94 Genesee Street
Utica, NY 13502
I just made a reservation. For a return visit.
Thank you and congratulations to Tim Hardiman Chef/Owner, Chris Talgo Owner/Operator, Tim McQuinn Chef, Melissa Fraser Director of Operations and to the wonderful staff at The Tailor & the Cook. We visited your restaurant on your second day of being open. You have created a beautiful, rustic, comfortable experience. From the look and feel of the decor- to the flawless service to- the so really good and fresh (and did I mention really good) food. We cannot wait to come back.
To future diners; Make a reservation, they are popular and you might be waiting a while without one. If you do happen to pop in looking for a two top and are offered the option of the communal table, take it, we did. They will seat you and another twosome at a roomey six top with a great view of both the chefs in action and the restaurant.
Come in early (they can only hold reservations for 15 minutes) and have a beverage at the full bar. They have a good wine list with 15 wines by the glass and over 25 by the bottle. Their selections include offerings from California (Napa, Livermore & Central Coast), France, Italy and New York state. If you like light dry reds as I do, try the Vino Mayor Tinto Robles Tempranillo, Spain $7.
For starters we ordered two to share. Our Pan Seared Scallops with Crisp Polenta, Oven Dried Tomato and Basil Coulis ($12) were cooked perfectly, the polenta was crispy outside and gorgeously creamy on the inside, the basil a vibrant complement.
Our Wild Mushroom Ragout with Herbs de Provence and Mountian View Dairy Colby Gougeres ($9) came with a substitution for the gougeres, crostini, but we hardly noticed as we were too busy piling the earthy mushrooms on the crisp bread and then torpedoing them into our mouths.
Included with our meal was a house-made bread (rustic loaf, dense but soft, with a maple and sea salt butter) and a salad of perfectly dressed organic greens from Aqua Vita Farms in Sherrill, NY.
We shared entrees as well.
The Grilled Leg of Lamb with Carrot and Sweet Potato Mash, Braised Greens, Fig Vinaigrette and Toasted Almond ($22). The Lamb is from a local farm and was cooked perfectly to my specification. It was a delicious combination of sweet mash, savory lamb, bitter greens and a playful vinaigrette with tiny crunchy figgy bits.
The Duck Duo of Leg Confit and Pan Seared Breast with White Bean Cassoulet and a Beet and Apple Salad ($21) did not last long at our table. The duck breast was juicy and the leg was delightfully crispy atop a flavorful and homey cassoulet, the beet and apple salad sweet/tart refreshing.
For desert we had a Lemon Curd Tartelette with Dried Fruit Compote and Macadamia Nut Cream ($6). All of their deserts are house made and our tart was delicious with a buttery crust and brilliant, tangy-creamy filling.
As we lingered over our desert and the bottomless glasses of water that never went empty we could not help but bask a bit in the warm convivial buzz of the restaurant and speculate a bit about the spring menu that we will be highly anticipating.