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Thursday, December 19, 2013

Durham: Mom’s Retirement Dinner at Nana’s

Mr. Rogue’s mom worked her last day this week. We went to a local favorite restaurant of theirs to celebrate Mrs. Faith’s official retirement! Nana’s is a local favorite of theirs and Mr. Rogue and I, who are super picky with our food reviews, were not disappointed. I don’t know a time when I have had a better meal. The food was incredible. Nana’s has an ever-changing local menu and Chef Scott is a genius with flavor. Sure LALA land has some of the best restaurants in the world but although I can think of some that are on the same level with food I don’t think that the level of service we received could have been matched.

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As it turns out Mr. & Mrs. Rogue know the Sommelier (the wine specialist) at the restaurant. Not only did he hand pick out both of their wines he was racked up more awesome points and sent over the chefs signature risotto dish. I SWOON. Never have I ever eaten risotto that was better. Seriously the it was divine.

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THE CHEF’S FAMOUS RISOTTO

Our waiter was fabulous and super fun and super informative. I am all about the whole experience when dining out, and having been a waitress for several years in college I cherish when I get a great person waiting on me. Mr. Rogue and I asked a ton of questions about the menu. Everything looks so super yummy and there were several things that we both wanted to try. In the end we both decided to not decide on a single thing and to go with the four course tasting menu. Each and every dish, one after another was perfectly timed, exquisitely prepared, and accompanied by the perfect wine. I can only describe it as pure harmony.

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CHILLED FOIE GRAS TERRINE WITH FIG PRESERVES AND GRILLED FOCACCIA – SERVED WITH A HUNGARIAN WINE ROAY TOKAJI DESERT WINE

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COASTAL JUMBO FLOUNDER OVER ESCAROLE WILTED WITH VIDALIA ONIONS AND FRENCH FLAGEOLETS FINISHED IN A BLACK TRUFFLE SAUCE – SERVED WITH A SOUTHERN FRANCE CSV WINE BLEND SAUVIGNON BLANC, CHARDONNAY AND VIOGNER

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SLOW COOKED LAMB CHEEK RAGOUT WITH POTATO GNOCCHI, ROASTED PEPPERS AND CIPOLLNII ONIONS FINISHED WITH CRÈME FRAICHE – SERVED WITH AN ITALIAN BARBARESCO WINE

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GRILLED VENISION LOIN OVER A BAKED POLENTA CAKE WITH WILTED GREENS FINISHED WITH BALSAMIC/HUCKLEBERRY SAUCE – SERVED WITH A CALIFONRINA SONOMA B.R. COHN CABERNET SAUVIGNON WINE

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By the end of the meal I was getting tipsy. Each of the four courses came with a wine and I just couldn’t hang so I started pushing my still half-filled wine glasses over to Mr. Rogue… this mama’s tolerance for alcohol has been severely compromised by growing and raising a small human. Don’t worry, I don’t think he minded much at all.

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Even though we knew we were going to be STUFFED Mr. Rogue and I decided to order the Crème Brule even though we were already getting desserts with our meals. Our Tasting Menu came with Panna Cotta and well even though I am a dessert lover I am not a huge fan of it. Plus Mr. Rogue and I are a little bit of crème Brule connoisseurs… it’s our favorite dish and I had heard that this one was good. We simply couldn’t resist ordering one for the table. I was so happy we ordered it. It was by far the best Crème Brule we have ever had, hands down, so friggin good!!! Once the Crème Brule was gone I turned my attention to the Panna Cotta I was served. I was prepared to nibble a bit and cast it aside. I am now a Panna Cotta convert. Although not as good as the Crème Brule it was really good. Seriously this chef can do no wrong.

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IN MY NOT SO HUMBLE OPIONION THE BEST CRÈME BRULE IN THE WORLD

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VALHRONA CARAMELIA PANNA COTTA WITH SALTED CARAMEL SAUCE AND SPICED CASHEWS WITH KANTO REGION ITALIAN VICIANTO

Aside from the fact that the meal was awesome we also managed to have a lovely time catching up with Mr. Rogue’s parents AND my Little Cricket slept the entire two and a half hour meal. I love a night where it all comes together.

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1 comment:

paul peggy zeus said...

All the food looks amazing, looks like you will be visiting this restaurant again and again.

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