Redd Wood in Yountville, Napa Valley

Yountville is an idyllic town nestled in the heart Napa Valley.  It is full of boutique hotels, world class restaurants and fantastic shopping.  Luckily for me, it is only about an hours drive from my house.  Two long term friends and I have a restaurant club that we shaped several years ago.  Our aspiration was to have a reason to try out new restaurants around the Bay Area every 5 or 6 weeks along with staying in touch and catching up. We set up the premise to rotate with the “pick and pay” concept with the caveat being it had to be a place none of us have been to prior. A simple concept that just gets better and better with each place we visit.

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Cheddar Cheese Biscuits + Farmstead Restaurant in Napa Valley

In the heart of Napa Valley resides Long Meadow Ranch (LMR).  This 650-acre home ranch produces both wine and food in the Napa Valley from three different locations including the home for wine making at the 90 acre Rutherford Estate in the center of the Rutherford AVA. Among this vast estate, the destination spot is the Long Meadow Ranch Winery and the spectacular restaurant, Farmstead and the tasting room in the historic Logan-Ives House and the Farmers Market at Long Meadow Ranch. It is an impressive destination and not to be missed if you are in St. Helena and/or Napa Valley.

Yesterday we convened for our regular restaurant club get together and this month it was my turn to select our destination.  Farmstead had been on my list for a while. I was thrilled the day had finally arrived to experience this distinguished restaurant. 

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Napa Valley Jewel: Cindy's Backstreet Kitchen

Nestled behind the main street in downtown St. Helena is a Napa Valley jewel called Cindy’s Backstreet Kitchen. The outside of the restaurant is understated yet it is adorned with vibrant foliage and colorful flowers in the window boxes. Once you enter, you feel as though you are entering someone’s home and my assumption would be that is the purpose behind the décor, ambiance and restaurant name.

Cindy Pawlcyn the owner has planted many restaurant roots in Napa Valley along with the legendary Mustards Grill that flanks highway 29 along the entrance to the world famous wineries. Many well-know Bay Area dining establishments have been touched by Cindy’s magic including Fog City Diner, Bix, Roti, Betelnut and Tra Vinge. Her culinary chops began at the early age of thirteen by working at a local cooking school and assisting her mother in the kitchen. With an entrepreneurial spirit, she ran a catering business during her high school years.

She cooked in several states prior to landing in Napa Valley and earned the prestigious honor of being named as the opening chef at Meadowood. This eventually led her to launch in 1983, Mustards Grill which today still boasts crowds and waiting lists to eat the divine cuisine. She maintains a commitment to seasonal inspirations through the bounty of the garden along with the variety of ingredients provided in the area. She has been recognized on numerous occasions and has been highly decorated with the culinary best awards such as: “Who’s Who of Cooking in America" nominated twice for the James Beard Foundation award for Best Chef in California and is the recipient of the Robert Mondavi Award for Culinary Excellence.

Cindy’s Backstreet Kitchen has been on my restaurant bucket list for sometime. With it being my turn to choose the restaurant for our “Restaurant Club” excursion, it was an easy decision. Now I was able to place a check mark next to Cindy’s Backstreet Kitchen. We typically set our reservations for 11:30am to get ahead of the crowds and allow a leisurely dining experience. The day we went was fairly warm outside, so we elected to dine inside.

We had a fantastic waiter and please forgive me for not remembering his name. He was full of personality, knowledgeable and gave impeccable service. At one point, he noticed I was taking photos of each dish, so he brought over a copy of the lunch and dessert menu for me to take home. (Now that is service in my book.) We enjoy ordering a variety of items so we can taste numerous dishes and enhance the full menu experience.

We started with the Polenta Fries. Let me just say that we died and went to heaven with these deep fried nuggets of polenta joy. They were perfectly creamy with a crispy outside and a touch of salt – pure decadence. I enjoyed a glass of Ehlers 2009 Cabernet Sauvignon which was full bodied with ripe fruit, a hint of spice, toffee undertones and a smooth finish that was delightful.

For our first course, we enjoyed Cindy’s Curried Chicken Salad with mixed greens, Arugula, radishes, almonds and crispy bacon. This is a signature salad and after tasting it, the creamy curry dressing along with all of the ingredients, it was a perfect pairing of flavors. The Butter Lettuce salad with cucumbers, cherry tomatoes, celery leaves and buttermilk-dill dressing was well chilled and left me wanting to eat this every night. It was perfectly chilled, crisp and embodied a delicate balance of flavors.

