Today's to-do list is interrupted for this first installment of Fed Up: Why Hanging Around Foodies Makes Me Sick:
I forgot the details of last night’s tasting menu as quickly as the dirty dish for each item was whisked away. It was late. I was tired and hungry and more interested in hearing about my friend’s, Sally’s, new boyfriend and her upcoming move to Washington, DC. I had no intention of recounting the meal and so I only half-listened to our server’s presentations and did not take a single note. This morning, just for kicks, I tried to remember the five courses. I failed miserably. This is just one reason why I have never had a strong desire to be a restaurant reviewer and why I have great respect for those who do it professionally. Here, to the best of my faulty recollection, is a recap of last night’s meal at Restaurant Eugene in Buckhead:
We began with a winning sparkling rosé (I did not look at the label so I cannot tell you the vintner’s name. The bottle was green and the label was a deep pink color, if that helps.)
Next came an amuse-bouche of a single Kumomoto oyster topped with tiny bits of crisp some-kinda-special apple (didn’t catch the variety name). I’m not sure if the apple was sautéed or not. I mean, they were really tiny cubes of apple—come on. It tasted briny and sweet. I could have eaten a dozen of them.
A single scallop, maybe seared, in some buttery-citrusy sauce. It tasted orange-y. We wanted more.
Salmon tartare with sunchoke (look it up), vanilla orange (vanilla orange “what” I have no idea), and red chili. This item was actually on the menu so I lifted most of the description from there.
Duck breast medallions and bits of lardon and a deep berry-colored jus of uh, uh…It was delicious.
Cheese course. A rectangle of cheddar-like cheese served with a baguette-like crisp and what was that other thing…? The server told us the cheese came from a farm in North Carolina. He told us that the farmers only have three cows. I wasn’t sure if this was a good or a bad thing. I assumed the former.
Note: Something last night was topped with this wonderful pickled ginger sliver. And golden chanterelle mushrooms were laced through another dish, somewhere....
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