CUT restaurant Beverly Hills
Tasted Saturday, February 24, 2024 by jlgnml with 56 views
This was another example of a gentlemen, Don Schiff and his love of Vintage Port and sharing! What a treat as I flew out the night before from Miami and returned this morning early. The food complements to each flight were extraordinary. Kudos to Chef Drew Rosenberg for an outstanding meal and To Chef Wolfgang Puck and his restaurant.
Canapés and other passed hors d’Oeuvres were delcious.
Duo of Hudson Valley Foie Gras, honey crisp apple compote, port wine glee and brioch
Roasted Maine Lobster, cipollini Nixon, balsamic - port glaze
Carnaroli Risotto, Marco Farms Veal Shank, Himalayan morel mushrooms
Jurgielewicz Aged Peking Duck, plum sauce, duck fat ba buns, blood orange duck jus
Cromwell Bishop Stilton Cheese, fruit and nut bread
Kudos to the CUT team. While Don may not do another tasting I am up to the challenge. Fonseca or Nacional. Stay tuned.
NV Krug Champagne Brut Grande Cuvée Edition 161eme 95 Points
France, Champagne
Out of Jeroboam as a start to a wonderful journey during Vintage port out of Magnums. Wonderful color, nose and breath. On the palate, tingling and lasting finish. While I am not a Krug fan this aged btl suited me quite alright.
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NV Krug Champagne Brut Grande Cuvée Édition 168ème 90 Points
France, Champagne
Out of Jeroboam. Very fine color, just lacking in the delivery and finish. A bit disappointing.
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