Naan Therapy

Or should it be 'paratha' therapy …

Posts Tagged ‘Napa

Redd, memories from an year ago

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Oysters with champagne mignonette. Oysters now always remind me of this disturbingly sexy scene in Tampopo where the gangster eats a raw Oyster off a young girl’s hand.

Steamed pork buns with crackly sweet barbecued pork. Aroma of five spices and pork fat, a complete antithesis to the previous dish.

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Written by Som

June 22, 2013 at 9:59 pm

Posted in Californian, Cuisine

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Bistro Jeanty @ Napa, California

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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.

Lamb tongue with warm potato salad

Snail in butter and parsley

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Written by Som

August 4, 2011 at 8:48 am

Ubuntu – Philosophy to Food

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Fresh butter

Fresh butter

Gazpacho soup

Gazpacho soup

Steamed bun, stuffed w/ burrata and coated with crunchy corn

Steamed bun, stuffed w/ burrata and coated with crunchy corn

Mini rootbeer cupcakes

Mini rootbeer cupcakes

Lunch:

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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Written by Sachin

October 18, 2010 at 9:17 pm

Ad Hoc – Thomas Keller’s restaurant in California Wine Country

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Napa countryside

Napa countryside

When your ship finally comes in you go to eat at French Laundry or Per Se. But until then, Thomas Keller has you covered with some less pricey options – Bouchon (Yountville and Las Vegas), and Ad Hoc (Yountville). Bouchon pretends to be a French bistro several thousand miles away from any real French bistro. Ad Hoc is a modern Californa bistro with its white walls, dark linear furniture, and servers dressed in retro gas-station attendant uniforms rather than the classic black and white. Ad Hoc also declares – pretentiously if you are hungry, cutely if you are not – ‘for temporary relief from hunger’.

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Written by Sachin

September 30, 2009 at 8:39 am