It had been quite a while since I'd been to Chelsea's Kitchen
, and ages since I'd heard anyone talk about it. But I stopped by recently when I'd heard good things about new executive chef Bruce Kalman
, who's keeping some menu faves for the regulars but playing around with daily specials and working on a menu revamp. Kalman whipped up a scrumptious tasting menu for a friend on a night I just happened to tag along (anonymously).
These tacos were a hit -- seared ahi with pomegranate, and steak with chimichurri and pickled vegetables from Singh Farms. The homemade tortillas took them to another level.
A lovely salad started things off -- Singh Farms microgreens, heirloom tomatoes, handmade mozzarella, and ultra-creamy goat cheese. The kicker? Fresh green peppercorns, which softly popped when I bit into them.
The soup was potato and caramelized fennel with creme fraiche, marjoram, and smoked sea salt. Like velvet.
Perfectly seared scallops were nestled on a bed of black-eyed peas with brussels sprouts and olives.
A heap of fragrant roasted porchetta was teamed with to-die-for black truffle risotto.
Wonderfully tender short rib, topped with a fried egg, came with mashed potatoes and butter-braised vegetables.
I loved the simple apple tart for dessert, especially with globs of fresh whipped cream.
The place was mobbed, and I'm sure that's not about to change any time soon -- I know I'll be back for more of Kalman's food.