And finally, the third in our series (which I’d better get blogged because it’s now been a week! bad blogga)….
Did you know it’s Spring? It’s true! It’s been Spring for seven whole days now. But you’d be forgiven if you hadn’t noticed, between the snow flurries and freezing wind chills (which somehow feel all the colder because you know it could be 70 degrees if it just wanted to).
Seven days ago we celebrated the vernal equinox and my boyfriend’s birthday with one one of the season’s greatest gifts: sweet baby lamb! Chef Santos put on quite a feast at Hotel Griffou,* anointing every amouse bouche, every course, every bite with the tender meat:
collier d’agneau (lamb neck, the loveliest lamb-part) with heirloom peas and carrots…
curried merguez with mussels (my favorite course, if you put a gun to my head and asked nicely)…
lamb tortellini in brodo — or, as Chef Santos put it, “lamb tea.” I could think of nothing finer than a cup of lamb tea if I were sick one more morning…
rare rack of lamb with confit shoulder, Swiss chard, pannise, and za’atar…
and for desert, micemeat pie with lamb fat pastry and lavender ice cream…
All in all, a meal to set the tone for the most glorious of seasons!
Now if only the season would GET WITH IT.
* As I said before, Chef Santos is quickly putting Hotel Griffou on the must-must map of New York City. Get in which you still can! It’s wonderfully cozy and sexy, a fabulous date spot.
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