Restaurants & Bars

San Francisco Bay Area

Raves for Restaurant Eloise in Sebastapool


Restaurants & Bars San Francisco Bay Area

Raves for Restaurant Eloise in Sebastapool

AIG | | Aug 1, 2008 01:08 AM

The BF and I went there tonight and had a truly great meal. They are brand new so one could expect service glitches, underperforming dishes, or any manner of problems (we are in the biz so we are especially mindful of such things) but they delivered 100%.

To start we had sardines with celery and walnuts. By the time I tasted the sardines (BF devoured most of them) they were closer to room temp but were still meaty in that oily fish kind of way without being overpowering in that oily fish kind of way. They were great with the walnuts, kind of an earth and ocean thing.

The big, pleasant suprise of the night was the bone marrow. It was (local) beef marrow served with some coarse grained salt and a salad of parsley, caper, marinated onion, and cornichon. The salad was really piquant which off set the richness of the marrow. Outstanding.

We followed with two fish dishes. BF had the sand dabs with brown butter, capers, and artichokes and I had milk soaked halibut with green beans (blue lakes?) and three varietes of sweet onions. Usually my favorite way to eat halibut is raw so I was wary of it being both cooked AND soaked in milk but it was a great way to prepare this fish. It was tender and melded with its butter based sauce seamlessly. Both fish dishes were great with the wine which they helped us choose. The wine list is compact and mostly CA which can be tricky to navigate with food (never know how much oak you will be forced to ingest) but the chardonnay that they offer is truly Burgundian in style and was great with buttery fish dishes.

By dessert I was fairly full but still enjoyed the offerings. We got the donuts with raspberry jam which wasn't as cloying as it sounds. The "jam" was more like a sauce which was plenty tart and sufficiently fruity while the donuts were fluffy and not too sweet. We also had a brioche type bread that was cooked (partially) in simple syrup and doused with whipped cream and rum. Again, not too sweet and really interesting flavors.

They have a garden out back where they grow a lot of their produce and it pays off. The dishes that feature this produce really pop, especially the mild, green, parsley they used for the bone marrow.

Anyhoo, I would suggest going out of your way to check this place out.

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