Monday, March 23, 2015
Bravas Bar de Tapas - Healdsburg, Ca
Bravas Bar de Tapas 420 Center Street Healdsburg, CA 95448 Phone 707-433-7700 www.starkrestaurants.com
Mark and Terry Stark are among the most prominent restaurateurs in Sonoma County, owners of Monti's and Stark's Steakhouse in Santa Rosa and Willi's Seafood Bar in Healdsburg. Bravas Bar de Tapas was established in 2012. Executive Chef, Mark Stark, came up with this Spanish Style tapas menu and concept after traveling to Spain and falling in love with the tapas restaurants he experienced there. Hailed by Travel + Leisure as “one of the top 20 tapas restaurants in the U.S.,” Bravas serves
up traditional Spanish and modern tapas-style dining in Wine Country
Chef de Cuisine, Cody Thomasson, was promoted from Sous Chef 8 months ago succeeding former Chef de Cusine, John Stroup.
One of the most enjoyable ways to eat when you can't quite decide on a main dish is to share tapas, or "small plates" done in a Spanish style. I have eaten here at least 3 times over the course of the last 12 months. I trust Mark's ideas and menu creations. He has a bold way of creating fun atmospheres as well as handling local fresh ingredients. This location in Healdsburg is in downtown near the park and resides in what feels like an old farm house remodeled in a modern decor. There is an amazingly inviting patio in the back with an open bar that dares you to get comfortable and then try to leave too soon.
Jeff, the bartender, was very attentive and made great suggestions from the forty-five item menu ranging from Ham & Cheese Bar, Bocadillos, Raciones, Chilled Tapas, Warm Tapas, A La Plancha, and Paella selections.
What We Ate
Pan Tomate($4) - Tomato Toast, Arbequina Olive Oil, Garlic, Sea Salt. How simple and yet so garden fresh and crispy from the perfectly toasted bread. The garlic and sea salt seasoned tomato was spread on the toast like a rustic jam then drizzled in high grade Arbequina Olive Oil to open the pallet with a rich and briny mouth feel. It was devoured as the next dish was presented.
Creamy Chicken, Ham & Gruyere Cheese Croquetas($7) - 6 of these perfectly golden fried croquetas arrived in a paper cone. No sauce accompanied them which I thought was a bold move, yet after biting into one, found them bursting with a creamy texture from the Gruyere and salty notes from the peices of ham found inside. No sauce required!
Foie Gras, Crispy Serrano Ham, Backyard Orange Marmalade($12) - Foie Gras is back on menus in California after a hiatus. I ordered this dish off the Bocadillos (Little Sandwiches) portion of the menu. Two of them were served on a buttery brioche bun. The marmalade was slathered on the bottom bun and the Foie Gras which was pan seared to a soft and creamy texture, was placed on top with a thin slice of salty, crispy Serrano Ham. The sweet, buttery, umami, and salty flavors enveloped the pallet as the soft, creamy, and crispy textures harmonized in the mouth. I would have like a bit more portion of the Foie Gras, but I admit some greed after having missed it so much.
Skirt Steak, Red Onion Marmalade, Valdeon Cheese($13) - This is the cut of meat that the butcher's take home to eat after selling all the other pricier cuts to their customers. If you haven't experienced this unique cut, it's time you do. It boasts the most flavor on the animal and when prepared using high heat for a brief amount of time to achieve medium rare temp, will melt in your mouth like filet. Seared to perfection, the meat was sliced on a bias layered on a sweet red onion marmalade. Three quarter-sized chunks of Valdeon cheese were delicately placed around the steak and a pickled mustard seed liberally garnished the top. Valdeon Cheese is a Spanish blue cheese from Leon. It has an intense tangy pungent flavor that works so well with skirt steak.
Ratings:
Overall: THREE Forks
Food: THREE Forks
Service: THREE Forks
Atmosphere: THREE Forks
Prices: $$ (Reasonable - most tapas around $8)
Why Go: Nestled in the amazing small town of Healdsburg in the heart of breathtaking Sonoma Wine Country, why else do you need any other excuse to find your way here. Mark Stark knows what he's doing and has recreated a special opportunity to dine in true Spanish fashion.
