The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1347392
The first-course established the theme of excitement and newness as a fresh, obligatory plate of Escargots reached the table of first timers with the delicate Winter Green Salad. Despite the common stigma, the Escargot mimicked the chewy texture of a scallop or mussel with the earthy flavors reminiscent of a mushroom, a perfect rustic addition to the table. The salad's silky burrata paired superbly with the fibrous texture of the kale while the hazelnuts added a necessary crunch and richness to the overall bowl. Entrées introduced two of Rat's classics: the luxurious Steak Frites and the delectable Roasted Griggstown Chicken, critically acclaimed to have replaced the notorious Coq Au Vin. The tender richness of the steak blended with the Burgundy reduction while the moist chicken, sourced from a local Princeton farm, delivered an organic freshness, a testimony to the high-quality sourcing of the Garden State. And with the vegetarian roasted Brussels Sprouts complemented with tiny, crispy, yet subtly sweet cubes of bacon, the table's hearty choices only added to the cozy ambiance. Rat's Restaurant brought the fantastical flavors and inspiration from abroad with the homey familiarity of Jersey. Between the elegant, locally sourced menu to the friendly guidance of staff like family, Rat's gives every guest a number of reasons to return to try something new. "Rat's encourages our guests to step into the magical cross-section of creative art, refined food, and historical architecture and design and immerse themselves with new experiences. If that means the discovery of a glass of fine wine from across the world or an escargot introduction, that's a win in our book," said Kurtz. Rat's encourages our guests to step into the magical cross-section of creative art, refined food, and historical architecture & design... V U E N J .C O M 158