10 Arts by Eric Ripert

Braised Pork Belly: I'm going to describe this dish from top to bottom, since the elements got increasingly better in that direction! Crispy skin on top of a layer of fat - which I did not eat, of course, but it was definitely needed for the meat to be as juicy and tender as it was! In the bottom of the dish was a sweet, almost fruity, sauce. Delicious!


Heirloom Corn Chowder: Smoky and lots of corn. Yum!


Pennsylvania Brook Trout with baby bok choy and hazelnut brown butter sauce: Out of this world and the most unique (in a positive way!) fish dish I have ever eaten. The waiter said that Top Chef contestant Jennifer Carroll (who made it to the final four) is known for her sauces, which is certainly true. The brown butter and hazelnut sauce was divine; like nothing I have ever tasted before. You may think the combination is odd, but it worked and it rocked. The crunchy hazelnuts that topped the fish and the giant portion size (2 large filets and 8x the size of my fish at James) were amazing bonuses.


Rib-Eye Steak with spinach and mashed potatoes: Again, a huge tasty portion. It was really nice to see that we got our money's worth (unlike many other expensive restaurants), and the steak was perfectly cooked and seasoned.