Head Chef Gustavo Vertone has recently revamped the menu, infusing a strong Asian influence into the globally inspired dishes. Along with Nobu's former sushi chef, Fnu "Danie" Armandani,
Vertone has added a myriad of sushi rolls to the already extensive menu, taking guests on a magical journey through several continents during their multi-course dinner.
I recently visited Baoli and indulged in a variety of their extravagant dishes, exotic cocktails and sophisticated ambiance. I have to say that the first thing that blew me away, besides the décor, was a new, refreshing cocktail I had at the bar. Crystal Passion, a sinful combination of caramel vodka, passion fruit puree, and fresh lime juice, kept most of us buzzing around the table. Served in a large cognac glass with crunched ice and a star fruit slice, it left a sweet taste in my mouth that, for some reason, reminded us all of butterscotch. I can't remember a cocktail I've enjoyed quite as much as this one.
I figure you probably want to see for yourself what it is I'm talking about so let me give you a glimpse into Baoli by parading a few of the memorable plates. Oh and please don't blame me for any refrigerator raids that occur from this point forward.
|Foie Gras au Torchon |
Terrine of foie gras on a brioche, served with fruit and
|Ahi Tuna Tartare|
Fresh diced tuna mixed with avocado and kimchee lime
dressing, and served with artisan sesame sticks and a side of caviar
My all-time favorite!
Hamachi tuna, scallops, shrimp and Maine lobster, combined
with rocoto lime sauce and served with crispy plantain chips
This one flew off the plates!
|Burrata & Tomato |
Heirloom tomatoes sit under a creamy Buffala Mozzarella,
accompanied by olives, and drizzled with evvo
Yellow and red beets artfully served with feta cheese and
bathed with orange miso sauce
|Grilled Tiger Prawns|
Yakiniku BQ with smoky citrus soy sauce
|Rack of Lamb|
Flavorful herbs and so tender it practically fell of the bone
|Filet Mignon - All the meat is Certified Angus Beef|
|Miso Broiled Sea Bass|
Unbelievable Chilean sea bass with bok choy, shitake and clear ocean broth
|Australian Kobe Wagyu - Juicy and served with a creme of truffles|
|Hamachi Jalapeno |
Light sushi roll prepared with soy paper, chopped Hamachi,
jalapeno garlic, cilantro, cucumber, avocado and wasabi mayo
|Black Truffle Risotto- Served in a Parmesan Wheel|
Aquarello Organic rice with porcini broth and Mascarpone
and topped with Black Truffle shavings
One of my favorites of the night!
|Whole Grilled Branzino|
Prepared table side and served with steamed veggies
|Sauteed Dover Sole|
Prepared table side with lemon caper sauce and vegetable tempura
|Truffled Mac & Cheese - Mouthwatering - Must Have!|
|Sampling of Desserts - Artwork or Heavenly Bliss?|
My favorites were the Warm Chocolate Fondant and Banana Rum Cake
Fireworks and all!