I enjoyed the Pasta Del Giorno which was handmade pasta with Arugula pesto, Chinese broccoli and bright cherry tomatoes. Brenley opted for the Mighty meatloaf with horseradish barbeque sauce and garlic mashed potatoes. Lynette selected the fresh fish of the day which was sturgeon and adorned with a Charmoula sauce, beans and potatoes. I had never actually tasted Sturgeon and/or Charmoula sauce, but both were simply outstanding and the dish hit a homerun. Note to self – make charmoula sauce soon.

A restaurant club lunch would not be complete without tasting a few desserts. Despite having relatively full bellies, we ordered dessert. Can you tell our arms were being twisted? Smile. We selected the CP Railroad Avenue Parfait with house made ice cream, sorbet, sauces and a cookie. Our second selection was the Warm Plum & Blueberry Brown Butter Cake with house made vanilla ice cream and warm berry sauce. Both desserts were amazing.

Overall, we collectively ranked our dining experience high on our list. The food was brilliant. The setting was relaxing, inviting and comfortable. The service was perfect. Last but not least the company was sublime. I would highly recommend adding Cindy’s Backstreet Kitchen to your restaurant bucket list and making a reservation. You will not be disappointed.

Ad Hoc in Yountville

According to Wikipedia, Ad hoc is a Latin phrase meaning "for this." It generally signifies a solution designed for a specific problem or task, non-generalizable, and not intended to be able to be adapted to other purposes. However, when I think about Ad Hoc, I think Thomas Keller and a original thought to have a temporary restaurant.

The idea was uncomplicated – serve a four course family style meal that changed daily and the concept would be repeated 5 times a week. Keller also created a space that was evocative of home. His concept for the restaurant was something entirely different that how it stands today. The reason it never transpired into the original notion was 100% due to the positive response from the customers. In September of 2007, Keller decided to keep with the current theme and now serves dinner five nights a week along with Sunday Brunch.

Last weekend, Restaurant Club hit the open road for Yountville to Ad Hoc. I was elated that it was my turn to choose our dining destination and Ad Hoc has been on my list for quite sometime. When I first perused the Ad Hoc cookbook, I knew I was fated to dine at this popular foodie destination.

We decided to check out the Sunday Brunch versus dinner. Immediately when I walked in, the warm ambiance and light shining through the windows, gave a feeling of being in someone’s home. For this Sunday brunch, we were in one of Thomas Keller’s home – not really, but fun to imagine.

The menu changes daily and is essentially prefix style. A manila file folder is handed to you with the tab label adorning the Ad Hoc name. You open it up and the signature pig is at the top with the date. Below is the carefully picked menu which makes your mouth water as you read down and anticipate being delivered to your table.

For June 26th, the brunch menu started with a Sunday Sangria. It was not you’re your typical Sangria. I detected bitters among the sparkling wine and fruit. It was quite tasty.

Our first course was served in a beautiful blue cast iron pan and set down in the middle of the table for us to gaze at for a moment. Quickly we divided among the three of us. It was a Garden Red Leaf Salad with House-made Quick Breads. The salad was simple yet full of flavor and had pine nuts, red radishes and lemon vinaigrette. The quick breads were one of the highlights for me – especially the zucchini bread. The texture was light and airy – the only issue was that it was gone so quickly. The other quick bread was a strawberry muffin that just melted in your mouth.

The main course was staggered just enough that you could enjoy great conversation and people watching. Our waiter was incredibly friendly and knowledgeable. You could certainly sense that he loved his job and the entire Ad Hoc environment. He delivered an all-clad looking pan with the main event – Skirt Steak and Eggs. My eyes were captivated by looking at the sunny up hen eggs on palladin toast, roasted marble potatoes, English peas with bacon crumbles and crème Fraiche on the Skirt Steak.

By now, my stomach is quite satisfied yet the feast continues with dessert – Peaches and Cream. This dessert goes beyond the traditional peaches and cream. They are locally grown peaches from K & J Orchards with whipped chantilly cream along with shortbread cookies. The pièce de résistance was the hand crafted caramel sauce that you could drizzle on the shortbread or peaches.

Overall, I would highly recommend Ad Hoc for outstanding food and service. It was a perfect foodie day – fabulous friends, delicious food and wonderful weather all wrapped into a few hours on a Sunday.

