Kitchenbar 3 – Jeannie Pierola is still Tampa’s Rock Star chef

August 2, 2011

First night. Six people. Fifteen dishes. One killer meal.

Forgive me, I’m going to be brief. I got no less than 10-15 different texts, emails, and facebook messages in the past few hours asking “How was Kitchenbar??” this evening so I’m powering through what my co-eater buddy Tom Barris referred to as the “Confit Coma” to bring you some juicy pics and a few words about this impressive meal. Maybe I’ll hop on tomorrow when I can once again process thought and perhaps elaborate, but for the time being this will just have to keep you drooling.

Watermelon & Persian Lime Salad – greek yogurt / celery branch / curry vinaigrette

Tuna Confit Nicoise Crostini – big eye tuna confit / haricots verts / nicoise olive / chopped egg / caper berries / espelette

chile

Roasted Beets & Fresh Goats Cheese – organic chicories / pistachio praline / orange puree

She Crab Soup – old bay crab cake / sherry brown butter

Nantucket Bay Scallops – sub tropical compote / crushed macademias / star anise jus

Prosciutto di Parma Zeppole – rosemary doughnuts / compressed melon / parmesan snow

Maine Lobster Summer “Pie” – heirloom tomato confit / fines herbes / sheep’s milk cheese / vegetable ash

KB3@BT – foie gras three ways / banh mi salad / shaved baguette

Duck Rillette Toasts – audrey’s strawberry jam / pickled mustard seed / grilled bread

Tenderloin Carpaccio – haricots verts / devileed organic egg / violet mustard sauce / hand-cut fries

(the Carpaccio fries)

Burrata – hydroponic watercress / georgia peaches / blackberry sorbet / marcona almonds / black truffle vinaigrette

Crispy Duck Confit – romesco potatoes / dandelion greens / bacon marmalade / quince vinaigrette

KB Alaskan Halibut

Alaskan Halibut – cedar key littleneck clam chowder / summer chanterelles / smoked bacon foam

And the menu. We tried as many small and medium sized plates as we could put down, and a couple large ones. The Confit dishes, Proscuitto on rosemary doughnuts, Carpaccio, and Halibut were the favorite dishes of the table if I recall correctly, and by the time we were finishing our meal we all were trying to decide how soon we could return. Bugs and hiccups were minimal, especially for opening night, and although we loved some dishes more than others none ranked any lower than “good”.

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