Fore Street (January, 2022)

Chef Pastor with the hostess

Chicken roasting on the spit

Muti Oli and Obrigado Albarino

Sourdought and Multigrain Breads

The View from our Table

Greens Salad with Sourdough Croutons

Raw Seafood Tasting (Dill and Gin-Cured Arctic Char; Scallop Tartare; Smoked Sea Bass)

Raw Seafood Tasting

Tagliatelle, Maitake, Kabocha Squash

Roasted Parsnips (Foreground); Roasted Carrots (Background)

Garlic Mashed Potatoes

Roasted Parsnip

Roasted Chicken, Collard Greens, Duckfat-Fried Sourdough

Roasted Chicken

Haddock, Espelette Breadcrumb, Scallop Chowder, Bacon

Amaretto

Amaro Montenegro

Chocolate Torte, Pistachio Ice Cream, Espresso Cream

Notes

1. Fore Street has a new chef-de-cuisine, Tony Pastor (visible in the first photo, talking to the hostess). The menu on this evening was much narrower than in the past–both in the number of dishes and the scope of each dish. Salmon with radish and hollandaise, for example, left me scratching my head. We were also disappointed to see haddock but not halibut or cod. One hopes that with time, Pastor will incorporate these and other proteins.
2. Haddock relied on breadcrumbs for texture. My preference would have been a seared crust, although this is a personal preference.
3. Charcuterie was distinguished as always–pate en croute was a specialty not often seen, although I enjoyed the duck rillettes most of all. Excellent variety, as always.
4. The tagliatelle, a comped (and shared) plate, benefitted from a rich sauce and maitake. mushrooms. These components also kept the kabocha from overwhelming the dish. .
5. The spit-roasted, bourbon-brined chicken boasted a crispy skin. The preparation–a Fore Street classic, included duck fat sourdough ‘croutons’ and collard greens.
6. Roasted vegetables–parsnips and carrots–were outstanding and accented by thoughtful ingredients.
7. It was a pleasure to return to this joyous dining room.
8. Click on the photos to enlarge them.