Bobo Supper Club

Bobo has been through three, maybe four, chefs since opening its doors in late 2007.  I've always been a fan but the reviews have always knocked the food.  Patrick Connolly (re: sexy chef contest) has been in the kitchen for almost a year now and I am hoping that people start showing some love.  I had a great dinner with The Supper Club in Bobo's private room.  Connolly cooked us a special selection of dishes in the quaint 2nd floor (entrance through the apartment building next door) clandestine parlour.  There's a separate kitchen connected to it along with a private deck - complete with a grill where the man could really work his magic.



He gave an opening speech and then the meal began.



Starters were a choice between English pea soup and an ahi tuna-crispy tofu tasting.  I went for the tuna and was very glad I did.  Turns out it's the chefs signature dish.  He fries a sliver of tofu, tops it with creamed avocado and layers on a mouthwatering piece of sushi-grade ahi.  Four came on the plate; I ate each one!



I should note that I liked the tuna so much that All Things Delicious will be shooting a Le Yum with chef Connolly in the very near future. Alright enough about that. I didn't think the rest of the meal could live up to the first course.  But low and behold came my scallops.  Four plump, charred, something-crusted bivalves resting on a bed on sauteed onions and mushrooms.  There was a smudge of sauce and a mini-pile of micro-greens as accent. Scallops were grilled and firm. The whole dish was light and summery. LOVED!



The other option was waygu sirloin that came with some tasty looking ramps and potatoes.  Though I did not sample, my friend vouched for the dish. For dessert, I opted for the strawberry cobbler.  It was mixed with peaches and topped with a thick crumble. YUM! I loved it. And the creme fraiche ice cream on top was a wonderful addition - not too sweet as to overpower the fruits.



Again, my friend opted for the other option - chocolate pudding with gianduja ice cream.  Served in a saucer glass, it was precious and this time I could not resist a bite. I liked mine only slightly more than hers, but I do see myself returning to Bobo soon to get my very own helping.