In The Kingdom Of Gourmandia: Part III

No restaurants participate in Restaurant Week on Sundays, forcing me to attend Privus with Erika for their snow maki, Pink Floyd maki, and spicy Walu white tuna roll in the brief intermission.

But on Monday, the game was afoot once again. The destination was Tremont647 with Bobby, who declared the evening a celebration on account of his recent full-time hiring at the architecture firm where he'd been on contract for months. Indeed, in the current economic climate -- which, at this point, needs little explanation -- this is worthy of substantial toasting.

So the first order of business was to conjure a bottle of Nicolas Feuillatte rose (NV), which, to my delight, even our waiter couldn't pronounce. Feuillatte isn't typically my first choice, but there was no Moet, Vueve, or Jouet in sight, so "Nick," as Bobby and I have now decided to refer to him, did just fine.

Chosing an appetizer was easy; lobster mac'n'cheese. It was everything one could hope it would be; a hardy cheese blend -- including grueyer -- baked just enough so that the edges were turning golden but the core of the dish remained moist and saucy. The lobster was well-represented. I didn't expect a "lobster in every bite" type of ratio -- almost no pasta dish will ever contain such a ratio... I've learned that one must order lobster by itself in order for such a condition to exist, and otherwise expect lobster to be, at best, visible -- but in this case, there was plenty.

The entree was a bit more of a challenge. Fish? Duck? Or the lobster, shrimp, and diver scallops over pasta with "oven-dried tomatoes." Oddly enough, I think it was the oven-dried tomatoes that made me chose the dish. At first, I thought, "Why would they dry them in an oven?" But then it occurred to me that this sounds significantly more sanitary than "sun-dried tomatoes." I had to know.

Once again, lobster was actually prominent within the dish, though I think there was a total of one diver's scallop, the overall portioning of seafood was considerable. The cream sauce was rich without being excessively heavy, and I'm fairly sure the pasta was made in-house from scratch. As for the oven-dried tomatoes, they contain more moisture than their poverty-stricken, street-dwelling sun-dried cousins, and are -- at least in my opinion -- actually more appetizing.

By the time dessert arrived, Bobby and I had killed Nick, and though I was very disappointed to find that my "chocolate almond financier" was quite literally just a glorified and rather dry brownie, it was better than having ordered a more enticing dessert, as I found myself completely full and satisfied from the two previous courses and the champagne.

Tremont647 is no replacement for Excelsior, this is for sure. Though dessert was an utter disappointment, I'm fairly confident that a more in-depth tour of their menu would turn results of end-to-end satisfaction, and so a return is definitely in order. Would do again.