The Restaurant at AGT

restaurantagt1It’s really hard writing about frivolous things like food when there are tragedies happening around the world.  My blog has always been a positive and creative outlet for me but I would be lying if I didn’t say that I’m completely effected by horrible events like the one that happened yesterday in Boston.  When things like this happen it just sucks and it forces me to look inward and appreciate all the people in my life.  I don’t want evil acts of terror to ruin my positive outlook on life.  I want to build beautiful memories with the ones I love.  Which brings me to a very recent beautiful memory…

For my belated birthday, my friends Grace, Betty and Heidi took me out to dinner at the Restaurant at All Good Things.  I’ve written about All Good Things (AGT) here.  When I walked into AGT, everyone knew I was miss buttercup.  They remembered me from the last time I was there.  It was very surreal and awesome.  Dinner at the restaurant is a 6 course no changes and no substitution prix fixe menu.  I loved it because it was for the true food lover who isn’t shy about bold combinations and flavors.  I dine out quite often and I rarely get wow’d by meals anymore.  This dinner was goosebump inducing which means that I got goosebumps twice during dinner because it was so good.  It wasn’t just me, Betty got them too!  It was a dinner so special and a meal that was beyond compare…I’m still thinking about it.

It’s hard to pick a favorite dish because they were all so good but I have to say that dessert was out-of-control-I-didn’t-know-what-was-happening.  It was something I’ve never had before.  It was sweet, tart, earthy, smooth, crunchy, creamy all in one dessert.  Mind-blown.  I almost didn’t want to write about the dinner because I don’t want everyone to know.  Chef Tate, you’re a true artist.  Thank you for the most memorable dinner!  Lovely ladies, thank you for one of the best nights I’ve had in a long time.  Champagne, great food, great conversation, laughter and goosebumps…I couldn’t have asked for a better present.

agt2 Left: Sea urchin, rabbit liver, watermelon radish | Right: Langoustine

agt3Left: Halibut, sorrel dumplings, beet consomme |Right: Pork belly, ramps, egg, Korean spice

agt4 Left: Chef Tate | Right: Confit kumquats, olive oil ice cream and wood sorrel emulsion