ForkAndPen

Union Square Cafe

A few months ago (on mother's day to be exact) I was lucky enough to take my mom for lunch at Union Square Cafe.

First impression of the restaurant for me was a mix of amazement at the excitment going on at 12:00 pm on a saturday (yes it was mother's day) and the calming affect the surroundings had on me. There seems to be sunlight in every corner of U.S.C bursting off of warm colored paint or large pieces of art. A couple by the bar, where we waited, yelled at the Maitre’D because there spot at the bar was occupied by someone else (who of course go there before them). Without even a flinch the Maitre'D delt with them and them smiled brightly. Her demenor seems to be a theme at U.S.C . For a few hours you are taken into the hands of Danny Meyer and Michael Romano and all along they are saying "don't worry this won't be a bumpy ride."

We sat upstairs which is equally as well designed as downstairs. Our waiter was rather informative without being pushy at all. His wine choices were all very well matched with the food we had. He even got my mom to try a light nappa valley red (can't remember what it was exactly - it was a few months ago) while she usualy sticks to white wine only.

Overall the food was so well executed that it suprised me. The food at first looks simple but the italian and american food Michael Romano prepars tastes sublime. The dishes we tasted seem sing out the flavors of the ingriedents in it.

Mom ordered a ratatouille soup which was heavenly. It was served warm but would be equally as good ice cold. The texture is very important with this soup and of course it was silky smooth. And lets not forget that smokey taste throughout.

Next came a rather new dish for me. Rabbit, leaks, and small curled pasta called "strangling the priest" (i can't remember the italian) in a garlic and olive oil broth. It was salty without being overpowering. This is the first time I have ever had rabbit and while it was not showcased in the dish the texture of the meat went well with the odd little pasta. There was no denying the freshness of trhe pasta with its sticky yet firm texture. And what a name for a dish!!

To the main courses. I ordered Seared Wild Striped Bass with Meyeor Lemon Buerre Blanc and Braised Savoy Cabbages with Apples, Celery Root & Roasted Shallots (thats copied from the menu - read it again - does it make you as hungry as me). I order fish a lot more then i use to in an effort to remind myself that properly prepared fish in a restaraunt can be center piece to a meal. The meyer lemon beurre blanc sauce still enters my mind sometimes. Sweat and Sour - light yet buttery all dressed up with apples, cabbage and oh yeah lets not foget perfectly grilled fish. Was it perfect - not really - but it made me gasp a few times.

Now we learn why my mom is way cool. With all the options in front of her she ordered a burger. And oh what a burger she recieved. I have travled to many a great burger place in new york, so I know when i see a worthy burger. Perched on a fresh bun with crisp bacon and double fried fries next to it, the juicy burger just beckons to be eaten.

No lunch is complete without a freshly made tart key lime pie paired with mint and pineapple sorbet.