We had the pleasure of taking my dad in for a special birthday dinner at David Burke’s Primehouse and I’m still dreaming of it. We may have gotten the star treatment just a little bit seeing as how hubby Curtis is their Executive Sous Chef. We’ve surprisingly only been in to eat a couple of times in the past four years but that made this experience even more over the top. They treated us like royalty and sent out more than a few extra dishes for us to sample. It was truly divine.
Their bread course is a flaky and airy popover for each guest. Note the chunk of butter in the background. I inhaled this.
Scallops with chermoula vinaigrette, cured sardines, pickled grapes, beldi olives and red ribbon sorrel. Peppercorn crusted Waygu Beef with mushroom chips, truffle mayo and crostini.
Ribeye Cap with aji sauce, quark cheese, pickled radishes, cured root vegetables, citrus coriander and Egyptian star flower.
Cold Shellfish Tower with lobster, crab legs, shrimp,and lump crab meat accompanied with cocktail sauce, mustard crema, and mignonette.
Lobster Bisque with corn, potatoes, speck and a lobster spring roll.
They prepare their caesar salads table side so all ingredients are as fresh as possible. I get this every time. YUM!
Shrimp toast – this was a special creation by the Chef who was working that night. I’m glad he used us as his test subjects!
I had a bone in strip of lamb with lamb belly roulade, turtle beans, merguez yogurt, pickled pears, and cider vinegar roasted shallots.
My dad enjoyed the 55 day aged ribeye. Aged Beef is David Burke’s specialty.
Curtis had the olive brined chicken with pan jus, brussel sprouts and poultry sausage.
On the side we had their take on a baked potato – salt crusted potatoes, four year white cheddar, scallions, bacon and chive creme fresh.
We also had cheddar and camembert mac and cheese and brussel sprouts with potatoes sauteed in bacon fat and topped with speck. I KNOW.
For dessert – ricotta cheesecake with caramelia chocolate glaze, amaretti cookies and streusel, and pistachio ice cream. There wasn’t a crumb of this left. The pastry team here is incredible!
We didn’t eat everything but we came kind of close. Leftovers for days.So there you have it. If you ever wondered, now you know the type of cuisine that Curtis’ restaurant specializes in. Now you also understand why I am constantly hashtagging chef’s wife all day every day. You could say I’m proud to be married to a chef. Just a little bit. Ok, more than a little bit. Especially this particular chef. He’s incredibly talented and dreamy.
Anyway, I’ll be posting many of his simpler at home recipes in posts to come. So stay tuned! #chefswife