For the appetizer, we ordered the spinach manicotti stuffed with seitan ragu, herbed tofu cheese, and cashew cheese, topped with truffled tomato sauce and basil pine nut pesto. It was delicious.
For entrees, I ordered the special, which was a walnut and pecan crusted seitan dish. Every time I've visited a Candle restaurant, I've had something similar and this did not disappoint. It was perfectly encrusted with the nut mixture and placed over sauteed morel mushrooms - meaty mushrooms that are very hard to find. The fiddlehead ferns and fava beans complimented this dish as it was tossed in a light cauliflower garlic puree. The sauce was light enough to allow for the flavors of the seitan and mushrooms to be the true centerpiece. The food was presented beautifully - like artwork.
For dessert, we shared the Mexican chocolate brownie with carmelized bananas and ice cream. It was like a party in my mouth. The chocolate sauce and ice cream were absolutely heavenly.
The wine we chose was the Heller Estate Cabernet Sauvignon -- a full-bodied Cab that worked well with our selections. It has an oaky finish with the taste of tart berries.
All in all, I was very pleased with the taste and presentation of the cuisine. The chef at Candle 79 is a genius.
154 East 79th Street
New York, NY 10075