Marseille, Hell’s Kitchen, New York
Let me start off by saying that I love lamb. A lot. It’s so delicious and I rarely have it, so this meal was a huge treat. What’s more, this lamb in particular was amazing.
Perfectly seasoned, beautifully cooked, just the right amount of au jus… wow. A little bit difficult to get off the bone at times, but you can’t blame the lamb for that.
What do I love as much as lamb? Eggplant. This plate has both? Sign me up. The eggplant was roasted until it was soft but not stringy and set on top of a balsamic glaze which it absorbed like a sponge. Dredging lamb through balsamic glaze and chasing with a bite of eggplant may be my new favorite hobby.
The pole beans were a perfect blanket for the meal. Still nice and crisp, a light green was the perfect complement. Using another dense component like potato would have sent me over the edge, but the beans had the perfect amount of snap and air to form a stellar cohesion.
When my salmon arrived wearing its ten-gallon tomato hat, I was so excited. I invited the salmon to take off his hat and stay a while. His friends salt and pepper were supposed to tag along, but we were stood up. Harsh.
It was an OK dish, but it could have been great. The citrus broth was wonderful and the fennel was exceptional. I absolutely hate fennel seeds, but I am now a huge fan of fennel itself.
Things were going very well until I bit into the salmon and tasted disappointment. What happened? No seasoning to speak of. Not a hint of salt or whisper of pepper. I looked over at the now toppled tomato and hoped it had more to offer. It really wasn’t fair of me to ask for more from a humble tomato. You tried, my friend, you tried.
If the salmon had been seasoned properly or had absorbed the broth’s flavor, then I wouldn’t have had a single complaint. C’est la vie.
And the winner is…Legs!
✓Protein ✓Sauce ✓Sides/Veggies ✓Presentation
Every component of my dish was flawless and packed with flavor. Snax’s poor, under-seasoned salmon never stood a chance.