Gwynnett St

Never is our unique awareness of the temporality of existence thrust upon us so poignantly as when something ends before it seemed ordained to.
December 7^th, 2013. One of a dwindling number of calms before the storm. Before the whirlwind of drug trafficking allegations, arrest rumors, and staff exodus.
The brief walk from the panoply of plaid garbed wandering minstrels (some of whom could stand to learn to sing instead of wail) camping ever earnestly at the Graham Avenue L train stop provides a clear view of the patina of post-​industrial Williamsburg. 99 cent stores and empty lots give way to glossy windowed cocktail bars and moderately priced Thai restaurants. Gwynett St. itself is an exercise in subtle gentrification. No precocious re-​purposing of barn doors into tables, no chairs by way of milk crates. Instead, nearly everything about it bears a sheen of amorphous sleekness. Like the décor, service is charmingly unobtrusive. No gazes bore through your plate or raise the hairs on your neck, yet when your courses are finished or your glasses emptied, your waiter will materialize with a pleasant smile and a practiced ease, appearing to wait on you hand and foot, without reminding you through ungainly hovering. No small feat when the two norms are awkward apathy and oppressive omnipresence.
From the muted exterior to the homogeneously Brooklyn, rustically sparse interior, you’re given few clues as to the nature of the restaurant, aside from the skill of the service, and beyond assuming it will be of the now ubiquitous «New American» variety of cuisine– an assumption that would prove accurate, if a bit oversimplified. Gwynett St. is «New American» in the most unabashedly literal sense: innovative dishes composed with regional ingredients. And yet, there is also the freedom inherent in any cuisine labeled American — a cuisine long considered faceless in light of its myriad cultural influences.
Take for instance, the whiskey bread. Its Irish origins would lead to expectations of saltiness and a firm density. Instead, you are brought something soft and sweet, its sole commonality with its predecessor a wonderfully crunchy crust. Thankfully, it is not the only dish of humble origins defying expectations and associations. Ham and grits, a pairing far more satisfying (at least to this somewhat Southerner) than peanut butter and jelly, are exemplary. Onions simmered until fork tenderness, yet as bright as the day they were plucked from the earth. The dill and mustard seeds were ingenious herbs to brighten the grits and underpin the smoky pork — pork which I’d happily consume, alone in its bowl and find it nearly as delicious. The melding of the ingredients, in roles small and large, generates an impressive harmoniousness for a dish so superficially simple. The entrées only serve to continue the trend. In particular, the chicken stuns beyond its visually striking plating, pairing the sublime juiciness of the breast with the richly earthy dried mushrooms and roasted Brussels sprouts. Tart berries and a sauce skirting piquant yield an impeccable balance and an impossible to resist dish. I nearly surreptitiously traded plates with M, until I uncovered my first ridge of sourdough bread, peeking out from the seared end of a beautiful filet of beef. The creaminess from the brief soak in the dressing dabbled across the lettuce, coupled with the inherent tang and texture of sourdough lent it every element necessary to counterweight the peppery greens, funky balsamic, and heavy steak. It was the first meal in some time where I felt one entrée perfectly measured up to another.
If you did not manage to go before the storm, none would judge you in your ruefulness. While Mr. Clark is currently opening another restaurant, and while Mr. McCoy may yet restore some excitement to what must be a crestfallen enterprise, it is inarguable that something wonderful was lost on that cold December morning, and that Gwynett St., in this form, will never exist again.

Gwynnett St is aces!
I love the woody polished classic-​new-​school Brooklyn décor, it has a very warm and cozy feel.
We sat at the bar and the Bartender-​as-​server (one of my fav experiences) was a delight. He patiently put up with my need to taste too many red wines searching for my very specific earthy inky flavor, which we did indeed discover (unfortunately I can no longer remember what exactly it was). The point is, all the wine is delish, you just need to find the bottle with your name on it, and the bartender will help you obtain this goal!
The whiskey bread is reason enough to come here. I could easily drink wine and eat whiskey bread and die happy … sadly, that would be a travesty, because the «actual» food is amazing.
I shared the red cabbage consommé, the pumpkin seed tofu, and the beef. I don’t even like beef that much, but was in the mood to go crazy, and adequately buzzed by the time we ordered our entrees. Everything was beautifully presented and absolutely delicious.

