Girl in the Food World!: Inside the Hotel

Last year I went to Le Bec Fin and I thought the food was incomparable. I think I found a place that is coming close to it which is M Restaurant at the Morris House Hotel. The place has a very small dining room which at most seats about twenty-four people. It is a very inmate setting for a restaurant. The good part was there weren’t many people there and the atmosphere was nice and quiet. They have a nice little bar in the front. It is a little difficult to find the restaurant and it is easy to walk by it and not know it.

(Characuterie Plate)

(Cheese Plate 1)

(Cheese Plate #2)

My boyfriend loves cheeses and charcuterie so he was happy when he saw the menu with the pairings. We ordered the charcuterie board which was prosciutto, Soppressata Lomo, Coppa and served with Brioche and grain mustard. The brioche was nicely toasted and tasted sooo buttery. The meats just melted in your mouth and had such flavor. They had a mixture of about 8 different cheeses on their menu. We tried there aged goat Gouda, Bucheron, Brie de Nangis, Munchego, Taleggio, and Edwins Munster. My favorite cheese was aged goat Gouda and pairing it with Miso Garlic Butterscotch. The cheese with the butterscotch was amazing. I would definitely take a jar of the Miso Garlic Butterscotch home with me. It was not at all spicy and did not have a strong garlic taste to it. The taste was salty and sweet which is my personal favorite taste bud combination.

(Sunchoke Veloute)

(Smoked Oysters)

We both ordered soup which is served tableside. The main parts of the soup are in the bowl already and the liquid is poured into the bowl. I ordered a Sunchoke Veloute which was served with pumpernickel, dill, cured salmon, and cucumber. The soup was so velvety and smooth. I loved the idea of the crumbled pumpernickel bread in the soup. It added some crunch to the soup. The cured salmon added some saltiness to the soup. I ordered the Smoked Oysters. The were served creatively in shot glasses. The smoke was incorporated into the air of the shot glass. You smelled the smokiness in the class when you removed the bread from the top and then you tasted in the oyster. I loved the oysters since they were raw. I love sometimes when you get to play with your food. My boyfriend ordered the Rib-Eyed Steak which was perfectly cooked. The steak was encrusted in cheese which added crunchiness in your mouth which added a different texture to the steak. The steak was served with Blue Foot Mushrooms which were tangy and buttery. The colored in the plate came from the purple, orange, and white cauliflower which was fun to see. For dessert I ordered the lemon ricotta crepes. I thought it was going to be a simple presentation but it was stepped up a level. It was crepes layered on top of each other and then cut out to form a perfect circle. It was served wtih lemon curd on top. What made the dishes soo good was serving them soooo warm that the lemon curd started to melt. The crepes with the lemon curd just melted in your mouth.

(Rib Eyed Steak)

(Lemon Ricotta Crepes)

It was also fun in between courses since we were served amuse bouches. The first one we were served was a chocolate crumble with grapefruit pulp. The texture of the chocolate served as crumbles was different to see. My boyfriend was definitely wondering how to get that texture out of chocolate. The other amuse bouche we were served was a margarita sorbet. The flavors were definitely a bold punch with a good flavor. For such a simple place it brought a lot of flavor and a lot of class with it’s French-American food.