Michael Warring- on I-80 corridor in Vallejo
Friday night we went to dinner at Michael Warring. This little gem of restaurant is nestled just off of the I-80 corridor in north-eastern Vallejo (the American Canyon road exit). It's a convenient stop for those traveling between the Bay Area and Sacramento or Lake Tahoe. Probably best to make reservations.
Seasonal well sourced ingredients, judicious use of molecular gastronomy techniques and French. Japanese and Scandinavian influenced California cuisine. The set tasting menu is updated weekly. On Friday it was $69 per person, a bargain given the high quality of the cuisine.
Here is what we ate on Friday;
new girl tomatoes
sabayon, peach espuma, arugula, cucumber gel
This was refreshing and tasted like summer. The peachy espuma and creaminess of the sabayon perfectly matched and enhanced the fresh sweet tomatoes.
tsukiji market fish box
angostura bitters, anise hyssop, german celery, apple air
A perfectly pan seared and crispy piece of impeccably fresh mackerel. Outstanding.
black truffle, chanterelles, bronze fennel, star anise jus
Delicious. The star anise and fennel flavors perfectly complemented the succulent earthy mushrooms and perfectly prepared pasta. Excellent.
cryo-fried saddle of lamb
popcorn, darjeeling tea, coffee & cardamom soil
The lamb was sous vide, flash frozen in liquid nitrogen and then deep fried for crispiness. Excellent.
Three cheeses. Spanish goat (outstanding), Italian sheep (good) and Texas cow with coffee rind (meh).
nitro anglaise, cinnamon sugar, salted caramel
A dish of contrasts- hot and cold, sweet and salty, crunchy and creamy. Excellent.
Nice! I really want to try MW, but will probably have to wait until later this year. Been trying to get back to Etoile @Domaine Chandon to try dinner, so it and the new chef at Brix will take up the evening meals on our next 2-day Napa at the end of August. Maybe in November, if we don't get washed away by the El Nino they're forecasting, LOL!
I'm getting the new Anovo sous vide device (comes out in Oct), but I fear the liquid nitrogen freezing will be beyond my capabilities to reproduce...thank you for giving such a complete rundown with photos, though. I'm collecting as many sous vide suggestions as possible.