Restaurants & Bars 2

The Brewer's Art

Darin | Feb 9, 2004 06:19 PM

Last night was my first trip to the main dining room of Brewer's Art since Chef Ravi took over. Based on various reviews on this board, I had high expectations, and they lived up to them and then some.

Starters included grilled radicchio w/ bleu cheese and a house salad. Nothing ground breaking, but perfectly tasty. The house dressing was, as advertised, bursting with fresh herb flavor. And even from the presentation of these salads, it seemed that the kitchen was taking things more seriously than they used to.

I happen to love grilled fish more than almost anything (except for maybe bacon,) and I spend the better part of nine months out of the year abusing my Weber with all manner of seafood. But this grilled escolar blew me away. Much like halibut or sea bass, but more buttery. If only it had come wrapped in bacon.....(joke.) Seriously delicious though. Crispy on the outside, melt in your mouth inside. Swimming in a savory veal jus, which deceived me with it's pale color. My date had the venison medallions. I only managed to secure one bite, and it was likewise delicious (Note to restauranteurs everywhere: MORE VENISON PLEASE.) The one complaint was the level of salt in her berry/wine/stock reduction sauce, and to a lesser extent in my veal jus. I love salt, and it was a little much for me, so I can imagine non-saltaholics having a problem with these two plates.

We took our server's suggestion of the grapefruit sorbet, which was a perfect foil to the salty richness of the entrees. Though I'd probably not order again, if for no other reason than it was too darn healthy tasting!

I will echo pleiades' previous comments about the wine list and say that someone in this establishment cleary cares about us winelovers. They have amazing selections from every part of the globe, almost entirely in the $20 to $40 price range. Our 2002 David Bruce Pinot Noir was a perfect choice to handle both the surf and the turf entrees.

I will be returning.

Want to stay up to date with this post?

Recommended From Chowhound