Cravings: The Modern's Squab and Foie Croustillant

I can't stop thinking about a dish I had at Danny Meyer's latest restaurant,  The Modern.  We spontaneously called for a reservation in the dining room on a Saturday night and were seated only twenty minutes later.  While I enjoyed many of the dishes I tasted, I can only remember one thing  - layers of silky foie gras and medium rare squab wrapped in cabbage and then a thin, buttery, flaky crust.  The croustillant is sliced in half, showing off layers of the decadent squab and foie. Underneath it all (and not pictured in the above photo featured on the Modern's website) was a truffle sauce.  Earthy, silky, creamy, buttery - it was a classic French dish executed utterly perfectly. 

The irony of enjoying this dish at a restaurant called The Modern did not go unnoticed by me. While most of the food I tasted featured modern ingredient combinations presented on cutting edge dinnerware, the dish that continues to inspire me a month after eating at The Modern was an old school, traditional French preparation with history behind it.   Quite refreshing, actually.

Comments

[Tim]

It certainly looks good to me! I will be sending a link to this post to my foodie friends in NYC.

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