Food was a mixed bag. The four of us ordered almost ¾s of the menu and everyone tasted everything and mostly agreed with the below.
Whiskey bread was awesome and served warm which is usually a good sign.
The best starter was the consommé. The raw scallop and sunchoke dish was nearly devoid of taste as another reviewer noted, and one of the two we ordered came out without any scallops at all, though to their credit that error was quickly remedied. Apples and oysters was interesting in that I had my first taste of calf’s brain but again the flavors were oddly muted. The salsify dish was not finished by the table. And we were hungry. And these were very small dishes.
The duck with beet spaetzle was by far the best main in my opinion, followed by the chicken (despite being coated in ash — I’m not a fan of this trend). Fluke was too salty. Cod was under-​seasoned and was my least favorite main.
Most of the accompanying root vegetables for all dishes were served raw or pickled — I would have preferred a different preparation.
Our primary server was good but some of the bussers were a little awkward as to their timing, clanging plates against glasses, etc.
Two of the four of us had been to Gwynett St a few times prior and were very disappointed that we all had wasted a dinner with the other two visitors on a mediocre meal. Too many awesome places to eat in Brooklyn to go here again.

Gwynnett St. used to be a whopping ten blocks away from me, and yet I somehow managed to change out of my pajamas and go on a monthly basis, shocking my Williamsburg friends with the quality of food that lies in a mile radius.
Gwynnett St. is just about the least you’ll pay for the most gourmet food in NYC, but don’t let the low sticker price be your incentive. Let it be that every course — like my favorite, the chicken liver — looks as beautiful and tastes as complex as an elegant dessert.
I discovered chicken liver late in life, at a Jewish deli near my grandfather’s residence in Boca Raton, but loved it immediately, as if it drummed up my Jewish genes. It’s minerally, like a meat, but sweet, like a dessert, thereby earning it my nickname «chicken frosting.» Gwynnett St. is a rare opportunity to eat this dessert-​like meat in dessert-​form.

Daniel level food at reasonable prices.
This was my first foray into the Brooklyn dining scene and I wasn’t sure what to expect. It was definitely worth the trip. Although, I recommend taking the L train since a taxi from the UES was $ 30.
The restaurant is warm and cozy with exposed brick. There are plenty of communal tables as well as a bar for solo diners. This is a cute neighborhood restaurant with fabulous food.
The service was excellent and I was impressed by how knowledgeable the staff was and eager to explain the dishes.
The Wadsworth drink is a must try. It is a bit dangerous since it is so well balance that the effect of the alcohol hits you since it is so drinkable.
We started with the Sunchoke which was light and delicious as was the Autumn Salad. Both used seasonal ingredients and were presented beautifully.
This is another restaurant that charges for the bread which really irritates me. That said, the crust on the bread is outrageous. It is a generous loaf and it is fabulous for breakfast. If they are going to charge me then I have zero qualms about taking home the leftovers.
The chicken which is covered with ash and sounds dreadful is anything but… It is incredibly moist and my companion thought better than Nomad’s chicken. I thought they were both incredible but different.
My duck was a VERY generous portion and perfectly cooked. The dishes were to me comparable to what I would receive at Daniel in terms of taste, presentation and ingredients but at a fraction of the price.
The parsnip dessert was also huge, and also sounded less than exciting but it was absolutely yummy. This is a restaurant where you need to ignore your preconceived notions and just let yourself enjoy the ride. If you do, you will not be disappointed.

