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#VIPeek at Dodd’s Spring Menu at Central 214

Things are changing at Central 214. Not the big, big change everyone’s looking forward to this summer, but a menu update for the spring season. I know this because the talented and local-passionate Chef Graham Dodds gave me a full NINE courses of it to try. 

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fava bean toast with balsamic olives make a bright introduction to spring.

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popcorn sweetbreads with lime zest and butter are more than indulgent.

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the BLT salad came topped with beef bacon, peppercorn dressing and sourdough crumbs.

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vegetarians, and anyone, really, would love these handmade trompetti with english peas, artichokes, castelfranco and burrata.

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hay roasted lamb gets the duck breast treatment with sprouted farro, cucumber and piquillo sauce.

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the louisiana red fish was our favorite dish of the night; its meatiness was to die for with spinach and grenobloise.

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goat brisket, eh? everything Dodds touches is pretty darn exceptional, and this was no exception.

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When I couldn’t eat another thing, it was time for dessert. First the buttermilk panna cotta.

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And then a blueberry cobbler with fresh cream.

 

NOTE: in case it wasn’t clear from the #VIPeek note in the title, this dinner was free. I did tip heftily though; I’m not some sort of asshole.

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