Another new seasonal menu refresh has debuted at Par Lounge and Deck! Definitely some elevated, chef'ed up creations from their culinary team. I did a test drive of some of their new "small plates" and really enjoyed them. "Bread Service" was outstanding. Three crusty, puffy, hot sourdough rolls topped with Everything Bagel seasoning and a side of house-made herb compound butter. The butter was perfectly soft and spreadable. Rock hard butter with any bread service is a big pet peeve of mine. It's the details, and they nailed it.
The "Deviled Eggs" were a stunning presentation! Beet juice infused eggs with a dijon and truffle oil filling that was artfully piped into the cavity, crowned with pickled mustard seed. I don't know what trick they were using to peel the eggs but they were perfect and smooth. Mine usually come out looking like the surface of the moon or the parking lot behind 7-11. The serving came with only five which made this one awkward to share. I'd suggest that six might be a more appropriate serving.
The "Mac & Cheese" makes random and sporadic appearances on the menu here. I'm always excited when it returns because as many people know it's my favorite vegetable. Now made with orecchiete pasta which has a lovely mouthfeel. Mixed with a delicious gruyere béchamel and topped with toasted onion breadcrumb. I requested the addition of bacon to elevate the flavors and texture. There were only a few small bits but still among the finest macs you'll find in Ramona.
We also tried the "Pork Poutine". A nice bowl filled with a generous amount of tater tots, Wisconsin cheese curd, tender pork shoulder, harissa, pickled onion, chile and cilantro. This dish was fun to share and such a combustion of flavors. I would like to see the tots fried to a more crisp, well done. They are usually pretty flaccid here. Some of the cheese curds were stone cold which was an unfortunate culinary juxtaposition for this dish. While some refinements may be in order, I would certainly get this again.
No comments:
Post a Comment