Zero Zero, San Francisco 3/28/11

Zero Zero is the newest neighbor to Lulu just west of the meteron. An excellent choice for those going to the giants game and want a good pizza with lots of wine and beer selections. The owner of Picco in Marin opened this up to compete with the likes of Tony's, Una Napoletena and Beretta. Unfortunately his recipe has to much white flour and not enough flavor and falls third to


Atmosphere: Large restaurant with most of the smaller sitting in the top level. Large loud bar with lots of booth seating was located on the bottom. Great art work and lighting decorates the entire space. Very elegant but not stuffy.

Service: 4 out of 5 spoons
Great service and knowledgeable waitstaff. They were really able to handle the crowds and still be present at each and every table. The wait staff was knowledgeable of the food but unfortunately not about what they had behind the bar. Secondly, if your going to open a Italian inspired restaurant you should have more than one grappa.

Food: 4 out of 5 forks
Food Comments: Good food with some misunderstood twists. The appetizer was a meal in itself and couldn't be purchased for that amount at any grocery store.

Appetizers:

(Mr.)
American Ham-La Quercia Prosciutto Americano (IA)...................12.95
Benton Country Ham (TN), Olli Speck (VA)
Red Pepper Marmalade, Grilled Bread, Arugula

(Mrs.)
Bruschetta with Avocado, Manadori Balsamic, Spicy Coppa...........4.75

Entree:

(Mr.)
Margherita Extra............................................................................14.95
Tomato Sauce, Basil, Buffalo Mozzarella, Parmesan
and De Padova Olive Oil

(Mrs.)
Castro.....................................................................................................14.95
Sopressata, House Made Sausage, Tomato Sauce, Mozzarella, Basil

Wine Paring: 2007 Montepulciano Cantina Tollo Abruzzo Glass: $7

The wine is a rich and dark purple hued colored wine. Very thick tannins and large alcohol legs dress this red wine. It is a full bodied red with good structure and a hint of oak and vanilla. The majority of the profile is of large ripe fruit and balanced acidity. A steal in a bottle format if you can find it in SF but not so much in a per glass format.

3 out of 5 corks a medium selection of obscure Italian wines with good profiles at very reasonable retail prices. But the markup for the wines seems out of the ordinary and unexpected. Bring you own wine if your unfamiliar with Italian wine and or grape varietal.

Favorite dish (of Mr.): The Charcutterie plate. Its a steal.

Favorite dish (of Mrs.):Margherita Extra perfectly crusted but wished it had more flavor in the crust.

Cost: 40 per person with wine (Tax and Tip Included)

About: Cantina Tollo Abruzzo Retail for Bottle: $9.00 dollars

Cantina Tollo is located in the small town of tollo in the Abruzzo region of italy. Cantina Tollo was founded in 1960 from the initiative of a small group of people, who wanted to give value to an old tradition and try with enthusiasm, a new experience. Every choice, initiative, and innovation, have been made to achieve excellence in quality.

In 1962, the first great step was taken: the wine-making methods. After ten years came the bottling, the invention of a brand and the creation of a new identity to introduce Cantina Tollo to the final consumer.

Then with the help of an experienced oenologist they blended tradition and technology to start the production of Montepulciano d’Abruzzo and of the Cerasuolo wines.

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.

Indigio, San Francisco 3/18/11

Indigio is a small neighborhood restaurant in the Hayes Valley District. An excellent choice for those on a budget and a great value on the food and service of this place. It has definitely seen better days but still holds up to a good restaurant for the price. Serves well for those looking to find a reasonable and quiet place before the symphony or ballet.


Atmosphere: Large restaurant with upwards of 40 tables. Very quiet and romantic setting which is fit for any type of group large or small. Open kitchen opens up the restaurant and the bar area provides a limited view of the kitchen.

Service: 3 out of 5 spoons
Service was good and straight forward. The waiter didn't seem to have any sense of urgency when it came to providing service. I find this a fault in this places armor and wish that a more experienced waitstaff worked throughout as another service we were not being serviced he stepped in to provide it to us.

Food: 4 out of 5 forks
Food Comments: Good food at exceptional prices. The pricing throughout the menu encourages a three course or larger setting at a reasonable price. Their prix fixe at 35 dollars in San Francisco is an excellent value and will be on a short list of great affordable restaurants.

Appetizers:

(Mr. and Mrs.)

