Talking SCHOP! Aldo Sohm more!

6/1/2018, 11:23 a.m.
On the eve of my 25th college reunion, my friend and fellow alum Liz and I decided to get together ...
Boudin and burrata at Aldo Sohm Kysha Harris photo

On the eve of my 25th college reunion, my friend and fellow alum Liz and I decided to get together for a small reunion of our own. Thank goodness we did, because we would miss each other in the midst of thousands of other alums. She suggested a place near her in Midtown, so off I went into the 9-to-5 fray.

The place she suggested? Aldo Sohm Wine Bar (@SohmBar, 151 W. 51st St., 212-554-1143, www.aldosohmwinebar.com), tucked in a breezeway, is a midcentury modern gem in Midtown. It is like walking into a “Mad Men” living room, but with foods from famed New York City Le Bernardin owner and chef, Eric Ripert, and curated wines from his master sommelier, Aldo Sohm.

We settled in at one of the high-top tables framing the large low sectional in the middle of the space. I immediately felt at home and cared for by their exceptional staff.

Liz and I caught up a bit, but she was more excited to see what I thought of the menu and made her suggestions. There were many from which to choose.

We began with a couple of items from the dinner menu: mini boudin blanc with Dijon mustard for dipping and house burrata with grilled olive bread. That boudin would make any Louisianan take note, and that burrata piqued my interest in their charcuterie offerings.

I was intrigued by the whole baked cauliflower just for the roasted chicken salt but it was too much for the moment. In a rosé mood, a pristine glass of the good stuff begat my palette.

For our main course we ordered from the approachable lunch menu, which allowed guests to pick two from a salad, soup and sandwich limited menu or a selection of three entrees. Of course, any of these items could be paired with wine.

Liz had a gorgeous bowl of cauliflower soup with brown butter, and I had bresola, arugula and parmesan salad and confit tomato panino with basil and mozzarella and another glass of rosé. It was all delicious and prepared with a deft hand.

Liz had to get back to the office, so we took a dessert of housemade hazelnut shortbread and raspberry jam linzer cookies to go. They did not make it home.

Merci beaucoup mon amie, Liz, et les messieurs, Sohm et Ripert, pour votre hospitalité. À la prochaine fois!

Happy eating and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback?  Invitations!  Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!