Now guys, this is going to come as a shock but I’ve got to tell you anyway.
I did some eating this weekend. (Whoo I know right? Better sit down, let it sink in.)
The snowy weather on Friday had M. craving cassoulet something fierce. We slipped into bar seats at Calliope, figuring Chef Korsh — being the reasonable man that he is — would have it on special. He did indeed, and it was excellent, as were the last partridges of the season, and the Baba Rhum and Gateau Basque by his wife, Pastry Chef Ginevra Iverson. Though we’ve eaten at Calliope many times, we had yet to try her desserts; we always get cheese after dinner. (“Oh you’re the cheese addicts!” the bartender said. Never a prouder moment, my friends. Never a prouder moment.) To top it off, Nancy joined us for a drink which turned into a full-fledged sleepover, complete with girltalk until my eyes couldn’t stay open one more minute.
We’ve said it before, we’ll say it again: man are we lucky we’ve got a place like that across the street.
On Saturday we strapped on our snowboots and went furniture shopping at an absolutely wonderful store called Organic Modernism in Williamsburg (discovered thanks to the Of a Kind newsletter).
After, we had an early dinner at Bistro Petit, a newish, tiny (eleven-seat!), French-by-way-of-Korea restaurant that both of us have been wanting to try but only one of us could remember the name of (that would be him, always, and thank goodness he can read my mind). It blew us away.
We began with braised Belgian endives with caramelized grapefruit and a goat-cheese-stuffed puff pastry pocket. It’s no exaggeration to say this had me buzzing. Next, BOTH pastas (hey, it was our only meal of the day, or so we kept telling ourselves). I mean, listen to these descriptions and tell me how we could have possibly not ordered one of ‘em:
1. Housemade Asian-style noodles treated like the sexiest little Italian pasta: slathered with pancetta, broccolini, tomato, garlic, fennel, pepper, Pecorino Romano…. Need I go on?
2. Farro mushroom risotto with approximately one dozen types of wild mushrooms and so much umami I’m certain it could be detected in space.
For our entrees we had Chef Sung Park’s version of Beef Bourguignon — short ribs (and you KNOW Koreans are the undisputed masters of short ribs) with a vinegar-rich sauce and slices of green apple, and absurdly fresh Black Bass cooked en papillote with tomatoes, olives, capers, and sweet little gnocchi.
Since Chef was already impressed with our appetites (he came out to chat/admire M.’s boots … I swear that man gets ten times the fashion compliments I do), we figured we’d go whole hog and finish with the only dessert on the menu: fluffy, still-wet-on-the-inside beignets and extra-strong espresso gelato. Arguably, the only dessert anyone would ever need.
Oh and did I mention it’s BYO??
Such a deal.
So goddamn great.