The one that started it all

I heard a rumor about 6 years ago that there was a new restaurant in town that was putting bacon in their dessert. Well that sounds like it might be worth a try I thought to myself. Now, 6 years later and 25 pounds heavier, I return to the restaurant that started it all. Le Pigeon. Bread and butter just tastes better here. Maybe it's the sea salt that is sprinkled on the butter.

Gnocchi with veal paprikash. Words and pictures completely fail this dish. The sauce on those little pillows of happiness was cooked for 14 hours. This is a dish your grandmother would make for you if she were a freakishly gifted self taught chef...And not dead.

Yes that's a deep fried pigeon leg, with claw still attached. Yes it's next to a seared rare pigeon breast sitting on a piece of brioche that has been fried in butter and then topped with foie gras.

Marla's favorite. Beef cheeks braised in red wine for 16 hours. It's the dish that tastes you.

Roasted pork shoulder with truffled mushrooms and pickled butternut squash.

This is the view from my seat. It's like you're in the kitchen. The food tastes amazing, but when you see all of the work that goes into each dish, you really develop a deeper appreciation for what you are eating.

And there she is. Apricot cornbread with maple ice cream and candied bacon. I don't trust people who think it is a bad idea to add bacon to dessert.

Le Pigeon is the restaurant that turned me into a food snob, I mean foodie. I have enjoyed pig tail soup, beef cheeks, duck liver, pigeon feet, lamb belly, tongue salad, sheep heart, and even bacon flavored desserts.