Bob Bressler
Napa Valley
Wine Lover
Posts:4809
 | | 01/02/2008 9:58 PM |
| I think that REDD is still the best, but Hiro has got Terra firing on all cylinders again.ÂMeadowood and Auberge are also excellent, but very pricey. Next tier is got lots of choices including Brix and Bistro Jeanty. Other than TFL, no jackets are needed. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 01/03/2008 8:42 PM |
| We had dinner last night at Ad Hoc. I'm sorry, I just don't get it.
salad of endive and grapefruit
veal marsala (good) with a pasta made with olive juice (not so good)
a little cheese
carrot cake
add corkage for one bottle and the bill is $125.
I think that the current POR is for Keller to add on to the existing Ad Hoc building, extending it into the parking lot. He would then house both Ad Hoc and his new Bottles and Burgers place in the same building, sharing a kitchen. I'm not clear how that would work. Burgers at lunch only? | | | |
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rjs3
NJ
Barrel Filler
Posts:1124
| | 01/04/2008 12:27 PM |
| | How was TFL on NYE? | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 01/04/2008 2:15 PM |
| Posted By rjs3 on 01/04/2008 12:27 PM
How was TFL on NYE? 1. signature salmon tartare cone
2. white sturgeon caviar w/"Panna Cotta de Topinambours" and Green Apple Gelee
3. Atlantic Cod Milt "Brandade"
4. "Fricassée de Légumes d'Hiver à la Truffe Noire"
5. Salad of Japanese Artichokes, Compressed Shin Li Pears, Pine Nuts, 100 yr Balsamic
6. Hand-Rolled White Polenta Agnolotti, White Truffles from Alba, Braised Cardoons, Brown Butter Emulsion
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7. "Ragoût" of Sweet Butter-Poached Maine Lobster, La Ratte Potato Purée, Black Trumpet Mushrooms and Lobster Coral "Béarnaise"
or
Deer Islan Scallop "Poêlée" w/Ris de Veau," Orange-Black Truffle Relish and Roasted Chestnut Coulis
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8. Sautéed Moulard Duck Foie Gras, Brussels Sprouts, Caramelized Cipollini Onions, "Sauce Soubise" and Caraway-Mustard "Jus"
or
Wolfe Ranch White Quail, Tokyo Turnips, Melted Swiss Chard and Oregon Huckleberry Sauce
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9. Grilled Kuroge Beef from Shiga with Fuyu Persimmon, Celery Branch, Baby Beets and Horseradish Sauce
10. "Epoisses", Broccoli Gratin and shaved Black Truffle from Provence
11. Cranberry Sorbet, Jamaican Ginger Cake, Sweet Potato Purée and Honey-Glazed Cranberries
12. White Truffle "Float" - Truffle-Scented Ice Cream with White Truffle-Infused Milk and Coca Powder
13. Chocolate and Pistachio Opera Cake, Toscano Black Chocolate "Pavé," White Chocolate-Sicilian Pistachio Mousse and Valrhone Araguanni Bitter Chocolate Glaze
14. "Mignardises"
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rjs3
NJ
Barrel Filler
Posts:1124
| | 01/07/2008 1:04 PM |
| | I"m drooling over my turkey sandwich and SunChips. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15709
| | 01/31/2008 9:30 PM |
| You have to wear a jacket at the Laundry?
This is California  . They're lucky if one comes in long pants  . | | | |
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kpak
Alaska
Wine Thief
Posts:2907
| | 01/31/2008 9:47 PM |
| I thought pants were optional....
:-)
maybe that's why we were seated so quickly! | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15709
| | 01/31/2008 9:54 PM |
| | The signs read "no shoes, no shirts, no service". It says nothing about pants! | | | |
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kpak
Alaska
Wine Thief
Posts:2907
| | 02/01/2008 1:15 AM |
| REDD was Superb. From the greeting to the dessert(s)....
XXXXXcellent all the way.
Sat at the bar becaues we like the action.
Seared scallops, hamachi/tuna tartare, fish tacos and then an incredibly good burger (not to mention the sweetest onion rings I've had in a Long while...)
Super staff. This one gets the top rating. Going again before we leave because I have to try the pizza and the pork belly.
Happiness is.........................
