Stable

I have to say, my curiosity about Swiss food was motivated by my recent reading of chef Marcus Samuelsson’s memoir, which recounts his experience training in an Alpine hotel and attempting to modernize traditional Swiss dishes. In fact, I don’t think I’ve ever seen another Swiss restaurant, or met a Swiss immigrant, probably because who would ever want to leave a magical mountain paradise full of hot chocolate and sweaters and secret bank accounts?

We started with drinks and a cheese board. My standbad cocktail with watermelon vodka was refreshing but definitely not too sweet and even had a watermelon ice cube, and my mother-in-law’s apricot daiquiri was a good blend of bitter and tart. Our cheese board was intense. It reminded me of our experience in Belgium of ordering cheese in grams and, like the idiot Americans we are, having no idea the enormous quantity that would appear in front of us (“500 grams? That’s like…a small package, right?”). That is the only time I’ve eaten so much cheese that I would call it too much. Similarly, Stable’s board is one cheese but it’s a lot. Their house bread and butter are inexplicably amazing too.

My father-in-law had the veal. This is some serious meat and potatoes. The veal comes sliced thin, beautifully brown but still tender, in a creamy mushroom sauce. It was the kind of thing I couldn’t stop picking at, even when it was just mushrooms and gravy left.

My mother-in-law’s vol-au-vent (that’s a lot of hyphens) was crisp and buttery, with a side of peas that bore no resemblance to nasty, chalky frozen peas. The dumplings inside the pastry were rich and plush, with another creamy sauce.

My husband, after a lot of internal debate, ordered the spaghetti with pork picatta. Not his usual style, but it got a big thumbs-up from our server. He was not lying about that thumbs-up; the thin-cut fried pork was perfectly flavorful and this was not some shitty store-bought spaghetti.

Due to my aforementioned infatuation with Marcus Samuelsson and his repeated mention of the traditional Swiss rosti, I ordered this. I had no idea what I was going to get, and in my imagination it was some sort of stew? Maybe? A casserole? I was close. What I ended up getting was the world’s greatest drunk food, Switzerland’s answer to cheese fries.

It’s an enormous hashbrown topped with tomato, stinky melted cheese, and topped with speck. The potato was so crispy and perfectly seasoned, and the cheese was just enough to impart serious flavor without turning it into stinky sock city. This meal was not me, but it would definitely be perfect if you were somehow inexplicably already drunk at 6 p.m. I gave up after barely eating half, and the other half also worked well as my husband’s hangover breakfast.

We ordered a dessert of Schnapps, lattes, a chocolate mousse, and a creme brulee. Maybe if you like Schnapps you would be impressed by Stable’s collection. I can say we gave it an honest try. The coffee was good, but oh my god the chocolate mousse was unbelievable:

This picture does no justice to it. Rich, deep, bitter dark chocolate flavor, candied almonds, perfect whipped texture…this was incredible and I ate much more than my share of it. The creme brulee was deliciously creamy, for sure, but nothing could overshadow this mousse.

My biggest regret in coming here was that I didn’t make the special reservations necessary for Stable’s raclette service. That will have to be saved for a birthday or perhaps and time when I need a very large pick-me-up and the only thing that can help is a giant wheel of melted cheese.

Price: $40 per person.

Bottom line: Stable delivers an awesome experience with everything they serve. You can’t go wrong with anything, but these meals are not for the faint of heart, or the carb-avoiders.