Métier

Métier offers a seven course tasting menu plus pre-dinner hors d'oeuvres at $200 per guest (service is included).  A wine pairing is also available at $145 per guest.  Owned by acclaimed Chef Eric Ziebold and partner Célia Laurent, Métier is a small, intimate Michelin star restaurant seating only 36 guests that is tucked into the lower level of a historic brick building dating back to 1907.  The building also houses Kinship, the sister restaurant that offers an approachable à la carte menu. Both restaurants offer creative and contemporary American cuisine with a continued dedication to hospitality. Closest Metro is Convention Center.

Keith chose this restaurant to celebrate our wedding anniversary.  We arrived a bit early and waited in the main lobby upstairs before being escorted to the private elevator that led us to the basement.  There we were greeted with a champagne-rhubarb cocktail and hors d'oeuvres.  The restaurant had prepared a special non-red meat version of the menu for me.
 

We started with a glass of light grassy 2014 Boekenhoutskloof, Semillon from Franschhoek, South Africa.  It was paired with Spring Garlic Bavarois - Pickled Ramps and Sautéed Florida Rock Shrimp for me and Frog Legs for Keith.

The second wine was a glass of acidic 2016 Hans Wirshing, Iphofer, Silvaner from Franken, Germany paired with Asparagus Fricassée - Roasted Tofu, Black Trumpet Mushroom, Crispy Potatoes and Asparagus Broth. ♥ 

The third wine was a glass of aged yet mellow 2007 Domaine Bzikot, Puligny-Montrachet, Les Folatieres 1er Cru from Burgundy, France paired with Great Lakes Walleye Pike Confit - Pine Nut Butter, Turnips à la Grecque, and Cured Rhubarb.

The fourth wine was a glass of dry red 2013 Patrick Jasmin, Côte-Rôtie from Rhone Valley, France paired with Braised Celtuce Mulligatawny - Baby Carrots, French Green Lentils and Madras Curry for me.  Keith enjoyed the Potato-Crusted Veal Sweetbreads with Corned Beef Short Ribs and Celtuce-Butter Pickle Emulsion. ♥  This course was served with Naan Bread and Parker House Rolls.

The fifth wine was a glass of old, leathery, with a hint of cherry 1996 Taken From Granite, Elegance, Cabernet Sauvignon from Sierra Foothills, California paired with Grilled Maine Diver Scallop with Cara Cara Orange Zest, Sautéed Pea Shoots, Crispy Chick Peas and Toasted Sesame Purée for me. Keith enjoyed the same preparation but with Cumin Spiced Martin Ranch Baby Lamb.

The dessert wine was a glass of 2008 Disznoko, 5 Puttonyos from Tokaji Aszu, Hungary paired with Key Lime Meringue - Crème Fraîche Cake, Granny Smith Apple, Cucumber and Shiso-Lime Granité.

We also had a small shot of white rum Rhum J.M, from Rhum Agricole Blanc, Martinique paired with Mauritian White Chocolate Tart with Five-Spice Roasted Rhubarb, Coffee-Licorice Meringue and Rhubarb Sorbet.

Lastly, we were treated to Chocolate Ice Milk with Vanilla Shortbread Cookies.

The food was of fine quality, yet nothing was overly innovative.  Service started out expertly, but as the dining room filled, attention suffered and there were a few minor mishaps that prevented the full 5-star rating. We were sent home with a small bottle of garlic and onion infused olive oil, as well as a nice book of our customized menus, a signed letter from Eric & Célia, and a black & white photo of us that they snapped when we first arrived. A very classy touch.

Total Rating: 3.88
Food: 4.5, Price: 1.5, Service: 4.5, Ambience: 4, Accessibility: 5