TBD, 6/15/06

OK, so this makes for interesting restaurant reviewing, since the restaurant is so new it has yet to be named.

It is located on Little w. 12th Street, and can't go by its number because that would be ripping off One Little W. 12th Street, a restaurant took its addresss first. And so in its place, it will now be called the great, new restaurant where we had Matt's birthday dinner.

Now that we've cleared that up - let's discuss food.

Aubrey had organized Matt's birthday dinner in a beatiful back garden, nearby their equally beautiful new apartment in the West Village. Each place setting had a single hydrangea defining our assigned seat. The menu choices were simple -- to start: a simple salad or a tuna ceviche or shrimp in black sesame paste or tomato and mozzarella salad. To middle: filet or swordwish or spaghetti alla vongole. To finish: chocolate crunch or do it yourself tiramisu or, darnit, something else with a coffee flavor. (This is why I should take notes and not relinquish my menu or both!)

JB and I were both thrilled with our meals. When you have a new, really new restaurant, you always need to be wary of the food while they get their feet wet. Since this place began as bar, they had a head start. Although their were a few service questions that took awhile to be answered. For example, it took our waiter a few trips to the kitchen to leanr the main ingredient of the ceviche. He tried to convince me it did not have any fish in it, which by definition, is always the main ingredient.

Nonetheless, the ceviche was delicious. The other starters I tried were even more so. I typically love tomato and mozzarella salad, but have had a few unripened tomatoes of late which is why I skipped ordering it. Big mistake - huge! That cheese reminded me of capri and the tomatoes were right on.

I did order better on the main with the filet that was accompanied with three sauces, a balsamic, a bbq and a terriyaki. I stuck with the terriyaki, of course.

We shared lots of sides including asparagus and hand cut french fries.

After all of the wine and champagne (and food), dessert was almost an afterthought, but my few bites of the chocolate crunch were tasty. JB demolished his make your own tiramasu and starting making more tiramisu off of Aubrey's plate.

As the evening progressed, the bar area spilled into the outdoor restaurant and we found ourselves in a veritable hot spot, which is when we left for the more laid back atmosphere of Matt and Aubrey's rooftop and more champagne (obv).

To bring it full circle, I'd like to offer up the first suggestion for a name for the new restaurant - Matt's, in honor of his birthday.

Until we eat again, KLB