Quince, San Francisco 3/23/11

Quince is an intimate experience like no other. Seating in comfy living room chairs instead of a traditional setup is what you get. The outer tables and chairs are lounge tables meant to be used as the primary seating for the bar area followed by the center location marked off by a large wooden gazebo building that is used to separate the room and give major attention to the center dinning tables.


Atmosphere: Large restaurant with limited tables. Very quiet and romantic setting and permeates a sense of opulence with its use of space. Closed kitchen keeps all the action behind the scenes and a very elegant waitstaff and servers adorns the room. A modernist take on traditional design similar inspiration as Farm at the Carneros Inn.

Service: 5 out of 5 spoons
Service was fantastic and by far the most knowledgeable about every piece of the meal. The bartender to the servers knew their product and executed it to perfection. You will not be disappointed with the service of the presence of the staff.

Food: 4 out of 5 forks
Food Comments: Great food executed in harmony with the ingredients that were used. It was a well orchestrated symphony throughout the dinner with some hiccups and experiments gone awry.

Appetizers:

(Mr.)

sea scallops
wild nettle and little farm potato purée ~18

(Mrs.)

red wine braised octopus
green garlic and black trumpet mushroom~24

Entree:

(Mr.)
hudson ranch crispy duck
parsnip, spinach and aus jus sauce~ 30

( Mrs.)
lobster fagotelli
county line farm fava bean and fines herbs ~24

Dessert:

(Mr)
BRESCIANELLA ALL'ACQUAVITE
cow's milk cheese covered with grape pomace, Lombardy, Italy ~6

SEAHIVE
cow's milk cheese, rubbed with wildflower honey and redmond real sea salt, Redmond, CA~6

(Mrs)
CARAMELIZED POLENTA CAKE
meyer lemon curd, yogurt and olive oil gelato ~ 9

Wine Paring: 2007 Robert Sinskey, Meritage POV ~18 a glass

The wine has a great acidity which paired well with the decadent duck and crispy skin. It was a clean palate leaving wine with great balance of oak and pepper to give character to the added veggies on the plate.


3 out of 5 corks Our recommendation is bring your own bottle and save on the mark-up. The menu demands a Pinot,eMritage, zinfandel or a light oaky Cabernet with complexity.

Favorite dish (of Mr.): Crispy Duck, was a perfect dish. Using calf butter/lard to layer it under the skin it adds incredible flavor and texture to the already soft sous-vide duck.

Favorite dish (of Mrs.):Carmealized polenta cake was great. It was buttered and fried on all sides with a slight honey sweetness and accompanied with a perfectly balanced lemon gelato to bring the two in a perfect marriage of flavor.On a side note I hated the octopus that after being braised in red wine gets the consistency of chalk. No bueno.

Cost: 150 per person with wine (Tax and Tip Included)

About: Robert Sinskey

Rob Sinskey is an atypical vintner. He is a native Californian and a wine guy who did not attend wine school. Instead, Rob received a Bachelor of Fine Arts degree from Parsons School of Design in New York City, where the only thing happening in agriculture was conducted in apartment closets. Over the past twenty years he has grown his 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys.

It all began when a six-month assignment assisting his father turned into a twenty-year obsession. “After a stint in advertising, I was looking for something real where I could, excuse the pun, put down roots. Then, my father called for help. His avocation in wine growing had developed into a fledgling business and he needed assistance. I think a week had passed before I discovered that his avocation had become my obsession.”

Rob’s philosophy that “Wine is not an athletic event,” still holds true to this day. The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather, sneak up on you, seduce you, and evolve in the glass and in the bottle.

With a solid belief that artisanal winemaking begins with the care of the land, Rob, along with winemaker Jeff Virnig, quietly converted their vineyards to organics beginning in 1991. As they honed their craft, they slowly and methodically developed biodynamic “whole farm” practices. Rob and Jeff adopted methods that not only produced wines of individuality, but also left a minimal footprint on the land. They believed in developing vineyard ecosystems with the utilization of farm animals, the development of beneficial predatory bird and animal habitat and fish friendly farming practices. Equally important, though less obvious, has been their development of a living soil system by establishing farm methods that encourage vigorous populations of microorganisms through the use of cover crops, composts, biodynamic preparations and the utilization of low impact farm implements.

