Cyrus -- Downhill or as Good as Ever?
Hi all. I have a reservation for Cyrus later this month and just noticed that recent reviews on Yelp have been pretty negative. I don't know how much stock to put into those reviews, but I certainly trust this board and would greatly appreciate any local / current insights here. Many thanks in advance.
We went in October and had a great meal, as always (we've been a half dozen times). My only caveat would be that we opted for the supplemental truffles, which I didn't find as satisfying as other occasions (and paled in comparison to the ones we had at Oliveto's truffle dinner), but otherwise I still think Cyrus is the best fine dining experience in the Bay Area.
5655 College Ave., Oakland, CA 94618
Other half and I had dinner at the French Laundry on Friday and at Cyrus on Saturday. This was our first visit to both restaurant. Comparing the two, I have to say that the food in the tasting menu at Cyrus was at same level as the FL for half the price (service was definetely better at FL). Both tasting menus featured a foie gras dish, and I enjoyed the dish at Cyrus more than at the FL.
Downhill. The service was horrible. Went in October for my b-day. When we got there, no one greeted us so we kept on walking in towards the dining room, before we got there, someone yelled out "EXCUSE ME", almost like we did something wrong. Ironically, he was the only one that wished me a happy b-day that night. I never got the "special b-day treat" that everyone has mentioned in reviews I've read. Besides that, service was sloppy, they spilled water all over our table a couple times when they refilled our water and the guy that changed our flatware after each course almost just "tossed" flatware in front of us. To be fair, the food was good. We both had the tasting menu and was happy with all the savory courses. However, the desserts were a let down.
My husband and I went at the beginning of December and had everything from champagne to coffee. We had both 8 course menus with truffles and their wine pairings.
It was a lot of fun in the beginning because it's such an experience!
However, about the beginning of the fourth hour when the bread basket was still the our favorite thing served, it wasn't so fun anymore.
Maybe we would have been more impressed if "fine dining experience" was as important to us as memorable food.
I do know that next time I would take my money and have eight times the dinners at Scopa on the square and enjoy it 8X more!
109 Plaza St, Healdsburg, CA 95448
Of the fine dining I had this year, I would say that the best overall food in terms of creativity was Meadowood. the best technically prepared food was French Laundry. The best combination of the two was Cyrus. The service at Cyrus was top notch when I was there - better than French Laundry and heads and tails above Meadowood. However, I am most interested in heading back to Meadowood because I crave that creativity.
Anyway, to answer the original post - go, it is wonderful.
The French Laundry
6640 Washington Street, Yountville, CA 94599
We went last night and I am so glad we did. The food was more creative than we expected, and the service was, as most have reported, top notch. Let's put it this way, I left the restaurant wondering if 20% was enough! Some of the highlights included foie gras with persimmon and pomegranate; milk poached chicken with cauliflower and brussels sprouts, uni froth. In each case, the pomegranate and the uni forth were dish-changers! Jewels like this were found in each and every dish. Our 8 course experience took over 4 hours, but felt like a blur. We left completely satiated and intoxicated by the experience.
Thought I would update with our recent dinner at Cyrus:
Pictures here: http://insert-food.blogspot.com/2011/...
Canapés - Five tastes
Starting at the top, the canapés presented were blood orange tart (sour), steamed manila clam with chorizo powder (salty), spherified prickly pear juice with vanilla salt (sweet), radish with leek ash and almond (bitter), and shiitake-yuzu broth (umami). A cute way to calibrate the senses before beginning the meal - I thought the sweet and umami bites were especially representative of their intended flavours.
Next, the bread basket made its way around. Cyrus bakes 4-5 breads in house for each service (not pictured), and they were decent, but I didn't find any of them particularly compelling except the brioche. At this point, we also settled on drink choices. One of the reasons Cyrus has been on our to-visit list is their strong cocktail program, originally developed by Scott Beattie. We ordered a number of cocktails throughout the night and enjoyed them all - very seasonal, with emphasis on using local spirits and products (where allowed - I'm glad to see that taste is not sacrificed for the sake of locavorism).
Amuse - Ike jime tai, pickled sea bean, cherry blossom
I've yet to directly compare two fish side-by-side to assess whether ike jime really improves quality (mainly because it would be logistically difficult to perform a truly controlled experiment). Regardless, the snapper was nice and firm, with a delicate flavour. Some pickled sea bean complemented the fish's subtle sweetness well, and I loved how the cherry blossom gelée imparted an ephemerally sweet floral touch.
Chilled cucumber-galangal water
Avocado, hearts of palm, Fresno chili
Really, really good. Presumably inspired by the chef's recent trip to Thailand, the soup had a nice citrusy note from the galangal. Lightly pickled hearts of palm and pickled chilis brought in the necessary acidity, while keeping the soup light and fresh. My only issue was with the rather large avocado sphere - it felt out of balance with the other ingredients.
Asparagus, ponzu, ito gaki
The single white asparagus spear sat atop a ponzu glaze, with green asparagus ties and soft shaved katsuo atop it. Delicious because of the quality of the ingredients, especially the ito gaki.
