Advertisements

Keller vs. Colicchio ‚Äď Battle of the Bacon Fried Egg Sandwiches

tomvstom

Keller is on the left side

I was cravin’ a kicked up BLT and found two recipes online from Thomas Keller (French Laundry/Ad Hoc) and Tom Colicchio (Craft/Top Chef). I couldn’t decide which to try so I made both (on different days…I’m not that piggy!). I hate to say it but it ended up in a tie. Both sandos were good but definitely missing something.

The¬† Pro’s:

Keller – yummy bread and cheese selection
Colicchio –¬† frisee with oil/vinegar was a grand addition

The Con’s:

Keller – Needed a more flavorful sauce. Mayo just didn’t cut it.
Colicchio – This needed a big juicy slice of tomato. It was a tad dry.

Next time I will make a combination of the two.

Keller – Recipe link

Colicchio (from his new cookbook: ‘witchcraft) – Recipe link

egg sando battle

Advertisements

Ad Hoc

Ad Hoc is a fairly new restaurant in Yountville from the famous chef Thomas Keller (the French laundry/Bouchon). When you enter the building you will feel as though you stepped into a Pottery Barn catalog. The decor is casual and homey yet hip and fun. Ad Hoc is billed as a family style restaurant which usually means everyone at your table orders a few dishes and you share. Here, things are done a little different… Ad Hoc serves ONE 4 course menu every night which you share at your table. So whatever the chef decides to make, you eat. There are no choices to be made. When I first heard about this unique business model I was highly intrigued. With that said I expected every dish to be prepared flawlessly and guess what?…they were! Every morsel was perfectly seasoned. I could actually taste the salt and pepper in every bite.

Here is the menu we were served on May 10th, 2008 ($48/per person):

First course – Frisee salad with beets
I absolutely love beets so I was totally excited about this salad. It was delectable. It was simple yet refined. When you have fresh ingredients you can’t go wrong.

Second course – Stuffed pork with rice, barley, baby carrots, asparagus and apple compote
Mike was drooling…The pork skin was crisp and salty and the meat tender. The veggies and rice were a perfect accompaniment.

Third course – Goat cheese with pinenut brittle and blackberry jam
A combination I would never think of was a symphony in my mouth.

Fourth course – Thin pastry with baked bananas topped with strawberries and vanilla bean ice cream
I don’t know if you notice from previous posts but if a restaurant offers a dessert with bananas and ice cream Mike and I order it. We adore banana anything. It was like this menu was tailor made for us.

The one and only thing I did not care for was the music blasting in the dining room, it really contradicted with the homey vibe they wanted the restaurant to portray. Don’t get me wrong the soundtrack played throughout the night was great but extremely loud. I found it hard to talk with the friends at our table. Around 8ish the music and lights were turned down which was much appreciated.

This was the best meal of the weekend and probably the best I have ever had in Napa. I hear the evenings with fried chicken and chocolate brownies are to die for. Unfortunately, they only post the menu the day of so you can’t plan ahead. It’s the luck of the draw. Make your reservation (far in advance) and keep your fingers crossed. But really unless you are a picky eater I don’t think you can go wrong on any night.

Side Note: We were told by one of the servers that Ad Hoc originally was a temporary fix until Keller could open a burger and half bottle joint but it became so popular that it had to stay. I’m so glad it did!

Rating:

Website: http://adhocrestaurant.com/

Keller cookbooks:
The French laundry
Bouchon

Ad Hoc on Urbanspoon

%d bloggers like this: