Jodi Jackson’s Hollywood

I was at a restaurant in Studio City and ran into my friend Rachel,
who was having lunch with her friend Katherine. Katherine mentioned
how proud she is of her daughter Veronique who owns all four of the
IL Tramezzino Restaurants in the Los Angeles area, and said it would
be great for me to do a tasting. I kindly took her advice and gave
Veronique a call, by far the best call I have made this year.

Veronique Delestang is a hoot, just one minute into the conversation
with her and I was sold that everything in life is fun fun fun, and
always a blessing. Her father was French, so she was raised in
France and her Mom, Katherine is Jewish. You can say she really
has the best of both worlds. Veronique’s twinkly blue eyes are
everywhere, she does not miss a beat, but never have I seen a boss
be so appreciative and kind to her employees. Her personality oozes
warmth, generosity, and above all fun, with a capital F. But don’t get
me wrong, she is the captain of a very tight ship; she just manages
her staff in by the old saying; “ Kill them with kindness” or “You get a
lot more with honey…”, both apply here! She calls her employees her
babies, and the enjoyable atmosphere reflects her unreserved
outlook.

She started her first restaurant in Beverly Hills on Canon Drive
twenty-one years ago. Veronique pioneered the out door café
experience in Beverly Hills. She had to jump through lots of hoops with
the City of Beverly Hills to make it happen. All of the other restaurants
have since followed suit and today the outdoor dining experience is
celebrated in Beverly Hills. Veronique also claims to be the inventor
of the Panini in Los Angeles. She is difinitely a woman of many firsts,
and she’s guaranteed to make you feel first and foremost when you
come to her establishment.

Here are the Wines that I tried at the Studio City location:

Mezzacorona, Pinot Grigio, Trentino, Italy. Pleasant bouquet,
delicate, fruity, dry and elegant.

Votre Santa, by Coppola, Chardonnay, California Peach, lemon and
pear flavors with hints of toasted vanilla. You could not ask for a
better wine to go with the Gorgonzola apple crunch salad, the wine
lend itself to the bold flavors of the apples in the salad. Yes it has it’s
own fruit flavors, but some how it added a great deal of flavor to this
crunchy creation. Perfect with the capreese and both chicken
sandwiches, not too over powering and just the right amount of
acidity.

Parducci, Pinot Noir, “Small Lots” Mendocino with
plum, cherry and strawberry flavors-plush texture. This wine paired
nicely with the penne pasta, just the right amount of light fruit flavors.

Lockwood, Cabernet Sauvignon, Central Coast, Full-bodied, velvety-
flavors of blackberry, plum and clove. Great with the ravioli and the
desserts.

The food I tried at Studio City Location:

Potato Leek Soup with shaved leeks on top. This is a keeper, a soup
that needs to be cherished and celebrated. I am all about good soup,
and this is soup at it’s best.

Poached Salmon Salad with arugula, sliced roma tomato, red onion,
pine nuts, gorgonzola cheese and shaved parmesan tossed with red
wine vinaigrette and a touch of fresh lemon. For the fish lovers this is
so great. It is very lo-cal, and offers up some nice healthy protein, and
is cooked the right way.

Gorgonzola Apple Crunch with mixed baby greens, crisp granny
smith apples, cherry tomatoes, slivered almonds and Gorgonzola
cheese tossed in a sesame dressing. I could see this salad being
something you would have to order at least once a week, kind of
addicting, but very yummy.

Insalata Lorenzo with mixed baby greens, chopped romaine grilled
chicken breast, chopped roma tomatoes, avocado, garbanzo beans,
pine nuts and shaved parmesan tossed in their special red wine
balsamic vinaigrette. This salad is so fresh, like it just got picked from
the field. The chicken is tender and all of the other ingredients lend
themselves to this fine marriage of flavors.

Grille Sandwiches Panini Caprese with bufala mozzarella, roma
tomato and basil. Nicely appointed with all the nuances of what a
Caprese has to offer.

