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Toque of San Francisco March 2012
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| Wine Country | Tastes | Lamb Chops |
We were pleased to attend the first annual Flavor Napa Valley Food and Wine event at the Culinary Institute of America in Saint Helena. The Greystone Building, formerly the Christian Brother’s Winery, was all decked out for this tasting trek along the Napa Valley Appellation Trail. There were more than 100 wineries and over 25 Napa Valley restaurants offering tastes as well as access to Celebrity Chefs and Winemakers who were happy to chat and have their photo taken.
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| Masaharu Morimoto |
Michael Chiarello |
Christopher Kostow |
Almir Da Fonseca |
We decided to taste the fabulous cuisine first then go back to sample the wines. We met and enjoyed the cuisine created by the following Celebrity Chefs; Christopher Kostow from The Restaurant at Meadowood, Michael Chiarello from Botega, Masaharu Morimoto from Morimoto Napa, Chris Jones from Brix, Neela Paniz from Neelas, Clint Davies from Fish Story, Dave Cruz from Ad Hoc, Robert Curry from Auberge du Soleil, Steven Tevere from Farm, Almir Da Fonseca from Greystone, Michael Collins from Siena, and Brandon Sharp from Solbar. All of the cuisine was outstanding including the exceptional Beef Bourguignon, Spicy Ahi Tacos, delicious Lamb Chops and sumptuous Braised Pork Shoulder.
Napa Valley’s world class wines were next on our agenda. There was no way to taste all of the hundreds of wines but we did find a few favorites. We enjoyed the Grgich Hills and Chimney Rock Cabernet Sauvignons and the Provenance and Flora Springs Sauvignon Blancs. Flavor Napa Valley was truly a Grand Tasting that one should not miss in 2012!!
www.FlavorNapaValley.com
Winter Fancy Food Show
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| Le Chef Patrick Honeywell | Iron Chef Kent Rathbun | The Dirt Man | European Chefs |
The 37 th NASFT Winter Fancy Food Show www.FancyFoodShows.com once again filled the Moscone Center in San Francisco. There were more than 1,300 companies from 35 countries showcasing over 80,000 Specialty Food and Beverage items. Attendance was strong with nearly 20 ,000 Food Industry participants who wanted to see what was new, exciting and could help them grow their businesses. This year we particularly enjoyed the foods from around the world including cheese and charcuterie from Italy and France, as well as some pre-prepared items. Specialty Salts were also a hot item from The Spice Lab www.TheSpiceLab.com and SaltWorks www.SeaSalt.com. We tried to stay away from the sweets but eventually gave in the Belgium chocolates and the Snapple Jelly Belly candy www.jellybelly.com. The European Meat Producers (UPEMI) make the biggest impression, as they showcased and offered delicious tastes of their high quality European Beef and Pork which they prepared using traditional European recipes. Their efforts will surely help them increase their U.S. market share. Our favorite pre-prepared food was the authentic Indian Chicken Tikka Masala which is made with all natural ingredients by Tandoor Chef www.tandoorchef.com. We also enjoyed the high end European baked goods from Le Chef Bakery www.LeChefBakery.com. Our favorite seasoning was from The Dirt Man www.Toddsdirt.com. We enjoyed chatting with Iron Chef Restaurateur Kent Rathbun and learned that he defeated Bobby Flay by using elk as a secret ingredient. The Caviar from Plaza Pacific Imports www.PlazadeCaviar.com and the excellent Hudson Valley Foie Gras www.HudsonValleyFoieGras.com also impressed us. We found it quite interesting that PanaPesca www.Panapesca.com sold both seafood and bait! We opted to attend for two hours each day of the show as there is so much to see....the focused approach was perfect!
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| Desserts | Cheeses | Tandoor Chef |
The Summer Fancy Food Show which is even larger will be held at the Washington Convention Center in Washington D.C. July 17-19, 2012.
