![]() The staff was on-point, offering recommendations and answering questions without hesitation. With these more elevated experiences, you sometimes have to be led. I can’t say for sure that Bellingham needed a French restaurant, but we are certainly better off for it. The steak frites (steak and fries) featured a perfect medium-rare New York strip coated in a brandy and peppercorn sauce, served alongside a mountain of gremolata fries. With flake salt and tart pear to balance out the richness of the creme fraiche and chocolate, I didn’t find myself erupting like Mr. The chocolate and pear tart ($10) that resulted from that decision was an excellent and light end to our dinner. There was no gristle, no overcooked outside and undercooked inside - it was all completely perfect.Īt this point, finishing off the last of my In Hathor’s Tree (a zesty, falernum-heavy rum and mezcal cocktail that made me think of summer, $12), I was easily convinced to order dessert. As it cooks, the skin is pulled taut, producing a clean bone akin to lollipop-ed chicken drums. The radicchio salad on the side was excellent, but, to be completely honest, fell to the wayside while I attacked the duck. The skin is crisped and the whole duck quarter is served with a sweet-and-sour orange gastrique sauce. This imbues the meat with the succulent fat, turning already delicious duck thigh and leg into something quite special. ![]() Confit, from the French “confire,” to preserve, is a method of cooking using fat, in this case duck, at temperatures lower than frying. (Photo by Mark Saleeb)īy far the best item we had that night was the duck confit. The salmon amandine at Estelle, coated generously in a butter almond sauce and haricot verts (French-style green beans, picked early in their growth), is moist and creamy. The gremolata fries went perfectly with the sauce, really approaching a poutine-esque quality. The steak was excellent tender green peppercorns contrasted nicely with the seared steak. The steak frites - meaning, if you haven’t guessed, steak and fries - was a perfect, medium-rare New York strip, coated in a brandy and peppercorn sauce, served alongside a mountain of the same gremolata fries served at Accomplice. Scraping my plate clean was non-negotiable. The salmon amandine, coated generously in a butter almond sauce and haricot verts (French-style green beans, picked early in their growth), was moist and creamy. Omelet lovers will understand the hype - the rest of you may not. The omelet was immaculately cooked, molten gruyere oozing out as my fork slipped through it. The kitchen was in top form - something I’ve come to expect from the Carnal team. The French omelet was immaculately cooked, molten gruyere oozing out as the fork slipped through it.
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