Eats and Drinks
Best New Entrée
Bouillabaisse at the Brewer's Art
Tip Carter took over the kitchen from Ravi Narayanan last year, and his first year's worth of seasonally changing menus were jam-packed with smart applications to juicy steaks, succulent poultry, and fresh fish. If the kitchen's philosophy has changed under Carter's control, it's a subtle but significant shift toward the basics, of letting food speak for itself. The most recent menu featured a vegetable cassoulet, pan-seared salmon, and an elegant bouillabaisse bursting with so much fresh seafood--salmon, snapper, little-neck clams, and mussels--that it took some time to reach the explosively good risotto Pernod and yellow-tomato sauce underneath. Worth the wait, though, and definitely worth the $19 price tag. The Brewer's Art can do little wrong by us, so it's a definite pleasure to open the new menu and see what Carter's whipping up now.
Other Awards for Best New Entrée:
Nasu Blanca's Kobe fillet, 9/19/2007
