Okay, so after Emily added to my last post, she’s lost certain “privileges”. I got her back though by farting in front of her on the escalator going up. Zing!

 

So after naptime, we decided to get something to eat. So I got on OpenTable (if you live in a city and don’t use OpenTable, you’re literally eating wrong) and found a little Brasserie called Parc. Well, we showed up and beat the dinner crowd. I was expecting French food which, certainly, they serve, however their menu at the time (pre-dinner) was limited. So we selected the Petit Plateau which was a sampling of their different seafoods, all served on ice. Mom also got a beet salad.

Nice Ambience, but how's the mouthfeel?
Nice Ambience, but how’s the mouthfeel?

 

Beets are Tubers
Beets are Tubers; if you like my posts you should know what that means

Beets have been out of vogue for a number of years and I think this is grossly wrong. They are fantastic tubers with wonderful flavor and, when prepared properly, a truly unique culinary experience. These were yellow beets and they were served with light greens. Magnifique!

 

 

 

 

 

 

 

The bread was warmed perfectly and was three varieties: traditional baguette, sourdough, and whole grain bread with cranberries, walnuts. It was dense and sweet, flavorful, and with a perfect crust.

 

At home, we have a cookbook called Bread by Beard
At home, we have a cookbook called Bread by Beard

 

 

 

Sancerre Label
Sancerre Label

 

 

 

 

Emily picked the wine. It was a 2014 Sancerre Sauvignon Blanc. In trying to decide what to choose, the waiter gave us the option of this and a New Zealand Sauv-B. In retrospect, we realized what he was doing: he was teaching us the difference between quality French wines and the colonies. Later, when we asked if we could take a picture of the bottle, he had the label removed and adhered to the establishment’s postcard. Classy. And it was clear, this wasn’t their first rodeo.

 

Did I mention the seafood? There was lobster, cocktail shrimp, king crab, East Coast oysters, West Coast oysters, clams, mussels, ceviche (my personal favorite dish), whelk, and octopus salad. It was a truly sublime experience, and it was empowering because it taught me through first hand experience what the difference was between different kinds of oysters, mussels, and clams.

 

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Before
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Another Magnificent Before
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Up close on those Oysters
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Wondering what whelk is? So were we. So we ate it. And it was delicious.
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Octopus Salad: octopus, kalamata olives, haricot verts
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After

 

So, we finished with an espresso and made our way to B&N so I have something to do during the day when everyone else is schnoozing. When I get back to Indiana, rest assured I’ll be looking for this new favorite wine!