Just Desserts at Viande Rouge
Monday, September 19th, 2011
Having dined and enjoyed some cocktails at Grace 17.20, I was ready to call it an early evening. But the guys had other ideas. JH, who orchestrated the recent PGA Championship at the Atlanta Athletic Club, wanted to drop by Viande Rouge for one more martini. I couldn’t complain since I’m friends with one of the partners and know the manager Brian as well.
The aroma of seared steaks mingling with rich sauces was intoxicating as we entered the dimly lit space. Their dinner service was nearly complete, leaving a few stragglers at the intimate bar. We joined them and ordered three martinis, two “vodka martinis” and one genuine, full-blooded Bombay Sapphire martini for me.
Brian appeared, all dapper in a suit, and we said our hellos. His generous offer of a complimentary Grand Marnier souffle (that he jokingly pronounced soo’ full) would not be turned away. We polished off our first round of martinis as we waited for dessert.
When it arrived, our server/bartender poked a hole in the top with the back of a spoon, then proceeded to slowly pour a little glass of molten creme Anglaise into the center. Three spoons dug in, each bite a combination of crispy crust, airy souffle, and creamy vanilla sauce. Texturally awesome, but I’m not a big fan of citrus in sweets, so I would have preferred a flavor other than orange.
Meanwhile, JH had his eye on the sweet thing across the bar, but she was with her parents.
Dessert was lovely but the next time I walk into Viande Rouge it’s gonna be all about the restaurant’s namesake…. a big bloody steak!
9810 Medlock Bridge Road #900, Duluth 770-623-4959