Why Not: If you aren't an adventurous eater, you may find many of the dishes quite exotic for your tastes. I say push through your barriers here.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
Monday, March 23, 2015
Monday, January 31, 2011
Pican - Oakland, Ca
Pican 2295 Broadway Oakland, Ca 94612 Phone 510-834-1000
Pican is a Southern gourmet restaurant in the west heart of downtown Oakland known for their: Bites, Bourbon, Beats and Buzz. Located in a newly upscaled classy part of Oakland near Grand and Broadway, this landmark has risen from the bay to ignite your southern hospitality taste buds. Opened in 2009 next to the well-known Ozumo sushi restaurant is a goldmine of Southern, Cajun, Creole, and Caribbean cuisine unlike any other exerienced outside Louisiana.
Chef Dean Dupuis has worked in the Bahamas and the south part of the United States in the culinary field to establish a true understanding of Southern, Cajun, and Creole style cooking. It's his time spent cooking and learning in the Bahamas that has really brought the roots of this type of cuisine to Oakland.
Sorry to write this is only my fourth visit to this exquisite eatery. The outside is unassuming unless you're quite familiar with the area. As mentioned earlier this gem is downtown with limited parking on a busy day. In fact our visit this evening was a Sunday celebrating Jenn's Mom, Margy's, birthday dinner. Our server, Jill, was very lively. Reincarnated from every possible Southern soul I've met, she welcomed and warmed our entire evening. Even Margy was wowed when she brought a birthday greeting after our meal just to let her know she was appreciated for being a mom.
What We Ate:
I must mention the warm cornbread served with a fresh made soft sweet butter after we initialy ordered. The density was crumbly and had a fine texture of sifted corn meal with a delicate creaminess from the buttermilk batter.
Andouille and Scallion Hushpuppies - Served crispy and hot with a chili vinegar dipping sauce these hushpuppies were smoky, spicy, crisp, dense and delicious.
Low Country Shrimp & Grits - Creamy yet aldente grits bathed in a worcestershire garlic gravy were the base of perfectly grilled shrimp. The sweet flavor of the shrimp combined with the rich and creamy grits were paired fantastically well.
Fried Green Tomatoes - Served with sheeps-milk feta, radish salsa, and a spicy buttermilk ranch for dipping, these tomatoes, although out of season here in California, were sliced thick and coated in a crisp cornmeal dust reminiscent of any late summer day.
Award Winning Smoked Brisket Braised Collards - Don't even bother looking for this on the menu. Order it and thank me later. Seriously, call me and we can talk for awhile about how incredible this dish is. ($8 is an insult to pay for this dish). Save me some when you go...please!
THE SPECIAL: Pheasant stuffed with Andouille, cream cheese , and shrimp served with a shredded, braised brussel sprout salad with bacon and a pomegranate gastrique. This dish was on the sweeter side compared to the others we ordered. The pheasant breast was pounded before stuffing and actually arrived much larger than expected.
Buttermilk Southern Fried Chicken - We opted for the tableside truffle honey service which Jill said she would bring us a side of (even better!) Hands down the juiciest fried chicken I've EVER had. The sweet and rich decadence of the truffle honey made this chicken stratospheric. The crispy, seasoned skin and the hot juicy meat were unlike any fast food venture you will ever take. This dish is for the adventurers, not the ones seeking their mundane originals. Believe it or not, we almost overlooked one of the best sides imaginable, and quite unforgettable, the smoked gouda mac-n-cheese. Not too creamy, yet well seasoned, aldente elbow noodles baked in a small cast-iron skillet with the perfect crusted top made this dish epic. Go here just for this dish!
"Turbo Dog" Braised Beef Shortribs - We all couldn't get enough of this succulent braised boneless beef rib served over pimento cheese grits, brussel sprouts and topped with a truffled creme fraiche. The grits were a bit too underdone but the pimento cheese was certainly prominent and southern represented.
