First, my apologies to GATC and Mark, if I'd have known I was going to dine here I would certainly have invited you guys along. I had worked the night before (about two hours of sleep) the Ultimate German Terroir tasting and had planned on just grabbing a bite and crashing in my hotel. I stayed in the Webster and Lombard area and was delighted to find out Plumpjack was just down the street. This is one of the restaurants I've read so much about on these boards and really wanted to try, so my early evening was put on hold, I was not disappointed. My restaurant experience is no where near what some of yours are for a number of reasons, one, say 'Sacramento', two, I do admit, I like eating at home or friends where we are in complete control of the quality of service, food fare, and wine selection/quanitity
. The one big drawback here is lack of exposure to some of the creative cooking minds that are out there.
I found Plumpjack (a
mythical character who eats and drinks too much
) very comfortable, decked out in a whimsical theme equivalent to the winery, the service was friendly and prompt. I arrived just before 6, there was one other table seated at the time (probably 25 tables in the place). A good going over of the reasonably priced wine list had me tossing back and forth the '89 Gruaud Larose ($150) and the '86 La Mission Haut-Brion ($220), I went for the La Mission. The manager was quick to ask if I had drunk any '86's lately, I responded that I had and I realized the wine probably wasn't ready yet. He was satisfied with that response, brought my wine and promptly decanted it. I appreciated the way he handled this subject, I sensed his concern that I might not appreciate a wine that is probably ten years away from maturity (though I wonder why carry vintage wine that's not ready which is a different story than current release wine that isn't ready), he asked a good leading question to guage my knowledge and expectation then left it at that. While I waited for my appetizer to arrive, I was offered a scallup muchie that I passed on due to my not so great history with scallups, my waiter asked if pork was OK and said they would whip up something for me. Minutes later I had a half inch slice of pork loin about the diameter of a silver dollar sizzling in the smallest cast iron skillet I've ever seen with bacon bits and a creamy mustard (?) sauce. It was delicious with a glass of Pinot Noir the manager had recomended while the La Mission opened up, fantasticly tender, with bold rich flavor. I was impressed already. My appetizer was the Duck Quartet which was prosciuto, two preperations of foie gras and somethin' else I don't remember. Again stunning, the pan seared foie gras was phenominal, yummmmm!
My main course was filet mignon with a flat pasta which I can't remember what was called, topped with a blue cheese butter and asperagus on the side. The filet was the best restaurant filet I've had yet and the pasta and blue cheese was devine, it was so good I ate the asperagus (which for those who know me just isn't possible
). When I had finished I still had about 4 ounces of the La Mish left and requested another serving of the pan seared foie gras
to assist in finishing the wine. Oh gosh this is good....
By now the restaurant is filled, the diners are friendly, with chit-chat going back and forth between several tables including my own and I need some desert!!! Chocolate creme brulet with a variety of almost too perfectly cute cookies, a glass of '83 Fonseca and a glass of Ramos Pinto 30 year tawny just put me over the top. What a fantastic meal. So good I had to have a cigarette while walking back to my room (I haven't smoked cigarettes for a few years), like a smoke after good sex, yow! Last time I had a meal that made me want a smoke afterwards was at the Chicago Chop House several years ago, but this meal was much better than that one. I will definately eat here again. My only complaint that there was a little too much time between courses for a single diner, if I'd had a date it would have been fine. Jeez it was good....