Next we had Jared's take on the deviled egg - These certainly ain't your grandma's deviled eggs. The intensely smooth and creamy yolk is topped off with a prime meatball, chicken fried bacon, pickled onions and the foie gras powder. The pickled onions added the perfect acidic contrast to the creamy yolk.
From the octopus we dug right into the Burrata. Again, Jared defies the ordinary - no tomato, no olive oil, vinegar and basil with this burrata. Instead we have a creamy slaw, an aoili that is reminiscent of a traditional Russian Dressing that is topped with sesame seeds and served over a slice of toasted pretzel bread. The creaminess of the buratta lends itself perfectly to the slaw and the aioli - Again, a perfect example of creativity and innovation.
The Iceberg Wedge has been given a mini modern twist. Served with pickled heirloom tomatoes, ewes blue cheese - creamy and mild - bacon, which is not really bacon at all, but an incredibly crispy, smoky pork belly. The house dressing is soft and mellow, without the acrid bite that so many blues tend to have. This version seems to have a lighter fresher feel to the iceberg wedges traditionally served at steak houses.
And now on to the entrees.We sampled filet mignon, ribeye and a porterhouse steak. Each was perfectly cooked - a well seasoned, seared crust sealed in all the flavors and juices. The steaks were tender to cut, completely eliminating the need for any steak knife. The meats were buttery and soft, each with a deep and intense flavor. Meat lovers and fussy meat eaters alike will delight in these steaks.
The scallops are served with corn relish, Nicoise olives and hunter's sauce over midlins. The flavors play beautifully together, and once again Chef Jared Falco adds a creative and modern twist to a classic dish, giving it a fresher feel. The scallops were perfectly seared on the outside and seemed almost butter-like as I bit into it.
The grouper, not pictured, was ternder and flaky, served over Carolina gold rice, tomatoes, asparagus and drizzled in a sweet carrot butter sauce. A nice lighter alternative.
This chocolate chip cookie ice cream sandwich is served up with a twist, a Fruity Pebbles milk reduction. Being the purist I am, I had to keep the Fruity Pebble concoction away from my chip-which.
Bombastic! Perhaps my favorite of all... the Ice cream bomb with chocolate and vanilla ice cream over a chocolate crust, buried beneath a deep chocolate and caramel coating. I may have to return just for dessert...
*All photos are property of Jessica Gordon Ryan and The Entertaining House. Re-use only with permission and proper attribution.