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The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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baron45
Grape Truck Driver
Posts:26
| | 02/05/2008 10:43 PM |
| Posted By JonesWineNo1 on 08/20/2004 4:06 AM
Its gotten good reviews. I have not been as yet but honestly neither member of this husband and wife team has exactly wowed me at their past restaurants. Plus its in Napa.
from the SF Chronicle 2/5/08:
Lose one, gain one: Scoop was sorry to hear that Pilar, the Napa restaurant (807 Main St.) from Pilar Sanchez, has closed. Surrounding construction and the fact that the 1857 building needed retrofitting combined to put the kibosh on the place. At the same time, we were delighted to hear that Donna Scala of Bistro Don Giovanni (4110 Howard Lane, Napa), is the building's new owner and plans to reopen a restaurant there with Sanchez at the helm. Scala plans to submit a retrofit plan in April. Construction will probably take about a year, she says, which means the new restaurant won't open until spring 2009. In the meantime, Sanchez will be working at Don Giovanni, in the kitchen or in management. Scala admits she could use the help. "I'm spread a little thin," she says, between cooking at Don Giovanni and consulting with the Hilton San Francisco. The opening of her Hilton restaurant, Urban Tavern, is set for April 8. The menu will be - gasp! - Continental. "I want to bring that word back into style," she says. "You'll be able to get an omelet at any time of day, as well as three different soups - chicken noodle, seafood bisque and French onion. All Hiltons have a club sandwich," she adds, "and mine will be made with Napa Valley lamb." In addition, there'll be a daily special ranging from bollito misto served tableside to whole roasted suckling pig. On Sundays, she'll serve her mother-in-law's lasagna. Scala will do some of the cooking, but she's also interviewing chef candidates. So far, she says, "I haven't found my Prince Charming." | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 02/05/2008 11:35 PM |
| | You have to admit that Don Giovanni is consistently good. Perhaps never winning top billing, but always good. I think that is a good thing for Pillar whose food was always inconsistent. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 03/06/2008 8:48 PM |
| Some tidbits: 1. We have had two meals at Meadowood with the new chef (Christopher Kostow from Chez TJ in Mountain View) and all the dishes have been excellent. My personal fav was Lobster & Sweetbreads. Incredible. Meadowood (The Restaurant) is still priced for special occasions - $70 for 3 courses, $85 for 4 - but it is very good. 2. Brix. I had previously reported that they brought in a new chef and the food was greatly improved. Well, I don't know all the details, but they then brought in a fancy restaurant consultant and the next thing you know the chef and some of his staff walk out the door. Back to square one - take it off your list for now. 3. Real Restaurants had planned to open a Mustards competitor in downtown Yountville, but they have pulled out of that deal. 4. Pizza Azzurro in Napa has moved to bigger quarters. 5. The long awaited opening of a.k.a. in St Helena - formerly Stomp in Calistoga - is now projected to happen in June. | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts:3022
| | 03/06/2008 10:26 PM |
| Posted By Bob Bressler on 03/06/2008 8:48 PM My personal fav was Lobster & Sweetbreads. Incredible.
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TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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jason
Napa Valley
Wine Addict
Posts:6829
| | 03/07/2008 1:56 AM |
| | Texture, weight and richness though sound like a nice pair though. What wines with the meal and how did they work? | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 03/07/2008 12:49 PM |
| Posted By tanglenet on 03/06/2008 10:26 PM
And wasn't it too rich?
now, what's that line about too rich or too thin?
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 03/07/2008 12:54 PM |
| Posted By jason on 03/07/2008 1:56 AM
Texture, weight and richness though sound like a nice pair though. What wines with the meal and how did they work?
I don't remember the exact preparation, but for sure I will be ordering it again. At that point, we were drinking
2001 Domaine de Montille Pommard 1er Cru Les Pezerolles which complemented the dish nicely | | | |
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Elkiholic
New Hampshire
Grape Fermenter
Posts:462
| | 03/08/2008 5:50 PM |
| 5. The long awaited opening of a.k.a. in St Helena - formerly Stomp in Calistoga - is now projected to happen in June.
Bob,
Is Chris going to be the chef at a.k.a?
Hope so... | |
Mike Coutu
Addicted to Wine | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4809
| | 03/08/2008 7:52 PM |
| Posted By Elkiholic on 03/08/2008 5:50 PM
Is Chris going to be the chef at a.k.a?
Hope so...
Sadly no. With a young family, there was no way he could wait around for the new restaurant. Actually, I don't know where he wound up.
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MTPockets
Grape Puncher
Posts:946
| | 03/08/2008 11:23 PM |
| Bob,
Speaking of destinations, do you know where Vincent Nattress is cooking these days? Roy | | |
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Daniel Bailey
Grape Fermenter
Posts:657
| | 03/09/2008 12:57 PM |
| | Unless he just moved he's still the Exec Chef at Meadowood
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