Friday night Damon and Markie and I went to Brooklyn to celebrate their birthdays. This is a favorite place for me to show off Seattle and it was especially fun in that Damon had never had oysters nor fois gras before. That ended Friday and he liked both.
The first thing we did was order cocktails and two dozen oysters. The gentlemen agreed to getting four different kinds - from left to right - Kummamotos from humbolt bay, ca; Sunset Beach Oysters from cortes island, bc; Shigoku Variety from willipa bay, wa; Kusshi's that are also from cortes island, bc. Each oyster has a different flavor and again from left to right The Kummamotos are plump and sweet with a sweet buttery finish and has to be my favorite. The Sunset Beach version was a tad larger than the others but still held a mild flavor. Shigoku are plump and salty and have a bit of oily flavor. Finally the Kusshi are the most mild yet maintaining a nice flavor.
The server brought out bread for the table to go with the oysters and I did ask for a heal or two if they had any - this is what he brought out. Quite fun.
Yes, we did enjoy some wine with dinner. Markie was there - hello! We tried two different reds as we all opted for the Carpetbagger for dinner - more on that in a moment. The one on the left is Boomtown Syrah out of the Rogue Valley in southern Oregon. On the right is Zhoo Zhoo...from where I do not remember but it was a very nice blend.
Damon got all fancy looking for the evening. Amazing the difference when he pulls his hair back. He usually does this when he flies, goes out to a movie or dinner. Places where food and hair do not always get along. Looking quite stellar if I do say so myself.
This was the Wedge Salad that is often a chunk of lettuce with tomatoes, bacon and blue cheese dressing, but this version just looked so much nicer - there had been time put into how it was presented and quite lovely. Markie and I shared while Damon had a cup of their award winning clam chowder.
The small plate course came while Markie was using the facilities and so Damon and I shared the Day Boat Scallop with Foie Gras. Served with a vanilla bean-scented carrot puree and mascarpone-filled mission figs. It is finished with a cascade blackberry demi-glace. Really quite wonderful and it was fun to share a new taste sensation.
For main course we all decided on something that is no longer on the menu - again - but if called for they will make it. The Carpetbagger Steak is served in the following manner: Fresh yearling oysters folded into a hand cut filet mignon and wrapped in bacon, served with Gorgonzola scalloped potatoes, wilted fresh basil and spinach with pear tomatoes, finished with cascade huckleberry, foie gras demi-glace. Melt in your mouth tender and a true joy of going to the Brooklyn.
Here is where you should be seeing our desserts. Well, they got the best of us! I opted for a great stand-by their Key Lime Pie - the Brooklyn’s salute to this Florida classic. Quite nice. Damon decided on the Vanilla Bean Crème Brûlée served with fresh berries tossed in a vanilla vinegar glaze. Markie, well he had another Manhattan. What an amazing experience it was.
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