From the department of “Jar, you’re just bragging now” says Jon Erickson…
Above: Tony’s foie gras au torchon is one of his signatures and one of the dishes where simplicity and purity of flavor is offset by detail in the presentation.
Tony is my client (I curate his website and his media relations) but he’s also become one of my best friends in Texas and he is the architect and author of some of the most stunning meals I’ve ever had. Yesterday, Giovanni and I drove to Houston to meet Cousin Marty for lunch and a confabulatio that centered around… yes, of course… food and wine…
Above: Orecchiette with seared mortadella cubes and runny quail egg.
The secret to the rich yellow color of his pasta, said Tony, is locally sourced, organically farmed eggs. “But it’s also the fact that I use only flour and mineral water imported from Italy,” he added. Some would argue that sparkling mineral water is key to super pasta like this. But Tony insists that still water (acqua naturale) is a sine qua non.
Above: Halbut and seafood medley “al Mare Chiaro,” named after the neighborhood in Naples.
Tony’s is the only place in Texas where we eat fine seafood (a category we reserve otherwise for our trips to California). This dish was simply stunning in its simplicity and presentation (and my camera didn’t do it justice, frankly).
Above: Lamb chops.
Tony likes to tease me, calling me the chiodo (the nail) because I’m so careful about what and how much I eat. Lamb chops would have been a bit much for me for a Tuesday lunch but Giovanni dove in with gusto.
Above: General Manager and wine director Scott Sulma’s selection was right on.
And the wine? A tall order considering the fact that one of Italy’s top winemakers was seated at our table. And let’s face it, my general disdain for the Californian style is well known to my colleagues at Tony’s. But it also seemed right to have Giovanni taste something from my home state. GM Scott’s selection, Palmaz Vineyards 2007 Cabernet Sauvignon, delivered acidity, earth and gorgeous dark fruit, and balanced alcohol and wood. It was superb with the Bucatini all’Amatriciana that I had as my second course, playing beautifully against the savory guanciale in the dish. Chapeau bas, Scott!
Above: Nobody does it better than Tony.
I can’t conceal my pride in sharing the Tony’s experience with my good friend Giovanni, who made the trans-Atlantic crossing to see, hear, taste, and feel what life is like in Texas, California, and America.
Above: Two of my favorite fressers.
Thanks, again, Tony for yet another fantastic meal and an unforgettable experience. Ti ringrazio di cuore…
In other news…
Question: What could be better than a conversation with one of my favorite New York City sommeliers?
Answer: An interview with one of my favorite NYC sommeliers conducted by one of my favorite NYC sommeliers.