Wood Tavern in Oakland

It seems as though new restaurants are popping up all over the neighborhoods in Oakland. Whether it is Downtown, Piedmont Avenue, Uptown, Jack London Square, Temescal, Rockridge or Grand Lake, the food scene is exploding in Oakland. Perhaps it is fueled by reasonable rents, city officials or changing demographics, there are certainly some wonderful hot spots to visit. 

On my list for quite sometime is Wood Tavern on College Avenue in Oakland. It came to life in 2007 by its proprietors Rich and Rebekah Wood. It is a contemporary yet rustic neighborhood haunt which focuses on American comfort food with flair and whole bunch of style. The menu is focused and inspired by California culture and uses local and sustainable ingredients. Maximilian DiMare is the executive chef and loves rustic hearty fare. He worked at Scala’s in San Francisco where he met the proprietors and opened Paragon in San Francisco.

The moment you enter Wood Tavern, you almost feel like you are someone’s home. The rich wood of the floors, tables and bar are warm and welcoming. The green walls compliment the wood and bring it all together. It is not a large place, so reservations are highly recommended. I went for lunch on a Saturday with my friend Helen, who discovered this hidden gem with her husband. They are frequent guests and I felt right at home, since she introduced me to several folks who work there. In fact for her husbands birthday in January, a couple of members of the staff did the bartending and catering for the party.

As expected the place was super busy, however we were lucky to capture two seats at the “chefs table" in front of the exhibition kitchen. It was a four seat mini bar area and we could see the entire action taking place. In my mind, we had the best seat in the house. We both started off with an adult libation, since it was a Saturday and a perfect way to wind down from the long work week. I had a glass of Santa Caterina Vermentino, from the Ligurian DOC of Colli di Luni. Aromas of flowers, rosemary, straw, grapefruit and apple introduce the flavors to follow on the palate. Bone-dry, with a chalky mouth feel, this wine shows a perfect balance between lively herbaceous fruit and a hint of minerality.

Helen enjoyed a Pimm’s Cocktail with Pimm’s No. 1 Cup, muddled cucumber, ginger ale, fresh lime juice in a tall glass. It was really refreshing and perfect for the sunny day that we visited Wood Tavern. The bar portion was hopping that day and each patron was enjoying a wonderful libation. We decided to share a few different items, so we could taste more of the wonderful things on the menu. We started with Burrata & Warm Roasted Wild Mushrooms. It came on a wood cutting board of sorts with a watercress salad, the creamy burrata with toasted crushed hazelnuts on top and a quenelle of pureed mushrooms with a hint of truffle oil. To enjoy these delicacies, toasted walnut bread points were served to spread the burrata and accent with the mushroom quenelle.

Next we had the Shaved Brussels Sprouts sautéed in brown butter, accented with lemon and garnished with toasted pecans and a touch pecorino cheese. Even if you don’t like Brussels sprouts, these may just convert you. Since we sat at the chef’s bar, we experience the chef firing these up one pan at a time. Pure deliciousness!

Our last savory dish was the Hot Pastrami sandwich with Emmenthaler Cheese and Dijon-Horseradish Dressing. It is served on La Farine Baguette with Tavern Slaw and House Made Pickles. Not quite sure how they make the pastrami, but it was literally the BEST I have ever had. It has a ting of sweetness with a perfect balance of spices.

What is a Saturday decadent lunch without having dessert? Of course we could not pass up the opportunity to continue the feasting. We decided on the House Made Ice Creams. We enjoyed four different flavors – Salted Caramel, Cole Coffee, Peanut Butter-Chocolate Fudge and Vanilla. All of the flavors were amazing but the Salted Caramel took first place.

Overall I would give Wood Tavern an A+ for ambiance, service, food and wine. If you are planning a trip to Oakland put this on your agenda – you will not be disappointed.

Wood Tavern
6317 College Avenue
Oakland, CA 94618
510.654.6607

Dry Creek Kitchen in Healdsburg

Restaurant Club was in full swing with our trip to Healdsburg. Our dining adventure and reservations were at Dry Creek Kitchen – the Charlie Palmer signature restaurant in California’s wine county. He creates a menu that celebrates the bounty of the land, utilizing artesian products and extraordinary wines. The recipes are uncomplicated yet elegantly seasonal and inspired by the local wine country vibe.