Grill Chicken breast with sun dried tomatoes, avocado, provolone
cheese and basil garlic sauce. This is their specialty; they serve 700
of these terrific sandwiches a day between all 4 locations. The bread
is the real deal, and the flavor of the grilled chicken breast coupled
with the basil garlic sauce is a real treat for your senses.

Firenza with smoked turkey breast, avocado, arugula, roma
tomatoes, bufala mozzarella and their special chili mayo sauce
served on grilled ciabatta bread. By far my favorite sandwich, the chili
mayo is such a nice blend of smoky and savory. It does not pack too
much heat, but is chalk full of glorious flavor.

Penne Lorenzo with grilled chicken breast, goat cheese, sun dried
tomato and fresh basil in a lite marinara sauce. For a nice pasta with
some protein this is the way to go.

Three Cheese Ravioli with pink sauce. These raviolis are gigantic,
they are heaven sent, and the sauce is perfection as well.

Desserts:

Tiramisu imported from Milan, so rich and creamy, only the Italians
could make it this good.

Mixed Berry Tart imported from Milan, a wonderful sweet and sour
delight.

Italian Sorbet peach imported from Milan served in their natural shell;
this is so refreshing and wonderful.

Croissant Nutella with banana and strawberry, this desert is so
extraordinary, with all of fresh fruit goodness, just save room for this
one!

Here’s what I tried at The Tarzana Location; with great Chef Mauricio
at the helm:

Salmon Piccata with fettuccine and fresh vegetables. The salmon is
cooked with lots of butter, lemon slices, and capers. It is prepared
very delicately, and offers just the right amount of salmon integrity.

Chicken parmesan with fettuccine, one of my all time favorite dishes
and Il Tramezzino does this one justice.

Chicken Marsala with fettuccine and mushrooms, very rich and filled
with Marsala wine. The chicken is very flavorful and tender.

White Fish, this was also terrific, the fish was so tender and fresh.
This is their weekly special; it was served with lovely sautéed
spinach, and vegetables.

Salmon with Argula. This is one is kind of a salad; it is served with a
creamy sauce and dried mangos, with shaved parmesan cheese all
on a bed of arugula. This salad is so unique; and so diverse. It is truly
fantastic, and a departure from ordinary salmon.

Filo Dough Pizza’s, I tried quite a few and all were outstanding, what
an interesting concept using filo dough instead of regular pizza
dough. Filo dough is paper thin sheets of
unleavened flour dough normally used for making pastries in the
Middle Eastern. You can’t find this anywhere; I would make this pizza
a weekly staple.

Herb Crusted Garlic Chibatta Bread, what a great accompaniment to
all of my incredible fare. This bread is sure to keep you coming back
for more, so exceptionally good!

The Desserts that I tried:

Cannoli Chocolate and Classic Cannoli with ricotta cheese. There
were 2 different cannoli’s served, the chocolate is shipped from Milan,
and the ricotta is made locally. Both cannolis were delicious; it was
very hard to save room.

The wine:

Votre Santa, by Coppola, Chardonnay, California Peach, lemon and
pear flavors with hints of toasted vanilla, this one I tried in Studio City,
and it went great with all of my menu items in Tarzana. It is a very
drinkable wine!

I am not one to drop names, but the day I was at Il Tramizzino they
were shooting a reality show for the Style Network “Tia and Tamika”.
I have to say I am sure customers are very excited to be a part of TV
in the making. The night before I came I was catching up on my guilty
pleasure “Keeping Up With The Kardashians”, and happened upon
the episode where Kim and Kourtney were having a quick lunch at Il
Tramezzino in Studio City. You can’t buy this kind of publicity and
from what Veronique tells me many different shows have filmed here.
Wow, so little time so much fame…That’s what I’m talking about! The
young, rich reality culture are filming and enjoying this oh so fresh
cuisine, how fun!!

Each location offers a different dining experience, UCLA has great to
– go fare of course for their students, while Beverly Hills has an
international feel. Studio City offers an industry experience, and
Tarzana offers more dinner options including fresh fish entries.
Although I did not get to eat at The Beverly Hills Location or the
UCLA location what I did try at both the Studio City and Tarzana
restaurants were both uniquely different. Studio City offers more of a
café flavor, and Tarzana more of a restaurant vibe. Both location had
some stand out menu items, and both locations have my seal of an
approval. When you’re in any one of these four SOCAL areas, stop in
and smell the paninis, and try all the other bounty that Il Tramizzino
has to offer.