Looking beyond the vineyard, Rob Sinskey and the crew of RSV have taken a leadership role in reducing their carbon footprint by generating 75% of the energy used at the winery through solar photovoltaic installations and the brewing of bio-diesel, made from used restaurant oil, to power their trucks and tractors.

Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped to define the well-crafted wines of RSV.

House of Prime Rib, San Francisco 3/17/11

Gus the matre'd is a San Francisco institution. Always friendly and wearing his American flag tie he is a great welcoming host to the affectionately called "HOPR". One of my dear favorite restaurants and go to places for a fantastic meal.


Atmosphere: Large restaurant with upwards of 140 tables. Loud and always full, reservations are required since there is no telling if you can do a walk-in. They do also do take out but part of the experience is eating at the restaurant. Classic throwback establishment to a 1950's steakhouse with red booths and dark wooden chairs.

Service: 5 out of 5 spoons
Service is great at this restaurant but depending on the amount of people it can be a little slower than expected. Water comes for free in either sparkling or flat but if you want ice ask for it in advance.

Food: 4 out of 5 forks
Food Comments: Great food, standard menu at an exceptional prices. If your not wanting prime rib then you shouldn't go. Salad dressing is one of the greatest hidden secrets here. If you order the house cut they will provide you with a second piece if your still hungry. Only 4 stars due to the limited menu.

Wine Paring: 2005 Silver Oak Alexander Valley, Cabernet Magnum ~245 (retails 185)

It is full bodied with a velvety. It has a dark purple color and a nose of black cherry and slight clove.

4 out of 5 corks A remarkable wine list with a traditional mark up. 20 dollar corkage worth bringing your own bottle for large groups or nice bottles of wine.



Cost: 75 per person with wine (Tax and Tip Included)

About: Silver Oak

Entrepreneur Raymond Twomey Duncan first visited the Napa Valley in the late 1960s. Taken by the area’s rugged beauty – and the potential of its fledgling wine industry – he soon began purchasing orchards, pastures and vineyards throughout the Napa and Alexander Valleys.

Looking for an insider to advise him, Ray approached Justin Meyer in 1972, asking him to plant and manage his vineyards. Then a winemaker for the Christian Brothers, Justin agreed under one condition: In addition to growing grapes, he wanted to create a winery that would forever raise the standards of California wine. Silver Oak Cellars was born.

Ray and Justin had a bold vision for their winery. Rather than producing six or seven varietals, they would devote all their resources to producing a single wine – Cabernet Sauvignon. What’s more, their wine would be a new style of Cabernet Sauvignon, rich and complex yet deliciously drinkable from the day it was released.

In 1972, Silver Oak’s Alexander Valley vineyards produced the harvest that would become our first Cabernet Sauvignon. Seven years later, we harvested the grapes for our first Napa Valley Cabernet Sauvignon, now produced as a blend of Cabernet Sauvignon and other Bordeaux varietals. From the beginning, these two wines have consistently represented the very best of their appellations, attracting a loyal following across the country and around the world.

After selecting Daniel Baron to succeed him as winemaker in 1994, Justin sold his share of Silver Oak to the Duncan family in 2001. Today, the Duncans continue to lead Silver Oak, carrying forward the vision established by Ray and Justin more than 35 years ago.

Belden Taverna, San Francisco 3/12/11

Belden Taverna sits on a replica of a French alley section of town located on Belden street. It is a nice section to try to pretend your in Paris complete with the crowded SRO's that face into the building right next to it and the pushy sales people offering menus. This environment almost made me want to leave if it wasn't for the 1,000 point open table reward at the end of it.

Atmosphere: Small restaurant with 15 tables indoor and 6 tables or so outdoor in the alley. A unrefined romantic ambiance suddenly ruined by the large bar and HDTV's. Could have been a bit cleaner for what they were serving.

