southern girl
-
Posts
640 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by southern girl
-
-
I had what I would describe as an awful lunch at Lucques. I should have convinced my dining companion (who was bound and determined to dine there) that when you walk into a restaurant at 12:30 and there is only one other table in use in the dining room, it is time to "exit stage left"! We were led to the booth adjoining that of the only other couple in the room...and of course, I asked if we could sit somewhere else...the reply was a shrug and a new seat by the door adjoining the wait station which I didn't think would be a problem as there was a skeletal staff and they had plenty of other places to stand around and entertain themselves...another wrong move on my part.
The lunch menu is rather limited. I had a hard time finding something that appealed to me, so I asked for guidance from our waiter. Since the items he selected didn't seem like things they "needed to move" I followed his lead (like a lamb to the slaughter).
Starter: Brandade fritters with spicy aioli, escarole and cornichons: Two overfried, greasy fritters appeared atop overbraised escarole, surrounded by a pool of greasy broth dotted with completely flaovrless aioli and not a cornichon in sight. The escarole was bitter from being braised in a broth with waaaayy too much rosemary. I ate a couple of bites and left the rest, mentioning to our waiter my displeasure with the dish. His reply was "it's one of my favorite things on the menu (do you hear more warning bells here
)?Main Course: Orecchiette carbonara with English peas, bacon and parmesan: A gelatinous mound of flavorless pasta. The peas were of the Green Giant Frozen variety. The egg had congealed at the bottom of the dish, the "bacon" consisted of mostly fat (I would think the leftover trimmings of pancetta where the meat was used in another dish). At least the pasta was al dente.
Dessert: Chocolate layer cake with cocoa meringue and creme fraiche: The most acceptable dish of the day, but, still a loser...a layer of basically flavorless (including lack of sweetness) cocoa meringue beneath a layer of creme fraiche, followed by a dense but dry layer of chocolate cake topped with an undersweetened layer of dark chocolate ganache.
I did look at the dinner menu, which appeared much more appealing...but, after the extremely poorly executed meal I had a Lucques for lunch I won't be returning for dinner.
-
Lizziee's review is right on the money. Our meal was excellent, as was the service...As for the squab course...everything had a strange yellowish tint to it from the addition of (I think) tumeric...the tint ranged from the bright yellow of the cauliflower to the "old newspaper" yellow of the foie
.The dessert course was a plate of assorted petit fours, cookies and candies. Mr. Lizziee remembered I had mentioned a dessert I had enjoyed on a previous visit, a rendition of the "Twix" bar (not a menu item), and he proved to be the perfect enabler, convincing me to request it. Our waiter immediately said no problem, it would be a couple of minutes...and came back with requested item. It was prepared a bit differently-which since it was an off the cuff request- I won't quibble with (and came in a serving large enough for 3). The bottom layer is a very rich housemade graham cracker crust (loaded with butter 
) topped with a layer of extremely rich caramel mousse and finished off with a layer of bittersweet chocolate ganache. The plate was dotted with chocolate sauce and caramel. Lizziee and I both agreed the mousse was a bit heavy...The last time I enjoyed the twix, there was a layer of caramel really made the dessert even more enjoyable. -
I have two large Eurocave side by side units...they keep the wine at the proper temp...but, it is an absolute nightmare to "dig out" a bottle that is not on one of the pull out shelves (on which you can only store 13 bottles-the stationary shelves hold 72 bottles-and it is always one of the ones on the bottom row in the back that you want to find
)...bctraveller...perhaps you could do a diary (or an occasional report) on the building of your cellar like the Perlows did with their kitchen remodel. I know I would like to hear how it goes (since I am considering adding one to my house and would appreciate any help avoiding whatever pitfalls you notice).
