Above restaurant, located almost on top of the South Orange train station, has recently undergone some big changes. In March they hired Mark Sokolofsky as their new head chef, and overhauled their wait staff and menu. I recently attended an amazing truffle dinner hosted at Above, which incorporated truffles in some capacity into each dish, and paired each course with a different type of wine. Given all the recent hype about truffles in the news, I was eager to try truffles incorporated in fresh and inventive flavor combinations.
The amuse to start the meal was grilled hickory smoked bacon, served alongside jicama cantaloupe slaw and topped with a citrus truffle foam. The crispy bacon paired well with the tangy flavors in the slaw, and the truffle foam added an interesting depth of flavor to the whole dish. The bright and sparkling Freixenet Blanc served to go with the dish balanced the flavors nicely. The snapper consume which followed the amuse was a favorite, and included a vegetable chick pea fritter served with red snapper mousseline and garnished with fresh micro greens and a shaving of truffles. The clean flavors of the consume were enriched by the hearty fritter, and the rich mousseline and truffles brought the whole dish together. The SeaGlass Chardonnay accompaniment also had very clean flavors, complimenting the consume.
View my full review on Hot From The Kettle