Vin et Grub has posted a review of last month’s Rocky IV Estonian wine dinner at Bresca.
A decadent softened quails egg topped with American caviar was a nice and cool way to start off the evening. Despite the cold serving temperature and it’s slight conflict with the texture of the quail’s egg, I was more than pleased with the dish as a whole. The caviar added the right amount of saltiness and the potato countered that flavor with it’s smokey flavor. The creamed ruby chard was the highlight of the dish in my opinion- beautifully soft, slightly warmed, and borderline ambrosial, I couldn’t have imagined a better way to prepare chard.