04-04-2004
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#4
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Administrator
Join Date: Oct 2002
Posts: 11,618
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Quote:
Originally posted by Billy@Apr 4 2004, 11:12 AM
Mike this is the one that our friend from the Indian resturant wants us to go !
Cuvée
322 Magazine St., 587-9001
Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.
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Billy I think we should hit it with the Indian when we come in. We can go out afterwards! 
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