Service: 4 out of 5 spoons
Service was good and straight forward. The waiter had excellent knowledge and command of the dishes but ultimately nothing to write home about.

Food: 3 out of 5 forks
Food Comments:Average food without any surprises or lasting impressions.

Appetizers:

Truffle Mac and Cheese

Fontina, White Cheddar, Parmesan, Feta Cheese and Crispy Pancetta $10

Caesar Salad

Croutons and Shaved Parmigiano-Reggiano $9

Entree:

(MR.)

American Kobe Beef Short Rib

Red Wine and Tomato Braising Sauce, Garlic Mashed Potatoes $26

(MRS)

Grilled Atlantic Salmon, Portobello Mushroom, Fish Fritters, Piquillo Coulis $19

Wine Paring: N/A nothing on this menu is worth the price BRING YOUR OWN WINE!
1 out of 5 corks for the cost of mediocre wines.

Favorite dish (of Mr.): N/A, Food was just comfort food and not even executed in any impressive form or fashion.

Favorite dish (of Mrs.): Caesar Salad (because I haven't eaten it in so long...even my few bites was heaven)

Cost: 60 per person without wine (Tax and Tip Included)

Bottega, Napa 3/8/2011

This was our second dinner of our honeymoon in the Napa Valley. We walked in to see chef Michael Chiarello in the back working the pans. We were seated in perfect viewpoint of the kitchen and knew we were in for a treat. Rarely do you see these high profile chefs at their restaurants but when you do its definitely exciting!

Atmosphere: 80 tables in a large format restaurant with two bars and several tables throughout the building. Plenty of outside seating as well. Loud and noisy, this is a place best for friends and large groups and not for couples or romantic settings.

Service: 4 out of 5 spoons
Our server was good but you can get lost in this hectic environment. He was in the business for several years and was the only one to pass the caffe correcto challenge but was not attentive because of the amount of tables he was responsible for.

Food: 5 out of 5 forks
Food Comments:Our ordering consisted of the polenta with mushrooms, veal stock in a balsamic reduction (presented in a glass mason jar- very creative!); Truffle-parmiggiano fries; Gnoochi napolenta (a.k.a little pillows of deliciousness) ; and our entrees of

• Toasted Trade Spice Fulton Valley Chicken Breast sweet potato & Tallegio torta, arugula salad sherry vinegar pan sauce

and

• Confit of Half Duck mostarda di frutta
  

Wine Paring: 2007 Merlot: Frogs Leap.
It's Italian food so red wine is what you should be ordering. There are some values on the wine list but could be beneficial to bring in your own wine. The best deal on the wine menu was the cost bottle of Frog's Leap Merlot at 35.00 dollars. Merlot, which is making a resurgence among wine makers, has always been known for its approachable characteristics. I find that over the years I choose this as my centrist choice of red.
5 out of 5 corks for having this hidden on the wine menu.

Favorite dish (of Mr.): Confit of Half Duck mostarda di frutta (amazing execution)
Favorite dish (of Mrs.): Truffle-parmiggiano fries (if you know Mrs. C, this is no surprise)

Cost: 100 per person with wine (Tax and Tip Included)

About: Frog's Leap: Makes some of the best white wine around and well rounded reds. When you want to find a great value and winery this is where you go. The 2007 Merlot was a beautiful blend of acidity and oak that rounded off the fattiness of the meal. Below is a history of the winery.


A handsome bi-level barrel chai completes the state of the art winemaking facility. The Winery sits surrounded by 40 acres of organically farmed estate vineyard. Frog's Leap also owns 88 acres and farms 100 additional acres in the Rutherford appellation.




Frog's Leap was founded by the Williams family, on a spot along Mill Creek known as the Frog Farm. At the helm of Frog's Leap is John Williams, winemaker and former dairy farmer from upstate New York.




