Posts Tagged ‘Napa’
Washington Street in Yountville has been taken over by Thomas Keller. So, holding your own out here has perhaps been fun for the rest of the great chefs in Napa. Nearly a decade ago, we ate our first lamb tongue dish at Bistro Jeanty and instantly fell in love. Now that we have been to Paris pilgrimage, we can safely assert that the food here is authentic French bistro cooking. Ambiance is Californian, with golden sun, crisp air, and spacious seating. On a summer day, sitting out on the patio, sipping one of the local Napa wines is a delight. Here is what we ordered this time around: Warm lamb tongue salad, pigs feet, duck and goat cheese pate’, butter cooked snails, a bottle of their table red and a plate of cheese for dessert.
Lamb tongue is mellower and sweeter meat compared to rest of the lamb and was served the same way as we ate a decade ago, with warm potatoes and salad greens, a light and delightful dish. Pigs feet was slow braised, the fork tender meat was shaped into pig feet shaped log, coated with flour and deep fried – a bit on the heavy side. Rillettes was rich but it was mellow and sweet on the nose. Snail came with a lot of heavenly butter. I unloaded each snail on a slice of baguette, perhaps 1/2 a teasoon of butter per snail. Yummy. A light red wine and my better half provided delightful accompaniment to the meal.
Someone was bound to combine two of San Francisco bay area’s favorite pursuits – yoga and food. Ubuntu in California’s Wine Country bills itself as selling just this combination. We visited only the restaurant half of the strange amalgam, but did not fail to appreciate the lithe yogis and yoginis passing by the large bay windows.
I suppose once you have decided to combine a restaurant with a yoga studio, you cannot really serve up cow or pig or any of god’s tasty creatures. So you end up serving vegetarian/vegan food. Sort of. There was egg on the menu.
Vegetarian/vegan food is such a departure from mainstream American tastes and practices that I usually approach it with trepidation. I am always afraid that I will be served some prettily arranged steamed peas and tofu decorated with fresh herbs, and that I am going to do something really seriously nasty. Like write a blog post.
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