It was perhaps the most anticipated opening of 2016 and after so much hype I was sure that I was going to be disappointed. I tried to set very low expectations and even prepared myself to sweat on the roof before dinner. I could not have been more pleasantly surprised at how wrong I was. One of the best examples of what hospitality is. Delicious food, friendly and stellar service. Really the type of fine dining experience that I gravitate toward. I didn’t want to leave and can’t wait to return.
late summer in sonoma county
homemade tofu – heirloom tomatoes, jimmy nardello pepper, saikyo miso and olive oil
summer squash from the farm – scallop stuffed blossoms and courgette cream
bodega bay wild king salmon “ibushi-gin” – shio koji vinaigrette, char roe, and myoga
poached foie gras – tea of last year’s tomatoes, tokyo turnips, and their greens
black cod “fukkura-san” – leeks, vegetables from our farm broth of young lettuces and gyokoro tea
pacific rogue beef – noyaux cream, komatsuna, bing cherries, chanterelle mushrooms, summer truffle, and almond
sonoma grains – nettles, kasu-zuke, farro verde beignet, rib cap, and herbs from the garden
frozen peach – sweet corn granite, peach, corn pudding, and peach consommé
pennyroyal lychee sherbet – whipped lemon posset, fig compote, and plum
the check
wagashi – chocolate and mint, tomato and strawberry, yuzu cream
iwillmakeualist 