Castagna Restaurant
Jerome Meloni and Executive Chef Stephane Meloni
San Francisco has always been a City people from around the world come to visit and many inevitably decide to make their home. The City’s captivating style of architecture, fabulous food and broad range of activities casts a love spell that truly lasts. The influx of cultures also makes it an ever changing and growing city. Chestnut Street in the Marina has always been known as a hip dining and shopping neighborhood that has attracted both locals and tourists because it is near the Bay and Golden Gate Bridge. Two brothers from Nice, France just opened a casual French Bistro style Café on Chestnut and we knew we had to try it. General Manager Jerome Meloni and Executive Chef Stephane Meloni offer cuisine based upon their French and Italian heritage. They have honed their skills working at and owning restaurants in France and San Francisco and now bring their home-style cuisine to the Marina at Castagna which has a small intimate dining area, counter and high top tables, as well as outdoor sidewalk seating.
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| Panna Cotta | Ahi Tuna Tartare |
We started out with Perrier Sparkling water and a basket of fresh Acme Bread baguette. While we looked at the focused reasonably priced menu we ordered wines by the glass.
The appetizers that we enjoyed were both excellent. The Pissa la Diere which is a traditional Nicoise Caramelized Onion Tart was quite unique and was served with anchovies on the side. We also loved the fresh and delicious Tartare De Thon which was a fabulous Ahi Tuna Tartare made with green onions, diced tomatoes, cilantro, olive oil shallots, ginger, soy sauce and wasabi coulis. The combination of flavors truly complimented the Ahi without overpowering it. You must have Les Moules Vincentina which was a bowl of delicious mussels with spicy Italian salami, Espelette pepper and crispy jalapeños. This true bistro staple had fabulous broth which was herbaceous, subtle and not too spicy. The entrees are very reasonably priced as well. Our favorite was the Confit de Canard which was seared, crispy skinned duck leg confit served with a Tuscan white bean ragout. The sides we enjoyed included thinly cut French Fries and delicious Brussels Sprouts au jus.
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| Mussels | Confit de Canard |
Castagna offers Wines from France, Italy and California. The 2010 Sartori Pinot Grigio from Italy was lively and paired well with our starters and the 2009 Lois Latour Domaine Valmoisine Burgundy, France Pinot Noir paired perfectly with the Duck. We saved room for dessert and were glad we did. The Panna Cotta topped with Amarena cherries and roasted almonds was a spectacular desert. An espresso served in a lovely cup and a Sweet Provence Muscat wine were the perfect finish to our enjoyable dining experience.
Castagna serves French Bistro cuisine classic dishes with an Italian twist, as well as American food using seasonal, local, sustainable ingredients. Open for breakfast, lunch and dinner you can also have Crepes, gourmet Burgers, Pastas, Neapolitan style Pizzas, Sandwiches and Salads. Chestnut Street and San Francisco are richer with the addition of Castagna Restaurant.
Castagna Restaurant
2015 Chestnut Street (at Fillmore St.)
San Francisco, CA. 9410
415-440-4290
www.CastagnaSF.com
@CastagnaSF
Dobbs Ferry Restaurant
Executive Chef Mike Yakura
San Francisco has wonderful neighborhoods for dining and shopping. We always enjoy Hayes Valley as there are quite a few quality “Specialty” stores and some excellent restaurants. On a recent evening we bought Holiday gifts and beautiful Mexican Christmas Ornaments at Polanco. then decided to try a new restaurant call Dobbs Ferry. It is located on Gough at Hayes and features East Coast Cuisine with California influences. They have a very experienced Executive Chef, Mike Yakura, who grew up in Southern California, was a “Rising Star” when he was the Executive Chef at Le Colonial and has appeared on TV on Top Chef, California Country and Feast or Famine. We ordered Specialty Cocktails and Badoit French Sparkling Water to start while we looked at the menu. The Cold & Foggy made with Stoli Vodka and local organic low level clouds, Ginger Beer and grapefruit bitters was fun and refreshing! We also had their Cosmo made with Grey Goose vodka and fresh lime juice which was perfect!
