Page 114 - MLT December

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112 December 2019 | www.mainlinetoday.com
Verbena BYOB continued from page 108
Bay scallops came together nicely with baby clams and the late-autumn flavors of acorn squash, carrots, oyster mushrooms and almond velouté. For his take on traditional steak and potatoes, Morozin paired a succulent eight-ounce ribeye with a volcano of whipped spuds leaking a tangy chimichurri-and-truffle vinaigrette. A truffle vinaigrette also found its way into a tasty ravioli dish.
Capping off the meal: a goji-berry- studded bread pudding with cream cheese ice cream and crème anglaise. It was as rich as it sounds—though perhaps a little less heavy cream would’ve sufficed.
While you can certainly go the route of selecting each bite, Morozin’s $100 tasting menu allows his heightened skills to truly shine. The satisfying six-course selection
is supplemented by an amuse-bouche, an intermezzo and sweet bites at the end. Each tasting menu is another chance for Morozin to challenge himself. “I want to find out how good I am,” he says.
Morozin’s serving staff seems to be fully on board, their enthusiasm palpable when describing his dedication to traceable sourcing of ingredients. And if the well-traveled chef can maintain his stamina, Verbena BYOB should remain a destination for discerning diners for years to come. MLT