Chilled oxtail-umeshu consomme
Kindai tuna, myoga, battera kombu
A standout dish. Umeshu (梅酒) is plum liqueur - I didn't catch whether the one used here was purchased or made in-house, but the result was fantastic. The umami-rich oxtail stock blended perfectly with the sweet and sour notes from the umeshu to create a remarkably nuanced broth. The consomme accentuated the meatiness of the tuna, which was further highlighted by some slivers of myoga and a dab of freshly grated wasabi. I was surprised to find Cyrus using Kindai tuna, but I suppose everyone wants to emphasize sustainability these days - in any case, the fish was perfectly seared.
Artichokes 'a la barigoule'
Corona beans, arugula, green garlic
Foie gras torchon, brioche bread pudding)
Quail egg, rye, foie gras-black truffle jus
The torchon was very well prepared, and I really enjoyed it with the heavy amount of caraway in the rye cracker. The quail egg, although visually appealing and delicious on its own, felt out of place with the other components (what is with this compulsion to put eggs on everything - is it starting to pervade fine dining establishments as well?
Bay scallops, poke, turnip, passionfruit
Tasmanian ocean trout
Hickory-smoked soba, mitsuba, oolong broth
Probably my favourite protein dish of the night. The luscious fish was cooked sous-vide and wrapped in the soba, which added a perfect amount of smokiness. Some buckwheat kernels, nori strips and mitsuba kept each bite interesting by adding texture and different accompanying flavours to the mouthful of protein (it was quite a big piece of fish). A very perceptible amount of star anise in the mildly sweet oolong broth also contributed to enlivening the ocean trout.
Maitake, spring onion, radish
What I liked about this dish was that in some ways, the maitake was actually meatier than the chicken (even with the miso glaze, which was quite light-tasting) - a nice play in contrasts. The spring onion confit was salty and creamy, whereas the verdant puree of green onion tops was nicely pungent.
Before the final savory course, we were served a small guava sorbet "popsicle" (not pictured) as a palate cleanser. Very refreshing - it did it's job at resetting our tastebuds after the strong flavours from the trout and chicken dishes.
Wagyu strip loin, bone marrow flan
Lotus, shiitake, pear, ginger
The beef was excellent, if a bit overcomplicated. The real star of the show was the bone marrow custard - after mixing with the ginger that sat atop it, it yielded a few perfect bites of creamy, luscious goodness. The ginger was the ideal foil for the rich marrow, and the texture of the egg was like a cross between a soft scramble and chawan mushi.
Next, a cheese cart was rolled over to our table, from which we chose six varieties. I neglected to take a picture, but it was uniformly excellent - a cut above our most recent cheese cart at Providence. Everything was aged correctly and served at the right temperature. Our favourite was a (if memory serves me correctly) Portuguese Azeitão - soft, unctuous and nutty. The accompaniments matched up to the cheeses well (in particular, an earthy pear-tarragon butter).
"Milk and cookies"
Soft-baked chocolate chip cookies, Valrhona syrup and homemade seltzer
Vanilla bean fontainebleau
Strawberry, lime, yogurt
The airy fontainebleau sat in a light strawberry-papaya soup, which complemented the vanilla very nicely. I also liked how the acidity of the lime granita kept the dessert's sugar levels from becoming overwhelming. Lastly, a yogurt streusel further mitigated the sweetness of the fontainebleau while providing interesting textures.
Vanilla, rum, chocolate soil, popcorn tuile
Peanut butter gianduja bar
Honeycomb yogurt parfait
I was a bit let down by these desserts - I suppose I expected something more from the winner of last year's James Beard Outstanding Pastry Chef award. They weren't poor by any stretch (in fact, everything was technically perfect), but they felt a little dated and didn't connect with me on any level. Overall, just rather mundane.
At the end of the official menu, a large mignardises cart appeared. We were as stuffed as Thanksgiving turkeys, but somehow managed to make room for two choices that turned out to be superb - (1) a decadent jarred chocolate panna cotta, and (2) some amazing sudachi macarons. Nicole Plue really redeemed herself with these macarons - they were the best I've had outside Paris. Our server packaged more macarons and a selection of other sweets for us to take home. Finally, the check was delivered... together with a serving of fresh house-made doughnuts, still dripping with molten glaze. They were light and airy, and only mildly sweet - a delightful, if messy, end to the evening.
Gift - Chocolate brownie
The staff assembled a to-go bag that was chock full of gifts - looking into the bag the next morning, it felt like we had visited a candy shop. With too many treats to name, I'll highlight the delectable chocolate brownies (above). They were perfect - moist, rich chocolate flavour with a great crumb. There were also some great strawberry-champagne lollipops that we enjoyed for days after.
Since this was our first visit (in fact, this was our first time tasting Douglas Keane's food), I'm not in a position to comment on how Cyrus has evolved over the years. Based on this visit, I was more than pleased - while I didn't encounter anything that changed my perceptions (as the very best meals do), the restaurant operates at a very high level. Our dinner actually felt like a little time warp - haute dining before molecular gastronomy, or uber-regional cuisine, or cooking with primitive techniques, etc. For that, it was refreshing in its classicism.