You will feel at home at any of the four locations and are treated like
royalty. The staff is right there, being attentive to your every need
while still maintaining a warm and relaxed atmosphere. During my
two visits it seemed like anyone that walked in was instant family.
This kind of treatment you can’t put a price on. At Il Tramezzino you
feel completely comfortable and get to eat extraordinary food at the
same time, what could be better…such a deal!!

www.iltram.net
Studio City:
3031 Ventura Blvd.
Studio City, CA
818-784-2244
Beverly Hills:
454 N. Canon Drive
Beverly Hills, CA.
310-273-0501
UCLA:
Located in Mullin Management Commons, 1st Level.
Tarzana:
18636 Ventura Blvd.
Tarzana, CA.
818-996-8726

Lunch at Ocho Mexican Grill – June 6, 2012

Set amidst the urban landscape of downtown Los Angeles, lays a hidden gem. This is Mexican food at its best: fresh, wholesome and nutritious. Ocho Grill is named after its signature secret eight – spice combination for all of the meat served here. Despite being in the shadows of a bigger Mexican restaurant chain, the Ocho Grill trumps any competitor. For one thing, it is not a chain, and the food is made on location and guaranteed fresh everyday. This cool little restaurant is a prime location for a quick lunch grab.
Here’s what I tried:
Chicken and Cheese Quesadilla, served with guacamole and Southwest sauce. This is a wonderful quesadilla, the chicken is very tasty, and the Southwest sauce really makes this dish.
Potato Salad, better then your average picnic type potato salad, this one is terrific!
Guacamole, chips and salsa. Regular tortilla chips and great flaky, crispy wheat tortilla chips. The wheat chips are like no other, really addicting.
Salsas:
Fresh Salsa, Pico de Gallo, Diced Yellow, exotic yellow tomatoes and avocado. This salsa is very fresh and spicy. Green mild, highlights grilled fresh tomatillos. A great addition to their menu items. Chipotle Medium, smokey, sweet, with a touch of heat. Red Hot, blend of tomatoes, peppers and spices. Fiery Habanera, this one has extreme heat, with great flavors.
Sauces; Agave Vinaigrette, Cilantro Line, Buttermilk Ranchero, Southwest, Three Cheese. My two favorites are the Southwest and the Agave Vinaigrette.
Burrito with fresh caught wild Mahi Mahi and shrimp filled in a flour tortilla, with their signature organic brown rice. This burrito mixes all the right ingredients together in one happy bundle, guaranteed to make your taste buds sing, and fill you up with satisfaction.
Salad with chicken with organic mixed greens and tortilla strips. I loved this salad, so much fresh goodness, and the Southwest dressing adds the perfect touch of Mexican flavors.
Shredded beef hard tacos. The perfect old school taco, crisp and flaky, the meat melts in your mouth like butter.
Vegetarian soft tacos with vegan tofu with crisp veggies topping off fire roasted corn, and grilled squash. This one has such an amazing flavor you wouldn’t be able to tell it is a vegan dish!
Carnitas, pork slowly braised and caramelized soft taco with Hica-Mango topping. Another wonderful blending of great flavors makes this a must have menu item.
Grilled steak top sirloin Angus, with eight spices soft taco. The eight spices compliment the meat so perfectly; you can tell a lot of work was put into these spices.
Shrimp Cerviches with tiger prawns, this cerviches is simple and delicious, and a fine way to tantalize your taste buds.
The location is so perfect! I went to the one in Bunker Hill, and there is also another location in the Financial District. I took the subway to Pershing Square and walked up Hill Street to the historic Angles Flight funicular. This is a great way to see what this part of downtown has to offer. (I also stopped in at Grand Central market; look for some other posts about that on my blog later on.) Ocho Grill is across from the Water Towers, which hosts a series of summer concert, I highly recommend bypassing the food court, and walking directly across the street to experience gourmet Mexican at its best. So next time your downtown have a culinary adventure and go for this gusto! Ocho Grill’s slogan is “OMG so fresh, so tasty, “ I totally agree.