Creamy Roasted Mushroom Soup,
croutons, white truffle drizzle $8.95

Entree:

(Mr. and Mrs.)
Grilled Free Range Chicken Breast over White Beans, Zucchini Squash,
And a Basil Pesto with Toasted Almonds and Reggiano $19.95

Wine Paring: 2007 Thomas Fogarty, Chardonnay

The wine has a green/straw colored wine and loads of minerals, fresh apples and clean earthy -finish. This un-oaked chardonnay really stands out from many others because of its natural occurring carbonation and the slight mushroom aroma that the blend provides makes this wine a special dish with creamy dishes, fish and chicken.

5 out of 5 corks for no corkage fees on your bottle of wine and for having a good arrangements of wines on the list. Our recommendation is Bring your own bottle and save on the mark-up.

Favorite dish (of Mr.): Creamy Roasted Mushroom Soup,
croutons, white truffle drizzle

Favorite dish (of Mrs.):Creamy Roasted Mushroom Soup,
croutons, white truffle drizzle

Cost: 60 per person with wine (Tax and Tip Included)

About: Thomas Fogarty Vineyards

ABOUT THOMAS FOGARTY WINERY & VINEYARDS
What began as a pastime is today the Thomas Fogarty Winery and Vineyard, one of the San Francisco Peninsula's most respected wineries. A Stanford Cardiovascular Surgeon and world-renowned inventor, Thomas Fogarty took up home winemaking in the early 1970's in a small cabin on the current winery site. He planted his first grapes in 1978, and in 1981 established a commercial winery in the historic grape growing region of the Santa Cruz Mountains.

Twenty five acres of Burgundian-style varietals are planted on the 325 acre estate, focusing on Chardonnay and Pinot Noir and small lots of Merlot and Sangiovese. The winery property, located directly west of Palo Alto and Stanford University, sits on Skyline Blvd. at a 2000 foot elevation. The long, cool growing season and excellent sun exposure provide an ideal climate for these grape varieties. Dr. Fogarty's vision is to produce high quality, character-filled wines which take full advantage of the unique soil and climate of this appellation.

The mountain top setting has sweeping views of the San Francisco Bay Area. Accommodating up to 220 guests, Thomas Fogarty Winery is an intimate, elegant, and relaxing setting for memorable events. Surrounded by vineyards and a beautifully landscaped lawn, the handsome redwood reception facility flows down the mountainside on three separate levels, each exposed to stunning views.

The 4,000 square foot Pavilion overlooks the pampered Chardonnay vineyard. The unique copper roof and open air feel makes the structure a Bay Area "one of a kind." The Hill House and it's adjoining terrace, hand crafted with Redwood panels, tile, and hardwood floors is an area used all year around. The terrace has glass panels lined on runners, allowing it to be closed off on cooler days without sacrificing the famous view. The Fogarty Board Room, a popular getaway for Silicon Valley companies, is a welcome retreat from the daily office grind. This room comfortably accommodates up to 20 guests and is equipped with most AV needs. The river rock fireplace is a welcome sight on a cool winter's day and a custom made pool table could be considered "Team Building."

Thomas Fogarty Winery invites you to experience "the flavors of the fruit" from our beautiful Santa Cruz Mountains winery. The Visitor Center is open for wine tasting every Wednesday through Sunday between the hours of 11 a.m. and 5 p.m.

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)

Fleur de Lys San Francisco 3/11/11

Fluer de Lys is a San Francisco standard with lots to offer including one of the most intimate eating experiences in San Francisco. The service staff is one of the most attentive and responsive that I have ever encountered and really make this place special. Hubert Kellar, the renowned French taught chef is to thank for the menu offering although mostly executed by another chef.

Atmosphere: The main room seats about 15-20 tables but the restaurant can hold upwards of 40. Yet you would not expect it from the room setup. A large vase holding a large flower arrangement holds your attention and separates both sides very well.

Service: 5 out of 5 spoons
Service was exceptional and perfectly balanced. They had just the right amount of waiters and support service staff to be very attentive to each table. They also didn't pass the the caffe corretto quiz but made up for it by asking about the term and rewarding with a shot of Remy.

