On Thursday and Friday evenings Resto in the architect's building (Montevideo 900+) is offering a price fix 3 course menu for 150/160 pesos w/o wine, 230 pesos with a glass of selected wine to accompany each course. It is a fabulous meal deal.They offer a choice of 3 or 4 dishes in each course (ergo the 10 peso surcharge).
They start you off with a complimentary glass of sparkling white wine to accompany the amuse bouche (a delicious rabbit confit). For an appetizer I selected the salad of buffalo mozzarella and tomato because the singularly large tomato on display at the counter reminded me of the scrumptious New Jersey beef steak tomatoes of my childhood. All kidding aside, when I saw that tomato I had aspirations of having the kind of experience visited upon Anton Ego when he bit into the ratatouille served him by chef Remy. The mozzarella was the best I've ever had but the thinly sliced portion of tomato simply wasn't sufficiently substantial for me to put into focus the memory of the tomato and lettuce sandwiches of my youth. When I brought this to the exec chef/maitre's attention, he offered me an entire tomato (without exaggeration each must have weighed close to a pound). I settled for another portion. Very good.That kind of indulgence typified the excellent service.
I had trouble deciding between the duck breast/magret or stuffed cornish hens for my main dish, but since I had tried the hens on a prior occasion I opted for the duck. It was served with a reduction flavored ever so subtlely with peanuts together with grilled figs tinged with garlic. Best duck breast I ever ate. I didn't opt for the fixed menu wines, but I had a nice red for 40 pesos with this dish. Unlike the laser cut precision of the tomato slice in my appetizer, it was an abundant dish.
For dessert I chose the chocolate souffle with chestnut ice cream which I washed down with a glass of domestic dessert wine (18 pesos).
The tab with tip came to about 250 pesos ($55). It's hard to find food this good at that price. The exec chef, Patrick, has had some experience working in the kitchen of a Michelin 3 star restaurant in France and it shows. The only drawback to Resto is the somewhat spartan feel of the dining room. Its not on a par with the elegant food, although the dozen or so tables are far enough apart to allow for intimacy.
When you are ready for a change from ojo de bife, this is a good choice.
They start you off with a complimentary glass of sparkling white wine to accompany the amuse bouche (a delicious rabbit confit). For an appetizer I selected the salad of buffalo mozzarella and tomato because the singularly large tomato on display at the counter reminded me of the scrumptious New Jersey beef steak tomatoes of my childhood. All kidding aside, when I saw that tomato I had aspirations of having the kind of experience visited upon Anton Ego when he bit into the ratatouille served him by chef Remy. The mozzarella was the best I've ever had but the thinly sliced portion of tomato simply wasn't sufficiently substantial for me to put into focus the memory of the tomato and lettuce sandwiches of my youth. When I brought this to the exec chef/maitre's attention, he offered me an entire tomato (without exaggeration each must have weighed close to a pound). I settled for another portion. Very good.That kind of indulgence typified the excellent service.
I had trouble deciding between the duck breast/magret or stuffed cornish hens for my main dish, but since I had tried the hens on a prior occasion I opted for the duck. It was served with a reduction flavored ever so subtlely with peanuts together with grilled figs tinged with garlic. Best duck breast I ever ate. I didn't opt for the fixed menu wines, but I had a nice red for 40 pesos with this dish. Unlike the laser cut precision of the tomato slice in my appetizer, it was an abundant dish.
For dessert I chose the chocolate souffle with chestnut ice cream which I washed down with a glass of domestic dessert wine (18 pesos).
The tab with tip came to about 250 pesos ($55). It's hard to find food this good at that price. The exec chef, Patrick, has had some experience working in the kitchen of a Michelin 3 star restaurant in France and it shows. The only drawback to Resto is the somewhat spartan feel of the dining room. Its not on a par with the elegant food, although the dozen or so tables are far enough apart to allow for intimacy.
When you are ready for a change from ojo de bife, this is a good choice.