Ocho Grill
Bunker Hill
3rd & Grand
255 S. Grand Ave.
Los Angeles, CA 90012
1-888-988-OCHO x102

Financial District
6th & Hope
630 W. Sixth Street
Los Angeles, CA. 90017
1-888-988-OCHO x101
www.eatocho.com

At the end of the year I will have to pick my top 5 restaurants, it will be a big task but this one will surely be in the mix. From the outstanding presentation to the glorious taste explosions in my mouth, everything here is so remarkable that you want to bask in the glory of this experience from start to finish.

I was so honored when Chef Anthony Keene invited me in for a tasting. I was at a very fun event at William Sonoma in Beverly Hills where Chef Keene put on a spectacular cooking demonstration. One of the items that I found irresistible was the scallops, so incredible, and of course I hoped to have more at the restaurant. But Chef Keene has big shoes to fill, seeing how Gordon Ramsey is such a big player in the culinary world, and has a handful of shows on national television: Kitchen Nightmares, Master Chef, Hells Kitchen, The F Word, Hotel Hell, and Gordon Great Escape. Some of these shows are cooking competitions, some makeovers, and some about travel. Ramsey’s voice is loud enough to command everyone’s attention, and is often heard pointing out others’ stupidity. Chef Ramsey visits his restaurants whenever he is filming in Los Angeles, and he runs a tight ship, so all that staff are on their toes at all times, and it shows. The wait staff was very attentive, never a moment when you felt over looked. My sommelier, Andrej, was extremely knowledgeable, and made my wine tasting an adventurous experience. He told me every time he served me a new wine what country I was going to; extremely entertaining; and always enlightening. Suhan was a great captain, and recommended much of what I ordered. And then Gabor Pamer, the manager was also most accommodating.

The night I came in the house was packed, with a mixed crowd; some regulars; some tourists, all very fashionable and all coming to taste this astounding cuisine.

The décor matches the bright flavors of the food. There is an international feel to this place, with its cozy banquets and gold accents. The distressed wood floors add a homey touch; casual yet elegant is the interior. Great ambiance; leading to the ever-present view of Los Angeles, and beyond.

Here’s What I Tried:

The chef sent me a most delicious crostini with ricotta mousse and truffled cream cheese. This was the perfect start; light, creamy, with amazing goodness.

First Course:

Broccoli Soup, with mascarpone cheese and goat cheese. This is a show in itself. First, they bring the soup in a small pitcher and load the bowl with a crouton, an onion ring, the cheese, and then pour the soup over all the yummy additions. All of these extras pop in your mouth and the soup itself is very luscious.

Spanish Octopus with Pee Wee Potatoes, with capers, raisin puree and Marcona almonds. Somehow, you forget that you’re eating octopus, instead it seems to be some sort of exotic meat, but the raisin puree and almonds add just the right consistency to this already tantalizing dish.

Watermelon, Lobster Cocktail with cucumber and horseradish. This is served in a round cup, so you have to dig for all of the lobster and watermelon. But don’t let that deter you; it’s worth the effort. Such subtle flavors, really harmonize together in your mouth.

Middle Course:

Glazed Red Snapper, Tagliatelle Pasta with Chinese broccoli and rocket lettuce puree. The snapper is cooked with a crisp crust and the pasta is a great addition.

Duck Foi Gras Nigiri with pineapple jam and port glaze. Seeing that Foi Gras will be banned shortly is California, without passing any judgment on who is right or wrong, I was very happy to have tried this most delectable dish at least once in my life. Firstly, the plate was covered in cellophane, so the artwork on the dish had a 3D effect. Beautiful stripes, all delectable sauces. The Foi Gras itself was served over rice, in a sushi style. Wow, beyond expectation, so long Foi Gras!

Main Course:

Scallops alla Carbonara with cauliflower, English peas and smoked bacon. Hands-down the best scallops ever, ever!!! They are big and juicy, and oh-so delectable! What a party in your mouth, and the peas are the perfectly accompaniment. Run; don’t walk to taste this stunner.

