I have been looking forward to this post since last week.
I fear I am going to be too short with this one because I’m too excited to get to the point. But to put it as succinctly as possible, Pleasantry is beautiful, all the way around. Each plate is a picture but nothing about it is just for show. The ingredients are simple and pure and together, absolutely delicious. Truly and honestly, this is the kind of urban dining I absolutely love – sleek, honest, light, elevated – and those words are as applicable to the aesthetic as they are the food.
The reason for this visit was to meet up with a new fashion blogging friend, Brett (blogging over at Gilt Edge – super cute – check her out) and luckily we were on the same wavelength when it came to ordering a good number of plates to share. We came to a quick consensus and the server went ahead and coursed it for us. Now let’s just get into it already!
First up, the radish tartine. On top of crispy, burnt bread was creamy crème fraiche, which laid the perfect foundation. The horseradish and lemon then added a subtle kick, and the salmon roe was a hardly salty sea note while also adding a perfectly poppy texture (and color if I may add). There was also cilantro and thinly sliced radishes to bring it all together. I’m not going to lie, I liked looking at this dish as much as I liked eating it. We were off to a very good start.
Up next was the salmon tartare and it was the MVP. The salmon was perfect in texture and color, and then the minced mango and jalapeño brought brightness and a bang. Scooping that all together in the avocado smear made me literally LOL with each bite. How many pounds of salmon tartare is too many pounds? I want to get right up to that line and then cross it.
We also made a last minute decision to add the brown butter potatoes to the parade. There was a medley of potato types and they all sat atop some charred scallion crème fraiche. Cheese, potatoes, scallions – all crispy and seasoned together – makes for one not at all surprising rockstar dish.
We ended with the panzanella, a bright and light dish of tomato, feta, watermelon, and croutons. Feta and watermelon are the Kimye of summer salad combos, and this plate too deserves a couple billion followers on Instagram.
I can’t remember where I either read or heard this, but I came across a line that said something to the effect of a novice chef works on putting everything on the plate, an expert one works on taking everything off. Now I sincerely hope that I didn’t read that in regards to Pleasantry, but that is exactly what resonated with me upon dining. Everything about each and every dish was artful and simple, and when those two things come together, that can be all you need to show off and deliver something exceptional. Pleasantry, I bow down.