Restaurant David Drake
1449 Irving Street
Rahway, Union County, New Jersey
(732) 388-6677
By
The Artful Diner
Special to nj.com
January 9, 2006
Very few restaurant openings have been as eagerly anticipated as David
Drake's eponymous eatery. And this was surely one premiere that was well
worth waiting for, as the environs are as engaging to the eye as the cuisine is
pleasurable to the palate.
The circa 1830 structure, which most recently domiciled an insurance agency,
has been lovingly restored and refurbished by Mr. Drake and his partner, James
Kennedy, the mayor of Rahway. The boutique 50-plus-seat establishment now
boasts gleaming hardwood floors and rustic beams & exposed bricks artfully
counterpoised by colorful modern paintings and soft, subdued lighting. There
are three -- 1 up, 2 down -- delightfully diminutive dining areas, as well as a
tiny bar on the second floor and a cozy, still-to-be-completed wine cellar that
will be utilized to accommodate small parties. Rahway appears primed for a remarkable
renaissance, and the proprietors are hopeful that Restaurant David Drake
will be at the forefront of community rebirth in general and gastronomic
gentrification in particular.
The charming ambiance notwithstanding, it is the extraordinary cuisine that
is the main drawing card here. While Mr. Drake's culinary emphasis has shifted
slightly from his illustrious tenure at the Stage House Inn in Scotch Plains --
notably from modern French to innovative American with French and other
international accents -- his presentations remain stylish and sophisticated yet
agreeably understated. And my initial critique of the chef's cookery, penned
several years ago (4/28/03), still holds true: "There is a good deal of
pizzazz here... but it is to be discovered in the perceptive combination of
ingredients, the complementary commingling of tastes and textures, and the
discriminating use of color and composition... The genius is, quite clearly,
that Mr. Drake's presentations are artistic without being anachronistic."
Over the course of the past six months, since the restaurant's opening, Mr.
Drake has gradually refined and expanded his repertoire. As of this writing,
not only does the bill of fare consist of options from a three-course prix
fixe ($49.00), but it also offers five-course tasting ($59.00),
eight-course gourmand ($85.00), and four-course vegetarian ($49.00) menus, with
appropriate wine pairings available at an additional charge.
And speaking of the fruit of the vine, the wine list is compendious but
exceedingly focused. Majoring in Gallic selections, it also contains an
intriguing smattering of international wines to tempt the enthusiastic
oenophile. By the glass, both the Lamblin & Fils 2004 Bourgogne Blanc
($9.00) and Pierre Maigeon 2002 Bourgogne Rouge ($9.00) are highly recommended.
Bottle-wise, the choices are legion. A particular favorite is the 2004
Domaine Gerovassiliou Malagousia ($45.00), a sumptuous white wine from Greece.
Aged in French oak, it exhibits a grapefruit-like quality at the outset, which
gives way to subtle peach nuances at mid-palate. The 2000 Charles Schleret
Riesling "Herrenweg" ($60.00) from Alsace is also worthy of
consideration, as is the 2003 Grosset Chablis Premier Cru "Les
Fourneaux" ($72.00). If red is more to your liking, be sure to try the
supple and seductive 2002 Foris Pinot Noir "Siskiyou Terrace" from
Oregon's Rogue Valley ($75.00) or the more robust 2003 Joseph Sabon Chateauneuf
du Pape "Clos du Mont-Olivet ($75.00).
As noted above, there are a number of menu options from which to choose; so
perhaps the most expedient course of action is to note a few of the many
culinary highlights across the board. Among the appetizers, for example, the
shellfish risotto awash with several whole Carolina white shrimp is absolutely
supernal. The texture is just right, tender leeks and a sprinkling of Parmesan
provide an exceedingly pleasurable plethora of flavors, and an ambrosial
asparagus jus -- poured about the periphery by your server at table --
is a transcendent consummating touch.
