Moroccan-spiced salmon over pumpkin-date couscous with preserved lemon: The flavors are clear and intense, the dish looked good, and the juicy salmon is perfectly medium-rare, even on its thinnest edge.
The winter-squash ravioli with autumn vegetables is buttery and earthy, a function of starting with fresh raw or half-roasted vegetables, in particular thick mushrooms. Boneless rack of lamb, though a little rare, is rich and vivid, and the orzo ratatouille with goat cheese a lush accompaniment. Shrimp and tomatoes with pesto over linguini tastes better than it looks — the shrimp come out perfectly firm, and the pesto gets absorbed into the pasta.
Shrimp romesco with chorizo and saffron paella rice: The flavors, the texture, the aftertaste — all gnarly. It's closer to chorizo pudding than paella. But there's a good chance it was overcooked.
FreshDirect and Chef Terrance Brennan's Exclusive New Menu Offers "Fine Dining in Four Minutes" [Market Wire]