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 Post subject: TIVOLI AND LEE - (R E LEE Circle) (food pics link) 3.5
New postPosted: March 21st, 2013, 8:13 am 
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Joined: October 9th, 2009, 10:43 pm
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Located in the renovated space previously occupied by Tamarind, Chef Michael Nirenberg, formerly of Delachaise, Oak and Patois, had been operating the successful “Why Not -pop .” Now, it’s been converted to a full time restaurant feeding the guests of HoteL Modern as well as the general public. Chef Mike’s focus is on “farm to table” dutifully reflected in his Contemporary Soithern cuisine of Snacks, Small Plates and Mains (Entrees).
On our first visit, we enjoyed two salads and mains (entrees) : a Kale Caesar, topped by Pecorino Romano with croutons; a shaved baby Brussels sprouts, topped with Manchego toasted almonds, golden raisins, and drizzled with sherry vinaigrette dressing; a sauteed black drum fillet over succotash and rice (with twist of broccoli rather than limas) and thin crispy onion twirls with homemade tartar sauce on side, and fresh Tagliatelle pasta with grilled gulf shrimp, bacon, cheese curds and green beans – a real taste treat.

The balance of the menu includes:
Snacks (appetizers) - spiced LA pecans, citrus & herb marinated olives, fried Brussels sprouts with pepper jelly, deviled eggs with remoulade and chicken cracklin’, and Andouille tots with Manchego and green onion crème.
Soups du jour & salads - Arugula with roasted red grapes, Oregonzola, spiced pecans and Dijon vinaigrette plus the two previously discussed.
Smalls - house made Ricotta dumplings with Crimini mushrooms and Tuscan kale; poached gulf shrimp with pickled vegetables, croutons and chili-shallot vinaigrette, LA jumbo lump crab tostones with avocado, pickled red onions and lime crema, cornmeal fried oysters with roasted beets, prosciutto and green garlic dressing, pork belly sliders on brioche rolls topped by hoisin bbq glaze with spicy slaw, Mississippi lamb meatballs on grilled flatbread with Ryals goat feta topped by green sauce, and, local polenta cake of roasted baby shiitake mushrooms topped by andouille gravy.

Mains – pan roasted chicken with creamy local polenta, roasted cherry tomatoes and sorrel, crispy pork belly with Brussels sprouts, pickled greens and pork au jus, Two Run farms lamb burger on sesame bun with fried duck egg, mint aioli and ffs, Chapapeela duck confit with andouille tots, braised greens and pomegranate glaze, and chargrilled beef ribeye with roasted chili butter, arugula and hand cut ffs.
Desserts – T&L dirtbombers with vanilla ice cream and condensed milk (a liquid faux tres leche), hot fudge brownie sundae, berry trifle, affogato with vanilla ice cream and lily espresso, and NOLA egg cream – a combo of wheat whiskey chocolate soda and orgeat (almond and orange water).

Lunch menu had many of the dinner menu re-configured as sandwiches. For example, the deviled aggs appetizer has become a brioche loaf sandwich with remoulade sauce plus the addition of chicken cracklin' for a different but good taste. The too frequent tomato basil soup was the only one available but the twist here was the finely chopped vegetables giving a crunchy similarity to a hot gazpacho. Next, we tried two of the desserts: a Berry trifle - strawberry, whipped cream and blueberry shortcake stack and its signature T&L dirtbombers were mini cinnamon cupcakes complimented by a coffee ice cream.

Food pics link:

Bob Boeckelman

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