The charlotte of Maine crab is another incomparable opening move. Pristine
threads of sweet, succulent crabmeat are arranged on a foundation of curried
celery root remoulade, crowned with a tiara of papaya and cucumber salad, and
surrounded by an armada of diminutive squares of translucent tomato gelée.
The aforementioned scintillating starters represent Mr. Drake at his finest,
imaginatively blending varieties of diverse ingredients into sumptuously
satisfying harmonious gestalts that beguile both the eye and the palate. And this is true of his greenery as well. Consider his "Salad of Tender Bibb
Lettuce": A bloom of buttery leaves is set on a waldorf-style foundation
of walnuts, celery, grapes, and pears and embellished with dabs of walnut mayonnaise
tinctured with black truffle. The presentation is as beautifully crafted as it
is devastatingly delicious.
Entrées, let me hasten to add, are every bit as inventive and adroitly
prepared as their predecessors. The sautéed skate wing is caressed by a fall spice
crust that is just assertive enough to enhance rather than overwhelm its
delicate disposition. It is then joined in concert by marvelously tender bouangére
(baker's-style) potatoes and savory spaghetti squash enlivened with a hint of
saffron. The crispy black sea bass is yet another piscatorial treasure. Set on
a pillow of asparagus, fennel, French beans, artichokes, and tomatoes, it is
finished with an exquisite verdant fresh herb ocean broth.
Meatier matters are no less impressive. The braised pork shoulder and
tenderloin form an incomparable combo. The shoulder is so perfectly cooked that
it falls off the bone, and the tenderloin is incredibly moist and succulent.
And this winning duo finds most suitable companions in feathery potato gnocchi,
tender young turnips, and a provocative plum purée.
But even more impressive, in my opinion, is the cumin-spiced loin of lamb.
Once again, there is just a kiss of spice, just enough to gently engage the
palate without assaulting its discriminating sensibilities; and the slices of
meat -- companioned by a triptych of braised, puréed, and raw shaved artichoke
-- is so remarkably tender that it literally melts in the mouth. A superlative
presentation in every respect.
Among the dessert possibilities, I would highly recommend the banana mousse,
which is served parfait-style and offers layers of brownie, coffee caramel, and
milk chocolate cream; a marvelous chocolate peanut tart garnished with ganache,
chocolate raisin sauce, and whole milk glacé; and the pan-seared fresh
pineapple with carrot-lime cake, coconut tapioca, luscious basil ice cream, and
touch of passion fruit sauce.
Make certain, however, that you do not overlook the utterly irresistible
tasting of artisanal cheeses ($5.00 supplement with the prix fixe menu;
$9.00 supplement with the five-course tasting and four-course vegetarian
menus). Your five selections may include: a decadently creamy Brillat Savarin
(cow's milk, France); Sainte Maure (goat's milk, France); Ibores (goat's milk,
Spain); Istara (sheep's milk, Spain); Livarot (cow's milk, France); 4-year-aged
Gouda (cow's milk, Holland); and earthy Gorgonzola (cow's milk, Italy) and
Shropshire Blue (cow's milk, England). A most civilized and sensual conclusion
to any evening at table!
Adjectives fail. I simply cannot find enough good things to say about Restaurant
David Drake. The ambiance entices the eye, the service shines, and the
glorious cuisine utterly seduces the palate. This is truly a transporting
dining experience that is not to be missed.
Cuisine: American with
global/eclectic accents
Hours: Lunch: Mon - Fri, 12:00 noon - 2:30 p.m.; Dinner: Mon - Thurs,
6:00 p.m. - 10:00 p.m.; Fri & Sat, 5:30 p.m. - 10:00 p.m.; CLOSED SUNDAY
Credit Cards: All major
Attire: Smart Casual
Smoking: Smoking is not permitted in the restaurant.
Reservations: Recommended; essential on weekends
Parking: Street parking; parking garage just around the corner
Alcohol: License; interesting wine list
Price: Expensive
Handicapped Accessible: Yes
Web Site: www.daviddrakes.com
