Sitka & Spruce: Report
- wittlejosh Sep 2, 2007 12:48 PM
Ate here last night (Saturday) with two companions. All in all, it was a fabulous and memorable meal. Well...let's see how I do, memory-wise.
Showed up right at 5:30, when it opens. Snagged the last three seats of the first seating. Brilliant.
Started with a bottle of County Line Anderson Valley Rosé. Fine, but not my favorite. Sort of tart and not much body.
Jamon Serrano with charred baby bell peppers (yellow-orange, green, and red) and basil. Beautiful: The jamon was fatty and pretty tasty (not quite Spain itself), but the peppers were amazing: Soft, a tiny kick of heat, and plenty of char and olive oil. Great with the rock salt they keep on the table.
Hamachi Crudo: Came as 1/2-inch cubes with similarly sized watermelon chunks, crushed red pepper, oil, citrus. Very tasty. I was surprised how much blood-meat was left on the fish, but the taste didn't really suffer.
Razor Clams With Chorizo, Gem Lettuce, and Cherry Tomatoes: The one dud of the evening. Clams were like pencil erasers...and not in a good way. Chorizo was tasty, but the dish didn't work on many levels.
Cucumbers with Butter: Sliced cucumbers served in a miniature cast iron skillet with melted butter, salt, and dill. Interesting. Reminded me of that French way of eating butter slathered on toasted bread and topped with sliced, cool radishes.
Pig Belly with Peaches: One of the best dishes I've had ALL YEAR. Really amazing. The fatty pork belly was melt-in-your-mouth flavorful and moist, yet still fall-apart tender. I can't remeber the seasonings, but the (grilled?) peaches were the perfect foil to the fatty bacon.
Roasted Possin with Sweet-Sour Sauce and Veggies: This was just OK. The whole affair came off a little on the sweet side. Meat was pretty moist, the skin was a little soggy, thanks to the tangy sweet sauce on the outside. Squash, peppers, etc., came roasted in the jus.
Roasted Whole Dorade with Capers and [somethign else): Really, really good. Crisp, charry skin, with moist flesh that exuded steam when we filleted it. Excellent execution, and the buttery, caper-y sauce was a good complement.
Service was friendly and relaxed. Even after I knocked over a glass of wine onto the floor. Red wines are served at room temperature (about 75-80 degrees that afternoon)---much too hot for any red, especially the Nebbiolo we tried by the glass. We ended up switching back to white (though the server said she's be happy to throw a bottle into the fridge for a spell).