Cast-Iron Seared Mississippi Catfish - This is the quintessential Southern Creole dish served over a creamy andouille sausage dirty rice concentrated with crawfish and brown butter. I can not say more than get there now and eat this. WOW!
Real Banana Puddin' - Not your quick-made jello brand pudding. Served with house made vanilla wafers and large fresh bites of banana this dessert is a southern masterpiece.
Georgia Pecan Tart - With buttermilk ice cream and bourbon butterscotch, this flaky crust was filled with pecans. An excellent ratio of caramel to nuts topped with a tart buttermilk ice cream more like a sorbet in texture. We struggled to finish this after our meal and vowed to come back if just to eat this again.
Ratings:
Overall: THREE and a HALF Forks
Food: FOUR Forks
Service: FOUR Forks
Atmosphere: THREE Forks
Prices: $$$ (EXPENSIVE - $240 for 4 of us)
Why Go: Never have I experienced Southern cuisine as pure in California. Chef Dean has mastered his craft and shows the root of this wonderful culture and cuisine.
Why Not: Parking is not easy in this part of town. Bring change for the meters or cash for the valet is a must.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
Pican is a Southern gourmet restaurant in the west heart of downtown Oakland known for their: Bites, Bourbon, Beats and Buzz. Located in a newly upscaled classy part of Oakland near Grand and Broadway, this landmark has risen from the bay to ignite your southern hospitality taste buds. Opened in 2009 next to the well-known Ozumo sushi restaurant is a goldmine of Southern, Cajun, Creole, and Caribbean cuisine unlike any other exerienced outside Louisiana.
Chef Dean Dupuis has worked in the Bahamas and the south part of the United States in the culinary field to establish a true understanding of Southern, Cajun, and Creole style cooking. It's his time spent cooking and learning in the Bahamas that has really brought the roots of this type of cuisine to Oakland.
Sorry to write this is only my fourth visit to this exquisite eatery. The outside is unassuming unless you're quite familiar with the area. As mentioned earlier this gem is downtown with limited parking on a busy day. In fact our visit this evening was a Sunday celebrating Jenn's Mom, Margy's, birthday dinner. Our server, Jill, was very lively. Reincarnated from every possible Southern soul I've met, she welcomed and warmed our entire evening. Even Margy was wowed when she brought a birthday greeting after our meal just to let her know she was appreciated for being a mom.
What We Ate:
I must mention the warm cornbread served with a fresh made soft sweet butter after we initialy ordered. The density was crumbly and had a fine texture of sifted corn meal with a delicate creaminess from the buttermilk batter.
Andouille and Scallion Hushpuppies - Served crispy and hot with a chili vinegar dipping sauce these hushpuppies were smoky, spicy, crisp, dense and delicious.
Low Country Shrimp & Grits - Creamy yet aldente grits bathed in a worcestershire garlic gravy were the base of perfectly grilled shrimp. The sweet flavor of the shrimp combined with the rich and creamy grits were paired fantastically well.
Fried Green Tomatoes - Served with sheeps-milk feta, radish salsa, and a spicy buttermilk ranch for dipping, these tomatoes, although out of season here in California, were sliced thick and coated in a crisp cornmeal dust reminiscent of any late summer day.
Award Winning Smoked Brisket Braised Collards - Don't even bother looking for this on the menu. Order it and thank me later. Seriously, call me and we can talk for awhile about how incredible this dish is. ($8 is an insult to pay for this dish). Save me some when you go...please!
THE SPECIAL: Pheasant stuffed with Andouille, cream cheese , and shrimp served with a shredded, braised brussel sprout salad with bacon and a pomegranate gastrique. This dish was on the sweeter side compared to the others we ordered. The pheasant breast was pounded before stuffing and actually arrived much larger than expected.
