Teresa and I got to revisit one of our favorite restaurants in Coral Gables this past week, Pascal’s on Ponce. We had our first meal there in 2009 while we were dating. We went back several times after we got married including a very memorable anniversary dinner.
The restaurant business is always tough and it is hard to comprehend how difficult 2020 was for so many. We were glad that Pascal’s, which opened in 2000, survived and that Pascal Oudin continues to create contemporary French cuisine utilizing classical French techniques that we have enjoyed every time we visited.
From the Chef
We started with an Asparagus Vichyssoise from the chef that was light, crisp and full of flavor.
Oysters “on ice”
This was one of the specials, so I don’t have a deeper description of how it was prepared, but the presentation and flavors were solid. The “ice” was served inside the shell. It was really good.
Fresh Beets and Goat Cheese
This was the star of the night. The beets were prepared perfectly. The goat cheese, walnuts, and pear slices were perfect compliments. Every bite was perfection.
Diver Sea Scallops
Next, we had the Diver Sea Scallops topped with braised beef. This was also a special. It is a slight derivative of a dish that is a staple of the menu. The scallops, as always, were cooked perfectly. The beef could have used a bit more “oomph”, but it was a very enjoyable dish.
Crème Brûlée
This is one of Teresa’s favorites. He never disappoints!