-
cherry jello shooters (made with grain alcohol of course...after a couple there will be some red noses to match the food
) -
2/12 NY Post Review
-
I would still go with the second meat course being stronger on culinary merit...something like building to a crescendo before beginning a slow denoument (sp) starting with the cheese/salad and progressing through to the "mignardises" (unless the diner is a dessert fiend who thinks the only reason for the other 7 courses is to get to the dessert
)! -
Lizziee- I would have to say in this particular meal, the veal course was definitely the weak spot in the meal...it just didn't have the "umph- oh god" factor the other courses had. My last meal before this one was a bit over two years ago...so, I wouldn't want to compare...as I can't find my notes.
Cabrales- in general, when I do chef's tasting menu's I find the 2nd courses to be stronger (IMO)- The second meat course is usually the "Big Boy"- lamb, squab or other strongly flavored game bird, venison or some other game or perhaps beef. I think chefs tend to progress from the "less strong" flavors to the stronger so diners are less likely to suffer palate fatigue from the earlier courses (and subsequently the wine they might order to accompany the food).
-
Thank you Carpet bagger for the recommendation...I will definitely put "Take Sushi" on my list for one of future visits to LA!
-
Soba...I had this drink...it was made with dried blowfish tail steeped in the sake...and it smells horrible
...a lemon wedge run around the edge of the glass helped. I did not feel the tingling sensation on my lips though. It does provide a wicked buzz though. My date and I each had two (one too many each!)...he passed out and I stayed up all night cleaning house...very strange! -
Ginza Sushi-Ko in LA has blowfish...It does provide a minimal tingling sensation on one's lips (at least it did to me)...and, not only is the texture like flounder fin (but a little tougher-they sliced it very thin when I had it-basically transparent), but, it tastes very much like it.
-
Cabrales...I think the treatment you receive at Blue Hill would be a much better example of VIP treatment (i.e menus tailored to you tastes and having the chef cook "off menu" if you so desire)...I think of what I received as more a thank you for coming in...it's nice to see again, please come back.
Edit:Poor spelling and typing skills
-
SUNDAY DINNER
Our party of 4 arrived ready to dine! A few years back I had played tour guide to a large group of friends in Napa. One of the items on the agenda was dinner at the FL. The night of the meal, two friends backed out (the husband was not up for a formal dining experience). Ever since, the wife has asked me when I would arrange another evening at FL. We finally got our schedules in sync...so here we were - one FL virgin with extremely high expectations, and three diners who had been to FL before and were looking forwarding to recreating the pleasure we had on other occasions.
Upon being seated we enjoyed a glass of Billecart Salmon (seems to be the "champagne by the glass of the moment" everywhere!). One of our foursome is a Master Sommelier- so we looked forward to his wine selections for dinner. Of course we chose the 9 course tasting menu...and asked if we could add a course...our requested was accepted. The obligatory salmon tartare tuilles arrived and we were off to the races.
WINE: 2001 Araujo"Eisele Vineyard" Sauvignon Blanc
Course One: For the first time in a while, my caviar allergy worked to my advantage. While the rest of the table enjoyed the "Oysters and Pearls"-"Sabayon" of Pearl Tapioca withPoached Bagaduce Oysters with Osetra Caviar...I was the lucky recipient of "White Truffle Custard with a Ragout of Black Winter Truffles"-An simple white eggcup arrived holding an eggshell filled with an ethereally light white truffle oil infused custard topped with a layer of veal based truffle sauce. I shared small spoonfuls with my friends...who all agreed, that even though the "Oyster and Pearl" dish was nice...this one was superior
.Course Two: We ordered two each of the Foie Gras dishes for sharing purposes....Moulard Duck "Foie Gras Au Torchon" with Bergamot Orange "Marmalade" and Toasted Brioche and the Sauteed Moulard Duck "Foie Gras" with Roasted Anjou Pears and Clove Gastrique. Again luck prevailed and the Torchon was placed in front of me. A lovely smooth foie torchon in the center of an a long oblong plate. A small container of the orange marmalade to the left and dots of balsamic reduction and a small mound of sea salt and fresh cracked pepper. On a seperate plate...a large piece of golden brown brioche perfectly halved and placed standing on the cut portion. What a great combination...even though none of us are huge marmalade fans, we agreed this was heaven. I had a very hard time releasing the plate to accept the sauteed foie. A beautiful preparation but I was coveting the rest of the torchon. And on a service note, as we were preparing to swap plates the waiters appeared out of now where to accomplish the task for us...and provide fresh warm slices of brioche.
