I have a like-dislike relation with Interim. Sometimes I feel like the space is too nice and the prices are too high for food that’s often boring. Other times I have dreams about that one grilled pork-chop that took me for a ride for dinner. The kitchen at Interim has also had its back and forth. Chef Jackson Kramer left for a period and now has returned. I recently had dinner in the private room, and I must give Chef Kramer serious credit for making it all look very easy. A table of 16-17 isn’t a simple cover, but the timing was as if we were a party of 4 and this was just another table. As for the food: wonderful.
Crispy Chicken Livers, pickled wild ramps, rhubarb marmalade – $10
At first bite the chicken livers were too greasy, the liver unpronounced, but eventually everything came together and the liver was as good as I’ve had.
Berkshire Pork Tenderloin, warm turnip salad, cured jowl, arugula, green sauce – $29
Entree of pork tenderloin looked boring. Looked is the key word. Perhaps it was two notches overcooked but the combination of pork with the sauteed greens, spicy green sauce and salty/fatty jowl was fantastic.
espresso creme brulee – $7
You have ever right to judge me for ordering the creme brulee, the staple dessert for “fancy” restaurants but always boring. But listen here — this creme brulee was excellent because it was different. The menu reads “espresso” but my friends and I tasted more blueberry and wine somewhere in there. Either way, very much worth the $7.
Warm Chocolate Cake, mixed berry coulis & vanilla gelato – $8.5
The warm chocolate cake was more like an upside-down souffle. Rich, dense chocolate: how can you not be happy?