However, the one dish I have lately been craving came during a fantastic meal at #BlueRibbonBrasserie on the LES in Manhattan. My little brother, Ethan, works there and I let him order everything, except the ravioli I wanted and didn't regret ordering one bit...
We had fantastic East Coast oysters to start and between every course. After pairing the oysters and a clean simple salad with a delicious green cocktail, we had a glass of brut rosè with the foie gras and the marrow course. Then came the Domaine Tempier Bandol, La Migousa, which had been decanting over the first four courses of oysters, salad, foie gras, marrow..
The Bone Marrow with Oxtail jam was truly incredible. The thought of it, a month later still makes me salivate and drool. I wish there had been more oxtail jam. I've had marrow before (the first time was when I was 20 and the first boy I kissed (at 17) had Osso Bucco at Babbo In NYC and built me a bite). But this plate was over the top, better than any other experience I've had with the soft red spaces between animal bones. I don't care how rich it is...I am built for rich foods! My brother gallantly deconstructed and assembled pieces for me-building each "crostini" to perfection.
Finally, the entreès-Blue Ribbon's famous fried chicken, and a ravioli that was perfect and delicate. It was an incredible meal.
All in all, a big thank you to my brother and our parents for treating us-and the entire staff at Blue Ribbon. They are professional, delightful, and skilled bearers of excellent food.