Wine: 1999 Pierre Morey Mersault Perrieres
Course Three: Sauteed Filet of Pacific Sablefish served with Carraway-scented Roasted Savoy Cabbage and Fruitwood Smoked Salmon Veloute. My least favorite course. i had never had sauteed sablefish before. The fish itself was a bit strongly flavored...which was necessary to stand up to the carraway and smoked salmon flavors...it arrived perfectly cooked (moist)...but, it was not to my taste. Our table was in agreement on this dish too.
At this point we enjoyed our additional course: Pan Roasted Maine Diver Scallop with Carmelized Cauliflower, Truffle Puree and Julienne of Perigord Truffle- Outstanding
a single, huge scallop...lightly golden on the outside perched atop the truffle puree (I think it was a potato base infused with truffle oil and black truffle). Crosswise slices of petit cauliflower dotted the plate. Then came the waiter with a very large Perigord black truffle. He was verrry generous when shaving the truffle ...and the aroma enveloped the table.Course Four: The original lobster dish on the menu would not have gone well with the wines we had chosen for our "white wine matches" and the red would not have gone well either...so, our waiter volunteered to ask Chef Keller if he would make a lobster dish to pair more effectively with out Mersault...Instead of the "Sweet Butter Poached Maine Lobster. Pan Roasted Bone Marrow (which I would love to have had all on its own), Shiitake Mushrooms, Scallion Salad and Suace "Bordelaise"...we received a variation of Peas and Carrots. Since the kitchen had not expected to serve that dish we received the Maine Lobster atop the carrot puree topped with the pea sprouts, but without the crepe Cabrales and Stone received. There was a splash of "carrot powder" across the plate. This dish is definitely one of the reasons God made lobster.
Wine: 1997 Roche di Manzoni "Vigna Capelli di Steffano" Barolo (glass)
Wine: 2000 Domaine du Caillou "Les Quartz" Chateauneuf du Pape
Course Five: Epaule de Lapin Braisse et Farci Au Boudin de Bratwurst Servie Avec Des Lentils Du Puy et Pommes Parisienne- The leg and shoulder of a rabbit, braised and pushed up to form almost a rabbit "lollipop" on the bone...stuffed with a blend of rabbit meat and served atop lentils with potatoes. The rabbit was golden brown and tender enough where a knife was not a necessity. There was also a swipe of the braising liquid across the plate.
Course Six: "Chateaubriand de Veau" Roasted Filet of Four Story Hills Farm nature fed Veal, Red Beet and Perigord Truffle Duxelles, Risolle of New Crop Potatoes and Fines Herb Mousse- The veal medallions were a tad bit more cooked than I prefer...medium instead of medium rare. They were still tender, but needed the accompaniments for additional flavor. The touch of truffle was, unfortunately, very insignificant. I did not try the potatoes...but, the beets were well prepared. Not a bad dish...but, not in the same league as our other courses.
Course Seven: "Elaborate" with celery root puree, celery branch salad and garden mache- I missed the description...but, I think it was a semi-hard goat cheese. I would like to know more about the celery preparation...as it was julienned and still a bright green, but had a soft texture similar to suateed celeraic. A very nice transition from savory to sweet.
Wine: 1999 Alban Vineyards Oechsle
Course Eight: Bartlett Pear Sorbet with Vahlrona Chocolate Pudding and Petite Crostini- A small round wafer provided the base for an icredibly dense, rich pudding. The sorbet had a bright pear flavor. The flavors worked together well.
