Restaurant Week: Day 2

My dad and I had a fairly delightful lunch at DB Bistro Moderne yesterday. Neither of us had ever been there before and we saw a relatively chic, busy restaurant that served a more upscale version of bistro food. Perhaps it was moderne bistro food?

One of the more amusing parts of lunch was the selection of items listed on the restaurant week prix fixe. The selections included corn soup, greek salad and pissaladiere (caramelized onion tart) as appetizers and short rib ravioli, mahi mahi, and a fricassee of chicken and escargot as the main courses. Pretty amusing right? Actually it was funny to us because just the night before I made a two course dinner where one of the courses was corn soup and the second was short rib. It made picking our lunch selections a little easier. I guess I'll have to wait to see how my short ribs and corn soup stack up against those of Daniel Boulud

Here’s what we had for dinner the night before. You’ll notice that the short ribs are very similar to the ones pictured on the side. The ones I served on Sunday were a portion more tailored for a main course. The corn soup was an attempt at creating the corn soup I sampled at Gotham Bar & Grill on the 4th of July except I added bacon and shitakes.


Brief note about the short ribs: The short ribs here were bison short ribs bought from the farmer’s market. These are a little leaner than the beef short ribs I usually buy and despite the fact that I braised them a little longer than I usually do, they didn’t have the same melt in your mouth goodness that the fatter beef short ribs have. I probably wont be using thee again.


L’Impero is up today.