2 posts tagged “food and wine”

Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

    Tiburon, Marin County, CA

    Cottage Eatery *(14.5) !(2) $(19-54) Tel.=415-596-3895.  114 Main Street.  Dinner Tuesday-Saturday 5:30-10:00 PM.
    Simple decor with tan butcher block paper and low ceilings mark this venue, which has had several make overs since Servino left for a larger space with a view many years ago.  California cuisine with Mediterranean influences and local produce are their hallmark. Pleasant appetizers included: artichoke and fennel gratin, soft cooked farm egg,Fiore Sardo and Nociarra olive oil, as well as prosciutto wrapped Zuckerman Farm asparagus, salsa verde and 7 year balsamic. We split a lasagna Bolognese as an intermezzo course; though it was tasty, it needed to be cooked through better. The center was just lukewarm. Braised Anderson Farm lamb breast was enjoyable, but very rich and fatty and didn’t need the fresh horse radish. Chicken cacciatore was over sauced, and the accompanying delicious smashed potatoes didn’t need the richness of extra oil on their surface. Toothsome desserts included a chocolate custard tart and a peach cobbler, each accompanied by vanilla ice cream. An appropriate international wine selection was reasonably priced, except for the Nuits St-Georges; corkage is $20.00 if you bring your own.

Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

     San Francisco

    La Folie *(19) !(4.5) $(70-105+) 415-776-5577  www.lafolie.com.  2316 Polk St.  Dinner 5:30-10:30 P.M. Mon.-Sat.
    This has long been one of our favorite restaurants for a special French feast. The dining room’s transformation from a “Folie” stage set to an elegant, contemporary venue has been striking, and the food has become a bit lighter and more delicate. Two amuse bouches of lobster beignet and truffled egg were just the right starters, and even the warm dinner rolls were quite fine. Don’t miss the toothsome tasting of “Passot Roe” with a crab and Meyer lemon parfait, Kona kampachi with a fennel radish salad, and perfectly done Maine lobster. The citrus marinated Hamachi and yellow fin tuna with shaved radish and bottarga salad was a refreshing starter. We loved the shaved Hudson Valley foie gras “shabu-shabu” (topped by a hot truffle broth to cook it a bit) with hazel nuts and anjou pear. The seared day boat scallop paired perfectly with crispy pork belly on a bed of mashed potato. Perfectly rare Millbrook farms pancetta-wrapped venison was accompanied by a slightly underdone apple-studded potato gallette and a wonderful  but tiny accent of chestnut. A rich but flavorful Kabocha pumpkin cake with kabocha and caramel ice cream completed the Menu Cuistot tasting dinner. It should be noted that fabulously aromatic black truffles could be added accordingly for $45.00  per person. The delicious warm edam cheese souffle with fromage blanc sorbet should not be missed. Even the petits fours were noteworthy. Service was informed, efficient and very pleasant. There is a well-selected domestic-imported wine list with something for everyone, and a $35.00 corkage fee is charged if you bring your own wines. A 1990 Latour Chevalier Montrachet les Damoiselles and 1996 Chateau Mouton Rothschild in half bottle complemented our meal perfectly.