Our reservation was for 12:15pm and we were seated almost immediately. We chose to enjoy the interior of the restaurant versus dining al fresco. We had the best waiter and he even inquired if we had any food allergies – which is going above and beyond. A young man came around with a basket of three different kinds of bread – we all chose to enjoy one of each. The butter was to die for – handmade at Dry Creek Kitchen and a hint of olive oil was added – simply divine.

 
 
 
 
 
 
 
 
 
 









We began with a glass of Anaba Coriol from Sonoma Valley which is a Rhone blend of 48% Roussanne, 30% Viognier, 12% Marsanne and 10% Granache Blanc. The wine is aged for eleven months in French oak barrels of which 20% are new French oak. This wine has a floral, tea like aroma with hints of honey and pear. It is a medium bodied blend with notes of peach, citrus, a bit of spice and a subtle minerality was an extremely bright and satisfying wine. This is one incredible wine - a must try!

We chose our starters from the wonderful menu and selected the Chilled Asparagus Soup with spicy shrimp salad with espelette oil. The baby shrimp were sweet and tender and paired beautifully with the vibrant color and flavor of the asparagus. Next was the Grilled Chicken Paillard Salad with petite watercress, toasted hazelnuts, slow baked grapes and red verjus gastrique. This salad was off the chart delicious. The chicken was extremely thin and layered the bottom of the plate. It was topped with quenelles of fluffy blue cheese and the grapes, nuts and greens with a bit of radicchio. Each and every bite was heaven on a fork and our taste buds.
 

We each selected a different entrée, so we could nibble and taste a variety of flavors. We began with Yukon Gold Potato Gnocchi with cauliflower mousseline, pickled purple cauliflower and house made ricotta salata. It was not a heavy laden sauced pasta dish, which enhanced the flavors and they popped off the plate. The mousseline was perfect, just wished there was a bit more on the plate to enjoy.

Is there nothing better these days than a slider? We ordered the American Kobe Mini Burgers on toasted brioche, with black winter truffle aioli and crispy Yukon gold potatoes. The burger is prepared on the rare side but you can order however you prefer it. It just melted in your mouth and embodied so many flavors. Lastly we had the Fresh Pappardelle Pasta with house made chorizo, manila clams and fennel confit. The chorizo was full of flavor and melted in your mouth.

 
 
 
 
 
 
 
 
 
 
 
 
 








You are probably thinking – how do they have room for dessert? We did not think we would but when we pursued the menu, two items stood out. We shared the Coffee Crème Caramel with buttermilk beignets and cinnamon whipped cream. This little decadent dessert was absolutely supreme. The tiny deep fried buttermilk beignets literally melted in your mouth and left you craving more. It was rich, creamy and luscious with delicate flavors of coffee, cream and cinnamon that blended together magically.

Along side, we enjoyed Valrhona Chocolate Bundino with Guinness ice cream, salted caramel ganache and house made pretzels. The Guinness ice cream was a stand out and complimented the entire dessert. Hard to believe the pretzels were hand made, but they were divine and crunchy with just the right hint of salt.
 

 
 
 
 
 
 
 
 
 
 
 
 









We enjoyed a divine lunch, stimulating conversation, terrific weather, wonderful shopping and great people watching. We reminisced over the restaurants that we have experienced so far and we all agreed that Dry Creek Kitchen was ranked toward the top. Next time it is my turn to pick the dining destination – where should we go – any ideas?

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
Tel: 707.431.0330

Bake Sale Betty's in Oakland

Several years ago, on a Sunday morning, my husband and I would go to the Farmer’s Market in Walnut Creek and have the pleasure of enjoying wonderful ginger and pear scones from Bake Sale Betty. Not to mention the Lamington’s, which are like an Australian zinger of sorts, made of sponge cake, strawberry jam, dipped in chocolate and covered in coconut. If you did not get there early, they were gone.  She set up her shop on old fashioned ironing boards and the crowds would follow.  With her quite distinctive bright blue wig and australian accent, she left an impression on her customers.  Great marketing plan "Betty"!

One day we went to the market and realized that Betty (aka - Alison Barakat) was no longer hitting the farmer’s market circuit but rather that she opened her first bakery in North Oakland's Temescal District.  Congratulations!