Course Nine: "Degustation D'Abricots Seches", Royal Blenheim Apricot Chiboust with Apricot Cake and Apricot Sorbet...I enjoyed the apricot sorbet and a bite of the chiboust...both intensely apricot flavored...I only took tiny bites as the waiter also brought us each minature hazelnut pots du creme and minature creme brulees...(more calories=more intersting
). The hazelnut pot du creme was smooth and thick a nd roared hazelnut...and the creme brulee was very nice, but I preferred the pot du creme.Mignardises- Unfortunately I made the trek "upstairs" at this point...and was confronted by a long wait...so when I returned there was only one chocolate macaroon left
...I have no idea what else was brought, as there weren't even any tell tale crumb traces...my friends covered their tracks well .We had an absolutely lovely evening. Our waiters (we had 2) were very pleasant and provided what I call shadow service...you know it is there, but you rarely notice it (a good thing). I did not really interact with the sommelier as my MS friend did. But, he provided the appropriate service. I am already looking forward to returning in the spring.
-
Cabrales-The beef (which an excellent quality-tender and flavorful---and cooked as requested) dish was simple...basically three slices of tenderloin with a pan reduction and dots of gatsric (I can't remember what type though...it may have been cherry-but, for some reason I think that came with the foie....CRS!
) ...atop a dice of potato, turnips, carrots (I am not a huge fan of vegetables so I did not parce out the ingredients fully, there may have been others) sauteed with a light butter black truffle sauce.Mike...I have been an acquaintance of Gary's for many years. I used to dine frequently at the restaurant at Chateau Souverain when he was the chef there, and later at the Ritz Carlton. I would suggest my treatment was more of a "welcome to my new (to me) restaurant"...I had not seen him since he cooked at dinner at Beringer I attended 2 years ago.
-
Since Stone and Cabrales wrote such wonderful descriptions of the restaurant and the kitchen...I will forego repeating the details. I have been acquainted with Gary since his days at Chateau Souverain. When we arrived we were whisked to the kitchen to say hello. Sary told us of his plans to expand the wine cellar area downstairs, add some prep areas and a dumb waiter for ease of service. As it was a Friday night, we kept our visit brief so as not to interfer with the kitchen's routine.
Upon being seating we were treated to glasses of Billecart Salmon Rose while we perused the menu. Shortly thereafter the Gary began sending out the amuse. The first was a potato and smoked duck soup with frizzled leeks and truffle oil. The depth of the flavor and pungency of the ingredients was amazing. One of the best soups I have had in ages. The next amuse was a bite of roast lobster with enoki mushrooms. Again very flavorful. The third was a small torchon of foie gras atop homemade melba toast. A nice counter point to the smooth, lush foie.
My dinner companion and I opted for the 5 course tasting menu. We chose the 2000 Domaine Le Flaive "Clavillon" Puligny-Montrachet and the 1999 Chateau Beaucastel Chateauneuf du Pape (which the sommelier immediately decanted so it would open up some before our main course.
I began with the Pancetta wrapped Frog Legs with sunchoke garlic Puree, Potato, Lentils and Parsley Sauce. A large deep bowl arrived holding four plump frogs legs resting atop the Potato and lentils. Along one side, the sunchoke garlic puree and the other a drizzle of parsley sauce. The pancetta wrapping had just the slightest crunch to it. I have had similar dishes where in order to get the legs cooked properly, the pancetta ends up tough and overcooked. That was definitely not the case here. The lentils also had a hint of pancetta flavor. I did not detect any garlic flavor to the sunchoke puree, which I would not say was a negative, as the dish had plenty of flavor.
My dining companion chose the Glazed Oysters with leeks, salsify and two caviars. It looked lovely and she pronounced it to be excellent.
The second course we both chose Seared Sea Scallops with truffles and Leek Potato Puree. An huge, golden slightly crisp diver scallop perched atop the leek potato puree and sauced with (I think) a veal stock based truffle sauce. The scallop itself was sweet and rare on the inside. A good foil to the heady flavor of the truffle sauce. The leek potato puree provided texture and color rather than flavor (again not a negative as the dish was well balanced).
Next we both chose the Seared Foie Gras, Caramelized Red Onions and Fuji Apples. The sommelier provided us each with a pour of tojkai. Unfortunately, my foie was a bit more cooked than I prefer. The flavors, again, were well balanced.
