Daniela D'Ambrosio and Todd Braley, the two chef owners, of Fishtown's first BYOB French bistro hustled to feed the 39 of us some great dishes with precision timing. Their efficient staff was warm and friendly and made the evening go so easy and fun..
|the kitchen in action|
Our three large tables gave people the ability to sit with both familiar and new faces and so it was not a quiet evening at all. Of course if you ever find yourself in a group of 39 people drinking and eating in a single room and it's quiet, well, that's a sure sign you're not in a good restaurant.
|my beloved Beef Bourguignon|
What I liked most about the dessert, besides it being delicious, is it's unexpected combination. Admittedly, I'm not a French Dessert connoisseur. The Oeufs a la Neige was a new experience for me and I loved it. The meringue floating on Creme anglaise (a pool of delicious rum custard) with chocolate shavings was an interesting expansion to my food memory. This of course resulted in yet another completely clean plate for me and those at my table. I am so glad the foodie group has continued and able to come together in a community supporting event.
|The Oeufs a la Neige|
Duck and White Bean soup
Smoked Duck, Kale
Roasted Squash Soup
Creme Fraiche, Piment D'Esplette
Goat Cheese Terrine
Roasted Beets, Winter Greens, Walnuts
Local Mushrooms, Carrots, Parsnips
Pan Seared Monkfish
Butternut Squash Dauphine, Pressed Apple, Sage
Oeufs a la Neige
Rum Anglaise, Shaved Chocolate
|the aftermath of a good meal|
|Our traditional group photo at The Pickled Heron, 11/11/12|