Excellent. Really enjoyed this place. Scallop Crudo was nicely dressed and fresh. Whiskey Bread was fresh out of the oven and warm. Duck was cooked perfect and balanced. Pumpkin Seed Vegetarian Dish had a nice deep favor and was balanced.
Overall great experience and would go back any time, recommend it.
Only reason I didn’t give it another star was because they could have used some non dark liquor cocktail options and one inexperienced bus boy kept trying to take our plates away too soon.
Awesome neighborhood joint.

I’m going 4 on the food and 5 on the restaurant as a whole — perfect lighting, you can actually hear the person in front of you, the waiters are friendly and smart, service is attentive (we had 5 people stop at our table at various times). Rounding up to a 5.
We did the tasting menu and you will feel like a judge on Iron Chef as the courses come parading out. Each dish was thoughtfully and creatively put together and beautifully presented.
It was 8 courses and while each was modest in size, my wife and I were perfectly full when it was done. We skipped the wine pairings (it would work out to a bit over 3 glasses per person) but we did have two excellent glasses each. Lots to choose from on the wine list, many at reasonable prices.
The 4 for the food comes from two factors:
* While beautiful to look at, not all the plates truly wowed me with taste and flavors. For example, further down Metropolitan is St. Anselm’s. Not nearly the same dining experience, but for my money, the food actually tastes better and packs more punch.
* A small matter, but the final savory course was two medallions of beef. Very tasty but one of the two (on both plates) was 80% fat. Felt a little short-​changed considering how delicious the beef was.
All in all, you’ll either really like it or love it, I can’t imagine someone being disappointed.

Items sampled include:
Same Same But Different — Cana Brava Rum, Coconut Palm Sugar, Thai Basil, Lime
Puntarella — Blood Oranges, Pistachio, Olive, Padron Pepper
Whiskey Bread with Cultured Butter
Chicken Liver — Chestnut, Apple, Mushroom
Stinging Nettle Soup with Clams, Kombu, Parsley
Lamb’s Tongue — Smoked Feta, Fava Beans, Greens
Dorade — White Asparagus, Wheat Berries, Buckwheat, Grape Leaf, Mastic Yogurt
Duck — Apricot, Escarole, King Trupet Mushrooms
Green Strawberries — Angelfood and Buttermilk (cake, dots, sorbet)
Walnut — Parsley Root and Raisin
Chocolate — Spinach, Mint
Chef Justin Hilbert announced he was leaving Gwynnett St less than twelve hours after my meal at the East Williamsburg restaurant, though from what I’m told it was current chef Owen Clark that was responsible for my meal and regardless of who was top toque that evening I’ll simply say that at $ 85 the experience represents the best sub-​$ 100 tasting menu I’ve had to date; each of the nine courses emphasizing unique ingredients in compelling combinations with ‘modernist’ technique used precisely as it should be — to make the meal both memorable not only because it looks beautiful, but because it tastes equally wonderful. Beginning with a cocktail and tremendous bread and butter before moving through salads, soups, spreads, savories, and sweets the only ‘expected’ part of my evening was the progression — the rest was innovative and stunning… the bitter meets brine of the nettle soup, the sour turns butter of the crispy skinned fish, and three desserts that defied convention starting tart then turning intensely sweet, and finishing with an intensely vegetal and visually stunning take on the peppermint patty — and all of it set to a great soundtrack, stellar service, and laid back atmosphere that had me debating an a la carte visit mere days later.