Buttermilk Southern Fried Chicken - We opted for the tableside truffle honey service which Jill said she would bring us a side of (even better!) Hands down the juiciest fried chicken I've EVER had. The sweet and rich decadence of the truffle honey made this chicken stratospheric. The crispy, seasoned skin and the hot juicy meat were unlike any fast food venture you will ever take. This dish is for the adventurers, not the ones seeking their mundane originals. Believe it or not, we almost overlooked one of the best sides imaginable, and quite unforgettable, the smoked gouda mac-n-cheese. Not too creamy, yet well seasoned, aldente elbow noodles baked in a small cast-iron skillet with the perfect crusted top made this dish epic. Go here just for this dish!
"Turbo Dog" Braised Beef Shortribs - We all couldn't get enough of this succulent braised boneless beef rib served over pimento cheese grits, brussel sprouts and topped with a truffled creme fraiche. The grits were a bit too underdone but the pimento cheese was certainly prominent and southern represented.
Cast-Iron Seared Mississippi Catfish - This is the quintessential Southern Creole dish served over a creamy andouille sausage dirty rice concentrated with crawfish and brown butter. I can not say more than get there now and eat this. WOW!
Real Banana Puddin' - Not your quick-made jello brand pudding. Served with house made vanilla wafers and large fresh bites of banana this dessert is a southern masterpiece.
Georgia Pecan Tart - With buttermilk ice cream and bourbon butterscotch, this flaky crust was filled with pecans. An excellent ratio of caramel to nuts topped with a tart buttermilk ice cream more like a sorbet in texture. We struggled to finish this after our meal and vowed to come back if just to eat this again.
Ratings:
Overall: THREE and a HALF Forks
Food: FOUR Forks
Service: FOUR Forks
Atmosphere: THREE Forks
Prices: $$$ (EXPENSIVE - $240 for 4 of us)
Why Go: Never have I experienced Southern cuisine as pure in California. Chef Dean has mastered his craft and shows the root of this wonderful culture and cuisine.
Why Not: Parking is not easy in this part of town. Bring change for the meters or cash for the valet is a must.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
Tuesday, January 4, 2011
Vanessa's Bistro 2 - Walnut Creek, Ca
Vanessa's Bistro 2 1329 North Main St Walnut Creek, CA 94596 Phone 925-891-4790
This restaurant is considered a fusion of French and Vietnamese with an eclectic menu ranging from Vietnamese soups to Tapas style small plates. The dishes are elegantly structured with many Vietnamese spices and herbs and yet still harbor classic French methods of cooking such as confit and carefully created gastriques.
Executive Chef, Vanessa Dang, is the former chef de cuisine at Bridges in Danville. In 2003 she left with the intentions of owning a restaurant. She found a business partner and La Rose Bistro in downtown Berkeley was opened. After 2 years of truly showcasing her fusion techniques and vertical plating she sold her share and this time struck off on her own. Vanessa and her daughter, Vi Nguyen, found the perfect place in Berkeley to open the first Vanessa's Bistro, however, because of permit delays they were forced to settled on a different location in Solano, Ca. Walnut Creek, Ca is now home to her second restaurant known as Vanessa's Bistro 2.
I absoluteley prize Pacific Rim cuisine as one of culinaries greatest sensory experiences. We have eaten here at least 8 times over the course of the last 18 months. It is because of the way Vanessa handles each main ingredient carefully layering with old world spices then perfectly pairing them with delicate sauces that keeps me coming back for more. Her son, Michael, and daughter, Vi, are often there to great each guest upon arrival giving this welcoming impression of family that is always so warm and inviting. The servers are well informed, prompt, and helpful in determining what you are looking for on the diverse menu.
What We Ate
Shaking Filet Mignon Salad in Garlic Brandy Butter Sauce - Warm, bite-sized cubes of beef are scattered over a crisp, cool butter lettuce. The name of this dish can be a bit deceiving. The garlic brandy sauce was delicate enough to not overbear the moist filet mignon which had this great carmelized crust outside from the high heat of Vanessa's saute pan. Each morsel was cooked to a medium-rare perfection. I felt as though it didn't need the ubiquitious Vietnamese dipping sauce made from lime juice, salt and pepper, but Jenn insists it makes the dish even more delectable.
