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Restaurants & Bars San Francisco Bay Area Healdsburg

Barndiva, Healdsburg Ca

t
tom246 | | May 1, 2009 05:45 PM

A lot of individual items make up a great restaurant but none more important than the chef. On a tip from my son, we went here on Sunday evening.
The outstanding new chef is Ryan Fancher who has a long association with Thomas Keller at French Laundry and Per Se. If you have not been, get there or now give it another chance.

Apps were a half portion of excellent pea risotto, creamy and rich. Barn salad, organic mixed lettuces bacon, croutons, poached hen egg, sherry vinaigrette. Each item complimented the other perfectly. Last app was a delightful strawberry salad that my DW said was really good. Did not get a chance to try it.

We then had the Barndiva charcuterie, which consisted of a selection of Fra Mani salumi w/ house fig jam & breads. Tasty selection of meats which were great with the jam and bread.

Entrees were seared halibut on top of crushed fava beans topped with an olive tapenade. Lovely mix of flavors with the fresh halibut. Big thumbs up from the two people who ordered it.
Other entrees were Lamb "3 ways" which consisted of a tasty lamb chop, lamb sirloin and a rillet of lamb shank.. Also came with ramps, potatoes and a flavorful au jus.
Last entree was "chicken and dumplings" which was the ultimate comfort food. Chicken breasts, gnocchi, morels and a light flavorful sauce. Just outstanding.

We were stuffed but shared homemade ice cream sandwiches, one hazelnut latte and one peanut butter caramel. Both were very good
We celebrated with a 1996 Dom Perignon and a 2000 Leroy Burgundy. Both were excellent.

A great dinner, chef Fancher is really starting to make his mark here. Service was OK but could use some fine tuning.
http://www.barndiva.com/index.html

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Barndiva
231 Center St, Healdsburg, CA 95448

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