Berkeley, October 30, 2012—WHAT YOU SEE HERE is an aerial view of the last two bites of lunch. Well, maybe three. Four, in fact, because it took a couple of bites of bread to sop up the very last of the sauce.
I'd begun with a nice salad: young rocket leaves with shavings of sunchoke and prosciutto, in a very good light savory vinaigrette, strewn with rosemary leaves. And very judiciously salted, with good salt.
But it was the main course — this was dinner masquerading as a late lunch — that lingers with me: King salmon, poached, in a beurre rouge with delicate cauliflower flowerets, romanesco, and broccoli, and lots of capers. Beurre rouge: we all know a beurre blanc, of course; and I dearly love a beurre noisette, where you let the butter brown a bit while stirring. This tasted very lightly of red wine. I don't know how it's made. I could Google it, I suppose, but I have a lot to do and I'm up at five tomorrow.
Dessert: a fine Bartlett pear, Barhi dates, a couple of black figs.
Godello, A Coroa, Valdeorras (Spain); 2011: full, present, fruit, dry, balanced• Café Chez Panisse, 1517 Shattuck Avenue, Berkeley, California; 510.548.5525