The diverse tastes of the Bay Area have evolved and grown over the last decade or so. Chefs are experimenting with fusion and finding inspiration from all around the globe. The plates that I've tried from these brave chefs are in no way authentic, but they are still reminiscent of the authentic, delicious and worth trying.
This establishment, located at 500 Bollinger Canyon Way, Suite A1, is one of those restaurants that is able to offer something unfamiliar in a familiar way. The friendly service, ever-changing food and cocktail menus should also entice the curious foodie.
Here are some of the things I've enjoyed.
https://www.thesaltsanramon.com/
Sazerac Mezcal. A classic cocktail, but made with mezcal, rather than rye whisky. This woke up my taste buds with a lovely smoky essence that was enhanced with Peychaud's bitters, demarara, a hint of absinthe and perfumed with orange oil. A very enjoyable drink.
Arancini. Golf-ball sized appetizers were artfully plated with saffron aioli, onion brulee and sprinkled with their house masala (spice mixture). The crumb coating was crispy on the outside, while the rice was tender but still al dente and creamy on the inside. The saffron aioli and masala added flavors of cumin and chili that balanced each bite.
Buttermilk Chicken Wings. I can go on and on about the crispy craggily bits on these wings. The crunch factor was high and incredibly satisfying. The serrano jelly had a hint of mint, and was just spicy enough to make the back of my throat tingle in the most pleasing way. The "gun powder" was more than likely their masala mix and rounded out the flavors very nicely.
Ahi Tartare. This was a very refreshing dish with sweet, savory, salty, crunchy and smooth all in one bite. I was very impressed with the knife skills of the cook who cut each layer of food the same size. Fresh cucumber on the bottom was topped with fresh fish, then topped with tobiko, fresh micro greens and sprinkled with togarashi. The lemon and sesame dressing was light and just seasoned enough to bring out all the flavors of each component. A very well constructed dish.
Papadums. Their version of this thin, crunchy Indian bread was served with the Ahi Tartare. It was the perfect vessel to get more tartare into my mouth. The savory aromas from the dusting of seaweed also added to the seafood mosaic.
House Made Paneer Ravioli. A twist on the cheese ravioli, these were al dente, creamy on the inside with milk paneer cheese. They were dressed in a sweet and savory lemon cream sauce, toasted pine nuts and braised escarole.
Lamb Frites. New Zealand rack of lamb was cooked until tender, then grilled until nicely charred and crispy on the outside. The white truffle fries were topped with a generous amount of grana padano and even the broccolini was perfectly cooked. This was large enough for two people to share and the flavors were intensely satisfying.
American Wagyu Ribeye. Another huge portion; this one was of succulent, juicy wagyu steak cooked exactly as requested (medium rare). The yukon potatoes were crispy on the outside and soft on the inside. The curry romesco was an unexpected standout flavor enhancer and the dusting of house masala brought back the flavors of cumin and spice and everything nice about the entire meal.
This restaurant is definitely on my list of exceptional places for an impressive date night, or dinner with family and friends. I will be more than happy to return to experience the flavors and ideas that are churned out of this kitchen.
No comments:
Post a Comment