Food: 3 out of 5 forks

Food Comments: Impress at the creativity a lot gets lost in translation. Maybe its like surrealist artwork that you just can't understand or relate to but I felt some of the elements hid the flavors of the main ingredient. My example would be the coffee and curry grilled buffalo which lost all the natural flavor due to the overwhelming intrusion of the curry. Mrs Cancino had the filet with lobster truffle mac and cheese. Sounds like my perfect meal, yet the cheese used was too overpowering and didn't let the other flavors (especially the truffle) stand a chance. While the ingredients were extremely fresh & delicious, the small portion left me wanting more...and not full at all.

Amouse Bouche
Milkshake of gazpacho with pepper cream along side a spoonful of a overtly mustard based potato salad with caviar.
Appetizer
(Mr.) (Foie Gras Tourchon) Foie Gras with black truffles in a beef and onion au jus in a pot pie presentation with truffled popcorn . Second a foie gras burger on mini butter top toasted bun with burger fixings and fingerling potatoes.

(Mrs.) Roasted Maine Lobster on artichoke puree, citrus salad & porcini oil

Entree 1

(Mr.) Petrale sole topped with caviar and uni

(Mrs.) Maine scallops with toasted pine nuts, sliced potato marbles, sun dried tomatoes, olive sauce & reduction

Entree 2

(Mr.) Seared Buffalo Strip Steak in coffee curry crust with thinly sliced with rustic vegetables on top of a parsnip puree and red wine demi-glace.

(Mrs.) Seared filet mignon with a lobster truffle mac and cheese "en brioche"; Accented with a red wine, shallot and thyme sauce


Dessert
(Mr.)
Grand Mariner Souffle w/ cardamon ice cream~ 14 Additional

(Mrs) Chocolate Souflee ~14 Additional


Wine Paring: 2006 Shafer Vineyards, Merlot 105.00 Pricing (Please see prior post for introduction to Shafer Vineyards cost for this bottle should be around 40.00 retail).Vibrant rich and light amount of oak worked well with our red meat centered meal and helped cut the acidity of our fish course with cream accents. We recommend this wine as the deal on the menu but suggest you are better off bring your own.
3 out of 5 corks for the expansive list but not much value found throughout. Will be beneficial to bring your own wine.

Favorite dish (of Mr.): Foie Gras and black truffle soup not worth the burger ~ 8 additional dollars
Favorite dish (of Mrs.):

Cost: Everything is a surcharge at this place. 72 dollars for 3 courses 82 dollars for 4 courses and a scaled back 5 course offering for 92 dollars. Surcharges for meals are throughout the menu and include sparking water. We only did the 4 courses and had a couple of surcharges so it can easily go higher.

250 per person (Tax and Tip w/wine)

Presido Social Club, San Francisco 3/10/11

Presido Social Club is a high-end diner located right beyond the gates of the Presido. The food tries to be high end in presentation and flavors but leaves a lot to be desired. Their pricing is fantastic and they have a lot of options to choice from.

Atmosphere: Comfortable tables in a diner format with lots of bar seating and waitstaff to take you back to the 1950's. Their primary focus is on the drinks and reminds you of a soda bar except they serve adult soda instead. Always very vibrant and loud this place is meant for a casual dinner or with friends.

Service: 4 out of 5 spoons
Service is always slow here but they are attentive and you never have to ask for any refills. The food cooked to order but does take longer then your regular restaurant to present the food.

Food: 3 out of 5 forks
Food Comments: Come here for the Ramos Fizz, the crazy 1920's cocktails and drinks. Since the food is always bland and leaving me wanting more. The fries are always over salted and hard to eat, similar to chili's fries.

(Mr.)
Soup of the Day: Pulled pork with Homey and tomato based broth.
and
Hamburger served with fries, pickle, sesame bun with bacon-onion saute ~ 14
(Mrs.)
Gruyere cheese toasts w/ tomato dip and fries ~ 12

Wine Paring: N/A

Favorite dish (of Mr.): None
Favorite dish (of Mrs.): Gruyere cheese toasts w/tomato dip

Cost: 30 per person with wine or a fancy cocktail (Tax and Tip Included)

About:N/A

Farm, The Carneros Inn, Napa/Sonoma 3/9/11

Farm a private entry way greets you as you enter through the gate. We arrived in the evening for dinner to a wonderfully lit Farm sign overlooking the restaurant. The restaurant serves two purposes one as an outside seated entertainment area divided by the bar at its corner and the restaurant at the very front of the space. It is a mix of old classic and modernist decor one of the most inviting rooms and decor I have seen outside of the bar. The bar needs to be toned down a bit.

