar facing the sprawling dining room. Every place setting at the bar is complete and ready for full dining, but our plan is to wait for one of the tables in the dining room. Well groomed, professional bartenders approach and within minutes we are sipping giant Belvedere Dirty Martinis and munching on Truffle Popcorn cleverly designed to whet the appetite and our thirst.

Truffle Popcorn and Dirty Martinis at Bourbon Steak's Bar

The award-winning Bourbon Steak is Michael Mina’s signature steakhouse is a part of the many popular Mina-branded restaurants. With five locations around the USA, each sporting its own distinctive ambiance and décor, Bourbon Steak offers modern American fare featuring all natural, organic and hormone-free cuts of beef that are slow-poached in butter and cooked on a wood burning grill. We were totally psyched up for our dinner ahead as the hostess seats us at our table after a pleasant 20 minute wait.

We quickly receive three different kinds of Bourbon Steak’s Duck Fat French Fries with coinciding ketchup too. These are so delicious, and some of these condiments have a spicy kick too! After a mini Amuse Bouche’ of Smoked Salmon, sour cream, caviar and egg perched atop a tasty little fritter, we are ready for dinner.

Amuse Bouche' of Salmon, Cream Cheese and Caviar

A Collection of Michael Mina’s Classic Dishes menu specially created for this Five Year Anniversary evening is next! Of course the courses would be smaller than full size entrees, but the flavors promise to be gigantic. Each dish is designed to pair with a selected wine if we choose, but we also order a half bottle of 2007 Patz and Hall Pinot Noir to enjoy throughout the meal.

Chef Michael Mina's Ahi Tuna Tartare

First up is Ahi Tuna Tartare, made with Ancho Chile and Bosc Pear, then finished with sesame oil. This melt in your mouth appetizer is served with ice cold Ruinart Blanc de Blanc Reims Champagne and is the perfect combination. We settle in next for individual portions of Maine Lobster Pot Pie. Filled with chunks of lobster meat, truffle cream and seasonal vegetables, served in its own long handled copper pot wrapped in a white serviette. Delicious and steaming hot, we sip some Pierre Matrot Chardonnay from Mersault France to go along with this masterfully delicious yet simple dish. Elegant comfort food at its best.

Maine Lobster Pot Pie

After a relaxing break in the action and some words with Bourbon Steak’s Sommelier, we are gazing upon Miso-Glazed Chilean Sea Bass, with Matsutake Mushrooms and a superb Dashi Broth. As a student of Japanese language and culture, I thought this to be the best Dashi broth I have tasted. After one bite of the Sea Bass, we declare this as our favorite dish of the night so far. The Cloudy Bay Pinot Noir from Marlborough New Zealand Pinot Noir was a risky choice with such a delicate fish, and I would have chosen something different. The Cloudy Bay Sauvignon Blanc from the exact same region would have been much better. The poor choice in wine pairing did not change the fact that this piece of fish and its delicate  preparation was truly excellent from start to finish.

We were pleased when Chef Michael Mina stopped by our table to chat for a while. We found him to be a super cool guy. Michael is very approachable and soft spoken, as he tells us how proud he is to be celebrating his fifth year here at Turnberry Isle. He sincerely thanked us for coming, and moved off through his dining room greeting friends and strangers with an equally genuine warmth.

Bourbon Steak Miso Glazed Sea Bass

Next on the culinary docket is a Duo of Prime Beef, including Glazed Short Ribs and New York Strip Steak, both nestled in the luxury of a Hudson Valley Foie Gras emulsion. The Patz & Hall Pinot Noir we ordered was the perfect match for this course. We sample the suggested wine with this course, a Numanthia Temperanillo from Toro Spain, finding it to be a very good pairing as well. Between each course, seamless service is the star, including marking our positions with sparkling fresh silverware and the constant wiping and maintaining of our table. Impressive!

Duo of Prime Beef / Short Ribs and New York Strip

Just when we are sure it could not get any better, an incredible dessert is placed before us. Feeling full, we dig in anyways, getting lost in Bourbon Steak’s Chocolate Molten Cake with a rich Ganache and Malted Milk Ice Cream. I forgot how much I love the flavor of malted milk, and having it made into an ice cream was truly brilliant. We lingered over the exquisite  flavors as long as we could…until our plates were clean and cleared!

Chocolate Molten Cake with Malted Milk Ice Cream

This anniversary dinner was $125 per person, and with the addition of the wine pairing, another $55 each. Even though our dinner was astronomically expensive, it was truly worth it. If you are going to splurge and treat yourself to a lavish dinner, Bourbon Steak, Miami is an excellent choice. Don’t let the concerns of a pricey meal steer you away from this wonderful restaurant, as you can easily dine here at an affordable price too. Best of all, service is phenomenal and the atmosphere memorable. This is a great place to celebrate special occasions or just for dinner on the way to a show. Every visit here is special.

There is a reason why Chef Michael Mina is wildly successful in the restaurant business nationwide, and if you want to find out for yourself, it is all on display right here in Aventura, Florida at Bourbon Steak, Miami inside the Turnberry Isle Resort Hotel. Tell them Tom House from @DinnerReviews sent you!

Table Verte
127 East 7th Street
New York, NY 10009
(212) 539-0231
www.tablevertenyc.com

Written & Photographed by: Hazel Sy

Food & Service: The long narrow dining room of Table Verte is offbeat and poetic. Running along half of one wall is bench seating covered in eclectic leather and fabric upholstery that is one part art and one part 1970′s living room couch.

