Some friends and myself had dinner at Aparm3nt last Thursday for the once a month tasting menu, “Munch.” It was so oishi, I can’t wait to see the menu for the next “Munch!”
Oxtail mandoo, with leeks and long rice, accompanied by house made Kimchee.
Fresh mandoo is one of my favorites, and filled with a tender oxtail, it was different and original.
TY KU Soju <> Kim Chee <> Sriracha <> Clamato <> Fresh Ginger <> Martini
“Spiced!” reminded me of a soju bloody mary. The fresh ginger is charred and then strained through the drink, giving it a light ginger flavor. He brought around extra Ty Ku for the drinkers that wanted a little more kick with their drinks. ;D
2nd – Japan, Shochu
Steamed Seabass with enringi mushrooms, red bell peppers over brussell sprouts sauteed in a sweet sake soy sauce and rice.
The Seabass was a very large portion. Tender and flavored delicately. I have never liked mushrooms up until recentl, and am now discovering all the different flavors. The enringi mushrooms definitely have a delicately complimenting flavor as well. As for the brussell sprouts, they are usually bitter, and these have a slight sweetness to them. Delicious!
Komasa Migaki Shochu <> Yuzu <> Palm Sugar <> Hibiscus <> Tiger’s Claw Tincture
In the picture you miss the light pink color, almost like pink lemonade. The sugar rimmed glass and sweet cocktail was perfect prior to the sea bass. I started stealing my friend, Jim’s drink, because it was so good!
Intermesso: Shitake miso soup & house made pickles
I wanted to maintain tradition. this is usually a dish served at the end of a Japanese meal but it is almost universal in asian cuisine.
A traditional “Intermesso.” Pickles and miso soup. A light miso, not too salty, not too hearty, but a perfect dish after the main dish.
3rd – China, Shaoju
Lai Yut – “Beautiful Moon” tarts. These will be both sweet and savory, one style contaning lychee and the other containing nuts
They only brought out one, with lychee, garnished with lime. It was a light, sweet desert for the palate after the other 2 dishes.
Han Soju <> Espresso <> Vanilla <> Roasted Chili Peppers
The final drink was a sweet coffee with a vanilla and slight chili pepper flavor. It was my favorite desert drink that I have ever had! I especially loved the light chili pepper after taste. However I think that the two paired together was a poor choice. The sweetness of the tart killed the sweetness in the drink making it bitter. But it is definitely a drink I’d enjoy over and over gain.
I think it’s important that they emphasize that the event starts at 6:30 pm prompt. I know it’s always hard to get a group of people together at a certain time. I was confused that there was presentation. I was under the impression that it was just dinner, so I was half an hour a late, and so was every body else. It was entertaining for the chef and mixologist to come out and explain their dishes and drinks.
Way worth the $45! It’s like $8 a dish, and $7 a drink.
* * * * 4 Stars * * * *
Next month’s drink theme: Whiskey
Hope to see you there next month.
Pictures from dosomethingtonight.com