Elize reopens, but home version is highly recommended
handed off a bag heavy with goodies. Atlantic salmon. Soup Parmentier. Half a loaf of Olde Hearth bread that would look natural in the basket of a bicycle as it rolled alongside one of Amsterdam’s picturesque canals.
This was part (yes, only part) of the first-ever “Elize at home” experience, a new tactic the restaurant’s taking to keep things alive down on Church Street.
Elize took up residence in the space formerly known as The Rusty Spoon, where Chef Kathleen Blake’s farm-to-table fare earned big Orlando love, inspired many a female chef and earned many James Beard nods.
Those are some pretty big wooden shoes to fill, but Maizarac is doing it with grace. And really good eats.
I know this not because I’ve been able to visit the restaurant, but because post-corona closure, the team devised an at-home concept I took part in during its experimental Week One.
The menu: that aforementioned crusty bread, butter and potage, the salmon served alongside cured and marinated sweet and sour cucumber salad with pumpkinseed butter, tenderloin tournedos with veal jus/ black garlic with a tomato-artichoke side.
Dessert? A creamyimpossible Lake Meadows raw honey and anise panna cotta I will dream on for a good, long while. So subtle, so stellar; honey upfront,