Ryan was working late last Friday so I decided to join a few friends of ours for dinner at Chef Jesse Schenker’s, The Gander. I’ve read several reviews, all of which were pretty good and noted this new American restaurant served a dish called Brisket Tots, like brisket tater tots...say whaaaatt?! I was so down.
I loved the space. Nice long bar, simple but chic decor, I was feeling the vibe. Although I stuck to wine, the cocktail list looked super fun. My friend ordered the Cider 75 and loved it. The food menu is a la carte or you have the option to order their $65pp prix-fixe menu. You get a choice of appetizer, pasta, main and dessert. Looking at the price points, the prix-fixe seemed link a bargain so we went for it. As expected, the food was fantastic.
The Brisket Tots were served with a heavenly, horseradish cream sauce. They were nice and crispy and filled with tender shaved brisket. Order them.
My Calamari Salad was one of the best salads I’ve had recently. The calamari was divine but the stand out ingredients were the sweet grapes and creamy ranch dressing. Ranch. Dressing. The most underrated condiment in the north. Us southerners know all about the awesomeness & importance of a good ranch dressing. I almost asked for extra but refrained.
Chef Schenker’s pastas are delightful. I ordered the Spaghetti and Clams as a friend of mine said it was one of her favorite dishes...in life. It was pretty amazing. The sauce gave Rao’s a run for it’s money. Delicious.
We’d heard the fish dishes at The Gander were top notch. I ordered the Potato Crusted Cod. It’s their “lighter” version of Fish & Chips. I would get it again. My friend’s Roasted Branzino looked pretty out of this world as well.
In regards to dessert, I have 3 words for you...Creme Brûlée SemiFreddo. My espresso martini finished off the meal perfectly. Enjoy...
Crispy Calamari Salad with Ranch. Yes. Ranch.
Brisket Tater Tots with Horseradish Cream. So good. So genius.
The Spaghetti & Clams. One if the best pasta dishes I've had in a while. Fantastic.
Potato Crusted Cod, Pommes Mousseline (like fancy mashed potatoes), Onion Jam. Their version of Fish & Chips. The cod was crusted perfectly. The pommes mousseline was velvety, buttery goodness. The onion jam gave the dish a nice tang and a much needed acidic note.
Creme Brulee SemiFreddo. Very good idea and also tasted very good...but so full...