For my main course I chose the Beef Medallion with truffled winter vegetables. Three slices of beautifully rare, tender beef atop a mix of root vegetables. The scent of truffle wafting up from the plate. Excellent.
For her main course my friend ordered the Herb Crusted Loin of Lamb with Winter Vegetables, Tian and Farro Risotto. I only got a small bite of the lamb (none of the accutrements as my friend was hording them
a good sign!). The lamb arrived as she requested, medium rare. It was tender and flavorful.We both opted for the cheese course. I chose the Humbolt Fog, Brin D'Amour, Epoisses, and another goat cheese whose name escapes me. Each at the proper consistency, served with a very nice walnut bread. I accepted the offer of a glass of port-a twenty year tawny, but, I did not hear the producer as a friend from Napa stopped by the table as the glass was delivered.
We declined the offer of dessert and petit fours...but were pleasantly surprised by the addition of an extra gold wrapped package of cookies to go with our cinnamon coffee cake.
From start to finish a very good 4 1/2 hours of dining at Gary Danko.
-
Lizziee---where is the blush icon...you are way too kind...unfortunately, I was not cut out for the business...too much stress and too many long hours for me. I truly admire those who are talented enough to make a successful and more importantly, IMO, happy life in the restaurant biz...I deal with professional golfers now...and enjoy the restaurant business vicariously (and a whole lot more than I did when it was my life!).
Edit to try to correct numerous typing errors!
-
Paul, it was "drinkable"...but it was inferior to the wines we had tasted before dinner (and the ones we would enjoy with the meal). It also was out of context with the meal. I tried it with my sweetbreads..., it showed very poorly. Very thin and bitter where the Crocker and Starr complimented the sweetbreads. It was lush and flavorful enough to cut through the richness of the sweetbreads and meld well with the earthiness of the butter sauteed mushrooms.
-
Yes...I owned a fine dining restaurant (we were a southern mix of the original Spago, Citrus, Suqare One and assorted other So. and No. CA restaurants-we spent about 6 months dining around-good for ideas, bad for the waistline
) in Ponte Vedra Beach, FL in the late '80's...I also produced the desserts (I was self taught and then learned more under a pastry chef at another restaurant where I was the GM). -
That would be true Cabrales...I have dined at many of the restaurants I post about more than once...so, I am usually familiar enough with their styles (and variations of their dishes) that I can navigate the menu to ensure I have a pleasurable experience. If I have not dined there, I do my "homework" and research on the prospective restaurant and chef. In the case where I put myself in the chef's hands (so to speak), many are well aware of my likes and dislikes...and also the fact that I am more than willing to be a "guinea pig", others are just thrilled to have someone who doesn't limit them in any way (other than my allergy to caviar)...and some just recognize that I have a strong passion for food and wine. On other occasions...I have been lucky enough to dine with people who are well known in the food and wine industry. Or those who are well appreciated patrons of restaurants who, when they know I am going to "one of their favorites" (without them), will let the restaurant know there is a hedonist in their midst
! I also think the fact that I was in the restaurant business helps at times. Believe my though when I say I have my share of less than stellar meals..one this past Sunday at the Wappo Bar and Grill in Calistoga....which I will post about later. -
A rowdy group of 7 headed for a Friday night dinner at Martini House in St. Helena...in the crew, two winery owners, a winemaker and a Master Sommelier (and then us regular folk
). Martini House is a two level restaurant owned by Pat Kuleto with Todd Humphries guiding the kitchen. Upstairs is the main dining room dominated by the exhibition kitchen, huge beams covered with faux "burning" candles, a large fireplace and various American Indian inspired decor. A very warm, comfortable place to enjoy a meal. Downstairs, the bar, another fireplace and more seating.We began our evening downstairs, waiting for our table to be ready. Our reservation was for 7:30, we were sested at 8:15...kudos to the bartender for keeping our glasses full and digging out a huge bowl of wasabi peas for those of us who were starving...I enjoyed a glass of Schramsberg sparkling.
