We were finally able to get back to Ninety Acres tonight, though it certainly wasn’t for a lack of trying. Every time we’d called they could only get us in after 9, and I just can’t eat dinner that late. (Granted, I was usually calling the same day, or at most the day before.) For Friday, I was able to get us a table at 5:30 so I worked from home for the day. It was totally worth it, once again. The menu was fundamentally the same, which was not surprising since they’ve been open less than a month. As luck would have it, the same friend who joined us last time was able to join us again.
Our drink for the evening was once again the “Fall Back” and it was just as tasty as they had been the last time. At least the first round was; the third round was a little more potent, without the subtleties that the first had. Or maybe my tongue was drunk by then, a distinct possibility.
We shared the pumpkin and kale pizza again. It was a little more well done than it had been last time, which was not necessarily a bad thing- though I did manage to snag the least crispy slice when it was first put down. Tonight I needed to start with something hearty and substantive, but I wanted to try something other than the delicious soup which I got last time, so I got a half order of the wild boar pasta, with pine nuts and guanciale. For a half order, it was a rather substantial portion. Once again, David and the kitchen did an outstanding job. The pasta (not quite ziti) was of the perfect texture. It wasn’t a tomato sauce, it seemed to be just the meats and their juices, and some slivers of cheese it was topped with. Even the Husband, who’s never really big on pasta- or game meats- enjoyed it so much he finished my portion! We both went after the leftover sauce with some bread. The Husband was unable to resist the poached egg again, and once again returned a plate that looked like it had been licked clean.
For entrees, I had the duck breast which was just phenomenal, probably the best duck I’ve ever had. As the Husband commented in his blog, the texture was just perfect, without any of the chewiness that can often accompany duck. Or lamb, for that matter, which is what our friend had and it too was just outstanding. Again, perfectly cooked with magnificent texture. The Husband had the Chatham cod which was the lightest entree of the night and still delightful and perfectly executed.
For dessert, the gingerbread panna cotta was declared perfect and light, just the way to top off the meal. The “pie of the day” was a S’mores pie, graham cracker crust, chocolate mousse, marshmallow topping which seemed toasted to order as it came out smelling like the perfect toasted marshmallow. The Husband had the espresso donuts that I’d gotten last time. We also ordered their “assorted sweets and treats” to take home and will have that for a snack later today once the snow comes, I think. Once again we left absolutely stuffed, having eaten and drank ourselves deliciously silly.
As is unfortunately all too typical in our early visits to a restaurant, until we figure out which are the best seats for us, we had to change tables between the appetizers and entrees. The table at which we had been seated was in a row of two-tops fairly close together. Unfortunately, when they finally seated someone next to us, the lady was wearing a substantial amount of a rather pungent perfume. Dinner with a face mask is not really a fun option, so the Husband escaped to the front desk and was able to arrange with our gracious hosts to switch tables to a lovely four-top across the room. Whew!
It’s certainly helpful that even at a new restaurant, we know much of the management for many years. They know if we are asking to move, that we’re not being difficult, that it’s a real need where otherwise we have to get everything wrapped up to go.
I wonder if they’ll let us make a standing reservation once they have the tables for “Bring Me Food” in the kitchen area. THAT would just rock.
So far they seem to be doing incredibly well and I hope they continue to do so.
Soon, the cooking school. I need to see what classes they’ve got scheduled there. I’m not sure I could handle a whole day in a kitchen like Scott’s doing at Elements, certainly not during the winter, but a class for a few hours, especially with chairs around, I can hack that.