Saturday, March 05, 2005


Another singular dining experience, thanks again to Jane's coordinating skills, this time at Anise, a Lebanese restaurant with a French twist.

Just a beautifully designed experience from the dining room (red velvet chairs) to the appointments (napkins specially folded with an anise clove placed in a corner as an accent) to the culinary works of art to the facilities (only rolled hand towels stacked on a zigzag shelf). I had a grilled octopus appetizer and roast quail with grilled beans in a foie gras sauce. Ended the meal by sharing four desserts - chocolate fondant, chocolate pouch, pistachine (the best dessert, ground pistachio terrine flavored with cardamom sugar, topped with almond slices and rose jam) and caramel mouse - with Jane, Gabriel, Wendy and Ben.