Hamachi Carpaccio, English Cucumbers, Seaweed Salad with a Wasabi Soy Vinaigrette - Usually a tell all at a sushi restaurant if the fish there is fresh, ordering Hamachi raw is bold. Although this Hamachi was as fresh as the sea, the portion size was small. Perhaps it was how well the slightly spicy vinaigrette coated each bite or the fresh flavors of the cucumber with the snap of the seaweed salad heightened this mild fish that had us craving more.
Five Spices Honey Marinated Crispy Quail with a Peppercorn Dipping Sauce - This dish certainly showcases Vanessa's talent of fusion. An excellent new take on a classic, this succulent spiced and sweetly coated mini-bird had undertones of anise and cinammon without taking away from the delicate gaminess of the meat. It's fun to eat this dish finding each tender morsel of meat and the crispy texture of the skin exploding with flavor in each bite. The dipping sauce offers a refreshing, yet earthy accompaniment.
Salt & Pepper Fried Prawns - The aroma as it arrives causes instant salivation. It's the coating on the prawns that makes this dish unique. Well seasoned with salt and fresh-cracked pepper there's enough outer crunch and yet melts with a butteriness created by the steam from the moisture of the meaty prawns inside. The size of the prawns forces two to three bites at least to finish each one. Again, a refreshing dipping sauce of lime, fish sauce, and salt and pepper begs a baptism for each bite.
Ratings:
Overall: THREE Forks
Food: THREE Forks
Service: THREE Forks
Atmosphere: TWO Forks
Prices: $$ (Reasonable - most tapas around $8)
Why Go: How often do you find French and Vietnamese fusion? The explosive flavors so delicately pieced together and the new approach to classic dishes will entice a repeat visit.
Why Not: Although newly remodeled and modern, the dining room has few tables which can delay groups of four or more immediate seating without a reservation.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
This restaurant is considered a fusion of French and Vietnamese with an eclectic menu ranging from Vietnamese soups to Tapas style small plates. The dishes are elegantly structured with many Vietnamese spices and herbs and yet still harbor classic French methods of cooking such as confit and carefully created gastriques.
Executive Chef, Vanessa Dang, is the former chef de cuisine at Bridges in Danville. In 2003 she left with the intentions of owning a restaurant. She found a business partner and La Rose Bistro in downtown Berkeley was opened. After 2 years of truly showcasing her fusion techniques and vertical plating she sold her share and this time struck off on her own. Vanessa and her daughter, Vi Nguyen, found the perfect place in Berkeley to open the first Vanessa's Bistro, however, because of permit delays they were forced to settled on a different location in Solano, Ca. Walnut Creek, Ca is now home to her second restaurant known as Vanessa's Bistro 2.
I absoluteley prize Pacific Rim cuisine as one of culinaries greatest sensory experiences. We have eaten here at least 8 times over the course of the last 18 months. It is because of the way Vanessa handles each main ingredient carefully layering with old world spices then perfectly pairing them with delicate sauces that keeps me coming back for more. Her son, Michael, and daughter, Vi, are often there to great each guest upon arrival giving this welcoming impression of family that is always so warm and inviting. The servers are well informed, prompt, and helpful in determining what you are looking for on the diverse menu.
What We Ate
Shaking Filet Mignon Salad in Garlic Brandy Butter Sauce - Warm, bite-sized cubes of beef are scattered over a crisp, cool butter lettuce. The name of this dish can be a bit deceiving. The garlic brandy sauce was delicate enough to not overbear the moist filet mignon which had this great carmelized crust outside from the high heat of Vanessa's saute pan. Each morsel was cooked to a medium-rare perfection. I felt as though it didn't need the ubiquitious Vietnamese dipping sauce made from lime juice, salt and pepper, but Jenn insists it makes the dish even more delectable.
