Dio Deka Birthday Slamma Jamma!
Our waiter, Conan, was right on target all night long. His food and wine recommendations were spot on! He was knowledgeable about the menu items and wine selections, he was friendly with good welcomed conversation. When he was at our table he was like another one of our dinner guests. He knew when to be there when not to be nosing in.
Our custom menu, built for two, went something like this:
O R E K T I K A
Dolmathakia ... Metaxa-braised beef short ribs and creamy rice, wrapped in grape leaves and finished with a truffle scented wild mushroom citrus foam. (I think it's time to let the foam go--why this became a big hit in the culinary world is beyond me...)
I do love grape leaves and these were spectacular!
Octapodi Scharas ... Mesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-green.
Tender like filet Mignon--A treat beyond belief!
Trilogia... Crispy Monterey bay calamari, clam-oregano fritters and fried organic asparagus.
Wonderful combination's of seafood and vegetables!
S O U P E S K E S A L A T E S
Ntomatosoupa ... Fire-roasted tomato and country bread soup, fresh basil, extra virgin olive oil.
Pantzaria Salata ... Chilled slow roasted beet salad, candied walnuts, goat cheese, citrus-olive oil and chive vinaigrette.
W I N E
Nemea, Agiorgitiko, Gaia Estate, 'Gaia Estate', Peloponnesus, Greece, 2005
(We had the label... the very nice waiter mounted it on restaurant stationary... it's a long story--we lost it!)
K I R I A P I A T A
Paithakia ... Mesquite-grilled, premium rib-cut, grass-fed
lamb chops, with traditional seasonings lemon-oregano crusted potatoes and spinach
tender, cooked to perfection, and delicious!
E P I D O R P I O
Greek desserts are typically enjoyed alongside a cold glass of water and a strong coffee.
Yiaourti ... Greek yogurt with rare wild thyme-scented Greek honey and honeycomb, toasted Macadamia nuts, seasonal fresh fruits
Milopita ... Warm honey crisp apple tart tatin, vanilla bean gelato and sauce caramel
D E S S E R T W I N E (complements of our waiter)
Kourtaki, Samos, Muscat
Funny, I observed our waiter at times, when he was at other tables and I almost felt like he was cheating on us--giving equally good service, information and conversation to all his diners... I thought we were his favorites--NICELY DONE!)
We said we wanted to take our time and take our time we did... We were not rushed or neglected or anything other than treated like guests of rich family or friends! (RICH: in spirit, in hospitality, and in understanding the point...)
Conan brought us two beautiful and delicious desserts one with Happy birthday written in very good quality chocolate on the rim of the plate--Conan also brought us two complimentary glasses of Muscat! Very nice! Everything was fan-dabey-dosey-tastic--Very delicious!
A very perfect birthday! Thank you Honey!
To read the entire review with pictures, including our stay at the Hotel Los Gatos, please visit: http://www.irasciblechef.com/birthday...