On Wednesday night I had the good fortune to have dinner at the White Carrot. As soon as we walked in the door we were welcomed with smiling faces. The décor is tastefully refined and the lighting is pleasantly dimmed (I hate eating or drinking in an establishment with too much light, but I don’t like to eat in the dark either).
We were seated at an elegant table near the window where we could look out over their gardens while the sun was dying over the horizon. Our napkins were tied into quaint little roses and the glasses, flatware, and other details were immaculate. The entire place was clean and crisp. The staff was particularly attentive.
Soon after being seated and taking our drink order a kind young man came over with a basket of hot rolls which he told us were baked on site, just thirty minutes before. The rustic white rounds were perfectly browned and warm to the touch. They were accompanied by delicious homemade shallot butter that melted into the steaming bread.
I ordered their “Garden in a glass,” which is made from Kettle One vodka and a collection of herbs fresh from their garden. The herbs were carefully arranged in the glass, I picked out sage, thyme, basil, and mint. Not only was there aesthetic beauty to the drink but it was fragrant and tasty. Like many other aspects of the evening, the cocktail was a delight in many senses.
I opted for the Farro Salad, which was served with pickled beets, apple gel, shaved radishes, and fried Bucheron cheese procured from Reverie Creamery. It was beautifully presented and the flavors were exquisite and I must say that I have never had anything remotely similar to this inventive salad. This was my first experience with farro and I was intrigued by the crunchy little grains.
For my entrée, I decided to try the duck, which was served with collard greens and parsnip compote, then finished with duck au jus. The dish consisted of a duck breast that was expertly scored and roasted pink and duck leg confit that was pleasingly crisp on the outside and soft on the inside. Having the duck served both ways in the same dish was exceptional. I think it is important to note that the portion was more than generous and I left the restaurant completely content. There is a stigma that high-quality establishments skimp on their portions, but this was not the case. In fact, I was the only one in my party who did not take a doggy-bag because the duck was simply too otherworldly not to finish.
As I later told Chef Brian Kiendl, the experience exceeded my expectations.
Loren Mayshark is the award-winning author of Death: An Exploration and Academic Betrayal. For more, you can visit his website lorenmayshark.com and you can keep up with him on Twitter at @LorenMayshark. Sign up for his newsletter and receive regular updates and a free gift.
