RAVE #2 - Lafitte

I know I've reviewed, and raved about Lafitte before - just 2 weeks ago in fact. I also know that I talked in detail about the food, something I don't always do, because in many cases the food can be good but pretty similar to what you get at other restaurants.

Anyhow, after that pre-amble, we had another fabulous meal at Lafitte last night, this time with David and Felicia. Now, we could be eating turnips in a field with them and it would still make for a great evening out, so the food was a distinct luxury.

We decided to have every dish on the menu, in order to sample the exquisite and inventive fare:

APPETIZERS

• Delta Asparagus Wrapped in Custom Guanciale.
• Beef Spam and Poached Duck Egg - as a poached egg fan, I can honestly say this was the best egg I ever tasted. Chef Russell is a master of the sous vide, and uses it to slow poach an egg to the consistency of cream. The beef tongue spam looked and tasted like a mini burger built for royalty. Perfect.
• SlipJack Crudo. similar to an ahi tuna, but possibly better textured; the fennel and potato accompaniment worked really well.
• Pickled Fennel and Fingerling Salad. I love fennel, and loved this dish.

MID

• Crispy Lamb Sweetbreads, Sweet Onion Marmalad. Delicious.
• Saute Quail and Braised Teparay Bean. I'd have preferred the Quail as crispy as the Sweetbreads, but that's just me.

ENTREE

• Dry Age New York, Pomme Frite and Béarnaise Sauce. What looks like a same-old same-old dish, in Chef Russell's hands turned into a standout marvel.
• 18 Hour Braised Lamb Shoulder, Saute of Field Chard. Not sure where else you'd be able to enjoy this. Another treat from Lafitte.
• Northern Halibut, Braised Fennel and Citrus Anise Sauce.
• Grilled Calf's Liver, Spring Onions and Green Garlic Cream. A rarely-seen dish on American tables, and an acquired taste for The Yanqui, but I loved it.
• Zitoni Taglaiati with Wild Radish Flowers, Green Garlic and Spicy Watercress.

DESSERT

• Fuji Apple Gallette
• Napoleon of Chocolate
• "New York" Style Chevre Cheese Cake. We were FULL by this time, so elected to have just this one dessert, and we picked a good'un.

2 bottles of Ridge Pagani Zinfandel capped off a perfect meal in perfect company, at what may be the perfect restaurant.