How much whiskey bread does one have to eat to get buzzed? I’m not one to pay for bread, but it’s highly recommended so I went for it. It reminds me of a biscuit, but without the yucky loose dry middle that I usually avoid. It’s delicious, fresh, and warm. I’d get this again any day.
Gwynnett St is conveniently located off of the Graham street stop on the L train. I wish I had a restaurant like this in my neighborhood. It was our 1^st time here, we wanted to try a few things from the menu rather and jump in and do the tasting. The cocktail menu had several creative drinks, I had the island connection and was happy with the strawberry, mint, and rum combination. For food we had the chicken liver, scallops, and duck. Chicken liver was sliced thin, quite a different presentation. The duck was juicy and flavorful — I could’ve had another serving. The scallops were perfectly seared and was accompanied by jamon.
Staff was cool and capable, though I prefer my servers to be a little more friendly. The space feels like a casual neighborhood spot. I wouldn’t recommend the place as a romantic date spot, no candlelight, swanky décor or pampering service — but if you two are here just for the great food you’ll be fine.
Try to save room for dessert, I heard they’re delicious.

Excellent food, beautiful presentation and highly memorable experience. I enjoy eating at the bar, really good service there, the bartenders are totally great.
The whiskey bread is now a Brooklyn institution, I also love the duck. I mean LOVE.

Gwynett St is my favorite place to eat in Brooklyn, hands down.
I’m a vegetarian and though the menu changes often, Gwynett St always has a vegetarian main and a few meat-​free small plates (I believe they usually have gluten-​free options on hand as well). Their vegetarian main always includes a melt-​in-​your-​mouth tofu that they make in house. I’ve had a cashew tofu with black garlic, I’ve had a garlic tofu that was covered with a hot onion broth and a few other varieties; I’ve never been disappointed. The tofu is served with seasonal vegetables that always add up to one amazing combination.
We usually start with the addictive whiskey bread, share an appetizer, enjoy our mains, have a few cocktails/​beers and then split a desert. It’s always a pleasure to spend a couple of hours working our way through an interesting and delicious meal. Gwynett St always strives for unique food, that doesn’t compromise on flavor. Everything from ingredients to plating presentation has been well thought out and is always on point.
The staff is friendly and very attentive to your table. They will describe the dish you’re being served and will answer any questions you have about your experience. I’ve been five or six times so far, but will be back (as soon as my wallet allows me to).

I’m generally not a complainer on Unilocal/​tripadvisor, and typically only review really outstanding places or places that seriously lacked.
Gwynett was in the middle. Food was actually good, but not unique. Also portions were unnecessarily too small. I had the duck confit. Even though the restaurant is pretty new, the ambiance felt a bit old. Too much wood inside. Drinks were a tad too expensive even for NYC standards. Was easy enough to make a reservation on opentable and didnt have to wait long for the table. They just need to make the place feel a bit more cozy or intimate. Something was lacking overall.

«So, you didn’t like the desserts? Oh, that’s too bad. It’s a shame, really. Perhaps your taste buds were too tired after the earlier dishes and that’s why you didn’t appreciate them. I won’t tell the chef, though. It would be a big disappointment to him. I’ll just say that you guys were too full.»
Bwahahahaahaha! It’s been a while since I’ve laughed as much in a restaurant. But, I had the good sense and decency to not do so in front of the server, as opposed to the pearls of wisdom that he had casually shared with us. So, I bit my lip and didn’t say a word (or «too»).
I could have let him know that I’ve likely had more desserts in my life than anyone in the kitchen, and by desserts I’m not referring to Ho Hos or Twinkies (stay with me on this, and don’t let your mind wander off!). That said, don’t try and present what you consider to be avant-​garde desserts and blame my taste buds for not being sophisticated enough to appreciate them. I’ll like them on simply one standard: taste, and not on whether they look like: Still life. That said, in the interest of full disclosure (of my tastes and sensibilities), while I’m a huge cine buff and can even sit through a film from the silent era, I cannot appreciate experimental cinema and the apparently poetic construction of images at the expense of a narrative. So, maybe my tastes are pedestrian in not appreciating the elaborate dessert constructions (foam, gelee, snow, and sponge…), but as the restaurant is still a commercial enterprise, I don’t believe they will build a clientele of repeat customers by appealing to taste buds that fall outside of the normal distribution of the population. And, yes — I know the influence of wd-​50, when I see it.
It’s not that I cannot appreciate the artistry of the chef in the studious construction and design of dishes that brings the individual components to life (chicken with pineapple, shallots, and clove; chicken liver with chestnut, apple and mushroom; sunchokes with hazelnut and alpine cheese), but to be happy in parting with over $ 200 for a meal for two (and to travel from Manhattan to Williamsburg for that), I would need at least two wow experiences and the closest I got to wow was with the salmon — unlike any I’ve had — with fennel, white beer, and wild mustard. Further, the portion sizes for the appetizers are so small, I had the distinct impression that the wonderful whiskey bread ($ 5) is only on the menu to ensure that you leave with a full stomach.
The highlights for me have been their cocktails. Wadsworth (beefeater gin, lemon, green chilli, coriander), Spring Forward (Pimm’s #1, rhubarb, ginger, lemon, mint, soda), Green acres (Hendrick’s gin, fennel, lime, celery bitters, champagne) — they were all exquisitely crafted. But, the restaurant’s price points are still too high for an experimental meal, no matter how stylish it looks. As I see it: the problem with making individual components stand out is that execute one turn wrong, and you’re in East Williamsburg… and that only brands you as an ‘aspiring artist’ — bringing it right back to price points.

