So on Friday Kay and I celebrated our anniversary. As per usual, within minutes of sitting down and before we had ordered drinks, I have a story.
Meet Dottie and Jane. Dottie and Jane were sitting at the table directly across from us as I sat and took pictures for the blog. They noticed we were sitting together and promptly came over to see if we needed to have them take a picture of us. "Of course"! After struggling with the SLR for a few takes, Dottie snagged the picture you see above. Cheers Dottie, the picture is great, the spirited conversation we held for the short while we got to talk was even better. You guys rocked!
I digress. So we decided to head to a newly opened restaurant in Albany called "The Point". Chef Jennifer Hewes is responsible for a mix of what I would say is classic american eats with a sophisticated asian flair.
Meet Steve. Steve will be hanging out this evening with Kay and I. Steve has just recently returned to Upstate NY after living in Canada for a while. The accent stuck with him from those parts and I rather enjoy it, eh.
I had a light lunch with the anticipation of trying somewhere new and Kay, well, eat's like the birds. I decide we need an appetizer. The choice wasn't easy. "Bang Bang Lobster and Shrimp". Lobster marinated with sesame oil, flash-fried and served with shrimp and spicy sriracha aioli. They had me at "Bang Bang". The promise of anything with heat is always a winner for me. However, as mentioned in my first post, Kay does not share this affinity for food-sweats. The "Trio Sampler". Taste-size eggplant napoleon with spicy red sauce, crab cake with lemongrass-ancho chili remoulade and green bean fries. Nothing says good idea like a "sampler" of anything. More to taste always wins out in my head.
Green Bean Fries - Served on top of a wasabi style aioli (creamy, smooth, and actually quite delicate considering). Again, fried well, not overly greasy, not soggy. Not a thrilling dish by any stretch, but I don't assume it was intended to be. Tasty, not to heavy, and the wasabi aioli was great.
Crab cake - Winner! Really nice crunch on the outside, soft and flaky on the inside. Well seasoned, the bread did not dominate the taste. The real star was the lemongrass-ancho chili remoulade. It was superb. The citrus was the first taste, immediately followed by the chili. It was the perfect consistency, well distributed across the bottom of the crab cake. This was really a very nice treat.
After a few drink orders, it was time for dinner
vegetable rice pilaf accented with a Dijon-dill remoulade. This place get's cakes! Again, fluffy, crispy, great remoulade. Just a great dish.
French Kiss - Grilled filet mignon atop scalloped sweet potatoes, with a vanilla bean, cherry butter kiss and drizzled with a Bordeaux port wine glaze.
A few things stuck out on this. First of all, the steak was cooked perfectly! Wonderfully medium rare, and it was a very nice piece of meat. The vanilla on the plate was a home run! As a fan of vanilla, it was easy for me to get behind the idea of adding a Bordeaux to it and running every single cut of the steak through it as heavily as possible. There was, however, a downside. The sweet potatoes were buttered to DEATH! Like Paula Dean buttered. The result, a little river of butter at the bottom of the plate. That butter, when interacting with the steak glaze, acted as quite the diluter of what was some fantastic flavors. Only on the furthest edge of the plate was the butter not running interference with the glaze. Generally speaking, there is no such thing as to much butter, however a beautiful cut of beef with a well executed glaze suffered because of it.
Overall, a very satisfying meal in a nice place. I will definitely head back to The Point. The tables are nicely broken up so you're not sharing your meal with others. The food was great, the company (as always) was wonderful, service was fantastic, and we immediately followed the meal by wandering into my favorite TRUE dive in Albany, Mahar's. We'll chalk that up as a tease for a later post. Off to look for something else to eat....