In April, I celebrated my birthday with my friends at 1620 Savoy. In comparison to Capriccio's, the food wasn't quite as delicious. That's not to say it wasn't ... no, the food was good. It just wasn't as good, especially considering the price. Sorry, Payne. I know that we went to the same school and your brother was in my class, but ...
Our chatty server brought us a unique bread. There were three actually, but they were all attached to each other. Because it was prom night, she couldn't stop talking about the Conway High students who were also there and when she finished, she left abruptly, so we didn't get a chance to ask her what they were. Judging by appearance, they looked like white, wheat and rye breads. By the time she returned to take our orders, we had forgotten about the bread.
My friends shared an order of surf & turf. Surf & turf is an American term for a dish with both seafood and steak. To clarify more, fish isn't considered seafood - a lesson that I learned the hard way. In this case though, the dish was composed of steak, lobster, potatoes, cabbage, cream sauce which was almost the same as mine, "faux" caviar ("faux" means "fake" in French), and real caviar.
My steak had a béarnaise sauce with mashed potatoes which were truffle scented, very crispy and fresh green beans and a single potato chip. The steak was edible. I mean ... it wasn't bad. It wasn't juicy, but it wasn't dry. It ... just was. The béarnaise with the veggies were more delicious than the steak and I remember the green bean crunch of each bite while I ate the potatoes.
Now, for the most memorable part of the night - a bite of tiramisu, a Grand Marnier soufflé and a chocolate soufflé. The tiramisu was, by far, the best dessert. Actually, it could've been average, and, in my opinion, still been better than those soufflés. But, even better, it was, in fact, delicious. Really delicious. There was a hint of coffee, but it wasn't too strong. It was sweet and fluffy in my mouth. As it came out first, I had high expectations for the soufflés.
The soufflés were, without a doubt, unforgettable. First of all, our incredibly talkative server brought them out with a "Saint Cecilia crème," broke the soufflés without even asking us first, chattering incessantly, and threw a ton of this incredibly fattening crème (a fact that she revealed, practically cackling with joy) in each of our soufflés to the horror of my friend and me.
However, after a single bite, we immediately knew the reason why. Even after an enormous dollop of this crème, all that we could taste was alcohol. I'm not an idiot - I know that Grand Marnier is liquor, an orange liquor actually. Yes, I knew it. But I expected an orange taste - or just the crème which as much as she put in there. Alas, it was not to be. My friend ordered the chocolate soufflé which came with rum, yet I couldn't tell the difference between the two. In the end, we could not get past the strong liquor taste so we unfortunately could not enjoy the last taste of the meal.
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Merci beaucoup !