Cuisine:

• Others
• American
• French
• Brew, Pubs, Microbreweries

Currant Restaurant Description:
Located inside the stylish yet affordable Sophia Hotel, CURRANT combines upscale menu items with attentive service and a cozy atmosphere. The brasserie theme is successful, and small touches like mix-and-match plates, checkerboard flooring, offbeat chandeliers and bread in paper sacks are charming, never kitschy. The wine list, although a bit limited, contains mostly California wines, including a few gems; the menu (formerly overseen by Jonathan Pflueger, who has now departed the stoves) is sophisticated, but not intimidating and features American ingredients like Malpeque oysters, Hudson Valley foie gras and Maui onion rings. Get started with a warming bowl of parsnip soup; leafy peppercress and bright lemon oil complement this hearty purée's subtle sweetness. For clean flavors, opt for the jumbo blue lump crab salad with avocado, daikon radish and ponzu sauce, or the ahi tartare with whole-grain mustard and micro greens. True decadence in a dish, the seared foie gras is paired with Black Mission figs, whipped mascarpone, Sicilian pistachios and toasted brioche. Entrées of note include the fork-tender Muscovy duck leg confit (with French du Puy lentils, chanterelles and goat cheese-currant crostini) and the sliced filet mignon over a bed of braised short rib meat and garlic-whipped potatoes. And save room (and time) for the light and airy Grand Marnier soufflé---a noteworthy dessert if we have ever tasted one. The "absinthe minded" cocktail menu that features elixirs like the Van Gogh won't let you forget your night here.


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