It has been quite a long time since I walk into a new restaurant and feel I am privileged to be there - but at Pied a Terre last month I felt just like that. Not many people know about this place (yet) but I know a little bit of history here but that is another blog post. The people behind the cuisine at Pied a Terre are experts and you will experience culinary perfectionism in every bite you take.
The Cadet hotel is a beautiful Art Deco property, once you walk inside this place you know you are in for something out of the ordinary.
We had a 5 or 6 course meal but the dish that was the most memorable for me was the duet of prime beef. Braised in red wine the short rib was impeccably flawless (and it takes a lot for me to eat red meat). This dish also had New York striploin that was pan roasted (delicious). At the bottom was a crème fraiche potato puree that tasted like velvet and complimented the beef by not being overpowering. One of my very favorites ingredients, the cipollini onions were not hard and not soft, just at that perfect consistency. The asparagus were gently cooked and preserved the taste and crunch that you expect to have at a five start restaurant.