Is this the left bank of Paris, or Fargo?
Mezzaluna is a stunner...boisterous, elegant, and sexy. The tall circular bar takes center stage upon entry. Dark wood paneled walls and plenty of plate glass frame this lovely dining room. Vie for one of the plush banquettes in the shape of half shells, large enough to birth Venus all over again. Romantic lighting from the many chandeliers sets the mood convincingly.
We started our evening with craft cocktails: a Sazerac ( as fine as any made in the Vieux Carré) and a Brandy Stagecoach. The mixologist (Chris) is a genius who enjoys dazzling his guests with unique flavor combinations, using spirits once popular with our Great Grandparents...what's old is new again.
We ordered the porcini dusted veal chop, crisp on the outside and grilled to a delectable medium rare. The earthy flavor of that magic dusting enhances the sweetness of the chop superbly, while the rosemary scented wild mushroom reduction amplifies the nutty goodness of the porcini. Our server recommended the garlic asiago tater tots as the side accompaniment. The New Yorker magazine reviewed Mezzaluna recently and raved about those tots in particular. We fought over who got the last one.
The pistachio encrusted rack of lamb was beautifully plated and a perfect medium rare also. Once the choice meat had been demolished, we couldn't resist chewing the crackly bones, crusted with those bits of pistachio. Both entrees were served with sautéed seasonal vegetables: tender haricot verts, baby carrots and balsamic glazed, oven-roasted tomatoes...sweet as jam. Truly a memorable meal and one of the very best repasts in many a moon.