The day after I returned from Colorado, I did another dinner with Tasting Collective. It was a brand new restaurant that had opened in the space formerly occupied by
Bohemian House called
Flora Fauna. Located in the same building, it is likely going to look the same from the outside (except for the sign). The entrance into the restaurant is also very similar, though there is now a very colorful mural of a parrot outside the heavy wooden door leading into the restaurant. There is a menu outside the entrance that shows that the menu has completely changed. What was formerly a restaurant focused on Bohemian cuisine (Austrian, German, Czech) is now very much an International restaurant with an eclectic menu focused primarily on the cuisine of Mexico, the Caribbean, and Southeast Asia. I did not get a chance to see the menu of the dinner that we would be served before I came, so I was kind of excited to see what we would be served. Walking into the dining room, I found the layout largely the same with a large room with a high ceiling and a large bar on the wall opposite the entrance, kitchen in the back, and a large booth in the wall on the same side as the entrance. There had been a lot of tile on the back wall and a brick wall on the bar side, but the tile had been removed with the wall painted a neutral color and the brick drywalled and given a green paint job. There were still hanging lights, though the lights were now given a wicker basket cover. We were seated at the front near the large windows. After looking over the menu of what we would be eating, I then looked over the cocktails and started off with a cocktail called Basic Beach with Los Vecinos Mezcal, Coconut, Lime, Strawberry and Soda. It was very tropical and refreshing with a lot of tart fruitiness and a sparkling finish. I liked it and I thought the carbonation would be a good start because I figured that it would open up my taste buds as champagne does when you drink it at the beginning of a meal.
We started with a spin on many types of Asian Cuisine, Braised Jackfruit Dandan with Papaya Noodles, Crushed Cashews, and Chili Oil. Dandan is a noodle dish form the Sichuan region of China, Jackfruit is from Southern India, though is found in many cuisines of Southeast Asia, and Papaya Salad is a standard of Vietnamese cuisine. As I was not familiar with Dandan, but was with papaya salad, that is how I related to it. I really liked this. It was spicy, tart, and crisp, and the jackfruit added a savory and almost meaty side. Dandan is frequently spicy, but so is papaya salad, and this was as well, but it wasn't overwhelming and added another flavor element to this dish.
While I wouldn't call the second course strictly Indian, I will say that that is want it reminded me of, despite the fact that the ingredients used were largely Midwestern. It was grilled Cauliflower and Broccolini with Goat's Milk Yogurt, and Mustard Seed Chow Chow (a pickled relish with varying ingredients with North American origins that is related to chutney). The vegetables were tender and tasted very fresh with a lot of spicy flavor from what tasted like curry, though that may have simply come from the chow chow.
For course number three, I would say that it was a spin Indian Cuisine which was pretty good. We were served Seafood Fritters made from Octopus, Scallops, and Crab Meat, served with Kerala Curry, Chinese Broccoli, and Coconut Crema. Kerala is a state in Southern India whose cuisines focus on vegetables and seafood. The curry is made to go with vegetables and seafood and also includes a lot of coconut.
The idea of the next course reminded me of Ssam, a Korean dish, or style of eating in which meat and vegetables are wrapped in a Sesame or Perilla Leaf. In the Ssam that I have had, pork has been used. This replaced the pork with a Fried Skate Wing and the Perilla with Lettuce. Included with the Skate wing were a variety of vegetables including Carrots, Cucumbers, Mushrooms, Jicama, Lime, Tamari, and a Scotch Bonnet Vinaigrette. This was really good and it was fun to see how the different flavors worked together. The problem was to be able to fit everything on the lettuce leaf. Many times I overloaded and had to eat over my plate so the vegetables spilling out didn't land in my lap. The scotch bonnet vinaigrette could have potentially been so hot as to be inedible. While there was some heat, it was not unbearable and did add some flavor to the fish and vegetables.
Our entree was largely Caribbean with the accompaniments reminding me of Cajun cuisine and the protein itself, Quail, North American. We were served Jerked Quail with Dirty Ancient Grains, Braised Greens, and Mushrooms. Jerk is a method of meat preparation native to Jamaica in which the meat is dry rubbed or wet marinated with a hot spice mixture including allspice, Scotch Bonnet Peppers, Cinnamon, Ginger, Thyme, and Garlic. The dish was spicy, but it was also very good and while quail are small, there was enough meat and vegetables to go around.
We finished off with a Mexican favorite, a Chocolate Taquito with Korean Chili and Tangerine Whipped Cream. I love the combination of sweet and spicy and Mexican and Korean cuisines seem to go together well, so this was a great combo. The tangerine whipped cream added a hint of tang to the whole thing and made for a great finish.
I enjoyed my meal here and liked the combinations. When we came, the chef mentioned that they were brand new and were still trying some things out. A few of the dishes that we had are still on the menu, so I assume that it was found that they work. I would happy to return to see what other combinations that they do.
