Wine Vault Bistro 02/06/10
We are from the Bay Area and I was in town for a work meeting and to visit a good friend. After reading reports here we decided to try the Wine Vault Bistro. All I can say is that if this place were in the Bay Area I would eat here every single weekend. The food was uniformly delicious and the price can’t be beat.
Here is the dinner we had:
Asparagus Salad | Shaved White Asparagus | Wild Greens | Watermelon Radish | Sherry Vinaigrette –simple and amazing
Cauliflower Bisque | Caper + Golden Raisin Emulsion | Roasted Florets | Fried Herbs- very satisfying
Hoisin Glazed Duck Breast | Fresh Peas | Fava Beans | Pea Tendrils- duck breast is ubiquitous at fancy restaurants but usually it’s overly rare bland and/or tough. This was the best duck I remember having in recent memory.
Grilled Flatiron Steak | Roasted Fingerlings | Braised Mustard Greens | Hen of the Woods-excellent
Housemade S'mores- I am very picky about dessert, but this ws chocolaty, rich and deeply satisfying
San Diego is lucky to have such an amazing and affordable restaurant. We just had dinner in a highly reviewed new place in San Francisco which was double the price. The food wasn’t nearly as satisfying. There was a vibrancy in the food at Wine Bistro often lacking in typical Alice Waters/ Thomas Keller inspired restaurants.
If the owners are reading this please open a restaurant in SF or the east bay.
Wow..the menu for that night was stellar..cauliflower bisque with a caper golden raisin emulsion..that sounds sublime!
Thank's Ridge for taking the time to report back!
Ha, that's why we try to go there every Saturday. Great food, the wine is extremely well matched to the food by Chris. Mary is a wonderful. And Spencer is fantastic.
We go to Wine Vault fairly often, and in general have been very happy with our meals.
Last night we went for the Seghesio Winemaker dinner and probably had the best overall meal in a very long time. Service was very attentive, the menu was fantastic, and the execution was near perfect. Beef Cheeks and pork belly at one meal, I'm in heaven!
Course 1-Beef Carpaccio | Pecorino | Saba | Micro Watercress | Fennel | Pickled Grapes Arbequina Olive Oil
Course 2-Cannelloni of Duck Confit | Butter Braised Morels | English Pea Coulis | Shaved Asparagus Salad
Course 3- Pan-finished Potato Gnocchi | Wild Ramps | Wild Mushrooms | Parsley Root Puree | Parmesan
Course 4- Herb Roasted Pork Belly | Spring Onion Confit | Potato Puree | Gremolata
Course 5- Rack of Lamb | Creamy Polenta | Baby Swiss Chard | Caramelized Onion Chutney | Rosemary Jus
Course 6-Red Wine Braised Beef Cheeks | Cannellini Beans | Pancetta | Marjoram | Tuscan Kale
Of that, the only miss was the cannellini bean/kale side. They didn't seem to mesh with the cheeks, and the beans weren't cooked quite right. The beef cheeks were succulent. The pork belly was much improved the last time I had it there (much better cut). The rack of lamb was cooked absolutely perfectly, what a great dish with zin. Not exactly a healthy-leaning menu haha
If you haven't attended a Winemaker Dinner check it out, a lot of fun.