Lenoir, our first thought was that if you’ve had one terrine, you’ve had them all. Oh, how wrong we were.When we saw this terrine on the menu at
The tender, coarsely chopped goat meat resembled less a cold item on a charcuterie plate and more a hot pot roast meatloaf with a rich harissa flavor. Chef Todd Duplechan braises the lean meat, forms the terrine, then cuts a piece and sears it on all sides until it’s crispy. It’s served atop flavorful collards and beet greens and a magical sauce, with a crunchy slivered radish salad perched on top for even more texture.
Head into Lenoir soon to try it, since they rotate the menu quite often. Also stellar were the roasted beets with green curry aioli, smoked shrimp chowder with spring onion pesto and tender rabbit served with curried potatoes, carrots and celery (hot weather fusion comfort food at its best). No wonder the restaurant and chef took home CultureMap’s Tastemaker awards for best restaurant and best chef this year.