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Cyrus report - Healdsburg

Waterboy | Jan 21, 2007 04:30 AM

Dinner this evening was generally delightful - the tasting menu, which Cyrus asks the whole table to take, started well and really took off with fois gras - loved the flambe; loved the resultant taste much more!

But our revelry came to a screeching stop with overcooked scallops topped with a tasteless chorizo crust - crawlers take note.

Not bad, but not what anyone would want in a restaurant of this reputation. Hey, any chowdown can include a dish that doesn't meet expectation - we didn't walk out.

White and black truffle shavings @ high extra cost left us very unimpressed - taste was difficult to detect.

A bit later, venison was grade A but not -quite- as tasty as expected.

The cheese platter brought us back to heaven with exquisite fruitcake Cyrus style and a totally lovely Chenin Blanc.

Dessert was equally good with a grapefruit ice over slices of blood orange, and another sort of ice and paste that, paired with a light effervesent wine, topped the meal with a flourish.

Wines were paired to the menu by the Cyrus sommelier - godd juju, I gotta say, sometimes simply excellent.

Cyrus's environment was utterly lovely, as was the service and the hotel it's in, which is not for those on a budget.

$640 for two with tip - make your own decision!

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