Thursday, December 11, 2008
Sneak Peek at Taylor's Kitchen
I was lucky enough to get a sneaky peek at the new Taylor's Kitchen (associated with Taylor's Market on Freeport). This new eatery is not open to the public until mid-January. They are open for private parties over the holidays. Therefore, keep in mind that this review of the food/service is for banquet service and not for restaurant service. I will provide an update for that in the new year after they open.
Unfortunately the picture I took of the bar area came out really blurry. This picture shows to the right where the kitchen and serving area are. If I rotated left and looked straight on I would have faced the bar. The location looks lovely. They spared no expense to make the place comfortable and stylish. You can see the nice wicker chairs. We had banquet tables, so I am sure the future setup will be completely different. Along the streetside windows are eating counters and bar stools, so it appears there will be some light bites or quick and easy items. The bar is a lovely, dark wood wall unit. So far it is only stocked with wine, so I don't know if they are keeping to wine vs. full bar. They kept the stone tiles and the brickwalls and so it can get loud when all conversations are going.
We started with the bread and, as I've said before, it is an important first impression item. But being Taylor's, did you really have to worry? No. It was super crunchy crusted french bread and so good. We ended up making a joke that you could tell who ate the most by the pile of crumbs in front of us. I won. Along that line, can we doubt the quality of any of the ingredients that Taylor's will be using when they have such a fine reputation for their butcher counter and grocery? NOT!
Our luncheon had a choice of pasta, chicken, or pork. No one at my table had the pasta. As this was a banquet, their timing had been off. But you can't hold it against them, especially since they are new. They did have plenty of staff to wait on us. The pastas had come first and then there was a couple of minutes before the next entree. This is always so awkward at banquets because who wants to eat cold food waiting on everyone else. Luckily these days most people just let you go ahead.
My pork was the next out. The pork had an herb sauce, roasted potatoes, and the broccolini. I liked that everything was nice and hot, although the pork was a little overdone. Shortly after came the chicken. I asked if it had a Southwestern seasoning since it had the corn salsa on top. My tablemates said it was more of soy/teriyaki flavor. They said the chicken was done well - not over or undercooked.
My dessert cravings were completely satisfied with the generous portion of the amaretto cream cake they served. Yum! And it was doubly nice because it was something different than I've had anywhere else. Basically similar to tiramisu, but without the expresso. This made me happy because I don't do coffee.
I will leave this piece with some fun - the bathroom sink. In fact, I'm thinking I'll have to start taking pictures of interesting bathrooms and start a new webpage. We all know that Mason's would be included and I'd also throw in Fuzio's sink as well. Anyway, we were all impressed in the fun sink you see below.
I look forward to Taylor's opening next year. I'm sure it will be excellent!