Hamachi Carpaccio, English Cucumbers, Seaweed Salad with a Wasabi Soy Vinaigrette - Usually a tell all at a sushi restaurant if the fish there is fresh, ordering Hamachi raw is bold. Although this Hamachi was as fresh as the sea, the portion size was small. Perhaps it was how well the slightly spicy vinaigrette coated each bite or the fresh flavors of the cucumber with the snap of the seaweed salad heightened this mild fish that had us craving more.
Five Spices Honey Marinated Crispy Quail with a Peppercorn Dipping Sauce - This dish certainly showcases Vanessa's talent of fusion. An excellent new take on a classic, this succulent spiced and sweetly coated mini-bird had undertones of anise and cinammon without taking away from the delicate gaminess of the meat. It's fun to eat this dish finding each tender morsel of meat and the crispy texture of the skin exploding with flavor in each bite. The dipping sauce offers a refreshing, yet earthy accompaniment.
Salt & Pepper Fried Prawns - The aroma as it arrives causes instant salivation. It's the coating on the prawns that makes this dish unique. Well seasoned with salt and fresh-cracked pepper there's enough outer crunch and yet melts with a butteriness created by the steam from the moisture of the meaty prawns inside. The size of the prawns forces two to three bites at least to finish each one. Again, a refreshing dipping sauce of lime, fish sauce, and salt and pepper begs a baptism for each bite.
Ratings:
Overall: THREE Forks
Food: THREE Forks
Service: THREE Forks
Atmosphere: TWO Forks
Prices: $$ (Reasonable - most tapas around $8)
Why Go: How often do you find French and Vietnamese fusion? The explosive flavors so delicately pieced together and the new approach to classic dishes will entice a repeat visit.
Why Not: Although newly remodeled and modern, the dining room has few tables which can delay groups of four or more immediate seating without a reservation.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
Tuesday, December 28, 2010
Artisan Bistro - Lafayette, Ca
Artisan Bistro 1005 Brown Avenue Lafayette, CA 94549 Phone 925-962-0882
This restaurant is considered "casual elegance" dining offering contemporary California French cuisine. It is recommended by the Michelin Guide for 2011.
Executive Chef, John Marquez, grew up in Danville, California and graduated from Diablo Valley College with a degree in Culinary Arts. He has trained under Julian Serrano of Picasso at the Bellagio Hotel in Las Vegas, NV, Daniel Patterson of Elisabeth Daniel in the Bay Area, Ca, and Thomas Keller of French Laundry in Napa, Ca. His approach to cooking is referred to as seasonal, often organic using locally sourced ingredients.
I have been to this restaurant 7 times since it was opened in 2008. Edris, the Maitre'D, is courteous about reservations (which are recommended) and will always ask if you are celebrating while dining with them. 3 times we have gone for either an anniversary or birthday and each time we are greeted with a card signed by the staff including a complimentary dessert or glass of wine upon our next visit. This is such a bonus when you are taking someone special. These little things really make a difference in the world of dining out.
What We Ate
Marinated Baby Beet Salad - Chef John really showcases his expertise on textures with this dish. The beets were certainly the focal point, however, his accents of using the dried beets sprinkled on top and creaming two colored beets which were piped on the plate really intensified the taste and opened new textural doors. The shallot vinaigrette and Frisee also brought this dish to a crescendo.
Sonoma Foie Gras Mousse - Please note, Foie Gras MUST be tried at least once in life and this is the ideal dish to try. The mousse is delicately plated as quenelles and looks almost like light mocha ice cream begging to be eaten before it melts. It does melt in your mouth with the rich creamy texture of the Foie and compliments of quince and a delicious date compote.
Sauteed Wild John Dory - This fish was cooked using very little oil and plated on a bed of cannellini beans which offered a rich texture to compliment it's mildness. The true winner here is the bouillabaisse broth. It is deep in flavor and brings everything together with each bite.
