For starters, the waiter brought over some Stuffed Olive Skewers. The cube of bread is supposed to help minimize the saltiness of the anchovy stuffed olive. And there is extra bread and butter as well. I am an anchovy fan, as well as an olive fan, but I usually prefer them in martinis. I don't think I've tried an anchovy stuffed olive before, so that was quite unique, at least for me.
These are the cutest little things and it seemed wrong to eat them...but I did anyways. In fact, I ate all of them, they are small freshwater crabs from Japan, call Sawagani. Deep fried to a crunch, they are very reminiscent of deep fried prawn heads. See a post on those from Guu in Vancouver. Mostly crunch, with a bit of meat in the middle. I don't know the etiquette when it comes to eating these, but I went for the extremities first.
The next dish was a Revuelto with Mushrooms. Essentially, this is a Spanish dish of scrambled eggs. There are mushrooms in there as well, we are at Edulis after all, had to get something with mushrooms, wouldn't you agree? The eggs were softly scrambled, somewhere between liquid and solid. The mushrooms were earthy and amazingly fresh, and provided a good balance to the egg.
The third dish was the Wagyu Beef, which we only added because the server told us it wasn't a large portion. The pieces were very tender, even though it was very rare, likely due to the fat being so well marbled. The shallots gave the dish a light feel, even though the beef was so rich.
And deciding to forego dessert was an easy choice, but the cheese selections of the evening were harder to pass up. There was a creamy cow's milk cheese called Baluchon, as well as two other hard cheeses. The nuts and crostini were perfect accompaniments to end this meal.
- Small restaurant, can get very loud
- Tasting Menu (Carte Blanche) starts at just $50
- Menu changes frequently, but sweetbreads and Foie Gras frequently served