I literally asked if the cushions provided on the bench side of the seating were for screams (of joy), or for tears (of happiness). From personal experience, they can be used for both.
Julia, our server, wove us a majestic tale with every course.
The wine pairings introduced me to my two best friends of the evening, Tim and David, the sommeliers with the uh… mostliers?
They taught me tasty tidbits about geography, history, and the inner workings of the master sommelier diploma examination. The only thing I love more in this life than eating delicious food is learning.
The courses began with a caviar + macadamia nut combination that made me tear up. I finally understood why Robin Leach's sign off of “champagne kisses and caviar dreams” because this is the pinnacle of flavor combinations.
Shout out to the server’s assistants Jose and Teon, who were immaculate in their attention to detail, swooping in to fill water and clear crumbs and to hold me as I waxed poetic about the fact that I was enjoying the best meal of my life.
The second course was a yellowtail sashimi. This was paired with the most crisp, refreshing and buttery Riesling I’d ever had. Both the fish and the wine melted in my mouth. The tartness of the fruit and vegetable was a perfect complement to the velvet taste of the fish, and the richness of the olive oil.
The amazingness had only begun, because next up was a warm fricassee of shellfish. The uni from the amuse bouche was back, this time joined with geoduck, abalone, and pistachios. There was also a sourdough that accompanied this dish, the perfect vehicle with which to soak up all of the broth. The wine paired here was from Italy, a blend I’d never experienced before, along with a history lesson that blew my mind.
Next was a scallop crowned in black truffles. It was bathed in leek fondue. The scallop was firm and juicy, the truffle bursting with earthy flavor. The wine that went with this course was a “blanche” hermitage. The bold flavors and meatiness of a red were present in this white somehow, maybe through alchemy.
After the pre-dinner “hey, look at this sexy box of fungus” presentation, we had no choice but to get some sweet sweet black truffle added to our meal. My husband chose the home-made pasta, which comes served at a perfect al-dente, covered with butter and an aged parmesan. Good enough to eat on its own.
But then, the truffle. At this point I was already wondering how it was that the Earth I lived on was party to such an ethereal combination of flavors and textures.
We weren’t even done.
We had John Dory next. How is the inside of a fish iridescent? Literally made of magical rainbows. The pieces were fused together with a shrimp mousseline. It was creamy and hearty and delicious. If seafood were a cheeseburger, wrapped in hugs and warm blankets.
And the wine, an amazing wine, the Batič. This winery has been around for over 400 years, and this white blend is a roll of the dice every year, they take all the grapes and throw them into the process and see what comes out and hopefully it’s good. It was more than good. It was amazing.
My final (non-dessert) course was duck. It came two ways, a slice of perfect breast, and a leg rolled into napa cabbage. The whole thing was paired beautifully with a Syrah from Santa Barbara that I wanted to take home and lock in the cellar in a non-Silence of the Lambs way.
The dessert courses started with compressed apple, a grenade with flavors of lemon and verbena, and buddha’s hand, refreshing and beautiful.
For the next dessert course, I had a passionfruit souffle, because I don’t eat chocolate. It was a potent mix of freshness and sweetness. It was paired with a silky-smooth, honeyesque wine that complimented it perfectly.
My only regret was that as I left the restroom, my husband was waiting for me at the host stand, and I did not get an opportunity to thank and embrace all the friends I made along the way. I hope that this review finds its way to them, so they know how much I appreciate them.