On the way home from our last adventure, we stopped in Carytown (Richmond, VA) at Can Can Brasserie for dinner. We arrived between lunch and dinner, which starts at 5 p.m. It would only be half an hour until dinner started and the raw bar was available so we decided to have a cocktail and wait.
I enjoyed looking around as the restaurant is in a very old building and had exquisite architecture, right down to the high tank toilets in the restroom. We ordered drinks and an order of clams. Unfortunately, the clams were very gritty, to the point that you could see the sand in the clam liquor in the shell. Chris was also disappointed that the clams were only served with tarragon aioli, instead of choosing which sauce he wanted or serving it will all three listed on the menu.
Our server, Paro, was engaging and she took the time to talk with us. It disappointed us when learned that her shift was ending and we would have a new server for dinner. Regina was also friendly and informative. She was very helpful when Chris was waffling between two dishes, giving him the insight he needed to easily make his choice.
Chris had originally wanted to order several items from the raw bar, but after the clam fiasco, he thought better of it. Instead, he ordered Duck Liver Mousse with mango chutney, pickled mustard seed, and berries. The splendid mousse was rich and paired perfectly with the chutney and pickled seeds. The berries took the combination over the top.
I picked Beef Tartare with capers and sherry dijon aioli. The rich, buttery flavor of the tartare was fantastic. I planned to order Crab Agnolotti before the entrée but, after the hors d’oeuvres, thought it would be too much food.
I am always skeptical when ordering fish, but the Seared Cod seemed too good for me not to get it. The dish, with turnips aligot (cheesy turnip puree…yes, I had to look it up!), green beans, braised cabbage, and topped with brown butter hollandaise, did not disappoint. The fish was tender and flaky. The turnips were creamy and delicious, while the cabbage added a lovely acidity to the rich dish. Need I even say anything about the brown butter hollandaise? Its very name causes my mouth to water as I anticipate that rich, silky sauce.
Chris had Chicken Cordon Bleu, chicken stuffed with prosciutto and Gruyère and topped with Truffle Mornay. The chicken breast was nicely cooked with perfectly melted cheese inside. The Brussels sprouts, mushrooms, and carrots with rosemary butter were lovely.
Cost for one cocktail, two beers, half a dozen clams, two hors d’oeuvres, and two entrees $125.77.
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