My bi-monthly dinner explorations with Salumi continued this month with Restaurant Marron. There has been a lot of excitement from foodies regarding this restaurant because it was supposed to be a 16-course journey. While that menu hasn’t quite come to fruition yet, a carte blanche for $98 is. Consider it their version of the tasting menu. How is it different from a tasting menu? Chef Eric Sakai makes dishes up as he goes along and it is splendid. There is no better way to get a sense of the chef’s chops than the tasting menu (the Black Knight would agree whole-heartedly with me on this) and so both Salumi and I ordered the carte blanche and waited to see what magic the kitchen could concoct.
avocado & kumquat: the amuse bouche, light refreshing with just enough acidity to make you start salivating
red beet salad – with smoke cherries and mustard green, our veggies for the night; the beets were sweet and firm pairing nicely with the crunch of the greens and light dressing; the cracker, paper thin, was full of flavor and the best part of this dish