Rehearsal Dinner: a level above the rest

Tonight, I had the pleasure of attending an epic rehearsal dinner at level, a small plates lounge on West Street. We arrived hungry. In the spacious loft area upstairs that was reserved for our private party, the windows were open, letting in the sunshine and a soft breeze. Each table had water glasses and label-less wine bottles full of cool water. Over three hours and five courses later, we were all stuffed, chatting, a little tired, and happy. What more could you want from a great party?

But I'm sure what you really want to know about is the food. Some comments on the dishes I tried:



Impressions

The grilled bison satay was a bit spicy with a good Asian soy flavor.

Level's arugula salad made for a great palate-cleanser, light with a good balance of flavors.

Tart feta cheese really stood out on the cheesy pizza, but the fresh basil leaves helped to counter that tartness with some herbal freshness.

Spicy and smoky were the dominant flavors of the meaty beef short ribs.

I really enjoyed the delicate citrusy marinade on the rockfish.

The taste and aroma of fresh ginger made the grilled chicken thighs an awesome dish, even so late in the game.

But I have to save my favorites for last. Lamb osso buco stole the show, as lamb dishes often do. The meat was buttery and tender, falling apart at just the gentle poke of a fork. No flavors competed with the pan reduction, the meat stood out on its own. The cut was perfect, with just enough fat to flavor but no bites of gristle. I invite anyone who loves lamb to bask in this dish.

And then there's the milk and cookies. Our meal was long and heavy, so this dessert proved too much for us and one-and-a-half of the two huge chocolate chunk cookies came home with us - but I would imagine after sharing several small plates, this just might be the perfect way to end. The cookie is good, but the milk is the true star. Local chocolate milk is topped with cookie dough flavored whipped cream. Don't ask me how they do it, but the foamy topping tastes just like a log of tollhouse cookie dough. If you like sweet, this would be for you. But most of level's dessert offerings are of a lighter variety, highlighting fruit flavors without sweeteners.

Menu

five cheeses from our artisan selection, with sweet, salty, savory

seared sea scallops, roasted garlic agave

grilled bison satay, ginger, soy, scallion, organic agave marinade

arugula salad, white truffle vinaigrette, fresh pomegranate, walnuts

cheesy pizza, olive oil, garlic, feta, mozzarella, parmesan, fresh basil

braised short rib, free range beef, pan jus reduction, heirloom tomatoes

grilled calamari, fresh lemon juice, olive oil, sea salt, crispy capers

sautéed seasonal greens, garlic, white wine, shallots

zesty pizza, spicy red sauce, salami, garlic, mozzarella, feta, fresh basil

grilled japanese eggplant, feta, olive oil, lemon, tea smoked sea salt

rockfish, yuzu tartar sauce

braised lamb osso buco, pan reduction, lemon, thyme, olive oil

green garlic risotto, porcini, morel, chanterelle, parmesan, thyme, parsley

grilled ginger chicken thigh, ponzu broth, garlic, seasonal vegetables

warm chocolate chip cookies, local chocolate milk with cookie dough foam

Gallery


I tried to grab as many photos as I could, before food disappeared and in between shots of family and friends. Since I was taking pictures of food anyway, I ended up playing the 'crazy lady with a camera snapping photos of everyone' by default.

First of all, I wish I'd thought to take a picture of the bare wine bottles filled with cold water. Such a simple idea, but I cannot stress enough how we all appreciated the gesture... and took advantage.

I can't really speak to the affordability of the restaurant since I was a guest tonight of the groom's family. However, from just a quick glance at the menu, some of my favorites seemed within reason to try again, (see:milk and cookies for a late night snack after bar-hopping) so I'm hoping to stop back.


What an ingenious idea for a rehearsal dinner. The small plates came out family-style, forcing the table to communicate and get to know one another as we shared the same food. The variety of flavors sparked conversations and the signature cocktails provided the social lubricant expected from such an evening. I hope this becomes a trend in hosting this traditional wedding event.

As the night wore on, the room was buzzing and all the movement was causing the heat to rise. Still open, the windows provided a refreshing nighttime breeze. Over french-pressed coffee and artisan teas, we said our good-byes until tomorrow, the wedding day.


This will definitely be a rehearsal dinner to remember, forever known as the night of the never-ending feast!