Monday, August 31, 2009

El Dorado Kitchen, Sonoma, CA

One of the reasons we chose to stay in the El Dorado Hotel is because it had such a highly rated restaurant in house. The El Dorado Kitchen is run by Executive Chef Justin Everett, whose food is described as farm-fresh and French-inspired.

To start the evening I ordered “The Patch” heirloom tomato salad, with melon, arugula, shaved fennel, basil, balsamic reduction, and basil oil - $11. It was stunningly beautiful with 4 different types of tomatoes and delicate melon balls. The combination of the tomatoes, melons, and dressing were just unbelievably fresh and delectable!

D ordered the Oak Hill Farm mixed greens with Imagery Farms poached pears, candied Marcona almonds, point reyes bleu cheese, and Champagne vinaigrette - $10. I tried a bite of his salad, and it was very, very good. I especially liked the pears and the Champagne vinaigrette.

For my main meal I ordered the Alaskan line caught halibut in tomato water with Imagery biodynamic baby squash, pearl onion, cherry tomatoes, and herb salad - $27. The fish was cooked perfectly, the vegetables were amazing, and I simply wanted to lift the bowl and drain all of the tomato water when I was done with the food.

D ordered a Margarita pizza with house made mozzarella and Benziger biodynamic heirloom tomatoes - $14. It was fresh, fresh, fresh, with handmade dough and tomato sauce that highlighted the tomato instead of the spices.

What wine did we order with our meal? Well, actually, none. We were both so wine-saturated from the afternoon that we just couldn't drink another drop. And we have to be ready to start tasting at 10am tomorrow morning, so shockingly, we did not drink any wine tonight at the EDK.

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