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😒 3/5 - 3.5*sI visited Legacy Records recently for a private event
By 👻 @Alison C., 08/01/2022 3:00 am
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3.5*sI visited Legacy Records recently for a private event that was held in The Test Kitchen. I entered the room and found myself face-to-face with a modern kitchen full of staff diligently preparing our meal. I passed through that section and entered a cozy space known as "The Drawing Room", which resembled a classy library or actual home dining room. There was a small bar set up in the corner, where a bartender was making basic cocktails and pouring glasses of wine. The center of the space was composed of two custom, teak tables that were joined together to make one long rectangle, which later allowed us to easily go around the room and share our stories. We had a brief cocktail hour with a few passed hors' d'oeuvres. I had a glass of crisp prosecco and saw various items, like sliced prosciutto on toast, being passed. However, with all of the chatting happening, I was only able to try a spoonful of diced Long Island Fluke, which was served like a tartare with coconut, lime, cashew. It was very refreshing. Once we sat at the table, there were some other raw bar items on offer, including the Diver Scallops that I sampled. The scallops were thinly sliced carpaccio-style, cured in lemon and brown butter, and topped with diced pistachios that added a necessary crunch. There were also large rolls, seeded bread, and a bowl of hand-pulled and seasoned mozzarella, which were delightful treats before our substantial meals arrived. Servers also came around with white and red (Chianti) wine to enjoy with our starters.Our first plated course was a Gem Lettuce Salad topped with shaved radishes, hard Parmesan, and sliced peaches. The dish was fine, but the peaches were already turning brown and mealy. Given that the type of fruit was currently in-season, it was disappointing to see that it was not fresh. Next came the Agnolotti pasta course with a mild broth, as well as mushrooms and corn. The dish was light, but had a robust, earthy flavor, making it my favorite part of the meal. Next, came our main courses of either a dry-aged ribeye or duck. I opted for the Honey-Lacquered Duck, which was served with 2 measly turnips sliced in half and a few pieces of crispy greens. The one large slice of duck breast had a very seasoned top layer of skin, but since that was right over the thin line of fat, I really did not eat much of it. Then, the meat itself was just bland. There were also plates of side dishes available to the group, including sautéed mixed mushrooms and broccoli rabe, which had been cooked in chili, garlic, and lemon. Of these two, I only sampled the mushrooms, which were aromatic and flavorful. Lastly, came a big bowl with 2 scoops of vanilla gelato and a pignoli cookie. The cookie had a bunch of almond paste in it, which allowed it to infuse the ice cream with nuttiness. It was heavenly.Overall, I found the service very professional and tasteful, but the food good...but not great.
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