A Peachy's Pick Since 2011, Sojourn Fall 2017 Our Coverage Sponsored by Fresh Origins
Burrata Agnolotti, decadently delicious!
Panko and Herb Crusted Tuna
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It's not who you know, it's WHOM YOU KNOW and we do know Sammy Musovic, owner of Sojourn. Earlier in 2017, we reconnected with him on his two other restaurants which each earned an initial feature, both more recent than Sojourn. Sojourn earned a spot in Peachy's Picks and was last featured in 2011:
It was first featured in Terrific Takeout, earlier in 2011:
Sojourn is a New American menu as defined by Sammy and Sojourn has been open since 2007. Not every restaurant in Manhattan reaches a decade!
Sammy is fantastic when you see him in person but when we don't see your brand tweeting on Twitter and without a Facebook page, we wonder when we do see so many fabulous brands that do. We were delighted to return to Sojourn after a six year hiatus, and we began with the Wild Arugula Salad, which was wildly delicious. They listened and put the dressing on the side as we prefer, and our favorite part of the salad were the brilliant bright shredded granny smith apples. Red onions, toasted almonds, and blue cheese arrive in style with of course the arugula. The lemon vinaigrette was light and refreshing, and this was a good portion. Almonds were sliced well perched upon this mountain of nutrition.
Under Savory on the menu, you will discover wonderful Corn and Lobster Bisque. This winning combination of amazing flavor highlighting the season.
Croutons and scallions enhance this liquid wonder.
Burrata Caprese is straightforward and done well. The Burrata is from Italy bien sur, and three heirloom tomatoes come to the party. Pinstripes of balsamic are sure to delight baseball fans that lament the passing of the MLB season.
Peachy Deegan is a big fan of green, especially when she can eat it. Green beans are among her favorites, and do not miss the Haricots Verts at Sojourn. We wrote in big letters "REALLY LOVED" on our notes, so there you go. We don't write that often. The green beans were well cut and the proper amount of lemon brightened them without soaking or dominating them. The beans were perfectly fresh and crisp. All beans are not equal! These are better.
The best item we tried on this visit by a mile was the Burrata Agnolotti. Alaskan King Crab, a highly valued menu item to us and a highly underrepresented menu item in Manhattan (but frequent in Florida...Florida we are coming to eat you!) joins local corn and scallions in a gorgeously handmade pocket type pasta, about half the size of ravioli. We were told the Burrata arrives once a week from Puglia, Italy. The chef at Sojourn has been at the helm all ten years of their history, Peter Petti.
The fish entree we opted for was the beautifully presented Panko and Herb Crusted Tuna. Haricots Verts (those green beans that we love), wax beans, caramelized onion, roasted cherry tomato, goat cheese and balsamic team up with slices of tuna to make this entree tremendously successful in terms of taste, texture and item compatibility. The tuna itself was ideally rare.
The picture above of the Scallion Fried Rice does not do it justice.
This is among the most fabulously flavored fried rices we have ever had!
Garlic, Ginger, and Soy (and normally we stay far away from Soy) combine for a true side highlight that will both surprise you and impress you. It may look uncolorful from here but the taste is bright and wonderful.
One of the biggest mistakes a restaurant can make in first impressions is putting someone on the phone with us that thinks Deegan is Vegan because potatoes are in their ears, not their stomach where potatoes belong. Peachy is a total carnivore as you know, and we totally loved the Hanger Steak Frites of Sojourn. It even has bearnaise sauce, one of our favorites. Grilled scallions elevate the flavor with their wow factor and the herbed shoe-string potatoes were the perfect companion.
They even have a drink called the Irish Spring, boasting Jameson, mint and lemon. We reveled in its simplicity and also enjoyed the mixed berry upside down cake. We look forward to telling you about Sammy's new endeavors and developments among his three restaurants!
