2 posts tagged “yountville dining”

http://aswelikeit.vox.com/
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.

    Wine Country- Yountville, California

    The French Laundry *(19.5) !(5) $(240-300 includes service) 707-944-2380 for reservations taken up to 2 months in advance. www.frenchlaundry.com.  6640 Washington St.  at Creek. Lunch Fri.-Sun.11:30-1:00, Dinner 5:30-9:30 P.M. Nightly.
    Having just returned from a gastronomic dining experience in Paris, we wanted a taste comparison with the  pinacle of our local Michelin firmament. The essence of a Michelin 3-star restaurant dining experience is all about a place where each patron is treated like royalty and eats and drinks like a king; this definition fits the French Laundry perfectly. The hefty charge for dinner includes a plentiful, multi-course meal with lots of choices (including a tasting of vegetables in all their glory), so those people searching for a more simple experience should go elsewhere. Service is world class, beginning with their telephone personnel, front desk reception and pacing throughout the meal. One begins with a series of amuse gueules to enhance the appetite. These will frequently include some of the following: warm cheese gougeres, salmon tartare cornets, small tastes of exquisite soup combinations (perhaps green grape with garlic, cilantro and a purée of green garlic) and custard preparations (sometimes with truffles in an egg shell). At this point the actual menu courses begin to arrive. Refreshing salads might include roasted Hawaiian hearts of peach palm with green grapes, spicy pili nuts and Napa Valley verjus. Oysters and pearls show an exceptional balance between tiny oysters and oscetra caviar. A delectable sautéed Japanese blue fin tuna was served rare with a tomato compote and delicate greens from their garden. We loved the black cod with saffron foam sauce as well as the Louisiana white prawns with spaetzel and beets. These were followed by an outstanding foie gras, sautéed just right. Fortunately for us, black truffles were in season to perfume a fantastic al dente tagliatelle pasta; truffle courses incur a supplementary charge, but they are “to die for”!!! We loved the rich, sensuous courses of: quail with black truffle sauce, as well as the Elysian Fields Farm lamb with peas, morels and a bordelaise sauce. Next came the tasty cheese course followed by a ruby red grapefruit sorbet, “coffee & donuts” and a chocolate mousse with vanilla bean ice cream. We took the petits fours home to enjoy the next day. Their wine selection a nd service are world class as well. Corkage is $50.00 if you bring your own bottle. We considered the following to be a perfect wine complement to the food: start with the lovely house Champagne, followed by our own 1990 Latour Batard Montrachet and a half bottle of 1995 Chateau Rauzan Segla (Margaux). The decor of a converted manor home with delicate linens, wine friendly, elegant Riedel crystal, Bernardaud Limoges china service and Ercuis silver specially designed by Chef Thomas Keller complete the look and feel of elegance.

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.

    Yountville

    Ad Hoc *(18) !(3) $(48) Tel.=707-944-2487, Fax=707-944-2275 www.adhocrestaurant.com.  6476 Washington St.  Dinner every night 5:00-9:00 P.M.
    A super concept, well executed with reasonable prices is what makes Thomas Keller’s latest adventure in casual dining such a draw. Each night features only one 4-course set menu served family style for the table. Get the daily menu directly from their web site or have them e-mail you each day, and if it looks appealing: go for it. The dining room has a contemporary feel with comfortable chairs and  shiny steel-top tables that can  double as mirrors. Fresh Bouchon Bakery bread is a nice added touch. Our first course consisted of  a huge portion of perfectly cooked haricots verts with thinly sliced potatoes, toasted walnuts, shaved radishes, chopped shallots and a delicate sherry vinaigrette served in a large, oval casserole dish. Next came the “sea & mountain” course that was served in 2 separate hot casserole dishes; one contained delectable roasted monkfish with melted leeks and good-to-the-last-drop tomato-based romanesco sauce, while the other had moist, flavorful pan-seared  poussin (chicken) with a nice texture complement of rice seasoned with too much saffron. Carr Valley Cheese Company’s toothsome cave-aged Marisa sheep’s milk cheese from Wisconsin was accompanied by wonderful toasted Marcona almonds and fabulous Marshall’s Farm honey for course #3.   A great finishing touch consisted of Spanish style churros served with a delicious vanilla cream sauce and a rich chocolate sauce that was unfortunately overly spiced for our tastes. They have an appropriately selected wine list with a $20.00 corkage fee; we enjoyed a 1998 E. Sauzet Puligny Montrachet les Perrieres with dinner. Service is  welcoming, professional and efficient.