Of course, with all the wine folk at the table there was some wine consumed...our first bottle was a gift from an Oregon wine person at another table who wanted us to try something he enjoyed-2000 Chehalem Reserve Pinot Noir...it was a nice gesture...but, most of the wine went undrunk (is that a word?).
Amuse: Smoked salmon vichyssoise--a lovely creamy smoked salmon essence based soup
We each ordered and there was a lot of sharing of items around the table.
Wine: 1998 Crocker & Starr Stone place Cuvee (blend of merlot, cab. sauv. & cab franc)
First Course: Pan Seared Veal Sweetbreads-creamed nettles, and sauteed yellow foot and hedge hog mushrooms-- A great match with the wine...perfectly brown and crispy n the outside, pink and moist on the inside sweetbreads placed atop the creamed nettles (think a corss between spinach and seaweed) with very gently sauteed mushrooms.
I also enjoyed tastes of Ahi Tuna Tartare "Au Classique" with tarragon mustard vinaigrette, brioche croutons and capers...perfectly balanced flavors, not too sweet and the egg was "farm fresh". And sauteed Foie with roasted black Arkansas apple, opland cress and apple balsamic reduction...also perfectly cooked...crisp on the outside and pink and gelatinous on the inside.
Second course: Red and White Endive Salad with Candied Walnuts, Gorganzola, Cider Vinaigrette and pears...a stack of alternate layers of red and white endive lightly dressed, surrounded by thinly sliced pears and dots of gorganzola and candied walnuts...very nice, even for someone who isn't much for salads.
Wines: Gemstone Vineyard 1997 & 1999 (blends of Cab. Sauv., Merlot, Cab. Franc and Petit Verdot)...and a bottle of 1961 Mouton Rothschild, which much to the chagrin of the winery owner who brought it, was corked...
Third Course: Sauteed Squab Breast and Leg Confit, braised cabbage, pumpkin raviolis, and spiced beurre rouge...another excellent match with the wines. A huge, plump sqaub breast prepared just as requested...to the rare side of medium rare. Lovely golden brown crispy skin...placed atop the braised cabbage and accompanied by three very large al dente pumpkin ravioli...the confit leg was "falling off the bone"
.I aslo tasted the Braised Beef Bourguignon with potato puree, sauce bordelaise, and winter vegetables. Another perfectly prepared dish...the beef was so tender it literally melted in my mouth. A perfect foil for the wine.
Dessert: S'More- Graham Cracker, Chocolate Ganache, and Marshmallow Ice Cream- I was the only person who ordered dessert...I got one bite...definitely the adult version of a S'More...a homemade graham cracker formed the base. Topped with an incredibly rich chocolate ganache. Atop that was a scoop of marshmallow ice cream...a marshmallow fluffish ice cream...once it left my possession I knew I wouldn't see it again
...Another great meal with excellent wines and great friends...
-
Lizzie- thank you for the kind words- next up will be Danko, followed by Martini House and the the incredible finale at FL...
Mike...I had a "fair" dinner at Farallon last visit-by any chance was your "not good at all meal" dinner...I perused the most recent dinner menu and thought to myself I would have to make a meal out of the apps, as the entrees did not really do much to make me think "Wow...I have to have this (insert entree here)....
-
mike-they have the 3 course @ 19 (this time it was Sweet Fennel Bisque, Seared Hawaiian Mahi-Mahi with Belgian endive, red grapefruit, French green lentils and French Apple Puff-caramel sauce, candied pecans and creme fraiche)...and the 5 course menu @ $40...Comice pears & proscuitto di Parma-butter lettuce, black pepper almonds, sherry gastrique; Potato Gnocchi & Butternut Squash-Dungeness Crab and sagebrown butter; Pan roasted Atlantic Cod with baby beets, mache, horseradish gremolata; seared Hawaiian Mahi-Mahi-french lentils, baby spinach, shallot compote; Chocolate Paradise-champagne sabayon, fudge sauce.
-
Arriving in San Francisco positivley ravenous, a friend and I threw our bags at the bellman and headed for a late lunch at Farallon. We arrived at the restaurant shortly after 2pm and decided on a light lunch as we had a 6:30 reservation at Gary Danko.
