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Our reservation was at 7.30pm. The setting is casual, but it's Thomas Keller, so the food here is serious. They offer 4-course family-style dinner and the menu changes every day.
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Spring Vegetable Garbure...tfl garden fava beans, pardina lentils, baby carrots, snap peas, fingerling potatoes, pickled red cabbage. They used 3 kinds of stocks (chicken, beef, and I forgot what the 3rd kind was). This humble looking soup had the seriously sophisticated flavor. I was blown away.
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Roasted Veal Flat Iron Steak...warm garden leek & broccolini salad, oven-dried tomato vinaigrette, creamy anson mills grits with green garlic butter. This was the best meat dish I had in a long while! The meat was cooked sous-vide. Then, the chef brought it back to the pan, held the pan in angle and kept pouring the oil with a spoon as it's seared. Every bite had the layers of juicy flavor. Amazing. The grits with the butter was visciously rich and delicious, too!!
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The last two courses...The Cheese Board with poached golden raisins and spiced walnuts, and Rum Pompinettes with whipped vanilla cream, rum syrup, sicilian pistachio sauce.
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We had such a great time together. We stayed until well after its closing time and even got to hear some behind-the-scene stories of the restaurant and its people. One of their homemade beer was very nice, too.