New York Steak, “Med-rare” with Béarnaise, roasted potato, and glazed turnips. The steak is cooked to perfection, and the Béarnaise is outstanding, another must order.

Mixed Grille of Spring Lamb with asparagus, English peas, and carrot panna cotta. They served the lamb three different ways, one sausage, one sirloin, and one stuffed chop: all to die for!!

Fried Chicken, Organic with Porcini mushrooms, wild ramps, and potato gnocchi. Not your usual fried chicken, these chicken filets are stuffed and rolled and then fried. With a very yummy sauce; highly recommended, this one’s a keeper.

Dessert:

Coconut Chiboust with mango sorbet, and basil. Nice creamy texture, with a wonderful sorbet.

Pink Lady Apple Tarte Tatin with brown butter caramel, vanilla bean ice cream. So much brown caramel flavor knocks your socks off and makes you feel all warm and fuzzy inside, YUM!

This is the Wine I tried:

MV Veuve Clicquot “Brut Rosé”, Reims ‘08. This was a great pair with the crostine and truffle cheese, not too rich, and the bubbles blended to perfection.

Joseph Leitz Riesling “Einszwei Dry” Rheinsgau ‘10. A very nice pairing, with the octopus, nice crisp addition.

Sauvignon Blanc, Alta Maria – Santa Ynez ‘10. A perfect marriage, with the bold lobster flavors.

Riesling Spätlese, Willi Schaefer “Graacher Himmelreich” – Mosel ‘08. Not the biggest fan of German wines, but this was outstanding with the Foi Gras.

Jordan Chardonnay, RRV ’10. This was terrific with an additional dish that the chef created for me, Red Snapper with risotto. It did not over power the fish and added nice butter flavors to this wonderful dish.

Joseph Faively, Chardonnay, France ‘08. This wine worked nicely with the other fish dish and the broccoli soup.

Orogeny, Green Valley, Russian River Valley, Pinot Noir ‘09. Amazingly this wine worked with all the glamour of those lovely scallops and the chicken, just the right amount of everything.

Chateau Rocher, Calon, Bordeuax ‘09. This one is a no brainer, and was delightful with steak and the lamb.

Klein Constantia, Vin De Constance, South Africa ‘06. Sweet glorious nectar, paired good with both deserts.

All I can say is do not mess with perfection, and this place is a big winner!!

The London
1020 N. SAN VICENTE BLVD.,
WEST HOLLYWOOD, CA 90069 | (866) 282-4560

Dinner at Schellville Grill – April 13, 2012

For 20 years The Ford Café served up some great diner food, bought 9 years ago by chef and owner Matthew Nagan. When Guy Fieri came with his camera crew and filmed a segment for Diners, Drive – Ins, and Dives, the whole game changed, and the Schellville Grill was put on the map, big-time!
I knew Matthew when he owned a mustard company; I always thought good things were going to happen for him! Matthew is very hand’s on, when he is not in Sonoma he spend his time perfecting his cuisine, at his Italian home in Lucca, Italy. When I visited him he had just gotten back form an official Italian Gelato Academy, he plans on expanding his desert menu to include this Italian staple very soon. His sister Emily runs the diner when he is out of town, Emily has her own special talent, she is Schellville Grills pastry chef, and she too knocks it out of the park. Deserts by Emily, “Hands down the best desserts in town!”
Here’s What I Tasted:
Quatro Formaggio, 4 Cheeses with grilled bread drizzled with Tuscan olive oil. The cheese is delicious and melty, don’t eat too much it is very filling.
Roman Style Lasagna, hand rolled organic pasta prepared with a creamy, roasted tomato and red onion bechamel sauce layered with house-made ragu, mushrooms, spinach, yellow squash zucchini, eggplant and parmesan cheese. If you go to their website you will see Matthew make this on Diners, Drive – Ins, and Dives. A lot of work for such a small little ramekin, but is worth all of it and then some.
Mixed Grill: A taste of Yucatan Chicken, House Tri-Tip and Porchetta.
The Yucatan Chicken has a great blend of seasoning, and extremely tender.
The House Tri-Tip, marinated in garlic and chipotle. The meat has a great crispy crust and has a great smokey flavor.
The Porchetta is hand-rubbed in Italian herbs and slowly braised for hours. The pork is fall of the bone tender, and fantastic.
All is served with terrific mashed yams and potatoes.
This wine went great with all these classic meat dishes, Fubbiano Colline Lucchesi ’10, Rosso Italia.
Deserts:
Carrot Cake with a Glaze drizzled with caramel, the perfect combining of flavors, and not too rich.
Vanilla Bean Cheese Cake, you know it’s homemade by Emily and is so darn luscious.

