Today was a rather blah day. The kind of day you’d rather me not blog about. If I was poetic, I would come here and blog about my problems in such a beautiful way you’d be moved to tears and find answers to unasked questions in your own lives through my metaphors. But I’m not a poet.
Instead, I came home and decided I wasn’t going to dwell on my problems. I was going to do what JoaninOrdinaryTime does best.
I was going to go out to dinner.
Okay, so I had already decided to go out to dinner, but if I hadn’t, I would have. Or should have.
Good thing it’s everyone’s favorite week of the year… restaurant week!
To tell you the truth, I wasn’t as excited at the offerings as I have been in the past, but Manda and I knew one restaurant had never disappointed. Flyte. Even their menu didn’t look very exotic this time around, but we knew that they delivered quality no matter what.
So I put on some makeup, threw on a cute pair of crazy pants, and went out for a single gal’s night on the town.
Course 1: Caesar. grilled anchovies / local romaine / black garlic
Verdict: It was better than this picture. I was initially going to pick the turnip soup option, because Caesar salad seemed a little boring to me. But our waiter (who was great) sold me on it — and not in a used-car-salesman type of way. I decided the black garlic (that’s what you see smeared on the side) and the white anchovies were daring enough to merit trying the “boring old Caesar salad” option. And I was glad I did – it was delicious. It was just elevated enough — not too crazy so as to cease being Caesar salad or look like they were trying to hard, but raised to the next level so that I didn’t feel boring eating Caesar salad during restaurant week. The white anchovies definitely tasted like anchovies, but not in an oily, I-feel-like-I’m-licking-the-bottom-of-a-boat type of way. They had been in vinegar rather than oil, and their distinct anchovy taste was far more gentle than what you’d expect.
Course 2: Bear Creek Bourguignon. cippolini / root vegetables
Verdict: Again, not too adventurous, but again, delicious. The meat was so very tender and the root vegetables were soft inside with a seasoned almost-crust on the outside. Everything was on top of a whipped potato puree that I wish I would have had more of. This was comfort food at its best.
Course 3: “Creamcicle” Parfait. blood orange / vanilla cream/ orange lace
Verdict: It tasted like a orange pushup from the Schwan’s man, topped with a little whipped cream. Only a million times better. It’s only now that I’m blogging about this meal that I realize the unwritten theme of it all was “traditional favorites, elevated.” The blood orange dots on top were incredible. I probably would have licked my plate if I could have. The orange lace was a little disappointing… sure, it’s elegant and fun, but I didn’t taste any orange. Just some caramelized sugar. But it didn’t matter. This thing was good.
We didn’t get a little “taste” at the beginning of our meal, but instead these little treats came with the bill. (always helps with sticker shock). Passion fruit tarts and Italian wedding cookies. Let’s just say you can tell Flyte has a pastry chef. Good night.
Of course, all of this was accompanied by a flight of three red wines from Europe. Go big or go home, right?
So while I don’t have any grand life lessons at the end of this day, I do have a full stomach and a grateful heart. Thanks to Flyte, for turning this day around with your attention to detail, wonderful service, and delicious food. And thanks to Manda, who is always willing to wine and dine with me.