We have been wanting to try this restaurant for some time and last night was the chance. We were able to snag a reservation, one of the few remaining yesterday afternoon. Cook is a compact space but tables are nicely arranged through the narrow space and a comfortable bar is also available for dining. It was getting a good workout last night.
Let me start by saying dinner was excellent, one of the best we have had in the Napa-Sonoma area. The menu is compact but there is great variety in what is offered.
We started with the hand made mozzarella which was three large hunks of fresh cheese which came with cannelini beans, spiced gremolata and preserved lemon. A delicious blend of flavor and texture in this dish. I had the soup special which I don’t recall the name of but it was a unique combination of caramelized onions, mushrooms, peas, diced zucchini and Israeli couscous all in a savory broth. Like a loose French Onion soup on steroids. Really was flavorful and comforting on this chilly evening.
Had trouble selecting from the entrees but finally choose the pappardelle and short ribs.
The pappardelle were light as a feather and dressed in a rich pork porcini sugo. If a entrée can be decadent, this is it. The short ribs were stacked high, a very large portion of fork tender meat with scallion whipped potato and natural jus. Again we shared and could not decide on a winner, both were wonderful.
We were pretty full but that has never stopped us from dessert :) “Karen’s other dessert” last night was a brown sugar tart with a cranberry relish and a scoop of vanilla gelato. The flavors and sweet, tartness of each ingredient played off each other perfectly.
Service all through the meal by Rebecca and staff was friendly and informative. Service can make or break a meal and Rebecca helped make it a nice experience, not just a meal.
It was our first visit to Cook but won’t be our last.