Sunday, September 20, 2009

Murray Street Kitchen Wine & Charcuterie review

It was a rare hot humid evening last week and my sweeties birthday week. We were craving for a nice glass of wine, some delicious interesting food, and a quiet patio. We discussed several options and decided to head over to our favourite place. We shouldn't have thought twice about it. For the setting, food, and service Murray Street Bistro can't be beat.

We tucked into the Kitchen Charcuterie Plate to start along with a bottle of Malbec Fuerza, Mendoza, 2005 Argentina.

Most of the items in this starter are unique to the restaurant and prior to dining here we had never tasted many of them. For many of you my advice is keep an open mind and savor the flavors. Don't let the descriptions influence your choice. What actually arrives on the plate in front of you bears no resemblance to the picture you form in your mind when you first hear the description.

It keeps us coming back. Its a sampler of the in house specialties and cheeses and needs to be savoured with a finely paired red. Toby our server was well acquainted with the wine menu and its nuances and suggested the grape. Thanks Toby for keeping us hooked. We've been here several times and staff is always very knowledgeable about the food and the wine...above par.

Back to the food. For me and my sweetie theKitchen Charcuterie Plate (22$) is just the most perfect pairing of wine and meats. The plate arrives on a wooden cutting board, each portion occupying its place around the board :

Grilled Elks tongue-Marinated in wine vinegar and lightly grilled with the sear marks visible on the meat. Tender and moist. The acidity of the marinade complimented with the smoky infusion of the grill.

Shaved Beef Heart- Thinly shaved slices of beef heart, pure beef flavor no spices that I could detect. A pinch of salt and pepper is all it takes on these babies.

Pot of homemade Pork Rillette- WOW. We are rillette fans and ever since Marcus in Gatineau closed its deli counter we've been starving for a great rillette. This is one of the best. Homemade and as per tradition served in its glass jar. A generous portion that tastes superb on the toasted crostinis or rosemary flavored bread that accompanies the dish.

Poutine-Crispy hand-cut herb spatzle, shredded mariposa duck confit, roast duck gravy, 5th town Goat cheese curds.

Tuna-Wild BC Albacore tuna (seared rare), Art-is-in bread salad, sun-dried tomatoes, kalamata olives, torched Ferme Floralpe feta, Bryson Farms arugula, roast garlic-chokecherry dressing.

110 Murray Street
Ottawa, Ontario


the Provident Woman said...

elks tongue, beef heart? I don't think I'll be eating anytime soon. My appetite just went out the window.

The Benny's said...

LOL! funny. You should always try something once. I assure you, it is delicious and looks and tastes nothing of what it sounds like.

nooschi said...

I'm a fan of Murray Street too. I'll have to take your advice and try the pork rillette.

The Benny's said...

Nooschi, I highly suggest the duck liver mousse too!