![\"IMG_2688\"](\"https:\/\/i0.wp.com\/mayliang.us\/wp-content\/uploads\/2015\/02\/IMG_2688.jpg\")
<\/a><\/p>\nWe started off with the bread and olives that Town serves all guests, followed by the amuse bouche.<\/p>\n The tasting menu started off with what we thought was the best course of the evening\u2014boudin blanc, baby carrots, red mizuna, and pickled onion. The tartness of the pickled onion went well with the more mellow flavors of the carrots and the richness of the boudin blanc.<\/p>\n Next up was pa\u2019i\u2019ai, butcher\u2019s cut steak, broccoli, heirloom tomatoes, and oregano. This dish does not sound like it would work, but, somehow, the flavors meld together beautifully, and the steak is extremely flavorful and tender.<\/p>\n The fish course was made up of uku, ulu, long beans, dandelion greens, onion, and preserved lemon aioli. I\u2019m not a fan of dense white fish (such as swordfish), so the uku was not a favorite. That being said, the flavors worked well together, with the slight bitterness of the dandelion greens adding flavor to the fish.<\/p>\n One of Town\u2019s strengths is its pasta. The hand-cut pappardelle, beef sugo, and parmigiano was excellent. The pappardelle had great texture, and the beef sugo was full of flavor.<\/p>\n The final entr\u00e9e dish was house-cured ham, polenta, bitter greens, gribiche. This dish, I\u2019m sorry to say, was a failure. The ham was excellent, but it was served thinly sliced, sandwich-style, which did not mesh well with the polenta and bitter greens. If they had done a whimsical ham sandwich, that might have worked. But the ham looked like it could have been served at a neighborhood deli (and while I like neighborhood delis, that is not what I\u2019m looking for in a tasting menu at a restaurant). Bizarre.<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a>