The Dining Detectives have had a great dining year in 2005! We dined all around the San Francisco Bay Area. Restaurants have been busy and for good reason, the economy is better and the Chefs have been striving to reach higher and create new and delicious cuisine. New restaurants keep opening and fewer are closing.

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Roy’s Restaurant
Roy’s has been in San Francisco for 5 years featuring Roy Yamaguchi’s Hawaiian Fusion Cuisine and now has appointed Ty Mahler as the new Executive Chef. We recently had a fabulous dinner that paired his new creations with wines. The first course was Kim Chee Tempura Scallops. It was served with Lotus steamed Jasmine Rice and Piri Piri Vinaigrette. The scallops were delicious and we enjoyed the crunchiness of the vegetables. It was paired with Kim Crawford “Unoaked” Chardonnay, Marlborough 2004.This light Chardonnay let the flavors of the scallops shine through. The Second Course was the Tamarind Glazed Duck Breast served with sesame sautéed spinach in a sauce of roasted red pepper coconut nage which was excellent. The seasoning added to this succulent dish.Chalone Vineyards “Estate” Pinot Noir Monterrey 2002 was paired and was an excellent choice. Our Main Course was the Herb Grilled Australian Rack of Lamb which was accompanied by a savory Maui onion bread pudding and pearl apple cider glaze. As ever, rack of lamb is a favorite and this was exceptional and was paired perfectly with a 2004 Napa Valley, Honig Cabernet Sauvignon. The desserts were served as a trio and were all exquisite. Roy’s Signature Hot Soufflé, a molten chocolate decadent cake was the most outrageous of the three. The Macadamia Nut Tart was interesting and light and the Pumpkin Spiced Cake was subtle and lovely. Bonny Doon “Vin de Glacier” Muscat added to the dessert course. Roy’s has maintained it’s excellence over the five years that it has been open in San Francisco by continuing to make subtle changes to satisfy the discerning Bay Area clientele.

Roy’s Restaurant
575 Mission St
San Francisco, Ca 94101
415-777-0277
www.roysrestaurant.com

The Lodge at Sea Ranch
We had a great dinner and accommodations at The Lodge at Sea Ranch where the appetizers were so tempting that we never had a chance to try the entrees. We loved the Sautéed Baby Abalone. It was served with sautéed spinach with Spanish caper berries in a blood orange Beurre Blanc. Sautéed Sonoma Foie Gras was another excellent choice and probably the best we had ever eaten. It came with caramelized Fuji apple and Onion confit in apple cider- balsamic syrup. The Pepper-Seared Ahi Tuna was also delicious. It was served with haricots vert with cherry tomatoes and Calamata olives in Watermelon “Gazpacho”. For dessert you must have their Warm Flourless Chocolate Cake with Vanilla Ice Cream and Ghirardelli Chocolate Sauce. We loved dining with a window on nature overlooking the rugged spectacular Sonoma Coast.

The Lodge at Sea Ranch
60 Sea Walk Drive
The Sea Ranch, Ca. 95497
707-785-2371
www.searanchlodge.com

Carneros Bistro & Wine Bar
Another great dinner was at Carneros Bistro and Wine Bar where Executive Chef Ercolino Crugnale used his garden herbs and vegetables to create subtle flavors. You must have the “Three Bites” Sampler. The Lemon Cucumber-Melon Salad with feta cheese and mint, The White Corn-Foie Gras Agnolotti with Chervil and The Seared Scallop with Gypsy Piperade were all delicious. It was perfect for sharing and the tastes were sensational. Our favorite Entrée was the Grilled Sonoma CK Lamb Sirloin with lamb sausage stuffed gypsy pepper; eggplant relish and Italian frying pepper aioli. It was tender and juicy and the flavors were a true taste sensation. For desserts the Coconut Panna Cotta with Blackberry Coulis was very light and delicious and the Frog Hollow Peach Crostata with Fromage Blanc Gelato was also fabulous.

Carneros Bistro & Wine Bar
1325 Broadway
Sonoma, Ca. 95476
707-935-6600
www.thelodgeatsonoma.com

Eldorado Kitchen
Eldorado Kitchen opened in Sonoma and we had a chance to speak with the new Executive Chef Ryan Fancher, who was formally at The French Laundry in Yountville. He was pleased to now have the joy of running his own kitchen. He told us that he has been given free reign over the cuisine and was proud of what he had accomplished in the two months that they have been open. His “Wine Country Cuisine” has Mediterranean and French Bistro flair. His excellent menu comes from his experience in classic French cooking and his honed craft, working with renowned chefs Thomas Keller and Richard Reddington. We loved the Roasted Mushrooms with Hen of the Woods and King Trumpet mushrooms with duxelle cream. This is a savory vegetarian starter that was pungent, rich and delicate. Our favorite Entrée was the Pan Seared Alaskan Halibut. It was served with fingerling potatoes, fennel, calamari, nicoise olives and roasted peppers. The fish was moist and prepared perfectly. The Desserts were definitely superior. It was no surprise with the excellent creations by Pastry Chef Janet Rikala Dalton formerly at Town Hall and Postrio bringing her wealth of experience in what sophisticated diners expect in desserts. The overall favorite was the Brown Butter Crepes which consisted of Bananas foster and cinnamon ice cream.

Eldorado Kitchen
405 First St W
Sonoma . Ca 95476
707-996-3030
www.eldoradosonoma.com

Bing Crosby’s Restaurant
In the East Bay, What about Bing? That’s the big question in Walnut Creek. Well, we dined at Bing Crosby’s Restaurant & Piano Lounge and had a great time. We loved the sophisticated atmosphere, Piano player Paul Roth who played old standards and of course the Martinis. We dined with an Oscar. The cuisine was classic American but the presentations were beautiful and the food fresh and tasty. Frank Palmer is the Executive Chef. The Trio of Ahi Tuna consisted of Nori Seared, Spicy Tartare and Marinated with watermelon. The Grilled Filet Mignon with black truffle demi-glace was served with braised haricot vert, spinach and crispy potato cannelloni’.

Bing Crosby’s Restaurant
1342 Broadway Plaza
Walnut Creek, Ca. 94596
925-939-2464
www.bingcrosbysrestaurant.com

Wine tasting is always fun but it is always better when you have a knowledgeable and famous guide. We had the pleasure to attend a Syrah tasting called Que Syrah, Syrah led by Spencer Christian, ABC TV Weatherman and Wine Aficionado. We tasted a number of moderately priced Syrah Wines and the overall favorite was the Cline Cellars 2002 California Syrah. It was smoother than the others and deep purple in color and tasted jammy and peppery.

We look forward to January 2006 and the FIFTH ANNUAL "DINE ABOUT TOWN" MONTH IN SAN FRANCISCO. Three Course Lunches $21.95, Dinners $31.95 at 100 Fine Restaurants.
www.sfdineabouttown.com

Until we eat again………

Other Great Toques by the Writers:
Years End
Where to Dine in this Great City
More Where to Dine in San Francisco
Dining Dectives
It has been a “better” year...for the San Francisco Dining Scene.
Le Colonial is certainly the place to "see and be seen.
San Francisco Grand Opening Gala The Onmi Hotel
The Dynamic San Francisco Bay Area Restaurant Scene

Until we eat again…
Joe@DiningDetectives.com
Carol@DiningDetectives.com

See our reviews on the web….
www.DiningDetectives.com