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All I'm going to say is--check out NuVo in Florence. My review won't appear for awhile, but since you're a loyal blog reader, I'm just going to let you in on that.
Meanwhile, next week, I'll be reviewing Boca. I thought it was time for a re-visit. I took a young Italian friend--that was fun.
And speaking of fine dining: I think some of the speculation and gossip that's appeared in comments in earlier posts about the Jean-Robert French Restaurant group is a little overheated and premature. At least that's my conclusion after talking to those involved. I hate to see people pounding nails in a coffin before anyone's in it.
posted by Polly Campbell at 8:23 AM
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Post a Comment*Polly,
Any recommended dishes? I'm heading there for dinner this weekend and would love a little advice. Thanks!
The chicken and grits. the chocolate torchon
Two of my pet peeves:
1.Restaurants with no website/menu.
2.Menus online with no prices...
I am not one of the usual complainers on this blog, so I hope yall will excuse my venting!
Or menus that are out of date!
It still amazes me how quickly we've gotten used to being able to get that kind of information instantly. NuVo's still pretty new, they probably just haven't been able to get a web site together yet.
Here's a sample:
Loster broth with hazelnut and vanilla: $6
rack of veal with pearl onions, parnships, corn custard, chive oil and horseradish creme fraiche: $21
five spice creme brulee: $5
NuVo has a web site started its dinenuvo.com it is only a temp page I called the restaurant the site will be finished next week.
Polly, Will you be doing a review of Relish any time soon? I am going there this weekend and hoped to hear something before trying.
Polly,
Been wanting do Nuvo, look forward to your review, I just hope you don't give it the TTC (Terrys Turf Club) curse, or would that be the PC (Polly Campbell) curse, so I can at least get in the door!
As to JR Group, I don't think we are talking death knell here, possible shake up perhaps, as I said I wish everyone well and I am hope the city eats even better for it. It could just be mid-course corrections, growing pains or whatever.
I have eaten at Nuvo now 5 times. I obviously like it. They seem to be taking a surprisingly careful and thought out approach to building their business. I never get the impression that anyone is in a state of panic on slow nights. There has been some tweaking of the menu already and consistency has improved. They are also starting a lunch service this week with an interesting looking menu (though limited in scope).
Having sampled much of the menu via my own dishes and my friend's selections I would say that the Kobe beef (which is clearly their major seller at this point) is usually very good. The hallibut was also good. And the taste of the scallops was very nice (a thai-like curry sauce). They have recently removed the veal loin entree (the one time I tried it, it was seriously under-cooked and extremely tough) and the foie-gras appetizer from the menu.
If I had a single complaint it would be serving size. All in all - rather small. Very early-1980's-cuisine style. I'm not looking for Morton's sized servings but 3 sea-scallops for give or take $20 seems a bit steep and I'd guess the $27 dollar Kobe maybe an 8oz serving-size.
They do flavors really well - I will say that and I hope they succeed. If I was going to suggest a first-time menu I would try:
1. Calamari (this is not the usual over-breaded crap)
2. Corn and fennel chowder
3. Reconstructed cesar salad
4. Kobe
5. 5-spice creme-brule
just my 5 cents....
Their new web site is www.dinenuvo.com.
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