Today was the first day lunch was being served at Coquette, and quite honestly, everything was spot on. The kitchen crew is doing a spectacular job, putting out some of the best tasting food in the area. The service is more than acceptable, particularly after only a week and having let go at least a dozen initial hires. Moreover, there was a fairly decent buzz in the room for a Monday afternoon.
Our group of three had six dishes between us, including two soups. The onion soup gratinee was incredibly flavorful, without the overwhelming amount of salt often found from cutting corners and not using slowly-cooked, rich stock. No such problem here, as Coquette’s version is one of the best examples of this iconic dish. If you say you don’t like pea soup, you haven’t had this rendition: sweet peas with a tasty ham stock — folks, this is heaven in a bowl. Read the rest of this entry »