The cold weather has gotten us into a rut of staying in, making some simple food, and snuggling up to a movie on tv. That's not a bad thing, but doesn't do very much for holiday spirit or eating adventurously. Having survived a couple of tough weeks of work, and too many nights of humdrum pork chops and rice, we shook ourselves out of our pseudo-hibernation coma with a fantastic meal at Yono's in Albany.
Reviewers have only great things to say about the restaurant, and when the local Wine Enthusiast Meetup Group chose it for the December Meetup, we were in. Everything on the menu sounded great, and we almost chose the Indonesian feast (next time, for sure!)but settled instead on the four course tasting with paired wines. The service was graceful and composed, and the food was absolutely delicious. The wines were nicely chosen, as well, and served just before the course, so we could taste them before tasting the food, then again along with the food. We ate every delicious morsel of sea bass, duck breast, lamb chops and pork tenderloin. I'd have to say the most memorable were the lamb chops marinated and served with a Pernod-curry sauce that was quite a new and delicious combination of flavors for me. Dessert was saved for last, and although we didn't quite finish all four(!) selections, they were lovely, though not quite as finessed as the other parts of the meal.
Here's the roundup of our tasting menu:
Amuse Bouche: Roasted Tomato and Truffle soup
First Course: Sea Bass with Lemon and Basil Sabayon over Fontina Risotto
Wine Pairing: Domaine Wachau Gruner Veltliner (Austria)
Second Course: Muscovy Duck Breast with Pumpkin Pannacotta and Sweet Potato Mash
Wine Pairing: Vasse Felix Shiraz (Australia) (This was our favorite wine of the night)
Final Course: Pernod-Curry Lamb Chops and Jasmine Rice, Pork Tenderloin with Citrus Barbecue Sauce, Chili Sauce drizzle and Steamed Baby Bok Choi
Wine Pairing: Bordeaux (sorry I didn't catch the chateau.)
Dessert: New York Cheesecake, Tiramisu, Bourbon Pecan Pie and Chocolate Rendezvous
Pairing: St. Supery Moscato 2006 (California)
Now that I look at the last five items, it seems like there might be a little too much drizzling of sauce going on. I can only imagine the rows of the squirt bottles back in the kitchen. We got a nice sampling of the menu's highlights, and we're eager to go back and try more of the unusual items (among the daily specials were a calf's liver appetizer and an Indonesian Bouillabaise). As soon as we can refill our wallets, that is!