August New York

August is “Damn Good!” At least that’s how our waiter, Marty referred to much of the food.  I have to say, this fun-loving guy made a leisurely Friday night meal with friends truly entertaining.

But, more importantly, August delivered high quality food “rich in the finest traditions of Europe’s food cultures, ranging from the Mediterranean to Northern Europe using local and seasonal ingredients.”

When you walk up to August on Bleecker St, you smell the wood from the wood burning oven which I have to say, isn’t something I was expecting when walking this city street filled with retailers.

The wood burning oven is smack in the center of an intimate front dining area and a larger bright greenhouse dining area in the back.

I started with Roasted Mushroom Soup. The soup was smooth and delicate. It was not cream based but, according to Marty, had the “slightest amount of cream to finish it off.”  The sorrel mushrooms and other ingredients were high quality, the smoked eel provided nice flavor and the  puffed rice added texture.

I had Heirloom Pork Tortelleni with rock shrimp, fava beans, ramps, and brodo. If you are curious,  the blog, CULATELLO, describes heirloom pork as the result of a  ”movement of producers and chefs to spotlight pork from unique and rare breeds of pig.”  This pork was definitely from a unique pig because it was so flavorful… the filling of the tortellini had almost a pâté taste and texture.

Others at the table ordered the Oven Roasted Whole Dourade, which I would have ordered if I had to do it again… not that my heirloom pork wasn’t good. There was just something about the whole fish cooked in the wood oven. It smelled fresh and appeared to be cooked to perfection. The Roasted duck breast, leg confit, ginger cavatelli, rhubarb, spring onion had a nice portion of duck – the cavatelli was enjoyed by those who had the dish and I enjoyed my taste of the dish, which had a little spice to it.

The Pommes Frites side dish was a popular item.  They were fresh and crispy. If you get them don’t forget to try the side of smoky mayonnaise!

For dessert we had the Rich Chocolate Pave with Banana bavois, macadamia, maple.  The chocolate dessert was light and well constructed, but I wouldn’t describe it as rich.

We also had the Apple and Pretzel Tartlet.  It was the better choice of the two.  We finished both desserts, but if I were to do it again, I would walk to Magnolia down the block for dessert.

Marty said…” Chocolate and apple is the classic combination. It’s like love and war.” I don’t know if I’d agree from the combination of these two desserts but we won’t hold that against him.