John Williams grew up in Western New York and originally attended Cornell University to extend his studies as a dairyman. A fortuitous work-study program at Taylor Wine Company and a few bottles of wine later, John entered the Enology and Viticulture Masters Program at UC Davis. Following Davis, he returned to the Finger Lakes as the start-up winemaker at Glenora Wine Cellars. Taking inspiration from his first Napa Valley winemaking post in the cellars of Stag's Leap, John began making wine commercially in 1981 and named the new operation "Frog's Leap."

Frog's Leap presents a relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is juxtaposed with a more serious sensibility when making wine. Using the best of Napa Valley's organically grown grapes and the most traditional winemaking techniques, the winemaking team strives to produce wines that deeply reflect the soils and climate from which they emanate.



Winemakers John Williams and Paula Moschetti hand-craft an annual production of almost 60,000 cases composed of Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, Rutherford and Zinfandel.

Frog's Leap produces some of Napa Valley's finest wines and, undoubtedly, has one of the wine world's best mottos: "Time's Fun When You're Having Flies"

Meadowood, Napa Valley March 7th 2011

This was our first dinner of our honeymoon in the Napa Valley. Ray had been raving about this place and I was along for the ride. I definitely love food but usually am turned off by restaurants with too much "fancy food". However by the end of the night, I was calling it one of the best meals I have ever had!


Atmosphere: 8 intimate tables fit into this restaurant with dinner times of 2 hours or more depending on your menu options. Do spent the money and do the chef's tasting menu. The atmosphere was quiet on a Monday night but everyone around us seemed to have some serious issues. Next time I am bringing my friends who are MFT's to help some of these couples out!

Service: 5 out of 5 spoons
Our server was amazing! He was gracious, respectful, attentive and made an effort to make us feel very special during the evening. Ray mentioned when he made the reservation that it was our honeymoon and they made us feel great, with everyone from the bread server to the sommelier wishing us congratulations...and when the staff did not know what a caffe correcto is, they brought Ray and I a free tasting of Marolo Chamomile Grappa (an Italian dessert wine).
Food: 5 out of 5 forks
Food Comments: White wine focused menu with lots of mushrooms, fish throughout the menu. The tasting menu consisted of 9 mini courses, 2-3 bite servings of each. You may think that that many small courses would not fill you up, but we both will agree that it was the perfect amount of food, not to little and not too much.
Wine Paring: Not worth the money; The value is in the wine menu. Try the Shafer Red Shoulder Chardonnay. Bone dry, oak forward and can hold up to many red wine designed dished. Retail is around 48.00 dollars so for a restaurant to charge $100.00 is a steal. 5 out of 5 corks.
 
Favorite dish (of both Mr & Mrs):
 Glazed Sweetbread "Black & White"
Black Truffle, Parsnip, Black Trumpet Mushroom


Cost: 300 per person with wine (Tax and Tip Included)

Chef's Tasting Menu

$195; Wine Pairings $145
(Canapés, First Bites, eight courses, Last Bites)

About Shafer Wines:

Shafer Vineyards traces its beginnings to 1972 when John Shafer left a 23-year career in the publishing industry and, with his family, moved to the Napa Valley to pursue a second career in wine. After purchasing a 210-acre estate in Napa Valley's Stags Leap District, the Shafer family faced the arduous task of replanting the existing vineyards, which dated to the 1920s, and terracing the steep and rocky hillsides, eventually expanding vineyard acreage to its current 50 acres.
Evolving from grape growers to vintners, the Shafers crushed their first Cabernet grapes in 1978 and began construction on their winery a year later.
The first Shafer Cabernet became a benchmark, winning the acclaimed San Francisco Vintners Club taste-off upon release and, over a decade later taking first place in an international blind tasting held in Germany, where it outranked such wines as Chateau Margaux, Chateau Latour and Chateau Palmer.
Doug Shafer became winemaker in 1983 after graduating from the University of California at Davis with a degree in enology and viticulture. A year later Elias Fernandez joined the winery as assistant winemaker. Together Doug and Elias have worked closely to forge the Shafer style of quality, consistency and elegance.