Matyson was having a Cinco de Mayo tasting this week featuring some Mexican-inspired dishes. The wife and I gave it a whirl and it was a very pleasant dining experience. I think I can summarize what makes this place great by saying that theyre experts in all manner of saucing, marinading, and any sort of skillful application of complementary flavor.
The tasting started with a mango, avocado, chilled seafood salad of mussels, shrimp, and a bit of lobster meat. Very tasty with hints of fresh basil and chili oil and a few greens on top.
Then, a soft shell crab fried tempura style with a tempura spring onion and I dont clearly remember what the sauce was.
The meat came with a rare-ish lamb chop (this was, after all, the red course) atop a bit of braised lamb shank in a very hearty meat sauce. Again, some good chili oil flavor.
To cap things off smoked bit of ribeye and man, did they do a good job with the smoke on that guy. It was served with wild mushrooms, some truffles and what they called a tamale, but what was really more a bit of masa harina cornbread. It was all sort of deconstructed really and served with a great mole sauce. I seldomly find well made mole and this was really almost perfect.
The dessert it comes with was a tres leche fruit salad with three different kinds of sweet milk but we opted instead for the strawberry rhubard Napoleon and the wife was skeptical at first, but I made a believer out of her, it had a tasty vanilla custard and great fresh fruit flavor.
Oh, wife got the scallops which were also very good, perfectly seared and served atop some fresh corn, creamed with some summer-y beans.
We brought a bottle of a Jacobs Creek 02 Reserve Shiraz and it might have been a bit over the hill as it was smoother than I expect Shirazs to be though still a very nice wine.
Also, tasting menu is only $45 so a great deal.
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