A real dinner

Tonight, fairly late, I ventured out for a much needed "real" dinner.

OK, that's not entirely true. I saw a McDonald's today. And I thought a quick nab of good (yeah yeah) 'ol American food would be a good thing.

So I walked over...walked in...and walked out. The menu was complex (yes folks, a Royal with cheese...but no Le Big Mac), the line was long, and considering I can only count to three in French the idea of scrambling to figure out what the numbers for the orders were...my only hope was that I'd be order 1, 2 or 3...so I bailed.

So instead I ended up at another place (which shall remain nameless until the end).

Bit of background info for you folks....

I used to work at the Blackhawk Grille in Blackhawk (Danville/San Ramon). It was both a wonderful experience as well as extremely educational. There is absolutely no doubt in my mind that I wouldn't be here if I hadn't gotten to work their first. Granted they started me off as a food runner...but hey, they thought I was 20! Geeze!

Anyway...Blackhawk takes their food very seriously. During our shift meetings the chefs would talk about the massive amount of steps that it took to prepare something a simple as butter beans. That's a side folks...not even the entree. The product we got into that place was so carefully looked after, thought over, prepared and presented with such high esteem that it...well...ruined me. Every time I sit down at a place that has cloth napkins I instantly start comparing. Is that server as good? Is that host as efficient? (Note I did NOT say hostess! I was the only male host at Blackhawk...bah). Is the table set up as nicely? Compare compare!

And let me tell you...it is extremely dificult to live up to Blackhawk's standards. In fact I've yet to be as impressed by another restaurant. Perhaps it was because I had such inside knowledge of the steps taken to make EVERYTHING perfect (did you know we went through all the tables before service to align the place settings...so everything was even from all directions INCLUDING from table to table? So next time you bump a table and knock a glass askew...you should feel worse you heathens!) But regardless...the quality from stem to stern will always be a yardstick for me. It will be a tough act to follow.

So let's begin...

The menu looked pretty exciting. It was a combination of Italian and French...all very classic fare...with a decent wine selection. This was, however, a place that catered to those looking for a fine dining experience on a budget.

I ended up going with the two course dinner for 16.90 Euros. You had about 6ish choices for a starter and 6ish for an entree.

Without going on too much of a tangent...they obviously cater to Americans. Not only was the menu in English (not completely, but most of it)...but there were at least 3 American couples seated around me.

I ordered a small coke (came in a bottle...33cl for 3.95), a glass of Muscat de Beaumes de Venise AOC (10cl for 3.95).

My first course was Fois Gras with a fig and pear compote with Seville oranges, served with toasted brioche, Guerande salt and pepper.

It was alright. Not fantastic. The fois gras was a bit too cold, the brioche should have been toasted just a touch longer, and the compote was much too strong in flavor to go with the fois...or the fois just wasn't nearly rich enough. But it was wonderful being able to eat stuff like that again. And those of you who have words for me about those poor ducks...cry me a river.

The next course was risotto with saffron cream and sauted salmon.

Right off the bat, the plate was beautiful. I didn't want to use the flash in there and have people give me the "what the hell are you taking pictures of food for" eye...so you'll have to deal with this as is. But it was a slate grey edge with a striking brick red center. I almost stole it. But what would I do with only one?

The salmon was sauted with shallots and a red wine reduction...seriously reduced au sec. It was fantastic...full of flavors with just enough of the salmon to it so you'd pick it up with every bite. It wasn't a filet, which is understandable considering the cooking method...but there were still large pieces that were still firm without being dry. Excellent.

The risotto...well...meh. It was more of just rice and saffron, as I never really got the cream sensation from a quality made risotto. It was all cooked completely...not dry per say, just didn't "flow" around the bowl like it should have. To be honest it was more like a box type risotto...that someone didn't pay attention to.

Perhaps this is a classic dish...prepared exactly this way...but honestly it didn't go very well together. At least it didn't as far as a mouthful of both salmon and risotto at the same time...you know what I mean? As two separate dishes on a plate with...say...haricot verts...it would have been excellent. Together? A bit odd.

On the table they put one of those pizza place parm shakers. I found that to be extremely out of place. However, as an American, I instantly associate them with pizza...so perhaps I am biased. But adding the parm to the dish did help meld the flavors more agreeably.

The Muscat, however, was excellent. Very rich on the tongue yet silky...not cloying at all (well, a little...but for the price I won't downgrade it). It would have been perfect had the whole dinner been richer. Fois gras, salmon and risotto should be RICH...this simply was not.

The risotto I've had a Blackhawk has always been worlds better, same with any fois gras dishes. Of course this is a bit of apples vs oranges here...but still, similar styles get compared. Deal with it world. However the salmon itself was fantastic and something I'd like to do myself...just a touch less au sec.

For the price of everything it was very good...but honestly I would have preferred to spend the money on something a little more downscale and honest instead of upscale and not loved by the kitchen.

Two more things here...they had all you could eat carpaccio. Yep, an "endless plate". Eep!

And the restaurant was called Bistro Romain. It's a chain...a pretty big one at that it seems. I didn't want to mention that off the bat, I wanted to talk more about the food. Oh well.

Oh yeah...sorry I didn't check out desserts Bill...but I knew they wouldn't stand a chance ;)