Journeyed here with Tim, a fellow foodie (@timtimtokyo) last week for dinner part two (the first was at “Wine RVLT” with other foodie friends) because I was determined to have him try the indecently delicious Beef Tongue Sammy by Chef-owner Keirin Buck but alas, it was not to be. As explained to us, it’s because preparation of the tongue takes about three to fours days and we had trooped in on what’s probably day one of that process. So we decided to find some consolation in the form of this Rose Endive Salad. It did a good job of lifting our down faces.
Plated with fresh ricotta cheese, preserved lemon, arugula, pickled shallots, hazelnuts and a thyme and honey vinaigrette, the endive shone with a pronounced sweetness that made it clear we were savouring it at the peak of its season.
Update: Since then Tim has sunk his chompers in the Beef Tongue Sammy and sung me a note of praise for it.