A quick note re Winterland, the new Morales restaurant (his claim to fame is that he worked at El Bulli). It opened about a month ago in the old Julia spot although it does not look at all like Julia anymore (not that that is a great loss).

Their wine list charitably could be called eclectic but it needs serious work imo. We tried a Pinot blind based on price point (like I said the list needs serious work thus the roll of the dice choice) - 2003 Sutton Cellars from the Sonoma Coast. Never heard of them and after tasting the wine I know why. Corkage is $15 and is a must.

Service was friendly/decent but our server thought and expressed that he believed the food was weird - probably not what they want in a server.

Started with an amuse of tofu jello on top of salmon caviar - not good.

Apps were nice - Jerusalem artichoke soup with duck confit and a poached quail egg ($9) - smoothness that takes real work in the kitchen with good depth of flavor

Raw shrimp, Ahi, and caviar with little jello pil pils (that's what Adria calls them) ($15). Very good but not earthshattering.

Next time will have to have the asparagus soup and bacon ice cream app.

Entrees were better than the apps. Morales prepared Chicken two ways ($22). It was extremely good - perfectly cut out discs of white meat geometrically arranged on top of very soft polenta with almond foam and then a pressed skin on breast of chicken with morels and favas. Kind of simplified Adria meets California Cuisine on the same plate. Sweetbread ravioli ($25) with a green flower sauce and crawfish. Interesting combination. The ravioli was more like flat potstickers and had Asian accents to boot. A nice dish I would order again. Split a dessert of french toast (a cross between crème brulee and bread pudding that was delicious) and olive oil ice cream. Ice cream was very smooth but did not taste much like olive oil. Double espresso was good but cost was outrageous - $6.

With tip cost was $250 only a hundred of which was wine. That is expensive especially for the location.

Winterland Restaurant
2101 Sutter St., at Steiner
415.563.5025

Starters, $8 - 15; Entrees, $19 - 29; Desserts, $6-9; Cheese (Plated) $15
Corkage $15
Valet $8