My wife and I came here for our 10th wedding anniversary.
We did the six course chef’s tasting menu. But first we started with some nice cocktails.
We did the groundskeeper and the terracotta navy. Here’s what’s in them:
The first thing to come out was this interesting tartlet amuse that had some sort of cheese and mushrooms inside a tiny pie crust.
The bread service consisted of a nice rosemary focaccia and small buns of pretzel bread.
The first of the six courses was their egg on egg on egg. Custard, yolk and caviar with a toasted brioche stick. Really delicious and easily a top dish for the year.
Next was this snapper crudo/tartare preparation.
Another top dish for the year goes to this foie gras tart with strawberries. Both white/green strawberries (tart) and red (sweet). A perfect dish in every way, with some meringue and tart strawberry salsa on top. Really nicely balanced between savory and sweet.
Next up was the first of the main proteins; the sea bass with mushroom in minestrone broth. Really light and flavorful, and it came with a pasta made from noodle-ized celtuse root.
This five-spiced, dry-aged Long Island duck was the winner for the mains though. Beautifully tender with lots of flavorful punch from the Thai basil puree and leaves.
Along with our complimentary anniversary cupcake (pictured above), they brought us a dessert amuse of mango fruit leather and ice cream, made to look like dim sum.
And finally, our dessert was this nice pistachio cake with lemon ice cream, white chocolate, balsamic reduction and some crumble.
We really enjoyed this meal. It was hefty in price, but we truly loved every dish. Also this is a no-tipping restaurant. Here’s the William:
9 W 53rd St
New York, NY 10019