When you visit the bakery, the first thing you will notice is the unique dining tables outside – vintage ironing boards with stools. The second thing you will notice is lines out the door since customers come from near and far to enjoy all of the wonderful treats. The stand out sandwich is the legendary fried chicken sandwich that is crispy and piled high with spicy slaw on a soft roll. For me, the slaw is unbeatable with the tangy, spicy vinaigrette dressing and mandolin thin jalapenos that just dance around your mouth.

The ginger cookies are chewy and spicy with bits of crystallized ginger. I could easily eat two or three of these. The strawberry shortcake is fresh, fruity and will exceed all of your expectations. Be prepared to wait in line, but believe me, the wait is completely worth it. Visit today – you will enjoy every bite!

Bakesale Betty's Fried Chicken Sandwich
(Recipe Source: San Francisco Chronicle)

Serves 4

4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk

Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil

Coleslaw

1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt

Breading

1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
11/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying

4 Acme Bakery torpedo rolls, sliced lengthwise

Instructions: Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow non-reactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.

Vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.

For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.

In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.

When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.

For the sandwich, pllace fried chicken breast on bottom of torpedo roll or other soft roll and top generously with coleslaw.

Original location:
5098 Telegraph Ave, Oakland
510.985.1213

New Location:
2228 Broadway Ave, Oakland
510.251.2100

Murray Circle in Sausalito

Located in the historic Fort Baker inside a beautiful renovated colonial-style military building, where top ranked officers used to live, is Murray Circle. Opened in 2008, Murray Circle is located at Cavallo Point – the lodge at the Golden Gate in Sausalito, California. Inside are rich hardwood floors, thick velvet drapes and an antique tin ceiling. Murray Circle is the only Marin restaurant to earn a Michelin Star – quite an accomplishment for such a relatively new establishment. Executive Chef Joseph Humphrey skillfully combines the fresh, organic and seasonal artisan ingredients in original and delicious ways.

Situated on the property are sweeping views of the Marin Headlands, the city of San Francisco and the world renowned Golden Gate Bridge. This exquisite resort has vast porches for guests to enjoy the views or simply sip a great glass of wine. The weather was perfect for our lunch visit and all of the staff was incredibly friendly and helpful.

We sat down for our 11:45 lunch reservation and the restaurant was still relatively vacant. Reviewing the menu, we noticed that the majority of the choices were centered on brunch type selections with a few lunch items scattered throughout. Right away we selected the house made breads and pastries. One word – amazing! It came with artisan butter and apple compote that was to die for. A great start, especially since we did not have breakfast and were quite famished.

 
 
 
 
 
 
 








I ordered a glass of Miner Family Vineyards Chardonnay from Napa, which was perfect - buttery, touch of oak, smooth and creamy. Lynette ordered a Viognier from a Winery in Napa called Grand. Brenley enjoyed bottomless ice tea. Lynette and I started with the Organic Sun choke Bisque, slow cooked winter greens, shallot confit and picnoline olives. The actual bisque was poured tableside onto the accoutrements. Brenley began with Little Gem Lettuces, creamy parmesan dressing adorned with anchovies.

Onto the main event – we all selected different items so that we could have a small sample of each dish. I ordered the “fried chicken & waffles” with buttermilk brined game hen, herb gravy and southern style greens. It was tasty but a bit disappointing on the “chicken” portion – basically four small bites of meat. I had never has this dish and always wanted to try it. Lynette enjoyed the shaved fennel, apple and cucumber salad, wood grilled prawns with juniper vinaigrette. Brenley selected the Dungeness crab “BLT” with smoked bacon, avocado, sundried tomato pesto and chips and dip. The dip was interesting and sort of resembled a mound of slightly flavored cream cheese – a mystery dip indeed.

Dessert was definitely the highlight of the lunch and the pastry chef is to be commended on the wonderful  pastries and the divine dessert. We chose the Sticky toffee pudding with whipped crème fraiche. It was rich, decadent, flavorful, and creamy and worth each bite of calories.

Overall, the service was wonderful, the scenery was spectacular, the food was good just not great and the dessert was divine. Not to mention the company was spectacular as always. Next time we are off to Healdsburg to Charlie Palmers Dry Creek Kitchen along with a bit of shopping thrown in for good measure.

