Coquette
Posted: Mon Jul 06, 2009 4:06 pm
We finally made it to Coquette Friday night. I was under the impression the restaurant was called Croquette, ie: A small cake of minced food, such as poultry, vegetables, or fish, that is usually coated with bread crumbs and fried in deep fat.
No it's coquette, ie:
Pronunciation: \kō-ˈket\
Function: noun
Etymology: French, feminine of coquet
Date: circa 1611
: a woman who endeavors without sincere affection to gain the attention and admiration of men
Well, I'm glad I got that straightened up.
We had 8:00 reservations. Showed up exactly on time. Place was packed again. ( first time we could not get in) We were escorted upstairs immediately. I was glad, cause I don't like the two top tables right next to the maitre d' station. Only two tables there empty.
Ordered a glass of Aquinas 2006 Napa Valley Cab
http://www.donandsons.com/threeloosescr ... vignon.php
It was luscious....deep, rich, black currant and full fruit bomb that I love. I had never heard of it before. I will make a mental note when I am in Napa next week to make it there. I don't care how hot it is outside, I want my REDS.
Back to dinner. We ordered pork rillette with sour cherry, dijon and cornichons, short ribs with chimichurri and cherry tomato and local figs with thyme honey and Benton's ham. This was all appetizers, we wanted to taste everything.
The short ribs were by far the most outstanding I have had since we went to Herbsaint. Sliced off the bone, very thin. The chimichurri sauce had the perfect amount of garlic and tomatilla and olive oil. My husband had the figs, they were flash fried tempura style. I am allergic, did not get near them. He said they were very good. Lastly, the pork rillette was not bad, just not that good. Too mushy. Would not order that again.
Entree: I had the Red Chicken...cipollini onions and substituted asparagus instead of the collard greens. Named red cause it comes from a farm up North where the meat is actually red till you cook it, then it looks like a normal chicken. The chicken as the ribs came already sliced, a very nice touch. Moist. The veggies were a medley and I got asparagus on the side too. Wonderful. My husband got the Wagyu Sirloin, again came sliced with fingerling potato, fava beans and bordelaise. It was perfect, and again his sauce was dead on.
We opened a bottle of Black Stallion, Napa, 2002 Cab from our cellar.
They do gang style service here which also added a nice touch, seeing that by the time we ate, every table in the place was booked.
Menu changes daily, can't wait till my next trip there.
No it's coquette, ie:
Pronunciation: \kō-ˈket\
Function: noun
Etymology: French, feminine of coquet
Date: circa 1611
: a woman who endeavors without sincere affection to gain the attention and admiration of men
Well, I'm glad I got that straightened up.
We had 8:00 reservations. Showed up exactly on time. Place was packed again. ( first time we could not get in) We were escorted upstairs immediately. I was glad, cause I don't like the two top tables right next to the maitre d' station. Only two tables there empty.
Ordered a glass of Aquinas 2006 Napa Valley Cab
http://www.donandsons.com/threeloosescr ... vignon.php
It was luscious....deep, rich, black currant and full fruit bomb that I love. I had never heard of it before. I will make a mental note when I am in Napa next week to make it there. I don't care how hot it is outside, I want my REDS.
Back to dinner. We ordered pork rillette with sour cherry, dijon and cornichons, short ribs with chimichurri and cherry tomato and local figs with thyme honey and Benton's ham. This was all appetizers, we wanted to taste everything.
The short ribs were by far the most outstanding I have had since we went to Herbsaint. Sliced off the bone, very thin. The chimichurri sauce had the perfect amount of garlic and tomatilla and olive oil. My husband had the figs, they were flash fried tempura style. I am allergic, did not get near them. He said they were very good. Lastly, the pork rillette was not bad, just not that good. Too mushy. Would not order that again.
Entree: I had the Red Chicken...cipollini onions and substituted asparagus instead of the collard greens. Named red cause it comes from a farm up North where the meat is actually red till you cook it, then it looks like a normal chicken. The chicken as the ribs came already sliced, a very nice touch. Moist. The veggies were a medley and I got asparagus on the side too. Wonderful. My husband got the Wagyu Sirloin, again came sliced with fingerling potato, fava beans and bordelaise. It was perfect, and again his sauce was dead on.
We opened a bottle of Black Stallion, Napa, 2002 Cab from our cellar.
They do gang style service here which also added a nice touch, seeing that by the time we ate, every table in the place was booked.
Menu changes daily, can't wait till my next trip there.