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| House Cured Salmon | Chicken Scarpariello | Soft Serve Ice Cream |
Our favorite Starter was their House Cured Salmon served on perfect potato pancakes with chive cream, fried capers and dill. You can also order this on the Lunch Menu. The Cold Cut Plate with thinly sliced salami, creamy and flavorful chopped chicken liver and tasty duck confit salad with crostini was also delicious. The Cornmeal Crusted Sweetbreads, milk poached with mustard vinaigrette and bacon were very light and crispy. The Entrees that we ordered were both hearty portions and true comfort food! You also have the option of ordering a larger portion which is meant to be shared “family style” which is wonderful. The Chicken Scarpariello known as “Shoemaker Chicken” was a roasted half chicken with Italian sausage, sweet peppers and cottage fried potatoes served in a bowl with lovely juices. The larger portion is a whole Chicken. The Rosemary Veal Marsala was a delicious braised veal shank with oyster and crimini mushrooms and an excellent light Marsala wine sauce. You must have the Potato Gratin side dish which was a decadent layered potato cake smothered in cheddar cheese sauce.
Dobbs Ferry has an International Wine List with many interesting “By the Glass” options. We enjoyed the light and lively 2009 Peju Napa Valley Sauvignon Blanc with our starters. The 2010 Red Tail Ridge Seneca Lake, New York Sans Oak Chardonnay paired well with the chicken and the 2009 Latour Marsannay Burgundy paired perfectly with the Veal Marsala. The Dessert that we enjoyed was their Strauss Farms Soft Serve Ice Cream topped with Grand Mariner. It was so refreshing and light after the hearty dinner. An espresso was the perfect finish to our satisfying dinner.
Dobbs Ferry Restaurant fits perfectly in the Hayes Valley neighborhood and is a destination restaurant easily accessible from anywhere in the Bay Area. There is a stylish inviting bar area with windows to the street, high top tables, elevated banquette and bar counter seating for cocktails or dining and two dining rooms with booths and tables. It is open 7 days a week serving lunch, dinner and weekend brunch. They also serve a late night light bar menu which includes pizzas and fries until midnight and the Bar is open until 1:30 AM. We really enjoyed our dinner and look forward to returning soon, as we often crave sophisticated contemporary comfort food.
Dobbs Ferry Restaurant
405-409 Gough Street
San Francisco, CA. 94102
415-551-7700
www.DobbsFerrySF.com
Skool Restaurant and Bar
Skool Restaurant and Bar is now almost two years old and has been a favorite of ours since it opened. We just learned that Restaurateur Andy Mirabell and Executive Chef Toshihiro Nagano had added some new Winter Menu items and were excited about trying them! We have dined at this “Hip” Design District restaurant many times and have always enjoyed their fish focused International Cuisine with Japanese flair, which is prepared using fresh, seasonal, locally sourced, sustainably raised and organic ingredients. All of their seafood is “Safe Harbor” and “Clean Fish” certified to ensure the highest quality and safety. The stylish interior features an exhibition kitchen, bar, custom tables and chairs and a beautiful outdoor patio. We arrived early and sat at a high table between the dining room and the bar and took advantage of their Detention Hall Happy Hour where on weeknights they offer beer, wine, cocktails and small plates at reduced prices.
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| Detention Hall Happy Hour | Sautéed Sea Bass |
We were glad to see that some of our favorites Starters, including the Shishito Peppers and Uni Sea Urchin Flan, were still on the menu but opted to try some of the new ones. They were all wonderful! The Rock Shrimp Salad consisting of sautéed Hon-Shimeji and Buna Shimeji mushrooms, coriander seeds, arugula and citrus seaweed Dashi vinaigrette was refreshing and tasty. The seafood is served warm in this salad and the flavors meld beautifully. The Crab Bon Bons which are Dungeness Crab Balls with Yuzu-Citrus Hollandaise and herb oil were slightly spicy and fun. Next, we enjoyed the Chefs Usuzukuri which was paper thin sliced raw Halibut with Japanese cucumber, coriander vinaigrette, powdered black sesame and murame. The delicate halibut was beautiful, melted in your mouth and very unique. Our favorite Starter was the Grilled Ika-Yaki which was large sliced squid with tomato-ginger fondue, totally different from any squid we have ever had and just delicious! We also enjoyed the Toro Awash house cured local sardine with mousse, raspberried onion, toasted almonds and herb oil. What a pleasure, to have so many exceptional Starters to explore.
