I know the Lead Cook/Chef there because he's got a dog that's about the size of mine. I spotted this gorgeous Great Pyrenees from across the street and went up to pet him; about five minutes later, I acknowledged the human that it was attached to, and we started chatting.
|Thank you, Anna's Oven.com!|
Anna's is a small bistro with globally good intentions, but the staff running it is a bit cobbled together. This is not a bad thing! The lead cook, Victor, has been a Sommelier, a cheese monger, and a world traveller in his lifetime. He's been to France, Italy, and he and I always find something nice to chat about. He lives in the 39th street area, too, so I see him around a lot. It's just him and his apprentice in the tiny kitchen at Anna's, and they're really trying their best. They're even experimenting with more vegan options so they can better serve their clientele!
|Good lord, that's a lot of pasta...|
When Victor and I first spoke, I told him I was a pastry chef and he asked for a few tips on creme brulee. I didn't want to give away all of my secrets, but I did give a tip or two...so when we came in tonight, we were brought out one of the lavender creme brulees. And it was good!!
|LAVENDER CREME BRULEE|
They did a really great job of infusing the lavender, and the texture of the creme brulee was just perfect. It had come out of the oven not long before we arrived, so it was still a touch warm...but quite the perfect texture. The only trouble with having a still-warm creme brulee is that the heat often prevents the sugar from getting terribly crisp, or rather, staying terribly crisp. It was crisp to begin with, but as we ate it, it got a little soft from the residual heat. But, hey, I won't say no to a creme brulee! I can tell you that once it cools, it'll be a really good dish.
All in all? Though I think the menu itself is a bit all over the place, I still give Anna's a solid 7 out of 10. There are some technical flaws, probably things that only an anal-retentive foodie jerk like me would notice, but they're good people working for a good cause that are really trying their best. I will be back.