We had dinner at Balsan last night and I came away incredibly impressed. The last restaurant opening that got me this excited was The Purple Pig. I see myself going back to Balsan again and again and again...

Balsan's menu really reflects the way I prefer to eat. Some raw bar stuff, some charcuterie and cheese, a bunch of small plates, and maybe some large plates if more is needed. Probably my only criticism of our dinner is that after placing our order for a bunch of different things everything was brought out at once. Next time I'll either tell the server to course it out or maybe just order a little at a time.

Nothing we ordered was a miss, every dish reached varying degrees of success:

French Kiss oysters - Our waiter described these as the best oysters he's ever had. They're essentially Beau Soleils that are allowed to age a bit further, resulting in a meatier, saltier oyster. These were seriously delicious. They were the type of oyster that could convert a non-oyster eater to the dark side. I just used a squirt of lemon and they were ready to go. Perfect.

Tuna and kingfish from the raw bar - The tuna was served with scallion, radish and some sort of citrus. The kingfish I believe was served with celery and coriander. Both fish were incredibly fresh, and while the tuna was good the kingfish was out of this world. The spices, the textural contrast...I could have eaten 3 plates.

Venison terrine, chicken liver mousse, and La Quercia prosciutto - I've heard quite a bit of praise for the charcuterie at Balsan and it is all well deserved. We all know that La Quercia puts out an excellent prosciutto so no need to dwell on that. The venison terrine was great, with nice-sized chunks of sweet venison meat, a good amount of fat, and probably another sweeter element that I couldn't place. The chicken liver mousse rivals what used to be served at Mado. Silky smooth and with a good sized layer of schmaltz on top, this version might actually have the edge.

Steak tartare - An excellent rendition, served with a couple of properly runny eggs on top for blending in. This tartare was a nice, course chop allowing you to really enjoy and appreciate the texture of the meat.

Gnocchi with mushrooms - I'm not a mushroom fan so I mainly ate the gnocchi, which were pillowy soft and light enough to really enjoy.

Octopus salad - The octopus in this salad was impossibly tender. It was actually almost too tender as I like a bit of chew in my octopus, but it was absolutely delicious. The salad was nicely dressed with an acidic vinaigrette that worked well with the octopus. The salad also included some good sized croutons, adding a welcome bit of crunch.

We finished our meal with a couple kinds of cheese (a goat from Zingerman's and a semi-soft cow that I don't remember the specifics of) and some dessert wine. We were too full to explore any of the large plates.

Service was friendly and well-informed. I probably would have appreciated a heads up that everything was basically going to come out at once, but now I know to be on the lookout for that. We were seated in one of the rooms off of the main room which gave a bit of a "detached" feeling to our dinner, but that was really fine since we were eating with a friend we hadn't seen in a while and the privacy/quiet was appreciated.

I look forward to many, many return visits to Balsan.

jesteinf wrote:We were seated in one of the rooms off of the main room which gave a bit of a "detached" feeling to our dinner, but that was really fine since we were eating with a friend we hadn't seen in a while and the privacy/quiet was appreciated.

I look forward to many, many return visits to Balsan.

I've already said that I love Balsan, and I get really excited when I hear (or read) that others are equally impressed. I eat there every chance I get. FWIW, Balsan's decor will be changing in the next few weeks, and I believe a high-top communal table is going into that room in the rear. The windows by the tables, even though they aren't far from the other tables and the bar, actually afford a very intimate dining space as well. There are some changes to be made to the space that I'm not thrilled about. Actually, some of the redesign sounds like they're trying to turn it into the Purple Pig; I like the Purple Pig, but I also like that Balsan feels very different even if there are some parallels with the cooking. Anyway, I'll cope with Balsan's makeover as long as they don't mess with the food.

happy_stomach wrote:Sunday Supper at Balsan last night was delightful. I took a break from Balsan after a "just OK" Christmas dinner there, but yesterday's meal rekindled my fondness for this place. Sunday Supper is offered every week. It's $29 per person, and the fixed meal is served family-style.

The menu:
Winter Lettuce, Endive, Marconas, Blue Cheese
Smoked Salmon, Beauty Heart Radish, Scallions
Prime Rib, Garlic Fries, Herb Butter
Potato Pavé
Brussels Sprouts
Lobster, Mussels, Onions, Carrots
Ice Cream Sandwiches - Chocolate, Malt Ice Cream

I had this dinner with happy_stomach and meant, to say I also continue to be very impressed with Balsan, the Sunday supper is an amazing value for the money. The regular menu's selection of small and large plates give good options to those of us who like to graze through a menu and I like the window seats also, which allow for some privacy if that's what you desire. I hope any changes won't alter a restaurant I'm coming to love.

I'm doing some work for a company that likes to go out once a week for a nice dinner & had the opportunity to select the restaurant for our most recent gathering. I hadn't been to Balsan in something like 6 months, but was very impressed with the new menu, so it was my choice for the evening. Sorry, no pics, didn't want to alarm the co-workers!

We ordered a wide range of things to share. We started with the small seafood platter, the tuna crudo, la quercia prosciutto, a fois gras torchon, and two cheeses, a sheep (Black Sheep) and a goat (Lincoln Log). Highlights included the oysters, which were so fresh and redolent of the sea that they did not need the mignonette or the cocktail sauce served alongside them, the tuna crudo, which was beautifully and lightly dressed in such a way that it really highlighted the amazingly fresh tuna instead of masking it, and the Black Sheep, which was pungent, rich and beautifully runny. Not a miss in the entire bunch, although I do wish the foie had not been quite so chilled when served.

