The Special Tonight

Apt. 4D - 1374 York Ave. Apt 4D

It's no small secret that Apt. 4D chefs, Blake and Nick, thrive on simplicity, but a better word is thrift. Given a menial supply of vegetables and starches (rice, potatoes, noodles), they have shown in the past to offer quite a variety of options for the food loving public and mainly themselves.

Ah...but what about if they are given fine ingredients, filet mignon, a bottle of wine, and hours of time, to pull something off? Having been bought out by Blake's father, they were finally given the chance to step beyond the poverty level and try their hands at something more refined.

It was a controversial move. Many wondered whether the new corporate-owned version of Apt. 4D would retain the charm that had drawn the crowds to this exceedingly hard to find spot in the Upper East Side.

I was welcomed into the apartment, and luckily none of the stylish simplicity of the sparsely decorated white walls and wood floors had been changed. The entrance is still through the small hectic kitchen, one of the many quaint facets they are renowned for. As well, the charm-filled, low-ceilinged eating area is still cosy. I was shuffled into "Nick's Room", the illustrious dining room, so-called because of the elegant lighting and master table.

Much could be written about the other guests who showed up for this event (Oh! the women that dined there), but I must keep the topic to the food.

The handsomely dressed server suggested the special, and I accepted, not even needing to look at the menu.

Filet Mignon with Merlot Sauce
Green Beans and Roasted Onions
Crusty Puffed Potatoes

It came promptly, accompanied by a Chilean Wine.

The steak was supremely rare, though it could have used a better sear on the crust. But it was the sauce that stole my heart. Distilled from a combination of chicken broth, beef broth and red wine, the smooth potent tickled every part of my tongue. The roasted onions provided the perfect compliment to the fresh green beans. And the crusty puffed potatoes, while standard, where nobly and perfectly done.

As the guests left --they apparently don't serve dessert-- all cheered the chefs for the audacious menu, and wanted to take both out for drinks. That was until they were all rounded up to help clean the dishes, which stretched from one side of the apartment to the other, and took a proper hour to complete. I for one, didn't mind drying the large baking dish while carousing with the other notables around the room. And I especially didn't mind the lovely Italian actress, Luisa Anselmi, who I tried like hell to work on, but like I said before, that is of no interest for a food review. Needless to say we had a wonderful time.