We went last night. After no Bloomers for 2 months we are so happy they have reopened. The soft open was timed to coincide with Michael Bloomfield's (American blues musician) birthday and the energy and the spirit of the place was unchanged. Linda (and the new general manager) were on hand to make sure everyone had a good dining experience and get feedback. Michael was missed and we look forward to seeing him next time. Now on to the food:
I looked at the new menu while SO selected a wine for dinner. Unfortunately they were out of Stag's Leap, but SO selected another fine Sonoma wine.
SALAD & APPETIZERS
*Calamari with scallions and pepperocini- cooked perfectly, a touch heavy on the breading and light on the pepperocini. Not quite the same as the version we are addicted to but very good.
*Spinach salad with beets, goat cheese and ? vinaigrette - simple, fresh, delicious.
Bread service arrived a little late. Same warm bread fresh from the oven :)
I have been craving fried chicken and Bloomers had it on the menu. There was no seafood special of the day. I was torn between fried chicken and the duck.
*Duck breast with citrus coconut glaze and rice, crispy carrot (thin, fried) - at first glance this combination did not sound appealing. It was very good. Duck was cooked perfectly (I ordered it medium). I would probably order it medum rare next time. The carrots were so good!
*Tuna au poivre - SO had the tuna rare. It was reminiscent of Union Square Cafe's tuna "filet mignon." I had a taste and it was very good. the mashed potatoes were delicious.
There were only 3 desserts (creme brulee, strawberry shortcake and ?). We ordered espresso and went with the strawberry shortcake and it did not disappoint.
*Strawberry shortcake - does it get any better then this in the summertime? Fresh whipped cream, strawberries and a delicious and surprising cornbread biscuit.
Looks like Bloomers is off to a very good start. On a service note, Bloomers has an entirely new staff including a general manager. Once they get some more Stag's Leap in, the next priority should be training the new, inexperienced staff. We missed having an experienced server like Patrick. Also, the website needs to be updated to reflect the new menu.