We also shared some marinated olives, a beet salad, a couple of the Morel Tarts and the Cote de Boeuf. Again, high marks across the board, with the salad and the Morel Tart being favorites at our table, even amongst those who didn't think they liked beets or mushrooms. As I mentioned in the "Best Thing You've Eaten Lately" thread, I hope to get back for the Tart again before it leaves the menu, just a perfectly executed dish. The Cote de Boeuf was a monster, coming in at something like 40 oz., so perfect for sharing and we all enjoyed the show as it was carved table side. Although we ordered it medium to conform with the majority at the table, it was still quite beautiful, pink, tender, rich and luscious. This was served with some lightly dressed and tenderly cooked haricot verts and a mound of crisp, fried shallots. The entire dish would probably be a bit much for even two diners, but shared amongst a group post-starters, was really a perfect way to end the meal.

A fantastic meal across the board and a great place to take groups with varied tastes. I'm still getting emails and IM's from co-workers exclaiming over the meal, which is a first AFAIK. Balsan really speaks to the way that I like to eat, with bites of this and that and a great deal of plate passing, it's very social and low-key. The menu/feel of the place has changed since Balsan first opened and I have to say that I love what they are doing now. I'm looking forward to another visit, sooner rather than later, particularly for those beautiful oysters.

happy_stomach wrote:Service last night was as friendly as can be, which seems to be the norm at both Elysian restaurants.

I don't think I've had better or more knowledgeable service recently than at Balsan earlier this week - two rotating servers, both casual and confident with good senses of humor and genuine insight into the food. The Elysian is a beautiful building, and the walled courtyard keeps things quiet even on that very busy corner near Rush Street. Inside, the free-flowing lobby leads right up to a lovely staircase to the dining level, which itself is open and welcomingly staffed.

We luckily won a Twitter promotion earlier this year for a dinner on the house, and while that would positively predispose me to any meal, I would (and will) report if there were misses. Given the choice of whatever we wanted to try, my inner Plotnicki surfaced and asked for anything they'd like to share with us. We had ordered a bottle of Michel Gahier Trousseau to enjoy on its own, and when they started us with some Prince Edward Island oysters they also provided a short pour of a mineraly white, which was delightful. The oysters were not all perfectly shucked, but peak fresh, and served with a creative ramp and cucumber mignonette that would have been independently drinkable (I'm devising a new gin highball in my head as I type).

Our charcuterie board featured the primary server's favorites - some characteristically awesome La Quercia speck, very savory chicken liver mousse, and hard and soft cheeses for use with house pickles, quince paste, honeycomb, and mustard and three breads, a crispy flatbread, good sourdough, and a fruit and nut bread. The contrasts picked were just right.

They then set out two dishes that invoked some nostalgia for Mado and Vie, elemental and seasonal. Wood-fired octopus was served with ramps, radishes, and crispy fingerling potatoes, minimally dressed; delicate agnolotti enclosed homemade ricotta and spring peas, presented in a buttery pea brodo with other veggies. Our meat course was a succulent lamb shank with orange peel and whole spices (including some searing, impressively floral peppercorns) over lamb-fat grits.

We closed with a deftly-made mille-feuille with tiny, intense strawberries and a butterscotch pot de creme with warm shortbread that will haunt me for the rest of the summer. I root for the pastry chef and love when he or she shows up even a great kitchen. Even having read previous reviews, I was not prepared for how simple everything on our menu was, with the fewest ingredients to make each plate hum. I thought Balsan compared favorably with Girl and the Goat (which gets an edge mostly from its wonderful ceramics) and Vie, with markedly better service than the latter, where I've had a few missteps. Prices on the a la carte menu seemed fair to me - especially for that address - and I would have no hesitation in returning. We hope to be back in the fall to see what they're up to then.

My birthday was Saturday, and had the traditional family meal at Balsan this year. I hadn't really heard much about the place. I know Ria has quite the reputation. I was turned on to it by the recommendation of the Butcher and Larder twitter feed. I figure if it got high marks from the Levitt's, it couldn't be bad. Plus, for a group of 5, small plates tend to work pretty well for us.

All in all, an amazing meal. We did the salumi and duck rillette with a blue cheese (who's name escapes me now, Wasserman, maybe?). The duck rillette was very very tasty. It came with a nice layer of fat on the top, which was easily scraped off it that's not your bag, and the usual complement of bread and flatbreads. It was all very delicious.

We ordered way too much food. On the other hand, we have very little left over, which is always a good sign. Standouts from the things we all shared were the beignets, which were delicious and had a little kick to them; the green beans, mixed with bacon but not too salty; and the tarte flambe, which had a perfect ratio of garlic, onion, bacon, and cheese.

For entrees, my dad and brothers split the suckling pig. Having a taste of it, it had a nice crackly skin and tasty pork flesh. I went with the hangar steak and fries. I was gravitating towards the chicken until I saw that come out to another table. Perfectly cooked (steak and fries), and seasoned. I would say that the steak portion is a bit small (6 oz. maybe), so definitely think about adding something else on if you go that route.

Our service was very good, but I can see where the complaints about speed come into play. The food makes it out of the kitchen quickly, but as I observed the waitstaff, it seemed to be a combination of understaffing and a bizarre table assignment. Our server had our table, and then a table in the middle of the restaurant, and then another one all the way on the other side. Granted, we were eating early, so I'm sure staffing levels changed a bit later. Other than that, the server was very knowledgeable and attentive, and made great recommendations to us.

Overall, I would highly recommend this restaurant to anyone. I'm actually looking forward to going back there, as I didn't sample any of their seafood, of which they had a large amount on the menu (esp. if you are an oyster/shellfish person).