Danny Brown Wine Bar and Kitchen – Plate 78

Bread Course

“Why are you taking pictures of the bread?” Andy asked.

“Because if it’s good,” I responded, “I want to make sure I have pics.”

Serrano Croquette

This was the only thing that we weren’t absolutely bleeping psyched about. It had about the same circumference as a quarter. Seriously, though – the rest of the meal was downright exquisite.

Truffled Leek Soup

Andy told me that a chef could put a truffle on a pile of sweatsocks and he would swoon. I like the flavor, but I don’t think they have the same effect on me. Regardless, I looked over at Andy enjoying this soup and said, “If this isn’t the best tasting thing of the dinner, we are in for quite an evening.”

Salmon Tartar

We were in for quite an evening. Each plate got better and better. This bright dish was accentuated by parsley and a dollop of crème fraiche. The pairing was a Sancerre/Sauvignon blanc blend that brought out the acidic taste pf the parsley.

Grilled Calamari over White Beans

With a nice touch of rosemary. Who would have thought beans and calamari would be good together? I don’t know but I want to shake his hand. Don’t get me wrong, there was plenty of butter on these guys, and the greens were there for more than show, but the creamy white bean and the chewy squid worked great together.

The calamari was paired with a El Coto Rioja.

Skate and Brown Butter over Truffled Cauliflower

This one started our red wine flight. We had a Pino Noir, a Bordeaux, and something else. I think Pino Noir is a varietal and Bordeaux is a region … I don’t know if you can say that in the same sentence.

Truffled cauliflower and the broccoli raab together with the brown butter was a great combination that only got better with the wine pairing – a bit sweet and raisiny, balanced with the smoky butter and tart raab.

Steak au Poivre With Potatoes au Gratin

Tricolored peppercorns set this au Poivre off. I never order NY strip, but this was phenomenal. au Gratin is my favorite style of potato (after french fries, I must admit) and this was probably the best I’ve ever had. Crispy on the outside, smooth on the inside – perfect (sixth and possibly final P-Bomb). A sip of the Bordeaux gave this steak a pleasing bonus.

Chicken Under a Brick

“This is the kind of thing that I wouldn’t even try to make at home.” said Andy. I agreed. It was beautiful.

After the dinner, Danny came out and we asked him how difficult it was to make. I think his exact words were “It’s pretty easy actually; we just put the chicken, skin side down, under a brick.”

Who ever says “Get the chicken?” I’m telling you, at Danny Brown, you better get the chicken.

Flourless Chocolate Cake

Yet another flourless chocolate cake. This one was pretty fantastic. It was also paired with a sherry, so it definitely had a leg up on the competition.

Apple Tart

A great wintery dessert. Flaky as hell and drizzled with caramel, served with a vanilla ice cream. Nicely paired with a demi-sec.

Vanilla Buttermilk Panna Cotta

My first dessert pairing of Moscato with panna cotta was at Dumont (link). In fact, that dessert was almost identical in plates and pairings. Both were amazing. I feel this pairing is better than a chocolate dessert and a port. You have to try this.