Murray Circle
Cavallo Point
602 Murray Circle
Fort Baker – Sausalito, Ca 94965
415-339-4750

Afternoon Tea at Lovejoy's Tea Room

Several years ago, I enjoyed high tea at Brown’s Hotel and The Savoy, both in London, and both were memorable, traditional and enjoyable experiences. I felt like the Queen could walk in at any time, sit down and join us for a scone. Lovejoy’s is on the opposite spectrum, with a very eclectic, quirky and playful setting. Perhaps Alice in Wonderland might stop by for a cup of tea. Walking into Lovejoy’s I did not know what to expect, yet it is a true feast for the eyes the minute you open the door. With mismatched antique furniture, one of a kind tea pots and cups along with packed tables of mostly ladies enjoying the art of taking tea.

Lovejoy’s was born in the early 90’s and is located in Noe Valley on Church Street. The name Lovejoy’s was inspired by Jonathan’s Gash’s series of novel about an antique dealer named Lovejoy. We ventured to Lovejoy’s to celebrate my Mom’s birthday. My sister Cathy, my sister-in-law Therese and I decided that this would be a wonderful present to give to her. In the process, we learned that she had wanted to go there for several years, so that made it even more special.

We had a table right in the front which had a darling sign that read “Reserved for the Queen’s” – I thought it was a very special touch. The menu is extensive, ranging from the wide assortment of teas to the type of tea service. You could select the high tea for two, light tea or Queen’s tea plus many more choices. We opted to swing out and chose the Queen’s Tea for all of us. Per person this included: two sandwiches, served with coleslaw, organic spring greens, a Scone with Preserves and double Devon cream, a crumpet with lemon curd, fresh fruit, a petit four and Shortbread tea biscuit plus bottomless pot of tea.

We selected the following tea sandwiches to enjoy: cucumber and cream cheese, roast beef and horseradish, chicken, apple, walnut salad, chutney and cheese, tomato and cheese, “Lovejoy’s special”, cream cheese and apple, and pear and stilton. The sandwiches sit on top of the organic spring greens with a small pitcher of dressing.

Afternoon tea is such a ritual of sorts, where there a particular protocols but at Lovejoy’s the pretentiousness is taken out of the equation. We had such a lovely time celebrating my Mom’s birthday and enjoying each others company. Conversation was flowing along with the tea. I would highly encourage you to try the blood orange tea – very unique, full of flavor with a vivid orange hue. I highly recommend going to Lovejoy's with friends or family to enjoy a San Francisco treat!

Lovejoy’s Tea Room
1351 Church Street
San Francisco, CA 94114
415-648-5895

Bouchon in Yountville

Bouchon in Yountville is part of the Thomas Keller restaurant empire. For Keller, great cooking is all about the virtue of process and attention to detail. Most notably he began his food dynasty with the iconic French Laundry. With his passion for Bistro cooking, he opened Bouchon. Bistro is to Paris as Bouchon is to Lyon. Parisian bistro food is typically slow-cooked (braised), whereas Lyonnaise cuisine revolves around cured and forcemeat processes. Lyon (and not Paris) has the reputation as the French capital of gastronomy.

Restaurant Club was making its final journey for 2009 and it was my turn to make the selection. After careful thought and keeping to the cardinal rule that we can only choose a place where none of us have been before, Bouchon was my choice. We arrived about 15 minutes prior to our 11:30 reservation. Visited the Bouchon bakery next door and selected a box of treasures to bring home. The chocolate Bouchon’s (corks) are to die for along with the macaroons. I even selected a couple doggie biscuits for Max.

We checked in for our 11:30 reservation and were seated right away. The restaurant is authentically French in décor and is a feast for the eyes. We were seated at a table for four in the middle of the restaurant with a large palm tree in the middle and the other three tables flanked the palm tree. Our server promptly arrived and let us know that the paper wrapped around the napkin was our menu – very cleaver. The bread and butter arrived shortly, just as you would expect, crunchy outside, fluffy inside, quintessential French bread with a twist.

The menu was robust with such wonderful choices along with the daily specials; it was a challenge to make our selections. We wanted to all choose different dishes, so we could have more to sample and enjoy. Bouchon highlights local vintners and has a “vin de carafe” board next to the bar. Today there was a Viognier and a Cabernet Sauvignon. Lynette selected the Viognier and I had the Cabernet. Both were outstanding and a value along with being unique.

