I stopped by Ella Dining Room & Bar last week to check out some of the new dishes introduced by executive chef Michael Thiemann, who just recently took over the kitchen at this sleek, high-profile downtown restaurant.
We had a fabulous dinner – Thiemann’s chilled, poached Maine lobster – prettily arranged on a plate accompanied by warm butter embellished with fresh thyme and garlic, was a luscious beginning to the meal. A dazzling bowl of “pan-roasted” mussels – punctuated with bits of pork belly, was topped with a lusty pile of just-spicy-enough, grilled shishito peppers that I gustily devoured. The chef’s succulent roasted half chicken was accompanied by warm, sweet roasted grapes, and I loved the chicken liver smeared on toast that flanked the fowl.
The desserts were excellent, as always – I’ll be back soon for the kitchen’s dense, nurturing coconut cake (served with coconut ice cream) and the lovely chocolate mousse cake, whose crispy, flaky peanut butter feuilletine bottom made it a ravishing finish to a very elegant and flavorful dinner.