Recently, A-Tooch and foodie friend C sampled a refreshingly healthy dinner at Left Bank.
Sourced from the market with a menu that changes daily, the plates were filled with delicious seasonal vegetables folded into unique plates.
We were served an array of appetizers. My favorite was the Sauteed calamari with fava beans and other fresh legumes, lettuce, and salsa verde — a really interesting mix of textures but most importantly, calamari that was cooked well. Not chewy or fishy tasting, and fresh…VERY hard to achieve.
For the main course, we shared the Block Island swordfish & treviso risotto — fresh and decadent, with a strong flavor of extra virgin olive oil. I am a huge risotto fan and this was done right. Our second plate was the Capricci pasta with roast kid goat ragu — so buttery and tasty that veg-friend C even picked through the meat to try it.
The pièce de resistance, however, was the Maple Syrup Pie served with crème fraîche. They must know it’s good, since it’s a featured image on their homepage I was even more excited about this dessert when Left Bank owner Micheline Gaulin dropped by and explained it’s a Canadian staple (maple syrup, durr) and her mother’s recipe. So good I looked up a recipe online and may try to make it myself. Perfect for the fall.
Unfortunately, Left Bank is a little out of the way for me in the W. Village, but it would be a good staple neighborhood spot for casual date night or dinner with the family. There’s something on the menu to appease any palate.