Farallon's theme is all ocean related...upon walking into to the cavernous space, the firdt thing one notices is the 10 long tentacled jellyfish chandeliers that are spread around the bar, the front dining room and the mezzanine area. The bar is framed by two huge columns with a seaweed pattern.
The hostess led us past the bar and the exhibition kitchen (which is dominated by a huge copper hood) and into the main dining room. The ceiling is arched and covered with a mosaic ceiling. Our waiter told us the room had originally been the Elks Club indoor swimming pool. Our table on the level a few steps above the main floor providing us with a great view of the room and the kitchen. The back wall of the main dining room is dominated by a huge mural depicting fisherman with their catch in early San Francisco and huge pink and purple striped sea urchin shell (after they shed their spines)chandeliers.
Upon being seated we promptly ordered glasses of Billecart Salmon to celebrate the beginning of a hedonistic visit to San Francisco and Napa.
The menu, as you would expect from the theme of the restaurant is dominated by seafood.
Course 1- "Salutation Cove Oysters"- Six oysters on the half shell served upon a mound of shaved ice decorated with seaweed and accompanied by champagne mignonette. the oysters were slightly larger than Kumamota's and had that same wonderful brininess. They were also perfectly shucked...no stray bits of shell to interfere with my enjoyment. As I am a purist when it comes to oysters I did not try the mignonette.
My companion ordered the Mixed Baby Lettuces with pickled red onions, Point Reyes origal blue cheese and pistachios. A huge salad...which she professed to be very fresh and perfectly dressed with a light vinaigrette.
Wine: 1999 Chateau de la Maltroye Morgeot Vigne Blanche, Puligny Montrachet
Course Two: I chose Broiled Monterey Sardines with Valencia oranges, nicoise olive tapenade and a salad of julienned celeraic.
Two large fresh sardines atop a small mound of julienned celeraic with just a hint of vinaigrette and fennel seeds. The sardines were broiled to a nice level of crispiness on the skin with the flesh still moist and succulent. Small lobes of orange and dots of nicoise tapenade encircled the sardines and added a nice juxtaposition of salt and sweet to the dish.
Course Three: Dungeness Crab & Sea Urchin Sauce with truffled mashed potatoes and Salmon Caviar. This dish alone makes it worth a trip to San Francisco. A lovely frosted glass plate containing a mound of sea salt upon which a large sea urchin shell (reminiscent of the chandeliers above us) was balanced. The shell contained one of the most interesting preparations of crab I have ever enjoyed. Smooth, increbibly rich, truffled mashed potatoes provided the base for a mound of sweet fresh dungeness crab meat dressed with an uni butter sauce and sprinkled with salmon roe. Each bite was rich and sweet at the same time without being overly so. The pop of the salmon roe adding just the right touch of brine.
My friend enjoyed the Half a Cracked Dungeness Crab with Meyer Lemon Aioli, Cocktail Sauce and drawn butter. She professed her crab to be as fresh as mine. I tasted the lemon a aioli and detected a hint of lemon verbena. A nice dish...but a little work as the crab does come to the table in the shell.
Course Four: Cheese...I have misplaced the cheeses we chose. They arrived at the table the proper temperature...we were a bit concerned they might arrive cold as we were one of only two tables left at 4:00 and the kitchen had been breaking down and rearranging for the dinner hour.
We demurred on dessert, knowing in just a couple of hours we would be heading for a large dinner at Gary Danko. Our server, who was extremely pleasant and engaging told us we couldn't leave without a little "something" brought us each a dish a housemade vanilla ice cream with just made, still warm from the oven maple walnut shortbreads.
I highly suggest a visit to Farallon for lunch...next time I will make it a long one!!
-
Cabrales- sorry, I didn't mean to slight your post. Quality and detailed as usual!
-
I had cocktails there on Friday...we looked at the menu while waiting for a friend to join us....very nice...including a very impressive looking black truffle tasting menu.
Spago, Beverly Hills
in California: Dining
Posted
Huh
...wrong thread perhaps?