Executive Chef Rafael Perez is an artist by my foodie design, and we were floored by the plating of the dishes, the Pisco cocktails, and the outstanding service from the moment we sat down until our very last bite. For example, I started the evening with a Passionfruit Sour, a sultry concoction made with Pisco, passionfruit and eggwhites. It was outstanding; sweet but with that signature Umph piscos are known for. Then as we were sipping away, I looked at the menu and suddenly realized it would be tough to choose. There are so many choices that sound appetizing, I just didn't know where to begin. My dining companion suggested we try their Parmesan Tiradito consisting of thinly sliced pieces of raw grouper, parmigiano reggiano, lime and chives in a rocoto cream. I wasn't sure whether to go in that direction since I was trying to imagine what raw grouper would taste like with cheese. We went for it and I just have three words for you: Off-the-charts. It was delicious. Each bite was better than the last, and we were fighting for the final piece.
Next we ordered the Cherrywood Smoked Shrimp from the Ceviches portion of the menu. It was a creative version of a ceviche, prepared with Key West pink shrimp, heirloom tomatoes, orange, lime cilantro, green plantains and popcorn. You can imagine the combination of flavors and textures in that smoky dish. Colorful and mesmerizing, it was a definite winning choice for us. I have to say the same for the Crab and Avocado Appetizer. With Art Basel around the corner, this looked more like a piece of art than a dish - but make no mistake about it - the taste was completely on point. A stack of jumbo lump crab meat was layered between pieces of avocado, then drizzled with aji panca, and served with cylinders of yellow peruvian potatoes and paddlefish caviar. Our friendly servers suggested we also try one of their most popular dishes, and who are we to say no? So we went and ahead and ordered their Foie Gras Empanadas, crispy pockets of Hudson Valley foie gras, topped with anise seeds and served with campari onion marmalade.
|Cherrywood Smoked Shrimp|
|Foie Gras Empanadas|
An on to the entrees…. We selected the Snapper and the Duck. The Snapper was exquisite, an eye-catching combination of vegetable escabeche, spanish chorizo, vidalia onions and fresh fish over a thick parsley broth. The pan seared duck breast was tender and flavorful, served crowned with onions, and cilantro, over aji amarillo and arborio rice. There was a magnificent surprise for the taste buds in every scrumptious mouthful.
If you haven't been to GK Bistronomie yet, then you must go at once. With Art Basel almost here, it is the perfect opportunity to please the eyes and the palate all at once. For more information, visit their website or call them at 786-477-5151.