Guy Fieri said, “Schellville Grill is the cross roads to flavor town”, he hit the nail on the head! When in Sonoma County try The Schellville Grill, you will be glad you did.
Schellville Grill
22900 Broadway
Sonoma, California 95476
(707) 996-5151
http://www.schellvillegrill.com

Dinner at Della Santina’s / Enoteca Della Santina – April 12, 2012

Rob Santina has been given his grandmothers recipes for his well known Downtown Sonoma Trattoria. He is charming and fills the air with his Italian lineage. I ate at the Enoteca, which has incredible wines from all over the world. The restaurant is sit down style and the Enoteca is a wine bar, a little more casual then the restaurant. I had so many great conversations with the wine – drinking guests.

There is deep history here; in 1990 Quirico (Dan) and Shirley Della Santina, opened Della Santina’s doors. They were the former owners of Marin Joe’s in Corte Madera. In 1991 Rob Santina joined his fathers business, he runs the front of the restaurant and is responsible for the large selection of wines on the menu. He and his wife, Nicole, started the restaurant’s wine club, Enoteca Della Santina, with a vast selection of wines.

Quirico Santina grew up in Lucca, Italy, and shares his family recipes at Della Santina. His mother’s recipe; Gnocchi Della Nonna, will tantilize your taste buds, a true Italian treat. All of the pastas are handmade daily with great authentic Italian sauces. It is a Trattoria, Rosticceria, and Pasticceria all in one, guaranteed to please any palate.
When you enter the gates and on the brick walkway you are transported back to Italy. Sonoma has some balmy summer nights, and the patio, with its gorgeous grape vines and wisteria, is the perfect place for a summer meal. Sonoma, in the winter, can get pretty cold as well, and a trip to Della Santina on one of those nights is still equally inviting. Sitting by the marble fireplace will take off the chill, and great opera music will help as well.

