Deuxave – Number 36

At restaurant Deuxave, there is a chef we know at last, from (binge) watching the latest season of ‘Top Chef’ (this is like Masterchef for chefs who are the next up and coming stars in the USA).  Chef Adrienne Mosier is the Executive Chef here.  I expect quite a few of the restaurants we’ve already been to have well known chefs, but being from the other side of the pond, they’re not names we’re familiar with (other than Chef Gordon Ramsey, can any Americans name British chefs?).

We were quite excited when we went inside Deuxave.  It’s modern and plush inside…classy, with a cocktail bar as you walk in, a large dining area, lots of mirrors and some little nooks for more intimate seating.  It feels as though someone has taken care designing this and the image is kept up.  The staff are really (read – overly) polite and professional.   We stopped at the bar first for a cocktail (of course).  There was a constant flow of wait staff coming in and out of the kitchen, I couldn’t believe how many there were.  The cocktails were beautifully presented – in fact, everything here is done with an element of perfection, a need to provide the perfect looking dish, the perfect witty repertoire with the guests, perfectly timed food, the perfect folding of a napkin if you go to the bathroom.  Too much fuss?  Who knows.  It felt a little hectic for the chilled, cool, classy vibe the interior suggested. I can’t put my finger on it.

Food – Classic and classy.  Nothing overly shocking or complicated, but I have to say the presentation was beautiful. We started off with a steak and wagyu beef tartare and a confit of duck leg.  The portions were rather large and probably a tad more than I needed for a starter, I mean how much beef can one eat? We struggled through (it’s a tough job).  For mains we opted for the Lamb loin (see above – beautiful) and the spiced long island duck breast, both really good.

The big question is; would we come back?  Probably not.  There was nothing wrong with anything.  We had a lovely evening and the food was really good, it just didn’t knock our socks off.  This is probably down to us and the fact that we’ve eaten at some absolutely awesome restaurants.  The bar has been set high and it’s not just about the food, we’re looking for that total special night out, something completely different.  We want to be blown away.