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| Grilled Ika-Yaki | Schezuan Sonoma Lamb Rack |
The new entrees that we tried were both amazing! The Schezuan Sonoma Lamb Rack was prepared perfectly rare and came with tasty polenta gratin and ratatouille. The delicious Sautéed Sea Bass had a Nasu Dengaku Miso sauce and was accompanied by Bok Choy and eggplant. Wow...when you eat this entree scoop out the eggplant and put it on top of the Sea Bass to form a rich flavorful topping! The Wines that we enjoyed were the Tallulah Napa Valley Sauvignon Blanc and the Uppercut Napa Valley Cabernet Sauvignon.
As you know, we always have to save room for Dessert. Tonight we enjoyed both the new Desserts. Blue Cheese Cake, topped with nuts made with local Point Reyes Blue Cheese, local honeycomb and garnished with fresh rosemary. It is served with a small slice of chardonnay poached pear. The second new Dessert is Caramel Panna Cotta with balsamic caramel sauce and Black Sesame Cookies. An Illy double espresso and an Ichishima Silk Deluxe Shuzo Nigata, Japan Junmai sweet after dinner drink allowed us to linger and enjoy the lively atmosphere on this Friday night.
Skool has a full bar (donates 50% of all Belvedere Red Vodka sales to The Global Aids Fund ) locally focused wine list and is open for Dinner Nightly, Lunch Weekdays and is fun for Weekend Brunch where they offer $1.00 oysters and $4.00 bubbles. We are pleased to report that Skool continues to evolve and the new menu offers some fantastic new favorites!
Skool Restaurant and Bar
1725 Alameda Street (at DeHaro)
San Francisco, CA. 94103
415.255.8800
www.SkoolSF.com
Mua Restaurant
Executive Chef Brandon Peacock
We knew about a hip, trendy restaurant just off of Oakland’s Broadway Auto Row called Mua but had never had a chance to go. A recent tweet from @1skinnychef alerted us that experienced Executive Chef, Brandon Peacock, had recently joined them so we decided to see what this Oakland Hot Spot was all about. The décor is SoHo warehouse chic industrial with wood beam ceilings, skylights, cement walls and ceiling fans. Large wild edgy Art paintings by Kimlynh E. Chun www.kimlynswork.com and Hi-Suk add to the fun Artist’s Loft statement.
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| Desserts | Ahi Tuna Sashimi | Beef Carpaccio |
There is an active Bar area, Garden Patio seating, a spacious main Dining Room with high ceiling and an Upstairs Dining area with a Bar which overlooks the action below. Candelabras on the long tables for large parties and individual candles on all the smaller tables makes the setting quite atmospheric. Upbeat background music adds to the dining experience and great acoustics allows you to have a private conversation over dinner without having to talk too loud.
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| Bone Marrow | Blackened Catfish |
Mua has an evolving menu featuring reasonably priced Modern American Cuisine with small plates, soups, salads, sandwiches, burgers and entrees using fresh and seasonal ingredients. There is a Full Bar and an International Wine List with over 20 wines by the glass. We suggest that you start with their Signature Cocktails. We loved both the Joe Smash made with Ciroc Vodka, Cointreau, mint, red grapes and lemon which tasted minty fresh and the Jus’ Margarita made with Don Julio Tequila, agave nectar, lemon, lime, orange juice and a float of Grand Marnier which tasted herbaceous.
