The Old House managers not only understand those precepts, they base their entire establishment on them. Every detail at The Old House respects the food and honors the customer. Though a large serving, the soup was so light it enhanced our appetites rather than ruined them. Tiny ravioli floated in the coral broth. Bits of lobster, shallots and golden caviar added a warmth to the cool tang of the red-pepper stock.
Snails demand culinary color.
The dish had a deep-fried potato band, as thin as tissue, wrapped around a dollop of mashed potato, a little nest of spinach nearby and warm escargots dotting the plate. A garlic butter sauce brought together all the textures into a heavenly mouthful. With the entrees, The Old House flexed its gourmet muscle. The Old House ascribes to the pyramid-style of food presentation, so everything pointed upward. The combination of mustard, pepper and red chile with such inexpressibly delicate meat could have been a disaster but instead was a marvel.