Our friends Jackie and Parker arrived shortly after us, missing management's request to switch tables. No biggie, logistics are logistics and we are low maintenance. The wine list was well selected and the sommelier was very knowledgeable of the wines. I consider myself knowledgeable but I am also frugal and value oriented. We went with the Super Tuscans and he pointed us to the Ruffalo. The initial taste had an almost astringent tannin quality. He assured us that with a little time it would open and drink quite nicely. He was spot on, great value there.
In the nice rectangle box are the artisanal meats and cheeses. They are all made in house, and I convinced the table that this was the place to start. We were not disappointed. Delicious little samples of delicacy.
We finished up the appetizers in a verrrrry slow relaxxxxxed fashion. I almost felt like I was in Italy. Certainly at this point the quality of food had made me feel that NYC was not so far away.
Also of note by this point the service was impeccable. Multiple roll players in the production of serving us, and they filled their roll very well.
A glimpse of the artisanal meats and cheeses:
Parker and I both ordered the Dry Aged New York Strip. Jackie had the Seared Diver Scallops that (I could use "which" here but then I need the comma and I hate trying to find commas) she was kind enough to share. My lovely wife went with 2 Primi (that's fancy for appetizer sized dishes) pastas: Butternut Squash Agnolotti and Fusilli. We have a negotiation at all restaurants about what we will both order. We aim for different so we can share and experience a fuller spectrum of the menu. I highly recommend this approach...good for the taste buds and good for the marriage!
So the food has been served:
So I ate cooked (not sure of the proper verb) bone marrow. Wow right up there with Kobe Beef and Foie Gras (yes I know Foie Gras is evil, but it tastes incredible so it serves as a reference point).
The strip steak was not in a strip nor did it seem like a steak. It was darn close to Kobe Beef but at significantly cheaper pricing. Incredible. Jackie's Scallops were delicious, very moist and tender, no fishiness. Oh I almost forgot we also got little mushroom appetizers to start ala the chef, they were good in a simple clean way and mushrooms are also big on the umami scale. Dana's pasta dishes were also flavorful and exquisite. Not overpowering but very simple and tasty. In general the chef uses reduction sauces as a garnish and they are perfect.
For dessert (see I have not mastered this yet, no menu picture and hence no exact memory). But it was number one we were certain of, chocolate cake with ice cream and cherry sauce. The waitress (hmmm seems overly simplified as a title given her role in our evening and server seems no better as the noun) helped us choose the almond ice cream cake combination. Both were delish! We got another chef's thank you of oatmeal cinnamon cookies, which (I hate the comma but I also despise repetition in writing style) were exquisite as well.
Great food, great conversation, great atmosphere! The bathroom was clean and small and simple. The paper towels were the fancy kind so I love them, but they make me feel guilty to throw away. The staff replaced everyone's cloth napkin if they went to the toilette (sophisticated using French for the bathroom). Great service all around. No ostentatious presentation by the sommelier. He spoke to us like human beings but shared lots of knowledge.
So my first restaurant, Table 6, on this 5280 project was a B+, and in hindsight that might be high, but we will let it stand. However, I give Luca a solid A with only an A+ above it. It was pricier, but I left feeling like I had experienced "dining" in Colorado and altogether more comfortable living here. And those 5:15 reservations felt great when we left at 8:30!
Happy Dining
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