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😍 5/5 - The Journey Tasting Menu - Excellent
By 👻 @The_Loup_Garou, 05/13/2020 3:00 am
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The Journey Tasting Menu - Excellent
In July, we had the pleasure to dine at Birdsong, for the very first time. Located in a re-purposed building at 1085 Mission St, it is interesting. In the very front, there is a livingroom like waiting area, framed by large windows, looking out onto Mission Street. The interior dining area is open, but visually divided into two counters, framing the open kitchen, and then a more traditional dining room, with banquette seats along the wall, then tables w/ a chair, or two. The ceiling is high, and there is lots of nice lighting, hanging down - the illumination level is quite good, even away from the large windows in the front. The décor is what I would call “industrial chic,” with an original brick wall exposed, and beams and duct work exposed above. There is an element of rusticity, in the wood for the counters on two sides of the kitchen, and then in the dining area - all light, with obvious grain. Then, there are accents of cherry wood, here and there. Very nice, but with that rustic element.
On the night we dined, most tables were filled, as were the chairs around the kitchen. Even with an almost full-house, and the open kitchen, the noise level never rose above moderate.
We were seated at a nice 4-top, with a view of both the dining room, plus those counters, and the kitchen beyond.
We decided on their “Journey Tasting Menu,” at about 13 Courses w/ wine/beverage pairings. They offered a “Discovery Tasting Menu,” with 8 Courses, but we wanted the full experience, and received that, both the food, and the beverages.
We started with two Champagnes, from the BTG menu, to settle in a bit:
Billecart-Salmon Brut Rosé, with which we are both familiar, and then the Agrapart & Fils, 7 Crus, which was totally new to both of us. While I did not look for the maker, I think that the stemware was Zalto - it looked like Zalto, and felt like Zalto, with the very thin stem - very nice, regardless.
Our service began after only a few sips of the Champagne, which was fine, as we had many courses to do, and only so many hours, to experience them. The wine pairing began too, and I was glad that we had a 4-top, as some of the dishes were grouped together, and then we always retain a little of earlier wines.
The Courses consisted of:
Seaweeds Marinated in Fishbone Vinegar - an excellent start
Fish & Chips, Halibut, Pommes Soufflé - great for a second course
Trout Skin Sandwich, Roe, Horseradish - this turned out to be a surprise, as neither of us really are into fish skin, and often remove it, even before cooking - well done!
Bacon & Eggs, Pork Belly, Caviar - a very tasty dish
Shigoku Oyster & Sauerkraut (Oyster substituted for my wife’s bi-valve allergy, which the restaurant had made note of, and our server had verified) - another winner her
Sea Urchin Cream Puff, Caramelized White Miso - OK, not the ultimate Uni, that we have had. Good, but fairly short of great.
Radish & Butter, Braised Wakame, Aged Roots - an odd dish, but a tasty one.
Soup | Salad - interesting, and flavorful.
Black Cod, Sunflower Seed Fat, Spinach - wonderful dish
Sonoma Duck, Dried Persimmons & Chestnuts - perfectly cooked duck.
Cookie Made from the Skin, Liver & Leg - another interesting dish, and not our favorite of the evening.
Bbq Carrot, Elderberries - back on track, and a winner!
Peruvian Purple Cornbread, Grilled Butter - curious to look at, but so very, very tasty. I am glad that this did not get served earlier (for bread, we had a nice roll), as I would have eaten, and eaten this.
Aged Lamb, Grilled Olives & Dates - beautifully prepared lamb, and so perfectly cooked.
Broth of Grilled Bones - great flavors in this dish.
Pine Ice, Frozen Lime - though I am not a dessert person, this, plus the Cedar Sundae (next), was very good.
Cedar Sundae, Barley Koji Caramel
Each dish was explained to us, and each had a unique, and beautiful presentation, in some interesting bowls, dishes and on plates. The flatware changed with the course, from chopsticks in the beginning, to delicate dark platinum, highly stylized utensils, which looked too delicate to use, but turned out to be much more ergonomically designed, than they appeared - I want some of these!
The courses were small, but that was a good thing, as there were so many - a couple of bits per dish.
The pacing was perfect, with no lulls, but no rush, in any way - just ideal.
Our beverage pairings were:
The Champagnes above, which we nursed through maybe 4 courses
Yamada Shoten “Everlasting Roots” Tokubetsu Junmai Sake
Elk Cove Vineyards Willamette Valley Estate Pinot Gris ‘17
Domaine Weinbach Famille Faller Sylvaner, Alsace ‘17
Casina Massara Burlotto Barbera D’Alba ‘15
Sohm & Kracher Alte Reben Grüner Veltliner ‘15
Gramercy Cellars Columbia Valley, WA Syrah ‘14
Lopez y Heredia Viña Tondonia Rioja ‘06
Domaine Serol Turbullent Sparkling Wine (100% Gamay) NV
Each went very well, with the intended course, and especially the Billecart-Salmon Rosé did beautifully too. The wine service was outstanding.
In all, a wonderful dinner, in an attractive venue, with excellent service. We will be returning to Birdsong.
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