Dinner at CulinAriane part 2 – Montclair, NJ

Outside CulinAriane, looking in

Outside CulinAriane, looking in

[For a more recent account of the food at CulinAriane, in Montclair, NJ please click here.]

I first ate at CulinAriane back in mid-November (read about it here). I went after seeing chef Ariane Duarte talk about her small Montclair restaurant on Bravo TV’s Top Chef. A quick search on Google told me that I lived a mere 15 minutes away, so I figured I had to go. It was for science!

And what a science it was! Dinner that night was nothing short of terrific — one of the best meals I’ve ever had in a New Jersey restaurant. I still salivate at the thought of the mushroom and goat cheese polenta and shed tears of grief when I realize that it is no longer on the menu. That’s serious grief, folks — onions hardly make me cry anymore (but that’s probably because I use a really sharp knife to cut onions).

Dinner was even better because I had the pleasure of meeting Michael Duarte. A CIA graduate himself, he is Ariane’s husband, co-owner of the restaurant, and pastry chef for CulinAriane. But enough recap and reminiscing. On with the blog!

I went back there for dinner with my room mate, one of my best friends, for his birthday back in mid-January. Meant to blog about it way sooner, but never got around to it. Here’s what we had:

Amuse bouche

Amuse bouche

Dinner started with an amuse bouche of sun-dried tomato with parmesan breadcrumbs — one large, tender, flavorful bite.

Wine

Wine

Next, my roommate decided we should have a bottle of wine. CulinAriane is a BYO type of place and we unfortunately did not B our O. Luckily, they work with a local wine merchant, who delivers for free. We chose a 2006 Boisson-Vadot Meursault Chevaliers from France.

Crab cakes

Crab cakes

Oysters

Oysters

Next, came our appetizers: My roommate got the jumbo lump crab cake with citrus caper remoulade, which was very tender, sweet, flavorful, and full of large chunks of crab meat. The tangy citrus caper remoulade worked beautifully with the sweetness of the crab. I only wished there was a bit more greenery on the plate, but that’s only because I like having a nice salad with my crab cakes. My friend, however, would never agree with that because he is morally opposed to eating vegetables.

I ordered the cornmeal-crusted oysters, with micro greens and horseradish cream. My only complaint is that I wanted three more platters of them, which isn’t really a complaint, I suppose. These oysters were simple, had a great, clean flavor, and had just enough horseradish in the sauce to elevate the dish from boring to wham bam thank you ma’am.

Rabbit Ragout with Gnocchi

Rabbit Ragout with Gnocchi

Ariane was then nice enough to give us this additional complimentary appetizer: a braised rabbit ragout, served with toasted gnocchi and shaved parmesan. The gnocchi were large, but nice and tender, flavorful, and offered a nice counterpoint to the gelatinous, unctuous, delicious braised rabbit.

Pekin duck breast

Pekin duck breast

Skate

Skate

We moved onto our entrees next: my friend got the Pekin duck breast with sweet potatoes, hash of duck confit and black garlic, duck jus, and fig balsamic drizzle. I ordered one of the specials of the night — a pan-seared skate wing with fried capers, new potatoes, and red chillis. This dish was very similar to the skate dish that Ariane made on Top Chef, and this was very well balanced in terms of buttery goodness, the sweetness of the fish, the heat from the chillis, and the acidity from the citrus.

Artisanal cheese plate

Artisanal cheese plate

Lemon Meringue Martini

Lemon Meringue Martini

Finally, we got our desserts: My roommate ordered a cup of Earl Grey and the artisanal cheese platter, while I had already decided that I would try the lemon meringue martini that caused Ariane so much grief on the show, early in the season.

The cheese plate came with toast and water crackers, with a candle stuck in what appeared to be cranberry sauce (because it was his birthday). The first cheese was a Sparkenhoe Red Leicester — a hard cow’s milk cheese. Next was the Prima Caciotta, a semi-hard cow’s milk cheese. Finally, there was the Humboldt Fog — a soft goat’s milk cheese.

I eagerly dug into the lemon meringue martini, with the cherry surprise and vanilla wafer on the bottom. Ironically (though, if you know me, not surprisingly), it was too sweet for me, but I’m not sure if that’s because of the fact that I dislike sweets or because it was actually too sweet. The birthday boy thought it was fine, so I defer to his judgment.

There you have it. Another meal at CulinAriane. I was supposed to eat there again (for my birthday this time) this past Saturday, but I had to cancel at the last minute. I rescheduled the reservation for this Thursday night, so I will let you know how things turn out!

Until next time, eat well and be happy!

– Conway

CulinAriane restaurant is located at 33 Walnut Street, Montclair, NJ 07042
Phone: 973-744-0533
Fax: 973-744-0733
Hours: Wed – Sat, 5:30 – 10:00
Reservations are highly suggested.

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One Response to “Dinner at CulinAriane part 2 – Montclair, NJ”

  1. Your photography is getting better, I really enjoyed this record.

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