Annisa

Unlike its sister restaurant Bar Q (opened by Chef Anita Lo more recently), Annisa has a great atmosphere and phenomenal menu. The décor is welcoming and warm, not stark white like Bar Q. I went to Bar Q when it first opened a couple of months ago and was severely disappointed. I didn’t want to blame the chef… and now I do not have to. Ms. Lo totally redeemed herself in my mind. Or really pre-redeemed herself? Maybe it was my fault for trying a new place before the old?

We were seated immediately and greeted by a very attentive and knowledgeable waiter. When we thought about ordering the tasting menu, the waiter gave us some suggestions, but there were too many things we were afraid we wouldn’t be able to try.

I started out with the Smoked Trumpet Royale Mushroom with Kabocha Custard, Bacon and Thyme. Wow. The Kabocha (Kabocha (katakana: カボチャ) is a Japanese variety of winter squash. Delicious and nutritious!) custard was the best thing we ate. I can eat it for every meal. It was similar to a very smooth polenta, and by similar I’m just trying to give you an idea of what it looked like, not the taste. It was so sweet and smooth I couldn't help but want more. I love eating dessert for an appetizer!

We also tried the Seared Foie Gras with Soup Dumplings and Jicama. As this is a signature dish, I was told it was a must try. Soup dumplings are an interesting idea. I have never had one before and it was very enjoyable. It reminded me of an upper crust French Onion soup dumpling from Stanton Social. The dumplings were beautifully made, very tender. But as I have mentioned many times now, I do not like fois gras, so I believe the overall taste was lost on me (Sorry Rachel). My wonderful valentine’s date loved this dish.

I always comment on the salad starter. Why? Because it’s boring but really important. Like any real NY girl, I love a good salad. But, I also appreciate the fact that it takes up room in my stomach so I don’t eat as much during the meal… I kid! (Kinda…) Anywho, the Field Green Salad with Fresh Herbs salad hit the right chord.

Oh right… my meal. I had the Sautéed Filet of Madai with Morels, Mitsuba and Myoga. Say what? Madai is a Japanese red snapper. We found that everything on the menu that we didn’t already know what it was, was Japanese. Broken down, this was a snapper with bok choy and mushrooms. But, much much better. The fish was a little tough, but tasteful. The vegetables were the main attraction in this dish. I love hen of the Woods mushrooms. These were very similar and very salty (another favorite quality.).

N had the Grilled Australian Lamb Tenderloin with Szechuan Peppercorn, White Soybeans and Garlic Chives. I tried a piece of this. I read recently in an interview with Adam Platt that a good reviewer must me an omnivore… I’m trying people, I really am. The lamb was nicely cooked and tender. Although I did not like the peppercorn crust, my date was entranced by the entire meal. The beans were cooked beautifully, soft yet meaty.

I loved this place. Big thumbs up, three stars, or however you want to rate it.

Late Addition: Wow… I didn’t realize people cared so much about my blog? Wait, no one does, just the one who experiences it all with me. Thank you Mr. I thank you not for helping me with the blog although I have asked you repeatedly, but for telling me all the things I forgot that were your favorites. Sorry for the late addition to the post, but I totally left out the dessert. I am not a huge dessert person, so this isn’t at the top of my list to discuss/tell people about. Yet, it was good enough to be worth mentioning. On our waiter’s suggestion, we ordered the lemon poppy bread pudding. I happen to really like lemon poppy muffins, so this was a treat for me. The dessert was excellent. A warm and crusty outside was balanced out beautifully with the non-overpowering smooth taste of lemon. It was a light and sweet end to a wonderful experience. I suggest you try it, because although out of the ordinary, it was extraordinary.