Blog de Puree

This past Friday evening, Randye and I had a belated Valentine’s Day meal that blew away anything we’ve had in the area for a long, long time. And we’d love to recommend the restaurant, but we’re not going to. Why? Because it’s our secret and we don’t want to share! (It’s small and it’s in Newburyport, but that’s all the information you’ll get from us, unless you come to visit and we take you there.)

Let me briefly run down our dining experience. Reservations are recommended, so we booked two weeks in advance. The waitress at the time promised us a good table because we were the first diners on the list. A good omen for us.

We started with an appetizer of pan-roasted oysters, creamed organic spinach and fried leeks in a small bowl. Soup-like in texture, there was a surprising and goodly amount of oysters. On the side were pieces of garlic toast to soak up the leftover broth.

For entrees, Randye savored what she said was the best and most tender filet mignon she ever had. Bar none. A lofty statement and I turned the screws a bit to see if she wasn’t exaggerating and after recounting many of our past dining experiences, I had to agree with her. And of course, one bite of her filet sealed the deal for me as well. The mouth-watering four peppercorn seared filet was accompanied with truffle pomme puree (mashed potatoes), haricots vert (green beans), roasted shallot, and a rich cabernet reduction drizzled on the plate for “dippin’.”

I had what is being billed as the best duck in town. My meal consisted of a five-spice, roasted, Long Island duck breast that was tender and very flavorful. Dare I say, succulent? On the side was duck crackling (delicious skin removed from the duck and fried in the sauce), parsnip puree (a root, like a carrot, but much sweeter and darn tasty), sugar snap peas, tangy slices of kumquat that perfectly accompanied the bites of duck, all with a tarragon mimosa drizzle.

We complemented the meal with generous glasses of 2003 Pinot Noir from the A to Z Winery in Oregon. With subtle fruity flavors, it had enough complexity and spice to stand up perfectly to the richness of the duck and steak.

Now for the dessert. Oh, dear god, the dessert. We ordered two and switched off midway. The bittersweet chocolate truffle cake with port wine cherries, homemade vanilla bean ice cream and cherry granite was divine. It was bitter, it was sweet, it was delectable. The lavender creme brulee with gingersnap cookies was just as good. Now we’ve had some creme brulees in our time, and they were good, but this one was “crafted.” The texture was smooth and creamy. For me, the best part was that I could actually taste the subtle lavender flavor settling on my tongue. Mixed with the creamy sweetness, this particular brulee raised the bar.

We must also mention the great mix of jazz music that played softly in the background from strategically placed Bose speakers.
Unlike other area restaurants, the prices at this little gem were more affordable and the quality of the food surpassed all the restaurants in Newburyport that we’ve dined at, especially since the Kiwi Grill closed. We give it two thumbs up, and two big toes!

As we walked to the car, fat and happy, I asked Randye, “So, shall we make this a monthly tradition?”

“Done!” she replied without hesitation.