For our starters, we had Salade de Celeri-Rave et Choux de Bruxelles which was a salad of caramelized celery root, black trumpet mushrooms, cranberries & Brussels sprouts with brown butter gastrique. It was an amazing dish and the gastrique and cranberries simply put the dish over the top. Next we had Salade de Saumon Tiede that was warm poached salmon salad with frisee, black truffle, potatoes & salmon roe with lentil vinaigrette. Final starter was a Lyonnaise Salad with frisee lettuce, crispy largons, soft poached egg and brioche toasts.

The first course was amazing and created quite a bit of chatter about what terrific selections we all made. Onto the main event, first was the Poulet Roti; roast chicken with crispy spatzle, winter squash, chestnuts & white wine poached pears with whole grain mustard jus. The flavor profiles were out of this world and the whole grain mustard jus was spectacular. People often do not order “chicken” at restaurants, since they think it is ordinary – well this was extraordinary!

Next delight was the Gnocchi a la Parisienne that was sautéed gnocchi with a fricassee of vegetables & beurre noisette. Final delicacy was the Truite aux Topinambours – pan roasted trout with roasted sunchokes, marinated mushrooms, toasted almonds & beurre noisette. This dish comes with the head on the fish and in an all-clad copper dish – outstanding presentation.

Even though we were quite satisfied, we needed to experience dessert. After much contemplation, we chose the Tarte au Citron. A large slice of lemon tart was placed on our table, that screamed meyer lemon, cream and butter. I ordered a cappuccino to complete the entire experience and to prevent a food coma.

Bouchon was a gastronomic dining experience that transcended us into France and left us wanting to return very soon. The service was outstanding. The food was amazing. Restaurant Club was very pleased with the experience and are already deciding on our next adventure to kick off 2010 .

The Vine at Bridges in Danville

The Vine at Bridges in Danville is both a wine shop and casual hang out for the wine aficionado and novice who yearn to taste new wines and gain knowledge. The Vine sports a unique vibe that is casual yet sophisticated. Half is the retail side with a tasting bar and endless bottles of varietals of wines from California and the world. Boutique, limited production wines and intriguing and engaging for any collector. The other half is the wine bar with casual low leather seating ensembles, a long “L” shaped bar and multiple tall tables with bar stools. The walls are a golden color, awash with candlelight.  The concrete floors give it contemporary warmth.


My college friends and I decided to meet at the Vine at Bridges for wine and appetizers before attending a special pre-holiday shopping event in downtown Danville. Pam reserved the corner table which offered a 180 degree view of the place and a perfect position for people watching. Speaking of people watching, as the time passed, the population grew and it was a feast for the eyes. The pretty people abounded, sporting the latest designer jeans and expensive handbags. It was certainly a place to be and be seen. We are all married or taken, so we enjoyed the entertainment factor, good wine, food and spending time with great friends.

Speaking of wine and food, let’s talk! They offer three choices for the wine - 3 oz. taste, 6 oz. glass or by the bottle. Flights of wine were very popular and are delivered in an artistic metal carrier, holding three glasses. Tricia and I began the evening with a taste of the Frank Family 2007 Chardonnay - incredibly rich, buttery and smooth. Once Natalie and Pam arrived, we decided to share a bottle of the 2005 Bridesmaid Meritage from Napa Valley. It is a blend of Cabernet Sauvignon, Merlot and Syrah. This wine ignited with flavors and aromas of rich berry fruits, currant, espresso, chocolate and oak tannins. The texture is velvety polished, elegant and luxurious.

Now onto the food – I looked around to see where the kitchen was positioned and realized that all of the food is produced at the Bridges Restaurant next door. There is a waiter who certainly gets his exercise, by bringing trays of food over as it is ordered. We pondered the menu and selected the Warm Phyllo Wrapped Brie Cheese with roasted pear, hazelnuts, toasted brioche and truffle honey. Our second appetizer was the Wild Mushroom Pizzetta with wild mushrooms, parmesan cheese, fines herbs, and truffle oil. The final selection was the Lettuce Wraps with Chicken and Prawns.  By far, the Phyllo wrapped brie was my favorite.

We had terrific service by the staff and they were extremely friendly and knowledgeable.  The wine shines in the spotlight. The food is tasty, but did not evoke the "wow factor" for us. Overall, if you are looking for a hip Wine Bar in the East Bay, head down to The Vine at Bridges for a nice evening with friends or that special someone.

The Vine at Bridges
480 Hartz Avenue
Danville, CA 94526
925.820.7210
http://www.thevineatbridges.com/