Ame - Jan 19, 2006

I was delighted when we decided that Ame was going to be our first Pitstop, the menu excited me from the first time I galnced at it. From the Eel to the "Okinawan Doughnuts" there was an air to the Asian Inspired menu that intrigued me.

But any who... I'll keep my post to "our" experience (My Fiancee and Myself) and allow Sabs to comment on Randall's Kobe Beef and her Tasting Menu, which although I was tempted to get, I couldn't make substitutions, so I passed on it.

My menu for the evening:
o Tempura “Poke” with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
o Foie Gras Terrine with BBQ Eel Salad, Brioche and Autumn Compote
o Broiled Sake Marinated Alaskan Black Cod and Shrimp Dumplings In Shiso Broth
o Huckleberry Pie with Lemon Crème Fraiche

My Fiancee's selections:
o Ginger Braised Duck Leg with a Salad of Mizuna and Eggplant
o Grilled Hokkaido Scallops, Lobster Tail and Cuttlefish In “Cioppino” Sauce with Dungeness Crab Bruschetta
o Warm Apple Almond Filo Tart with Apple Fritters and Cinnamon Ice Cream

Where to begin? I tried just about everything on the table and there was nothing that was even close to disappointing. But, by far the shining star was the Foie Gras and Eel. For those of you know me, know I love Eel. I could (and frequently do) just get Eel Donburi or Eel Sashimi for dinner. I could eat a pile of Unagi and be a happy man. So, to mix Eel and Foie Gras, I viewed that as a sign from the culinary gods as to what my mission in this meal was.

The Poke was quite nice as well - lightly fried, with a light sauce and a touch of seaweed. But, the tuna was eclipsed by the Eel within a few seconds of it's arrival to the table. I could barely remember what the previous course was. Plated very simply with four quadrants of Foie Gras, Eel, Brioche and Autumn Compote, it was almost deceptively plain for how delicious it was. I ordered a nice crisp Oregon Pinot Blanc that complemented both the Poke and the Foie Gras and Eel very well.

The house's signature dish is the Alaskan Black Cod and it was recommended with a soft Red, the variety is, embarrassingly, escaping me at this time. The fish is served broiled very nicely, just barely blackened (not in the cajun sense) in a mellow broth with a shrimp dumpling. The dumpling was a bit underwhelming, as though it were ashamed of itself, trying not to distract from the beautiful piece of fish which sat upon it.

My Financee's Seafood ensemble was a nice selection, but a bit chaotic in the presentation. Everything was prepared well, but the Scallops were the winner for me out of that crowd.

The Huckleberry Pie was nice, but not as nice as the other selections that evening, and I was a bit confused as to why a Lemon Crème Fraiche was chosen for the topping (or side as it were) the flavors were a bit to harshly opposed, but perhaps that is my palette, and other's would have found the contrast "sophisticated". The Apple Trio was wonderfully presented and deliciously prepared to match.

Across the board, I give this place an 8.5 out of 10, There were a few minor foibles in service and the food while good, didn't hit "great" across the board. It was better than Aqua (Eric:8), but not as good as Fifth Floor (Eric:9.5)