I keep having a difficult time typing or saying Statler without Hilton, and not because of the two characters in the private theater box on the Muppets, because for years on Washington Boulevard and Grand Circus Park stood the Statler-Hilton Hotel.  In my youth, that hotel was where the Armenian Youth Federation held a conference, a convention and even an Olympics with all the dances were held, such great memories.  The hotel was torn down, and a much smaller footpad and many less floors, one can find the City Club Apartments.  One can also find the Statler French American Bistro, part of the Joe Vicari Restaurant Group in Michigan and the city of Las Vegas, and if my memory was correct, the restaurant is about the same location as the old Trader Vic’s which was the restaurant in the flagship locations of the old hotel chain.

We were there to have dinner, before going to see Barry Manilow, and we were going with one of my Bride’s best friends, who instigated the entire evening and got sick and was quarantined just a couple of hours, before the night’s festivities were to begin.  Since there was just the two of us, my Bride and I decided to share an order of Seared Foie Gras, with a crispy waffle, Sauternes reduction, and lingonberry jam.  We also were going to share a glass of Sauternes, but our waitress had the bar, divide the wine into two equal servings for us; which were glasses of Chateau Roumieu-Lacoste Sauternes 2019.  The estate is owned by Herve Dubourdieu who also has Chateau Graville-Lacoste and Chateau Ducasse.  The Sauternes estate originates from his mother’s side of the family and dates to1890.  The estate is six hectares of vineyards on shale and limestone on fissure rocks with red iron and gray flint, the vines are at least forty-five years of age.  The wine is made from pure Botrytized Semillon, that is fermented in Stainless-Steel and then aged in Bordelaise Oak, seventy percent new, for eighteen months.  A deep golden colored wine at a young age offered notes of dried fruits, spices, and smoke.  On the palate, a very fresh and dense wine with tones of dried fruits and a nice finish of fruit and a tinge of terroir.

My Bride surprised me and she wanted a Truffle Burger with three cheeses, sautéed mushrooms, and Truffle Aioli with Truffle Fries.  I had the Norwegian Salmon with Lobster, and sauce vin blanc.  We enjoyed a bottle of Domaine de Pallus “Les Pensées de Pallus” Chinon 2016.  Domaine de Pallus has twelve hectares of now biodynamically farmed hillside vineyards dating back to 1889 and still in the same family. The plots for this wine are from shallow mid-slopes planted on sand and fine-grained limestone and since 2013, only the best vines are chosen for this cuvee. The juice undergoes fermentation and maceration in concrete tanks using indigenous yeasts for twenty-one days.  The wine is then aged for twelve months in barrels, followed by an additional six months back in the concrete tanks.  A nice dark ruby color that offered notes of red fruits and florals.  On the palate, a classic interpretation with tones of cherry, currants, raspberry, and strawberry, a little citrus in the background, with bell pepper and bay leaves, good acidity, medium tannins and a nice dry finish.  A perfect wine for food, as it just complimented the fats and richness of the dishes.