Earlier this week, I was tipped off on Rogue Chefs -- a new (well, new to me) place in Half Moon Bay dedicated to using local ingredients. Apparently having started as a catering business and offering some cooking classes, they recently expanded and opened for lunch and dinner.
All I can tell you is it blows the doors off Cetrella.
We started off with the spicy pork meatballs and the warm cherries and chard and I have to say, it put all my previous efforts with chard to absolute shame. But that's why Kevin Koebel is a chef and I cook at home. ;-) It was presented in a cylinder of very light, rosemary scented pastry and topped with a parmesan tuile.
Entrees - I went for the gnocchi with maytag blue cheese, pine nuts, red peppers and more chard. The gnocchi were unbelieveably tender, not overworked clumps of potatoey dough as they sometimes can be. And Wolf went for the filet mignon with a rosemary-tomato coulis. Just lovely and tender -- no steak knife necessary.
They're open for dinner Wednesday-Sunday and according to the sign on the door are completely booked for dinner tonight through the weekend, but a Thursday night was just perfect for us. The chef's table (which seats 9 or 10) was filled when we got there, but only 2-3 other tables were occupied.
Even if HMB is a little far afield for you - Rogue Chefs is well worth the trip...we're going to try and go back next week and get a spot at the chef's table.
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