What an amazing experience to dine at Charlie Bird in Manhattan, one of the top wine destinations in America today!
Those are raw razor clams, fennel, and pickled chiles and live bay scallops with pistachio and Sicilian lemon.
Even when it came to the crudo, arguably the most “simple” dish we had that chilly night in New York last week, the restaurant’s unique gastronomic ethos emerged. I loved the way the gentle crunchiness of the pistachios worked against the supple nature of scallops. Brilliant dish…
I was impressed by the balanced texture of this dish. The arms were just chewy enough that the flavor was rich as you bit down on the arm. This was no wimpy octopus and it was delicious.
But in this interpretation — and honestly, I’m not sure how Charlie Bird achieved this — the meat and fat had a wonderful lightness that didn’t overwhelm my palate with greasiness. Again, the restaurant delivered brilliance in a dish that so many chefs overthink and overcook. I liked this a lot (and it was a fantastic pairing for the insanely good red wine we had on our table).
Charlie Bird’s menu is confident without arrogance; it is self-aware without cockiness. That may sound like a weird thing to say about a gourmet experience. But how many dishes are served in Manhattan every night with a side of affectation? Too many to count…
The pasta was nicely cooked al dente, the braised rabbit not overly salty or fatty.
Can you tell that I loved this restaurant?
Paolo, I had a great week in New York with you and I can’t think of a better way to end our trip.
Thank you, friend. Honestly, that was a meal that I will never forget.