Fennel Crusted Rack of Lamb & Braised Shoulder Tortellini - There's certainly a lot going on in the preparation of this dish. Again, Chef John showcases his talent in picking choice ingredients to pair with each other. The lamb was cooked perfectly succulent. The braised shoulder tortellini seemed unassuming on the plate until it was cut open and the juicy contents were exposed. The ragout had nice texture and the preserved lemon and fennel pollen jus brought this dish together.
Jennifer always opts for a cheese plate as dessert and since my tastes tend to be more on the savory side, we shared one. They don't normally have one on the menu, however, the chef obliged since it was her birthday. Again, another excellent reason we choose this place for special dining moments.
Ratings:
Overall: THREE Forks
Food: THREE Forks
Service: THREE Forks
Atmosphere: TWO and a HALF Forks
Prices: $$$ (Expensive- most entrees $18-$25)
Why Go: The little details show all the way through from the service to the intricate menu created from seasonal and locally sourced ingredients. Always a new culinary adventure each new season with some specialties finding their stay.
Why Not: Although the ambiance is quaint, it can feel a little crowded inside this old converted house. Reservations are a must due to limited tables.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
This restaurant is considered "casual elegance" dining offering contemporary California French cuisine. It is recommended by the Michelin Guide for 2011.
Executive Chef, John Marquez, grew up in Danville, California and graduated from Diablo Valley College with a degree in Culinary Arts. He has trained under Julian Serrano of Picasso at the Bellagio Hotel in Las Vegas, NV, Daniel Patterson of Elisabeth Daniel in the Bay Area, Ca, and Thomas Keller of French Laundry in Napa, Ca. His approach to cooking is referred to as seasonal, often organic using locally sourced ingredients.
I have been to this restaurant 7 times since it was opened in 2008. Edris, the Maitre'D, is courteous about reservations (which are recommended) and will always ask if you are celebrating while dining with them. 3 times we have gone for either an anniversary or birthday and each time we are greeted with a card signed by the staff including a complimentary dessert or glass of wine upon our next visit. This is such a bonus when you are taking someone special. These little things really make a difference in the world of dining out.
What We Ate
Marinated Baby Beet Salad - Chef John really showcases his expertise on textures with this dish. The beets were certainly the focal point, however, his accents of using the dried beets sprinkled on top and creaming two colored beets which were piped on the plate really intensified the taste and opened new textural doors. The shallot vinaigrette and Frisee also brought this dish to a crescendo.
Sonoma Foie Gras Mousse - Please note, Foie Gras MUST be tried at least once in life and this is the ideal dish to try. The mousse is delicately plated as quenelles and looks almost like light mocha ice cream begging to be eaten before it melts. It does melt in your mouth with the rich creamy texture of the Foie and compliments of quince and a delicious date compote.
Sauteed Wild John Dory - This fish was cooked using very little oil and plated on a bed of cannellini beans which offered a rich texture to compliment it's mildness. The true winner here is the bouillabaisse broth. It is deep in flavor and brings everything together with each bite.
Fennel Crusted Rack of Lamb & Braised Shoulder Tortellini - There's certainly a lot going on in the preparation of this dish. Again, Chef John showcases his talent in picking choice ingredients to pair with each other. The lamb was cooked perfectly succulent. The braised shoulder tortellini seemed unassuming on the plate until it was cut open and the juicy contents were exposed. The ragout had nice texture and the preserved lemon and fennel pollen jus brought this dish together.
Jennifer always opts for a cheese plate as dessert and since my tastes tend to be more on the savory side, we shared one. They don't normally have one on the menu, however, the chef obliged since it was her birthday. Again, another excellent reason we choose this place for special dining moments.
Ratings:
Overall: THREE Forks
Food: THREE Forks
Service: THREE Forks
Atmosphere: TWO and a HALF Forks
Prices: $$$ (Expensive- most entrees $18-$25)
Why Go: The little details show all the way through from the service to the intricate menu created from seasonal and locally sourced ingredients. Always a new culinary adventure each new season with some specialties finding their stay.
Why Not: Although the ambiance is quaint, it can feel a little crowded inside this old converted house. Reservations are a must due to limited tables.
Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair
Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive
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