We decided to begin with a few of their Smaller Plates. The Beef Carpaccio with manchego, arugula and pine nuts was super thin and absolutely wonderful. We love great Carpaccio and it can be difficult to find...so we were very happy. The Ahi Tuna Sashimi that was nori wrapped and tempura fried had a fabulous crust. The combination of delicate texture of the ahi with the light crunch of the tempura was perfect. You must have the Beef Bone Marrow with cornichon and toast as you rarely see it on a menu and it was a treat. The Daube Braised Lamb Cheeks with parsnip was also beautiful and it had a great sauce. Next, we had the Steamed Mussels in a truly spectacular roasted tomato broth served with fries and aioli. The Larger Plates were just as good as the Small Plates! The Grilled Ribeye Steak with fries and herb butter was perfectly prepared rare as ordered and had a lovely charcoal flavor. The Blackened Catfish with dirty rice and aioli tasted fresh, juicy and had a great Cajun seasoning which was very similar to our favorite from New Orleans “Slap Ya Mama”. We enjoyed a bottle of the 2008 Gamble Sauvignon Blanc which was lively with hints of citrus with our meal. This is one of our favorite Sauvignon Blancs and we rarely see it on a menu.
The Desserts that we tried were both were right sized portions, light and truly extraordinary. Definitely save room for the Pineapple Upside-Down Cake served with cocoanut gelato and the Bread Pudding served with crème anglaise and raspberry sauce.
Espresso and Frogs Leap, Late Harvest Riesling Dessert Wine were the perfect finish to our most enjoyable dinner.
Mua is a truly worthy dining destination that exceeded our expectations. The service was very personable and professional, the atmosphere and hip vibe made it festive and fun and the affordable cuisine was exceptional! Mua offers Lunch, Dinner, a Happy Hour and the Bar is open until 2:00 AM on weekends. We returned with some of our foodie friends who were equally impressed!
Mua Restaurant
2442 Webster Street (at Broadway & 24 th St.)
Oakland, CA. 94612
510.238.1100
www.MUAoakland.com
Origen Restaurant
Co-Chefs Daniel Clayton and Trace Leighton
Origen is a new Berkeley restaurant on Telegraph Avenue not far from Ashby. It has a Farm to Fork Mission bringing what is fresh in the markets daily... to the table that night. The interior décor features a sleek marble topped bar, interesting Botanical Prints, a semi open kitchen with an In-Kitchen Chef’s Table and lovely pendant lighting. We arrived a few minutes early for our reservation and opted to have a drink in the bar. The cocktail menu is interesting, as it is also Seasonally Market driven, opting to offer specialty drinks that include fresh ingredients including hand pressed juices. We enjoyed a Pomegranate Drop made with FAIR Vodka, Lone Oak Poms and Plymouth Sloe. There is full bar, so straight up drinks are also available.
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| Flourless Chocolate Cake | Fried Green Tomatoes |
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| Pizza | Paella |
We moved to our table and perused the “hot off the press” menu for the night. We started out with International Olives which were terrific and ordered wine from their “by the glass” menu. Our first starter was a very unique, delicious, crunchy Flash Fried Coke Organics Spinach topped with cracked pepper and sea salt. This was excellent finger food although most might be tempted to use a forks but we don’t recommend it. Another unique dish was the E.U.T.S. Fried Green Tomatoes made with buttermilk, breadcrumbs and reggiano cheese. This was light and a must starter when it is available. Next, we had their Wood Fired Pizza. The Riverdog Butternut Squash Pizza with gorgonzola, Italian pignoli and Pinnacle red onions was quite tasty. Next time, we’ll ask to leave it in the oven for an extra minute, as we prefer a crisper browner crust. Our favorite large plate was the Paella del Mercado de rancheros. It was slightly spicy like we prefer and made with Matiz calasparra rice, house sofrito, saffron, olive oil, Laughing Bird shrimp, McGinnis delicate squash, pistachios, Ledesma piquillos and Happy Boy sage allioli. This was a very satisfying entree. The shrimp were so tender and juicy and the pistachios truly added a unique crunchiness! The wines that we enjoyed included the Etude Carneros Napa Valley Pinot Gris which paired well with our starters and the Brumaio, Marche Sangiovese which paired perfectly with the Paella.