Atmosphere: A large format restaurant with one bar. Plenty of outside seating with a living room feel. This place was romantic and quiet with only about 10 other tables being used in the restaurant. Large mirrors and classic table lighting warmed the environment but made each setting intimate in nature.

Service: 2 out of 5 spoons
Service was below par for what you expect at an establishment such as this. We had a wobbly table that the server said he would fix but forgot about along with Trisha's coke. The support staff and the server failed to pour wine in my glass several times along with the ice water until I asked for it. This kind of service is unacceptable at a restaurant that you have to pay this much for.

Food: 5 out of 5 forks
Food Comments:
(MR.)
ROASTED CHESTNUT SOUP
Brussels Sprouts, Black Winter Truffles…9

(MRS.)
CARNAROLI RISOTTO
Maine Lobster, Preserved Meyer Lemon,
Watercress Leaves…16

Intermezzo (Mr. and Mrs) :Pork Terrine, Black currant sauce and toast

Entree:
(Mr. and Mrs)

JAMBONNETTE OF ROCKY JR. CHICKEN
Polenta, Slow Poached Farm Egg, Broccolini, Pine Nuts,
Maitake Mushrooms, Red Onion Marmalade, Chicken Jus…24

Wine Paring: 2007 Three Valley Zinfandel: Ridge

Great acidity and was chosen to withstand the chocolate desserts we knew we were going to order. It lacked in balance but was perfect with the desserts and the heaviness of the chicken. This bottle retails for $20 dollars so to have it on the menu for $35.00 is a steal. Recommendation is bring your own wine or choice this as the value.

5 out of 5 corks for the corking fee and having ridge for 35.00 .

Favorite dish (of Mr.): Intermezzo of Pork terrine and Black currant sauce on toast was divine.
Favorite dish (of Mrs.): CARNAROLI RISOTTO
Maine Lobster, Preserved Meyer Lemon,
Watercress Leaves

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

About: Ridge Vineyards:

The history of Ridge Vineyards begins in 1886, when Osea Perrone (third person on bench wearing tall boots), a doctor who became a prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge's production facility. At 2600', it is surrounded by the "upper vineyard."

In the 1940s, William Short, a theologian, bought the abandoned winery and vineyard just below the Perrone property; he replanted several parcels to cabernet sauvignon in the late 1940s. From these vines — now the "middle vineyard"— new owners Dave Bennion and his three partners, all Stanford Research Institute engineers, made a quarter-barrel of "estate" cabernet. That Monte Bello Cabernet was among California's finest wines of the era. Its quality and distinctive character, and the wines produced from these same vines in 1960 and '61, convinced the partners to re-bond the winery in time for the 1962 vintage.

The first zinfandel was made in 1964, from a small nineteenth-century vineyard farther down the ridge. This was followed in 1966 by the first Geyserville zinfandel. The founding families reclaimed the Monte Bello terraces, increasing vineyard size from fifteen to forty-five acres. Working on weekends, they made wines of regional character and unprecedented intensity. By 1968, production had increased to just under three thousand cases per year, and in 1969, Paul Draper joined the partnership. A Stanford graduate in philosophy—recently returned from setting up a winery in Chile's coast range—he was a practical winemaker, not an enologist. His knowledge of fine wines and traditional methods complemented the straightforward "hands off" approach pioneered at Ridge. Under his guidance the old Perrone winery (acquired the previous year) was restored, the finest vineyard lands leased or purchased, the consistent quality and international reputation of the wines established. Cabernet and zinfandel account for most of the production; syrah, grenache, carignane, and petite sirah constitute a small percentage. Known primarily for its red wines, Ridge has also made limited amounts of chardonnay since 1962.

Lytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century's experience with this vineyard had convinced us that it was an exceptional piece of ground. Forty consecutive vintages of Geyserville attest to yet another stunning combination of location and varietals. Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Our approach is straightforward: find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit's distinctive character and richness into the wine.

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.

Welcome!!

Hello all!! Welcome to our blog :) Ray and I have always been "foodies" and wanted to start this journey to recap all the amazing experiences (and not so much) that we've had as we explore our favorite way to pass the time, eating and drinking!

The object of this blog is to recap new and old favorite restaurants throughout the Bay Area. Check back often for new reviews and you may learn a few new things along the way :)

We look forward to sharing our thoughts with you and hope that you can be surprise guests on some of our blogs to come.


Ray and Trisha a.k.a. Mr & Mrs Cancino