Here’s what I tasted:
Crab Cake Salad, perfectly cooked crab cake with great tender field greens. This salad is very refreshing, and the crab was sweet and succulent.
Gnocchi Della Nonna, (sauce changes daily). Pasta made from potato. Mine was with a duck ragu, so amazingly great with the gnocchi.
Ravioli alla Lucchese, rotisserie meat and spinach filled pasta in a meat and porcini mushroom sauce. This dish was by far my favorite thing that I tried. The pasta is so delicious and home – made, the mushrooms added a nice woodsy flavor. The marriage between the sauce, pasta, filling and mushrooms was very magical.
Gamberoni Dorati, prawns dore. With wine, lemon and butter sauce. Like no other scampi ever tasted. The shrimp is done with an egg batter, and the sauce is tangy, buttery, and rich. This dish too is something to try.
Desert:
I had 4 different kinds of deserts from their pastry chef, which changes everyday, and all were excellent, including lemon tart, and chocolate cake.
The wines by the glass are amazing, so much selection from around the world. Some parts of the movie “Bottle Shock” were filmed here, and they have a wonderful autograph wall signed by some of the greats. The wine imports include: Argentina, Chile, Australia, Germany, Spain, France, Italy, Portugal, and of course California. Ron Kantor runs the wine bar with ease.
Here are the wines I tried:
R Cellars, Chardonnay ‘09, Russian River, CA. This wine was perfect with the crab salad, it has some nice light fruit.
Acacia, Sangiacomo Vineyards, Chardonnay ‘09, Napa, CA. This wine is perfect with all of the dishes tasted.
Leveroni, Sauvignon Blanc ‘10, Sonoma, CA. This is a grassy wine and goes good with the crab salad as well.
Fillaboa, Albarino ‘10, Spain. A great pairing with the shrimp and lemon sauce.
Ceretto Blange, Arneis, Italy. Also, a good pair with the shrimp.
Crios, Malbec ‘10, Argentina. What a great wine with the gnocchi and duck ragu, it added great punch to the meat.
R Cellars, Pinot Noir ‘09, Russian River, CA. A very nice pair with the mushrooms in the ravioli, added to the earthiness of this dish.
Evolve, Pinot Noir ‘10, Russian River, CA. This wine can be paired with just about anything, and in this case it was great with everything I tasted.
Talty, Estate Zinfandel ‘06, Dry Creek Valley, CA. A big bold Zinfandel, that worked great with the Ravioli pasta as well. It enhanced the roasted meat in the ravioli.
I Also Tried Beer: Doppio Premium Ale, Italy. A good smooth, bubbly beer.
Della Santina has had the same staff for last twenty years, so much expertise, and experience adds to your dining pleasure. This coupled with the fact that it is a family affair, is guaranteed to make your experience a memorable one. The food is fantastic, the wine remarkable, so what more could you want, a free trip to Italy right in your own back yard. Come enjoy, savor, and mangia, mangia!
Della Santina’s / Enoteca Della Santina
www.dellasantinas.com
133 East Napa Street
Sonoma, California 95476 • (707)

Dinner at Glen Ellen Inn – April10, 2012 – Sonoma

A half a block from The Chauvet, The Glen Ellen Inn is a martini and oyster bar, but don’t let that fool you, they have so much more to offer. They were unable to accommodate a stay for me, maybe next time, but the food is worth the trip down the street. The interior is so charming, very small but filled with a magical ambiance. Our server Marek was another sparkling star in my evening. With so much personality, but the right amount of expertise to guide me through my meal. It was all one big surprise after surprise with Marek presenting me a variety of excellent fare, all by the chef’s choice.

I had a proper martini, up, 2 olives, no wine pairing, but the martini was spectacular. They have so many wonderful martinis to choose from, I, however am the traditional type when it comes to my martini.

Here’s what I tried:

Scones, they make them fresh and are so wonderful.

Lobster Bisque Soup, packed full of fresh lobster flavor, with an astounding presentation.
Asparagus Soup with dynamic green vegetable essence and just the right amount of cream.
Wicked Awesome Oyster Trio, one raw, one grilled, and one fried. The grilled one was my favorite, but the other two are also not to be missed.

Grilled Romaine Salad, with Caesar dressing, pine nuts, parmesan. With all the action of a Caesar salad; with an added punch of grilled flavor.

Mussels and Garlic Fries, with proscuitto, saffron, dried tomato, white wine sauce. The mussels melt in your mouth, and the fries are wonderful as well.

Petite Filet Mignon, and Tiger Prawns, with tarragon-caper butter, and lyonnaise potatoes. The presentation is piled high, and the steak is very tender. The sauce binds this dish, and the prawns make it work in true surf and turf fashion.

Artichoke and Stilton Cheese Ravioli with saffron tomato cream sauce, very rich and creamy, needs to be split between too people.

My Deserts:
That Fabulous Glen Ellen Inn Sundae, French Vanilla Ice cream rolled in crispy toasted coconut in bittersweet caramel sauce. Way yummy and amazing to look as well.

Frozen Meyer Lemon Bavarian trapped in a Chocolate Cage, with sweet pecans and whipped cream. Artistically done, great lemon flavor.

The night I went it was pouring rain, but it just added to the already cozy atmosphere. Rain or shine I would take The Glen Ellen Inn for a spin, and while you’re at it, take those martinis for a test drive as well.

Glen Ellen Inn
Oyster Grill, Martini Bar & Cottages
13670 Arnold Drive
Glen Ellen, Ca 95442
email reservations [email protected]
restaurant reservations 707-996-6409