I spent a great evening with an old friend last week. We share February birthdays and always celebrate by going out together. We chose Menu6, the brand new restaurant helmed by Michael Herschman in the old Boulevard Blue location on Larchmere, for our annual- and belated- party of two. This would be my second visit- I’d come for the friends and family opening night the previous week and knew I wanted to return. The plan was to meet early for a drink and some apps. But one hour became almost four, nibbles turned into dinner, and the first glass of really good wine led to a second and …But who’s counting? I will however, drop some names: Chateau de Campuget (rosé); Gobelsburg (gruner veltliner); and Obsidian Ridge (cabernet sauvignon).
We ate our way through a spread of small plates: seared day boat scallops with cucumber noodles; the gravlax of the day- blue nose bass cured in sea salt and fennel seed; beef carpaccio with lemon grass infused scallion chili dipping sauce; cress salad with blood orange slices, Humboldt Fog cheese in a mustardy dressing; and Kentucky “foied” chicken (testament to Herschman’s quirky and irrepressible sense of humor) in truffled jus. Then we split an entrée steak sauced with an amazing foie bordelaise that had us begging for spoons. Oh, and there was some chocolate to end the meal- gelato, pot du crème- and madelaines. Hey- we were celebrating remember?
The place looks redone, though the actual changes are small. The walls have been painted a sooty slatey shade of gray that really appeals to me. Maybe it’s because I’ve lived with a photographer for 40 years: the color represents that nuanced and intriguing visual terrain between pure white and darkest black where so much of an image happens. Whatever the explanation, the room just felt good and my friend and I were in no hurry to leave.
Nice space, good food and drink, and excellent conversation- I was happy. The whole experience definitely took the edge off being another year older. The restaurant’s website is not up yet but you can get particulars on the Menu 6 Facebook page.