Berkeley, CA 94709
Occasion: Henry booked a celebratory dinner for us in celebration to being done with our paper and the past weeks of no life. They buy all their ingredients fresh, therefore, the menu is different and pre fixed everyday. One of the top restaurants in the bay area! Friday date night: June 1, 2012
**As featured on http://www.thedailymeal.com/101-best-restaurants-america#ixzz1wnl5JEQb as one of America's top 5 restaurants.**
Prosciutto with olives
It came out as our free appetizer and it was such a tease. The prosciutto were thinly sliced, flavorful with the perfect chewy texture. The olives were not overly salty and paired really well with the prosciutto. It was a great first dish to warm our palates up.
Red Wine and Complimentary sweet champagne
Perfect compliment to our delicious meal. I loved the red wine. Don't remember what exactly it was, but it was some kind of pinot noir, a light red, just what I like.
Antipasto of little fish with herb salad and flowering coriander
It may not look aesthetically pleasing, but my goodness were we raving about the flavors. The little fish reminded me of sardines and prepared in two ways. There were a couple of pieces that seemed to be deep fried, with a flaky skin, but with super tender meat inside. There were also a couple of pieces that seemed to be just pan fried. Everything just tasted so fresh and the herbs used just brought out the flavors of the fish and greens so distinctly. It was one the of best salads I've had in awhile.
New garlic and thyme consomme with Parmesan custard
It almost reminds me of how my parents used to make steamed egg, but a lot more flavorful. Don't let it's simplicity fool you because it was absolutely flavorful. I loved how the flavorful garlic and thyme broth complemented the custard so well. We were taken away by how something so simple could taste so good.
Spit-roasted Salmon Creek Ranch duck with sage and apricot chutney, tatsoi, new onions braised in the fireplace and fried potatoes
Perfectly crisp potatoes, super tender duck meat that was nice and lean. Apricot chutney was surprisingly not too overpowering and complemented the duck meat quite well. It was amazing and super filling.
Blueberry tart with Meyer lemon gelato
Henry was not as big of a fan of this dessert, but I loved it. It was a little bit tart, perhaps our batch of blueberries weren't as sweet, but the crust was buttery, crumbly, flaky and amazingly delicious. Loved the lemon gelato, as it was the perfect ending to the meal. I like that the dessert was on the lighter side. I was such a fan!
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