I got the 7-​course tasting menu (currently $ 85). The bite-​sized courses were very good except for the dessert portion, which was pretty weak and trying to reach for something creative but fell quite short in my opinion. Radish, beets, and some sprinkling of leaves (like frisee) permeated all the courses, including the dessert. Salad in dessert? Sure, why not? I took some pictures (rare for me) so I won’t go into detail about each dish. Service was overall good. You can tell there was a lot of thought and detail put into every course.
Food:
Whiskey bread — pretty good but the alcohol taste was very strong and had a very bitter end to it.
Bay scallops — delicious. I wish there was more of this dish.
Beet salad — very good
Tofu — mediocre in taste but quite pretty
Trout with roe — luckily the roe was very fresh and did not taste fishy at all
Duck with brussel sprouts — very good
Fennel sorbet with cream cheese meringue — blah and bland
Yogurt with chocolate — blah again

*3.5 Stars*
I went to Gwynnett Street this past Friday night for dinner, and wasn’t incredibly impressed. The décor seemed oddly dated, somewhat generic, and an afterthought. There were 90’s era teal walls in the bathroom. There was exposed brick on 2 walls with some votives and random artwork. The rear wall had a flat boring pattern on it. Nothing felt cohesive, and it was simple in a lazy way. It was distracting.
We started with some cocktails, and I chose the Mr. Pink, which was delicious pink mezcal concoction with a pink peppercorn rim. The Toucan and the Lion in the East Village has a similar drink with a pink peppercorn rim, and I loved it there, so I loved it here too. I had read about this famous whiskey bread, so we got that, and while it was delicious homemade bread with creamy butter, I could not detect anything special in this as a result of the whiskey. And believe me, I searched and searched with every careful bite. Just really good warm bread, but no extra flavors.
Next, we split the turnips and kohlrabi appetizer, which came with ponzu sauce and Iberian ham. The presentation was exquisite, but the dish was a disappointment. The flavors were sooo soft and muted, and the vegetables were not cooked enough for my taste. I’m sure this was the intent, but it did nothing for me. I also would have liked a little more Iberian ham in there. For my main course, I chose the duck, which was great. Most people order medium-​rare, but I asked for more towards medium, and it came out just as I had asked for it, and STILL juicy. They really know how to cook duck here. The pan sauce was delicious, and the prunes were a really nice addition too, but again, nothing groundbreaking. I’ve had food like this before. When I asked my husband how he liked his trout, he replied, «It was good. I just think that most restaurants in NYC don’t know how to properly cook fish.» Zing!
The service was definitely a strong point. Our waiter was attentive, professional, and everything was well-​timed. The water glasses were never unfilled. The location is convenient, just a few blocks south of the Graham Ave. L stop, and right near Fortunato’s Italian bakery on Devoe St. (pro tip: head there to pick up a cannoli for dessert). Ongoing gentrification and food presentation aside, the neighborhood and food do NOT warrant prices like this. $ 29 entrees are not a big deal in the West Village, where rents are sky high, but it’s undoubtedly overpriced for the Graham Avenue L stop. In my opinion, Gwynnett Street is just another new American place with exposed brick.

