I was looking through the Michelin guide and was surprised that there were 3 Michelin one star restaurants in Brooklyn, Two which I have been to. Dressler which I went for brunch and Peter Lugars, The 3rd restaurant was Saul. Upon further research I found out Saul Bolton had previously worked at Bouley and Le Bernardin before he decided it was time to open his own place. My experience there was good and most of the dishes were either good to very good, he did not disappoint.
Appetizers:
Crispy Terrine Of Pork celery root puree, crispy pig's ears, sherry vinaigrette (good, not a tradtional terrine though), House-Made Squid Ink Tagliatelle calamari, dried tomatoes, artichoke, poached egg (avg, pasta was a lil too al dente for me), Caramelized Berkshire Pork Belly, Charred Octopus Salad grilled scallion, roasted butternut squash, toasted almonds, chili-citrus vinaigrette (very good, the vinaigrette was delicious)
Entrees:
Roasted Line-Caught Cod brandade, roasted pepper salad, soft boiled egg, garlic vinaigrette (very good, the brandade was very tasty), Roasted Breast & Confit Leg Of Squab faro verde, medjool dates, pomegranate, toasted sesame seeds (very good, the squab was cooked perfectly)
Dessert: Warm Apple Brown Betty prune & armagnac ice cream (avg, should have went with their signature dessert the Baked Alaska coffee & vanilla ice cream, dark chocolate cookie)
Wine: Sancerre, Les Belles Vignes 2007 (Very good)
Food: 7.5
Decor: 5
Service: 5.5
Out of all the places I've had squab, Saul is my favorite. The skin was crunchy, meat very moist, and the whole squab was nicely seasoned and flavorful. The dish came with a whole squab consisting of two pieces of breast meat taken off the bone and two legs/thighs. The breast meat was very meaty and moist. I find that sometimes squab meat can be stringy and sticks to the bone. At Saul's the meat on the legs and thighs came off the bone very easily. Good thing because I wanted to eat every morsel of it!
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