After various cancellations (probably 3 or 4), Dan and I finally made it to Minetta Tavern. I think this is the 4th or possibly 5th Michelin-star rated place I've been to, and I can definitely see why it was rated so well. The inside decor was very old school NYC-steakhouse ish. Lots of old photos and caricature photos. Super crowded when we arrived for an early 5:30pm reservation haha but it filled up so quickly. It was a nice leisurely dinner though and never felt rushed. Plus Dan got a pleasant surprise - souffle for two! Also of note, the black label burger is why we came. And it was AMAZING. Not so large but the meat was like butter. Perfect. Worth the $26 price tag.
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| Complimentary bread - hollow inside and deep fried with cheesy taste. Sort of like a lighter, classier version of the cheddar bay biscuit at Red Lobster hahaha. I don't know if that's offensive to Minetta Tavern but in my opinion it's a compliment |
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| Roasted Bone Marrow with baguette soliders and shallot confit - I have never had bad bone marrow. This was great plus the shallot confit was a nice sweet contrast. Wish we had had more baguette soldiers but put excess bone marrow on the complimentary bread baguette |
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| special salad of the night - Baby kale with persimmons, pine nuts, farro, and matsutake. Great flavors and very refreshing. Also got to try some new things - farro and matsutake mushrooms. A little pricy but a nice light contrast when eaten along side the bone marrow |
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| Pasta Za Za - fresh fettucine with pancetta, sage, pamesan and a fried egg. I don't care what the foodies say - a fried egg on anything is great and will never be a "fad" to me. This was very heavy though. There wasn't really sauce, more like pasta drenched in cheese ha. I liked it but couldn't eat too much. The pancetta was great but only a few pieces :( |
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| The Black Label Burger - why we came! prime dry-aged beef with caramelized onions and pommes frites. I ordered it Medium and the chef obviously Bourdain-ed me and cooked it medium rare. Everyone who ordered it apparently got it medium rare. Still, as I said, it melted in my mouth. And it was just the burger and brioche. No ketchup or anything on it. That's the sign of a truly awesome burger. |
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| Grand Marnier souffle! I realize I've probably only had souffle once or twice in my life. Obvi not that great before b/c I can't really remember, but this was excellent. So light and just the right amount of sweetness. |
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| after we broke into it |
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