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Service that spoils you, foie gras with a flourish, and a clean, bright color palette paint a fancy picture at the Coterie Room every day

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Celebrate with Small Plates at the Coterie Room

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Service that spoils you, foie gras with a flourish, and a clean, bright color palette paint a fancy picture at the Coterie Room every day of the week. Birthdays, anniversaries, and spontaneous celebrations among friends rarely abide by the restaurant calendar, sometimes falling on that dreaded dead day of dining, a Monday. The Coterie Room solves the conundrum of finding a setting that is worthy of your celebration and serves a meal worth celebrating, even on Monday nights.

The airy ham cracklins are high-class chicharrones that shatter like a crystal wine glass on a tile floor. They're a worthy contender for the role of pre-party snack: a crunchy, salty jumping-off point for a special occasion. The foie gras torchon, with its artfully arrayed snippets of chives and perfectionist-styled circles of meat, bring elegance to the table, while the sweet onion mac n' cheese arrives baring its brute force of unabashed cream and fattiness. The whole of the small plates section of the menu is a study in variety, from a unique twist on the heavy Canadian contribution to cuisine, poutine (deep-fried cheese curds buried in porky gravy), to a single elegant grilled fennel sausage, which provides one of the most balanced, flavorful bites on the menu.

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By picking carefully through the selection of small plates, you can create a celebratory meal--that's where all the dishes described above can be found. The menu's hefty 'Family Style' dishes, evoking a grand meal with plates being passed each way, and medium-size main courses, featuring the traditional protein-centric plate, are equally appealing, but the skills that Chefs Dana Tough and Brian McCracken have honed on their gastropub menus at Spur and Tavern Law shine in tiny portions sparked with supercharged flavors.

Follow Voracious on Facebook & Twitter. Find more from Naomi Bishop on her blog, The GastroGnome, or on Twitter.

 
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