Last night after the Sotheby's auction, I went with a few friends to Fishtag, Michael Psilakis's fish restaurant on 79th street for some nibbles and wine. I'd been once before and if you, my dedicated Fromagical readers recall, thoroughly enjoyed my meal so I was looking forward to a return visit.
Fishtag features a nice list of cheeses, smoked and cured meats and fishes along with a dinner menu that is designed based on the beverage best consumed with the dish.
Last night we split their Young Pecorino Saganaki (named after the single serve frying pan in which Greek dishes are cooked in). Their saganaki was "cast iron roasted sheep's milk cheese with preserved lemon, fried garlic, smoked and salty almonds, and wild flower honey. It was served with grilled country bread -- it was the perfect melding of sweetness, saltiness, aromatic vegetal notes and an overall creamy wonderfulness. An interesting approach to a shared melted cheese dish, something I will have to experiment with at home.
Apart from the Young Pecorino dish, everything we had was delicious and flavorful. Crisp, clean, unique food, executed successfully. A fun place to go with a group of friends for wine and a bite -- easy, convenient, and hassle free!
Fishtag
222 West 79th Street
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