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| Dessert heaven! Cheesecake lollipops & tart |
“Weeks?”
I asked, bewildered. As I started to do
the math in my head, I realized that I have less than two weeks at my current
job. I’ll literally be on a plane at the
end of the month. I am sure I will be
back in the future, but my stay right now is indefinite; I will keep on chasing
my dreams as long as the doors of opportunity keep opening. With so little time remaining, I have been
trying to make it a point to see the people I love and visit the places I adore
before taking off.
It
seems that David Burke’s Fishtail embodies my journey over the past year. This has been a time of wild transition:
moving out of my childhood home, having my parents move to a different state,
beginning teaching, struggling to find a job in the economy, and now a radical
career change. Somehow, it seems that
all of these roads have intersected at Fishtail. The night before I was offered my first high
school job, I was sitting in Fishtail with my father seriously discussing the
future. On another occasion, I picked up
a catalog of Gotham’s Writer’s Workshop classes from the dispenser outside the
restaurant. That reengaged me with the
world of food writing and helped steer me toward CTBites. It therefore felt fitting to have one of my
final forays into the city unfold there.
Two
friends from college and I met for night of festivities on Monday night. I am so fortunate to have these two ladies in
my life; we became fast friends in college and maintained our friendship
despite time and distance. Ironically, I
met both in different parts of my college experience; one comes from English
courses and the other from freshman orientation. But we still get along harmoniously and make
a great team.
When we arrived, we received an amuse from the kitchen, a delicious play on an egg roll. Next, we ordered flutes of the Habitual Happiness, a drink I have often blogged about. It is one of my favorites on the menu and contains elderflower liquor, prossecco, lavender, and a hibiscus flower. However, we made another incredible discovery on the drinks list. I am not usually a fan of Pinot Noir, but I decided to try a taste of David Burke’s own version: House of Burke Pinot Noir. It was spectacular! It was round overall, but had a mild touch of tannin that interacted with the notes of smoke and pepper. The notes were deeper than the Pinots I usually shy away from. There were dark fruits woven with tufts of smoke and chocolate. I highly recommend it, and would certainly order it again.
When we arrived, we received an amuse from the kitchen, a delicious play on an egg roll. Next, we ordered flutes of the Habitual Happiness, a drink I have often blogged about. It is one of my favorites on the menu and contains elderflower liquor, prossecco, lavender, and a hibiscus flower. However, we made another incredible discovery on the drinks list. I am not usually a fan of Pinot Noir, but I decided to try a taste of David Burke’s own version: House of Burke Pinot Noir. It was spectacular! It was round overall, but had a mild touch of tannin that interacted with the notes of smoke and pepper. The notes were deeper than the Pinots I usually shy away from. There were dark fruits woven with tufts of smoke and chocolate. I highly recommend it, and would certainly order it again.
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| Escargot |
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| A single serving of the whole bass |
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| Apple tart |
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| Cheesecake lollipops |
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| Our server adorns our can o cake tableside |
Although
one of David Burke’s claims to fame is his takeout operation entitled “Burke in
a Box,” it seems that every trip to Fishtail has me thinking outside of the
box. It’s a place where I can consider
my future objectively, but also have the courage to embrace the passions that
propel me forward.
