211 Clover Ln

I stopped into 211 Clover Ln last evening for a fantastic meal, as usual. I find it interesting that they only just recently earned their fourth star when they have been doing a consistent job for quite some time now. Except for a slight change in the floor-plan, it is the same restaurant I have come to know and love. Brandon did an excellent job, the service matched the atmosphere. Very comfortable and unhurried but attentive. Here's the play by play:

Country Pate- with Dijon, onion and cornichons. Very subtle flavors, lovely
Beef Carpaccio- with horseradish sauce, hidden under finely sliced beef. The frozen sliced technique, not the paillard technique

211 Ciaopino- Saffron/ tomato broth, nice and delicate, whitefish, 3 18/22 shrimp, 1.5 seared diver scallops cooked just above medium (just through, the way I like it)
Hudson Valley Duck- Didn't catch the particulars, to be honest, but the young turnips were tourneed and left with the entire length of the green intact. I'm gonna use that technique in the future.

Apple Tartlette with Vanilla Ice Cream- Crispy and gooey, a perfect portion
Chocolate Kahlua Bread Pudding- Excellent flavor, and individually made. It resembled a muffin in appearance. So no square or ring mold cuts here.

The wine I chose by the glass was the Opawa Pinot Noir from New Zealand. It was as I had hoped. Lightly extracted, light American oak, maybe even some steel. 12.5% alc I'm sure.

I took the chance on a Hennessey VSOP to accompany desert and was reminded that I am simply not a Cognac man. Love cooking with it though! /shrug I'll try again in a few years. Palates change...

My accomplice chose the Taylor Fladgate 10 tawny for her Choc bread pudding. Can't go wrong there!

Both Andrew and Chef Troy stopped by the table rounding out what was a fantastic meal!

I always forget about this place when it comes time for me and Colleen to go out...

It has moved to the top of the list!

took the chance on a Hennessey VSOP to accompany desert and was reminded that I am simply not a Cognac man.

What about a Grand Marnier or even better (I think) a Mandarin Napoleon?

Thanks for the review, and glad they're still performing so well. My wife and I had our first date there in July 2004, the very night Louisville was hit with the crazy storm. We ended up spending a little over an hour drinking wine and chatting with another couple in the basement while the storm raged outside. The staff did its best to keep our meal in some semblance of order without electricity, and after the storm passed we ate a lukewarm meal by candlelight in an almost empty restaurant. It was definitely a first date to remember (and, of course, we ended up married).

Oddly enough, they did not discount our meal at all (though we ended up with more wine than we paid for, I'm sure). That has baffled me for years, but we still go back at least once a year to celebrate our very weird first date. I am always impressed there, and have been even more so in the four years we've been going back.

FYI - they have an amazing brunch, but I would recommend reservations.

Sounds great, it's nice to see chef Troy gets some necessary kudos and attention once in a while.
I have not been there since New Years eve, as a matter of fact I was having a discussion with Congressman Yarmuth regarding his opinion about President Elect Barack Obama! (He was quite impressed with Obama) I guess I am due for another visit soon!

took the chance on a Hennessey VSOP to accompany desert and was reminded that I am simply not a Cognac man.

What about a Grand Marnier or even better (I think) a Mandarin Napoleon?

Oh yes, good suggestions, and they offer GrandMa. I knew when I ordered it I haven't liked Cognac in the past. I just like to try to develop my palate by taking chances occasionaly. I find that over time, I have learned to appreciate certain things by returning to them every few years. That's how I got over Dourian and organ meats (still can't do beef liver.) Trust me, I didn't send it back and drank the whole thing, save the last sip that I offered to Brandon (I like sharing culinary adventures, as you may have noticed.)