J — You have to go here. Seriously.
Taste Restaurant in Plymouth, CA may be a bit off the main streets [actually, it’s only 40-minutes away from Sacramento], but they are right-on-target for incredible, inventive and delicious food. I went there on what I hope to be one of many regular “mindfulness field trips”… just because I can. Seriously, again, I needed to meet with a couple of wineries and I would have to stay overnight, right? So, I needed to eat dinner, right? I tried this budget logic on Christina, since she runs the budget-logic part of our business. Yeah! It worked. She even said I deserved it. Nice partner.
I arrived a bit early and sat at the bar. The atmosphere is a bit like a casual private club, where you’re a member. You feel completely welcome the minute you walk in. I had been to Taste before, so I remembered a unique appetizer, Mushroom Cigars.
It was as good as I remembered: three kinds of mushrooms and goat cheese wrapped in phyllo, stacked on Yukon Gold potatoes, a porcini mushroom sauce drizzle and finished with white truffle oil. Didn’t last long.
My table was ready, essentially, whenever I wanted to move there. I did. I also did not feel “dropped off” as might be the case when dining alone. And, since we’re not famous… yet… I think this is what to expect from service here.
Nice menu. Many choices, so little time. I didn’t want a full salad, so they offered a half-salad without hesitation. Mache, frisee, pickled red onion, watermelon radish with taragon-citrus vinaigrette. Perfect.
My entree choice was leaning to the salmon… but, then I overheard Ahi being recited at the next table as a special… No choice here. Could have been prepared just about any way, as long as it’s pretty close to rare. What they offered took inventive ingredients and presented them elegantly. Ahi rolled in prosciutto and seared rare, placed on Yukon Gold potatoes and topped with Italian citrus and white figs. A bit of dill aioli on the side. Oh, my.
Save room for dessert? Yup. White fig and mascarpone tart on an almond-rosemary base with blue cheese gelato, toasted walnuts and fig gastrique, topped with a shaving of white truffle. Over-the-top.
Two conclusions: 1) There’s more to try, so I must return. 2) Want to try cooking a few of these dishes. Look for the Fig Gastrique, the Ahi and the Watermelon Radish Salad soon. Think I’ll try to convince Christina to do the Mushroom Cigars. Nice partner.