Duck with Yerba Mate is their better entrée dish.
The mushroom appetizer was very random. not worth $ 16, especially at the size.
Desserts are «experimental». the chocolate dessert looked like paint splashes. you could barely scoop anything up to eat. Pear dessert was more substantial
Whiskey bread is nice and hearty– like a scone on the outside and pound cake on the inside.
Overall, the prices are a bit too high, food is a bit overwrought and overstylized. Décor is an absolute mismatch with the food.
Food tasted good, but it’s just really really expensive and not entirely cohesive. Mixed feelings

Simplistic, clean décor. The brick walls and warm lighting makes this place a great place to eat during the fall. My friend Christine and I went in around 6:30 on a Friday night and it wasn’t crowded. It packed within the hour yet the noise level didn’t get too bad. It’s a decent place for a date night as well.
The service throughout was solid as well. The waiters made sure our glasses were always full and whenever one of us would get up to use the bathroom, they folded our napkins neatly onto the table. Pretty miniscule but it shows the attention of detail the waiters have. The owner, Carl, also checked up on us frequently, a further testament to the great service of this place.
As for the food, my friend Christine and I ordered the red kuri pumpkin soup, whiskey bread, and the cauliflower (except it turned out to be broccoflower) for our appetizers. The pumpkin soup included snails, cocoa nib and allspice (lol pulled this from the menu). The soup was executed well; texture was extremely smooth and creamy. Most reviews I’ve read about Gwynnett St raved about the whiskey bread and it didn’t disappoint. Christine and I weren’t too crazy about the cauliflower– not sure if ours was seasoned?
After we received our appetizers, I immediately tasted why Esquire called this place one of the best new restaurants of 2012. Christine ordered the chicken with potato, turnips and ash. It was brined for a few hours from what I remember. I ordered the duck breast with lack chic pea, celery root and yerba mate. Both the duck and chicken were perfectly cooked– meat was buttery and the skin was thick and cripsy. When I cut into the duck from the skin down, the skin stayed intact and every bite had a bit of that crispy skin and succulent breast. The chicken was soft and juicy. Executed to perfection.
To end the meal, we ordered the squash sorbet and custard (I think…) with date chips and sassafras. It was the perfect dessert for the fall and contained all of the elements of a successful dessert– contrasting textures (crunchy, smooth, flaky), temperature, and savory taste with subtle spices hitting the palette. I loved every bite of it.
Highly recommend this place and would go back to try the chef’s tasting menu next time.

My boo and I came here after wandering around. We passed it and it struck our curiosity, but we saw the prices and moved on. After a few drinks in other spots to pass the time, however, we all of a sudden decided to try it. Ah, thank you lessened judgement and lowered inhibitions with money!
We had two drinks each and split bread, a soup and an entrée. The bartender was helpful with the wine and let us taste a couple before we committed. We sat at the bar and he did not seem annoyed that we were splitting an entrée.
The whiskey bread is delissshhisssh. I wish it came with the meal instead of being an extra 5 or so bucks. But I mean, if you are going here, you are going to drop a hundred bucks so you may as well shell out the fiver for the bread.
The soup was beautiful. It was a chilled lettuce soup. The lettuce, crème freche, salmon roe and preserved lemon were artfully placed in a bowl. Then the waiter poured the creamy broth over it. The soup was salty and bright and different.
The entrée was to DIE for. I had the duck, and I don’t ever order duck because I am just meh about it. It was rare in the middle, maybe even raw-​ish. But man, was it good. It was the best duck I have ever had. It actually might even be the best entrée I ever had.
I was going to give it 4 stars because its pretty dang expensive. But I am getting all saliva-​y writing this review so I guess it warrants a 5 star.

