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Ad Hoc beef seafood Thomas Keller

Know Your Ribeye, a.k.a. New Year’s Eve at Ad Hoc

I know we were just at Ad Hoc 11 days before, but I made our New Year’s Eve reservations way before they put grilled short ribs on the menu the same day we were going to The French Laundry. And I certainly wasn’t going to turn down a special end-of-2009 dinner of Prime Ribeye and Maine Lobster with Truffle Butter.

Steak and LobsterPrime Ribeye and Maine Lobster with Truffle Butter

I’ve had ribeyes at Ad Hoc before, but this was the first time Ad Hoc was allowed to serve the calotte (ribeye cap) alongside the ribeye. Normally, the calotte is trimmed from the rib roasts and sent up the road to The French Laundry where they serve it like this:

Calotte de Beouf GrilléeThe French Laundry’s Calotte de Beouf Grillée (12.08.08)

You know how prime rib has that ring of meat on the outside that tastes way better than the middle? That’s the calotte. If you’re a real fan of beef, you already know that the calotte is considered the best part of the cow because it’s tender and loaded with flavor, and chefs have been known to save the calotte for themselves.

Ad Hoc Blowtorch Prime RibAd Hoc Blowtorch Prime Rib

Here’s the ribeye broken into separate components.

ribeye-partsAnatomy of a ribeye, from left: rib bone, the eye, and the calotte.
Picture from Ideasinfood.com.

Everything at Ad Hoc is served family style, but they portioned each platter so that everyone at the table got two pieces of calotte, two pieces of ribeye, a whole lobster tail and a whole lobster claw. It was served with steamed broccolini and Carolina red rice with black eyed peas. I don’t mean to besmirch the meltingly tender lobster—the whole claw fell out of its shell when it was picked up—the perfect medium-rare ribeye, or the accompaniments, but really…this meal was all about the calotte. It was especially gratifying to find out that the calotte and lobster tail were separate courses on The French Laundry tasting menu that evening, as well.

A full plateA full plate of food to close out 2009.

Normally, you can ask for seconds at Ad Hoc and they’ll oblige, but not on this night. It wasn’t a problem because my wife gave me some of her calotte because she was getting full and saving herself for dessert. The Chocolate Bombe was a dark chocolate hazelnut mousse served with caramel sauce and hazelnut brittle, a lovely way to end 2009.

Chocolate BombeThe Chocolate Bombe was the bo— nevermind… ;)

Here’s pics of the rest of the meal:

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And here’s Cibo Matto’s – Know Your Chicken on YouTube to ring in 2010!

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Ad Hoc breakfast Thomas Keller waffles

Ad Hoc – New Year’s Eve Brunch 2008

What more appropriate way to close out the year than by feasting on Ad Hoc’s second annual New Year’s Eve brunch. Last year’s was a glutton’s paradise, but it was also Ad Hoc’s first time offering brunch.

Ad Hoc started regular Sunday brunches on March 23, streamlining the meal into a smaller three-course affair that easily competes with their dinners. I think it’s a great way to introduce people to the restaurant, and if you haven’t had brunch at Ad Hoc, there’s always 2009! Here’s the menu:

NEW YEAR’S EVE BRUNCH

Red Leaf and Radish Salad
red oak lettuce, smoked tuna, red pepper dressing

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Liberty Farms Duck Confit and Sourdough Waffles
chilled broccolini, crimini mushrooms,
poached hen egg

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Baked Apples
shortbread cookies, raspberry whipped cream

 

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I forgot my camera, so I had to use my iPhone’s janky camera, but it’s not so bad when there’s a lot of natural light. Still, you can’t go wrong by closing out the year with duck confit and waffles!

Happy New Year and Good Eating in 2009!