Baru 66 has been on my To Eat At List for the past three years. It's a pricey place so we tried going last year during Restaurant Week. Reservations were needed, and they didn't have any openings. Here we are about seven months later finally sitting down to a meal I'd been so patiently awaiting.
The menu options were divine. I wanted a bite of everything from the quail to the duck and the steak to the salmon. You could choose the "menu du chef" which included your appetizer, entrée and dessert of choice for $45. There were two daily specials that were four-course meals for $35. There was a bit of a catch in that we both had to do the $35 special or neither of us could. As we perused the menu, I was afraid of two things. 1) The food couldn't possibly live up to 36 months of hype and expectations brewing in my head and stomach and 2) The typical, smaller French portion sizes wouldn't fill us up.
After much deliberation, I went with the menu du chef including French onion soup, wild Alaskan salmon with beets and bacon snow, and the salted caramel ice cream. Lucas chose the Saint Jacques scallop soup, the sirloin with fries, and creme brûlée. Holy moly. Who knew that salmon and beets would be so amazing together? Apparently Chef David Baruthio at Baru 66 knows what he's doing. But don't take my word for it, go taste it yourself. My two fears turned out to be completely unfounded. I walked away completely satisfied and completely full. Five stars!