Berkeley, January 10, 2014—
WHAT A FINE DINNER! Conventional, you might say; comforting and perfectly conceived and executed, I respond. We dined with two dear old friends from the 1960s, and we were served — splendidly —
apéritif: KIr
Yellowtail carpaccio with olio nuovo and shaved vegetable salad
Brandade feuilleté wilh black truffles
Rosé Bandol, domaine Tempier
Leg of lamb cooked à la ficelle in the fireplace with roasted garlic sauce, erbette chard gratin, and fried artichokes
Bordeaux, Saint-Julien: Château Gruaud Larose, 1990
Pistachio, Meyer lemon, and clementine gâteau glacé
•Chez Panisse, 1517 Shattuck Avenue, Berkeley; 510-548-5525
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