Dennis Merino

Review of Restaurant August

It is hard to get a reservation for Friday lunch i...

It is hard to get a reservation for Friday lunch in August, but when you get one, you are rewarded for your patience. Last Friday was a lucky day for me. Lunch started with local spring vegetables -- snap peas, asparagus, and other fresh vegetables with poached yard egg, ricotta cheese, and lamb bacon. The silkiness of the poached egg was a great contrast to the crispiness of the vegetables and also to the saltiness of the lamb bacon. This was a perfect summer dish - refreshing and light. Next course was a salad of heirloom tomatoes with quail eggs, crab meat ravigote and bacon. One tiny, tiny detail that they do in August and that I really love is that they peel the tomatoes. And for some unknown reason, peeled tomatoes taste so much better than unpeeled tomatoes. But I am sure that it has something to do with the freshness of the tomatoes, as well. Next course was pan roasted blackfish sitting on top of rice and peppered oyster jus. This was melt in your mouth fish. Even if you did not do anything special that week or even that month, this was your reward to yourself for being you. Dessert was lemon custard with pistachio and grilled peaches. Just another perfect meal. Just another lunch at August.