Crescent Grill’s duka spice duck features a puck of pistachio crusted offal.
With so many restaurants and cuisines in Queens to try, it’s sometimes hard to keep track. Take Crescent Grill for example. It had over a year since I dined at the farm to table restaurant in Long Island City. So a few weeks ago I returned for a quiet late night dinner with a friend. I seem to recall lots of cheflike touches—the use of gelees and whatnot—from my last visit. This time around there were no gelees or foams just straightforward confident cooking as evidenced in my entree, the Duka spiced duck ($30). (more…)
“This is either going to absolutely great or a friggin train wreck,” my buddy declared while perusing the menu at Crescent Grill. The confit frog leg ($12) with an oddball combination of cheffy ingredients and techniques including braised Vidalia onion and balsamic gelee the is the type of dish some food writers call critic bait.
“This is the prettiest train wreck I’ve ever seen,” I thought when I saw the cup of bibb lettuce cradling frog leg confit ringed by Vidalia onion. It tasted even better, like late spring by the fishing hole,with the frog taking nicely to the confit balanced by the sweetness of the onions and the sweetly acidic pop of the balsamic gelee.