Remember when I said I had to miss Hotel Griffou's New York in May dinner? Psych! I made it after all, and so glad I did. What a meal! A true celebration of the season’s local bounty, from Montauk scallops to Belle Rouge chicken to pickled cattails and strawberries (Chef David Santos said they arrived in the market only that morning).
My favorite course, I think, was the cauliflower panna cotta. It was unbelievably airy and light, and paired beautifully with a Spanish sherry. The scallop atop a deep-green puree, unidentifiable as any one flavor except spring!, was fantastic as well, and the pickled cattails — new to me — were exciting along side the world’s most under-appreciated fish.
As our friend remarked last night, “I feel like David’s food is the best-kept secret in the city. I’ll be sad when it isn’t anymore … except I like him so much.”
Get in before the hordes.