I had a very good dinner at Range on Saturday night. When we arrived at 7:30pm for our reservations, the place was pretty empty, and we ended up getting a booth in the back room for the two of us. As has been described on the board already, they have done a very nice job of remaking the space from its Timo's days.
We started our meal with complimentary amuses bouche from the kitchen consisting of a cucumber slice topped with tuna confit. For appetizers, we ordered Marinated fennel with roasted peaches and chevre ($8.50) and Seared venison with cherry tomatoes ($12). The fennel salad was nice if not terribly exciting. The venison was sprinkled with coarse ground black pepper and sliced thin, and was very tasty. The little salad and cherry tomatoes that came with it were a nice match for the slightly gamey meat.
We followed those dishes with an order of Goat cheese and sorrel stuffed pasta with lime butter and chives ($10) from the appetizer menu and Pan roasted bavette steak with a stew of purplette onions and yukon gold potatoes ($19). The pasta order consisted of three or four giant round raviolis. The flavors in this dish were just perfectly matched, it was probably our favorite of the night. The bavette was a very close second. I had ordered it rare and it came closer to medium, but with such a tender cut of meat that turned out to be fine. The stew that came tasted like some type of a meat jus reduction, and along with the tiny onions and the potatoes it was a wonderful match for the meat.
For dessert, we had an order of the Brillat Savarin souffle with a side of strawberry salad in a balsamic reduction ($7) and the Roasted peach cobbler ($7). I'm not a huge fan of peach cobbler but my dining companion liked it a lot. But I absolutely loved the souffle. It was not very sweet and had some saltiness to it from the cheese, and was beautifully fluffy and light. The strawberries that came on the side with the souffle seemed underripe, I didn't care for them.
As for wine, we had a glass of French viognier ($7.50) and Alsatian Riesling ($8.50), a half bottle of Oregon Pinot Noir ($25) and a Banyuls ($9) with dessert. The wine list is quite interesting overall, though they didn't have many half bottle selections.
Overall, it was a wonderful experience, this is definitely a restaurant that I'll go back to regularly.
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