Dinner with Mrs L, Becky and Rob

Becky and Rob were visiting from down under, so we brought them to Chef David Lai's restaurant in central, Neighborhood. While I enjoyed his previous restaurants, I think David has the formula just right (for my belly at least) with his latest venture, which is tucked away in an alley off Peel St. The sharing portions also ensure that everyone gets to eat a bit of everything, rather than get stuck with one dish all night. But the downside is that I had to share an absolutely divine bone marrow risotto with 3 other people. I also did not get my fill of the terrific salt cod, which is an improvement from the version at Lot 10. Finally, the roast pigeon was one of the best tasting birds I've ever had. The two bottles of aged Bordeaux went down well (and almost too quickly) with the tasty and flavorful cuisine. After the wine ran out, we fell back on David's collection of Japanese whiskies on the shelf. Wicked brews those!

• 1983 Château Haut-Brion 93 Points

  France, Bordeaux, Graves, Pessac-Léognan

  The elegant smoky, gravelly nose is always hard to miss, even when understated as it was in this charming bottle of 1983 HB (sadly, my last). Medium bodied, with finely crafted layers of fruit that almost remind me of an intricate stone carving, this is a wine that is easy to enjoy yet complex enough to reward closer inspection. I've been fortunate that all three bottles purchased last year from Farr turned out to be excellent. For those lucky folk who still have a few bottles squirreled away, I recommend popping the corks within the next 5 years. Good health!

  Post a Comment / Do you find this review helpful? Yes - No / Report Issue

• 1982 Château Lynch-Bages 95 Points

  France, Bordeaux, Médoc, Pauillac

  Dark and intoxicating nose of cassis and pencil shavings that is so comfortingly Pauillac. From the depth of the nose, the richness of this wine is already evident. Dark and brooding at first, then opening up and brightening noticeably with aeration, this wine is really at a wonderful stage of its life. The rich layers of cassis fruit have a firm but velvety texture, thanks in no small part to the subtly exquisite tannins that time the master craftsman has spent over three decades refining. Happily, Mr. Time seems in no big hurry to finish the job -- this wine has at least another decade of evolution ahead.

  Post a Comment / Do you find this review helpful? Yes - No / Report Issue