We always save room for dessert. We enjoyed the housemade Flourless Chocolate Cherry Cake made with quince and dried cherries. A Maclaughlin Espresso and a 2006 Vinedos Ithaca California Late Harvest Garnacha Peluda were the perfect finish to our lovely dinner. Co-Chefs Daniel Clayton and Trace Leighton have created a perfect restaurant for Berkeley with their philosophy of sustainability, using local Artisan providers and a seasonally driven menu which changes daily. Origen is open for dinner Tuesday-Sunday and will shortly begin serving lunch and weekend brunch.
Origen
2826 Telegraph Avenue
Berkeley, CA. 94703
510-848-9200
www.OrigenBerkeley.com
Honor Bar, Grill & Cocktails
Emeryville is home to many Hi Tech, Bio Tech and Entertainment Companies. Today, with the stress associated with business there’s always the need for a cocktail and as we all know American’s can surely use a stiff drink right now. Honor Bar fits in perfectly, serving interesting Specialty Cocktails made with Housemade Syrups created by Bar Manager Alex Smith and Gourmet “Bar” Cuisine created by Chef Jordan Grosser. There is no table service which means you order and pay at the bar, get your drinks then the food is served to your table. We sat at a high top table, sipped on cocktails and enjoyed the atmosphere while we listened to light Rock & Roll music in the background.
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| Pot of Brandade | Sliders | Bucket of Yard Birds | Poster Art |
We tried a few cocktails to start. The Von Teese was our first tasty cocktail which was made with St. Germain, Vodka, mathilda poire, absinthe, peychaud’s and lemon. Later we had the Dar’Panch which was made with panchpuran infused vodka, East India Sherry, sugar and lime. Both cocktails were very creative and fun. They also serve beer and wine and there is a full bar where they will also gladly make your favorite drink.
We tried a variety of menu items and were more than impressed, in fact we were delighted! The Pot of Brandade which consisted of house cured salt cod, delicious cornichon gastrique and crostini was fantastic! Next, we really enjoyed Pulled Pork Sliders made with South Carolina BBQ sauce, topped with coleslaw and a tempura battered jalapeño pepper. The Fried Artichokes with parmesan, thyme, and roasted garlic aioli was a terrific side. The “Bucket of Yard Birds” juicy fried chicken with a maple sausage biscuit, sweet potato salad and hot sauce was delicious and quite generous. An Oakland Linden Street Black Lager Beer was perfect with the chicken. The Honor Bar atmosphere is very stylish and they are quite serious about their food! It was fun dining and drinking at Honor Bar where they Honor Spirits, Hops and Grill. Honor Bar is open Tuesday thru Sunday from 4:30 PM and serves food until midnight weekdays and until 1:00 AM on weekends. You can enjoy wonderful specialty cocktails and also dine like a “Foodie” without breaking the bank. We look forward to returning soon and ordering some of our favorites again!
Honor Bar
1411 Powell Street (at Hollis)
Emeryville, CA. 94608
510-653-8667
www.HonorBar.com
Donato Enoteca - “Enoteca 100 Grand Wine Tasting ”
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| Donato | Sparkling Wines | Porchetta |
We had a great time at Donato Enoteca in Redwood City at their “Enoteca 100 Grand Wine Tasting”.The event featured 100 artisan wines from Italy and included Prosecco and other sparkling wines. There were excellent tastes from Donato’s Modern Italian Cuisine Menu of risotto, salumi, prosciutto, pizza and porchetta. Valet parking was available the day of the event which really helped as the event was well attended. We hope they do it again next year and that the weather is as beautiful.