I like my food like my men– genuine, hearty, cleverly presented and unpretentious. Gynnett St. meets two of those criteria, but lacks on the other two. I am not a fan of deconstructed food– that being said, that is what this food is.
Coctails are arty masterpieces and food is thoughtful and innovative.
WHISKEY Bread– warm w/​VERMOnt churned butter– $ 5
Amish chicken $ 20
Pike=$ 27
Green cocktail– my friends– very green like pesto in a glass
Milk chocolate– $ 9
The whiskey bread is a must– warm a little sour tasting from the whiskey. Amish chicken w/​burnt hay hash — is juicy and flavorful, but the green garlic pea shoots– can I have some mashed with that please! My friends pike was also tasty. When it is hard to identify what is on the plate we have a problem. The dessert which was a roll of milk chocolate pudding and fell after a minute on the table was Momofuku like– airy chocolate, scattered peanuts. black currant sorbet probably made in house quite good, but leaving one wanting more. If you are a fan of innovative, deconstructed food you will enjoy this spot. Service was fine, but pushed the bottlled water, appetizer & dessert stuff and coffee with your dessert, when I leave the borough (M) I want to relax a little.

Happy Sam.
Coming in late night on a Monday was just what the doctor ordered because we got the whole place all to ourselves. The staff was in end-​of-​shift high spirits and treated us like royalty with warmth and conversation without being invasive or chatty. TV on the Radio made for a familiar and charming aural atmosphere (we were even asked if we had any requests — shoot, you guys, my only request would’ve been that my dining experience would never end!)
Beverages first. Having had a rather booze-​soaked week, my friend opted for a virgin drink and just asked for the bartender to make something tart and sour. Minutes later some hibiscus tea ginger potion of perfection landed on our table. This was the first item, but far from the last, that made me grin from ear to ear that night. Lord mercy. Mr. Bartender I give you the best curtsy a not-​too-​femmey lass can muster because you sir, are a clever and skilled magician!
Foooooood. Whiskey bread was awesome. So sweet and yeasty and buttery — I found it to be like a hearty croissant in loaf form. Maitake mushroom might as well have been psilocybin with the deliriously delicious high it gave us.
Amish chicken was moist and flavorful, had a nice sweetness to it. The duck breast was cooked medium-​rare and it was as if –od himself set the timer because that sucker came out golden. A bite of that coupled with one of the gooseberries was enough to make me giggle out loud. The gooseberry explodes in your mouth like a tart grenade! «Tee motherf*ckin’ hee» was my sentiment exactly. Loved, loved the textures and flavors of this meal.
And here is where it gets even more impressive: the deserts here are actually deserts! Not just some stock recipe that a chef throws on the menu because they’re too fascist to hire a good pastry chef and too egotistical to admit they suck at sweets. No ma’am, the deserts at Gwynnett are innovative and taste phenomenal.
We had the cashew, apricot and white birch as well as the mint, milk and green strawberries. I can’t even tell you what these were like because my body took over my mind and whisked me off to cloud 9. I will say that there were some crazy things happening with texture and flavor that mixed sweet and savory and sour with fluffy, creamy, crunchy, and dry. Genius. A solid two weeks later my friend still won’t shut up about the candied green strawberries and I don’t blame him.
I love the décor, too. It’s kind of a little country home with paisley’esque (closest I can get, this girl does not know her patterns) wall paper here and there. Feels like you’re at home while still being out on the town.
I had so much fun here I left literally tearing up, feeling blessed, like I was the luckiest lass alive. This place humbled me.
Like I said, happy Sam.