Table Verte's Plat Froid

The opposite wall boasts a large mirror, which gives the illusion of more space in the cozy restaurant. Table Verte does not look like your typical French Bistro, but it does capture the informal, casual atmosphere of one. The loud chatter of the other diners is ever present–good friends catching up on the week over French vegetarian and vegan fare.

Restauranteur Chef Didier Pawlicki, owner of Taureau and La Sirène, brought in Executive Chef Ken Larsen to create a French vegetarian and vegan menu that is approachable for everyone. Chef Larsen studied at the French Culinary Institute and worked at the Michelin-starred Château d’Adoménil in France before becoming a vegetarian five years ago. He leverages all of the classic techniques from his 15-year career to make hearty, flavorful dishes that do not rely on meat substitutes. In French food, “everything on the plate is good, even the vegetables are amazing. They aren’t just a garnish or a pedestal for the protein.”  At Table Verte, Chef Larsen makes natural whole vegetables the focal point with a focus on pairings and texture.

Cassoulet Vegetalien

The Plat Froid, a palette of sweet, sour, salty, crunchy, tender, and creamy, exemplifies this perfectly. The Celeri Rave Remoulade boasts homemade mayonnaise with a satisfying hint of eggs. Lentils Vinaigrette with a brunoise of carrots, celery and leeks has a Middle Eastern flair. The lentils are perfectly cooked to have a slight bite. Assiette de Carrots with chick peas, leeks and raisins provides crunch, tang from lemon spiced vinaigrette, and sweetness from the raisins and the hint of curry. The highlight of the platter is the Beets with Horseradish seasoned with shallots and tarragon. Sweetly refreshing, the heat of the horseradish brightens the dish without overpowering it.

The second course in our tasting is Table Verte’s signature Cassoulet Vegetalien, vegan mixed beans stewed with roast shallots. The dish is hearty yet not too heavy, with crunchy carrots and three types of beans providing varied texture with each bite. Next to the Cassoulet cocotte is an unassuming yam cake that blows me away. The layers of sweet potato seasoned with nutmeg and cinnamon demonstrate Chef Larsen’s ability to coax whole vegetables to step into the spotlight. I savor the feel of the tender, individual layers in my mouth—amazed at how slicing the yam transforms the dish. It would fall flat if Chef Larsen simply served a solid block or mashed yams. The Cassoulet is typically served with wild rice, but the sweetness of the yam cake perfectly balances the savory stewed beans so make sure you order a side of the yam cake during your visit.

Gnocchi Parisian au Gratin

As the server places the third course on our table, my nose is engulfed by the aroma of truffles. Underneath the slices of black truffle, the Gnocchi Parisian au Gratin features gnocchi enveloped in creamy white sauce and a layer of melted Swiss cheese. This dish is a cross between a savory bread pudding and mac & cheese. The gnocchi is doughy and a little too soft from being twice-cooked; coupledwith the rich sauce, the gratin would be better shared as a side dish.

Gluten-free Tarte au Chocolate

We complete our meal with a Banana Brulee and a vegan, gluten-free Tarte au Chocolate. Banana pudding lovers will savor the Nilla crackers, banana, crème patissiere and caramel crust; however, I am more intrigued by the chocolate tart. The Table Verte menu states that the restaurant is “evolving with your opinions,” and Chef Larsen explains that this tart evolved from a diner’s request to add a chocolate ganache tart to the menu. The deep, dense, dark chocolate ganache is richer than I expected. The ganache is made with avocados instead of heavy cream, and in the place of the typical wheat flour crust is a crunchy cooked rice shell. The shell .has smokiness similar to Korean Roasted Rice Tea, which plays well with the chocolate

Inside Table Verte Vegeatarian Restaurant

Everyone on our table polishes off her plate and smiles with satisfaction. Not once did we feel cheated by the vegetarian and vegan courses. Not once did we raise an eyebrow at a questionably bland, new-age plate of tofu and lettuce. Table Verte certainly lives up to its mission to make whole vegetables approachable for everyone. Since all of the menu items are clearly marked as vegetarian, vegan and/or gluten-free, you can finally share a meal and catch up with ALL your vegan and gluten-free friends all around the same table. Invite your meat lovers friends too! They’ll enjoy dining at Table Verte for a change of pace too.

Note: Take advantage of bringing your own wine without a corkage fee while Table Verte is waiting for its liquor license.

Dinner:               5:00 PM – 10:00 PM, Sun.-Thurs. / 5:00 PM – 11:00 PM, Fri.-Sat.

Brunch:               11:30 AM – 3:30 PM, Sat.-Sun.

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Hazel Sy is a writer and photographer always in pursuit of the next culinary adventure. From Dai pai dongs in Hong Kong, a yacht galley in the Maldives, her NYC backyard to her small apartment kitchen, she shares her love of food on her blog TastyPursuits.com. When asked why she started her blog, Hazel says, “I started this blog to explore why the flavors work well together in recipes from my cookbook collection, friends and websites. I then experiment with creating my own recipes based on the flavor principles that I discover along the way.” Please check out Hazel’s great Twitter page at -> @tastypursuits

Message from the Editor in Chief: DinnerReviews.com is pleased and honored to welcome Hazel Sy to our Internet Magazine. Her love and knowledge of food, and excellent writing ability is evident in all of her reviews. We feel very lucky to have her contributions.