Sometimes when we get on a jag, we really get on it. It seems to happen often with Cafe Barcel, where we found ourselves on another Friday night, ending up with another tasting. It started with this lovely fried fish slider with housemade pickles.
It was flounder with sauce gribiche — sort of a fancy word for tartar. It was really crispy and delicious.
The next course was a new item from the menu, sardines with chorizo and tomato sauce:
I liked this, but for some reason was expecting fresh sardines — so when they were oil-packed, I was surprised. Not that they weren’t delicious. Just unexpected.
Cauliflower Ravioli with crispy garlic and walnuts:
A nice brown butter sauce made it nutty and the cauliflower was caramelized, making it sweet. Delicious.
We probably could have called it quits at that, but chef Tim Trombley sent out one of the evening’s specials, scallops over creamypolenta with foie and mushroom hash:
It was very tasty — so rich. But I do think I might be done with sauteed foie gras. I’m not sure if it’s the texture or what? I do love the taste, but I much prefer it in a terrine rather than just sauteed. Still, the flavors were sinful and the scallop was very nicely cooked — translucent and sweet.
Now we were stuffed — but one more course came, a braised beef tongue with cheddar-parsnip puree, beet relish and watercress.
It was so beautiful — texture softer than brisket. Melt in your mouth. We could only have a couple of bites, though.
Somehow, though, you always find a little room for dessert, don’t you?
Vanilla cake with apples, ice cream and a salted chocolate:
All in all a very tasty meal — but too much. Next time we’ll go lighter. A nice showing, though, of what chef Tim can do. Bravo.
One year before: A Nice Lamb Ragu at Finalemente in Sleepy Hollow.
Two years before: Brunch at Hoover’s in Austin.
Three years before: Short ribs on Super Bowl Sunday.
Four years before: Cocktail recipe: The Bitter Queen.
Five years before: Fondue by the Fire.
