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@Aroogah
So last night at Corrigan's was pretty amazing.
Starter of sous-vide suckling pig served as a ballantine was so nice and sweet.
Main was clove and star ainse braised beef cheek, pommes puree and roasted bone marrow on toast was delicious. The sommelier paired our dishes well with a nice new world Malbec.
Desert was bread and butter pudding done in an orange infused custard. My host was French and selected a lovely armagnac for our digestif.
It was a bit like old school fine dining from the 70s - heavily French inspired classics but not the most exciting menu. I would go back, but not on my own tab.