Donato Enoteca
1041 Middlefield Road
Redwood City, California 94063
650.701.1000
www.donatoenoteca.com
Tavola Italian Kitchen -Modern Italian Cuisine
Chef Rob Hurd and Chef Ryan Favini
We love Italian Cuisine and are continually amazed that there are so many unique offerings at Italian Restaurants in The Bay Area. We had heard that East Coast Restaurateur Jon Paul Pirraglia had recently opened Tavola Italian Kitchen in Novato and knew we had to taste their take on Modern Italian Cuisine. The restaurant is charming, as there are candles on each table and multiple seating options including a round dining room with floor to ceiling windows. Outdoor seating is also available weather permitting. We appreciated the privacy between tables, light music in the background and that there is a low noise level for easy conversation. The focal point is the Exhibition Kitchen with Pizza Oven where you see Chef Rob Hurd and Chef Ryan Favini creating interesting Italian dishes using local sustainable ingredients and artisan meats. There is also a large chalk board on one wall where Tavola proudly lists their local purveyors.
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| Local Purveyors | Mussels and Clams | Seared Flatiron Steak | Lamb Shank |
We started out with a bottle of S. Pelligrino Sparkling Water, ordered Italian Wines by the glass and a small dish of delicious Olives with lemon rind. Our Antipasti starters were all excellent! We shared the Mussels and Clams Combo which was in a fabulous calabrian chili, dried oregano, white wine and garlic broth. We quickly filled the metal pail which was provided for our shells. Next, we had the Herb and Ricotta Meatballs which had flavorful tomato sauce with a kick of spice and plenty of freshly grated parmesan. We also enjoyed the Chickpea “Fries” which were a unique light starter that was served with black truffle aioli for dipping. We noticed that there were a number of other “Happy Diners” having the rustic hand stretched pizzas but knew we’d have to wait for a return visit, as we needed to save room for our other courses. House Made Pasta was next and we chose the Hen & Pancetta Ragu Orecchiette Arugula which was wonderful and stimulated our appetites for our entrees. The entrees are all perfectly portioned and were so tasty that we finished them! You must have the Porcini Rubbed Seared Flatiron Steak with mandori balsamic and a side of your choice. It was cooked rare, as ordered, and tasted fabulous! We chose polenta for the side and it was creamy and wonderful. We also loved the Braised Lamb Shank served on a bed of polenta with olives. This was also perfect and the meat was luscious, falling off the bone. Try a side of the Braised Black Kale with crispy prosciutto and bread crumbs. We really appreciated that the menu is focused but also gives you a wide enough variety of options.
Tavola Italian Kitchen features an all Italian Wine List with options of 6 oz. glass, 18 oz. carafe or full bottles. We enjoyed the Bisol NV Jeio Prosecco from Veneto which was sparkling and light and the crisp and fruity 2010 Bortoluzzi Sauvignon from Friuli with our starters. The 2008 Paggio Pinot Nero from Veneto which was fruity and light and the heartier 2010 Pecchenino Dolcetto Di Dogliani San Luigi from Piedmont paired perfectly with our entrees.
The dessert that we really enjoyed was the Mill Valley Noci Coffee Gelato. It was smooth, refreshing , had an amazing coffee flavor and was the perfect light finish along with a piping hot double espresso to our fabulous dinner. Tavola Italian Kitchen is a great new restaurant with excellently prepared healthy and hearty Modern Italian Cuisine. Our server Alex, a Sommelier, had also lived in Florence so his knowledge of Italian Wine and Food made our dining experience very enjoyable. Tavola Italian Kitchen is open seven days a week for lunch, dinner, offers Sunday Brunch and has a Happy Hour weekdays. We look forward to returning soon to enjoy the outdoor dining for Lunch.
Tavola Italian Kitchen
5800 Nave Drive
Hamilton Marketplace
Novato, CA 94949
415-883-6686
www.TavolaItalianKitchen.com
Dine About Town San Francisco Now Twice a Year Returns June 2012
Dine About Town San Francisco allows diners the opportunity to select from more than 100 participating restaurants offering a two-course lunch menu for $17.95 and/or a three-course dinner menu for $34.95. This pricing can represent up to a 25 percent savings off regularly priced a la carte items. Dates and times of participation vary by restaurant. A la carte menus will also be available. Waterbar was our choice this January and as ever was excellent. Reservations are encouraged and may be made online through a partnership with www.OpenTable.com.
Until we eat again……..
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