We had a great experience at Rubicon last week for DAT. It's a great value for the quality of the food and the wine list and wine service lived up to its reputation. I'd never eaten at Rubicon before but I will definitely be back.
I. First course
A. Grilled Calamari- Garlicky Salt Cod, Citrus Vinaigrette perfectly grilled calamari on a "scoop" of salt cod that had the texture of really thin mashed potatoes. Would have preferred it to be a bit more rustic, but overall a successful execution and combination of flavors.
B. Chestnut & Celery Root Soup- Duck Prosciutto & Gizzard Confit wonderful brothy texture although I think the celery root got lost with the chestnuts, which was OK because I love chestnuts. The duck prosciutto did not taste like duck per se, more to me like a gamier prosciutto like a serrano ham.
I. Second course
Seared Hawaiian Tombo this was not as good as I was hoping. The fish was seared in the sense that it was quickly cooked on the outside while leaving the inside rare, but the outside wasn't dark enough as if the pan wasn't hot enough when the sear was done. It looked very blond. The fish was too dry and tough although it tasted great. There were very few vegetables on the plate, just a few tiny onions and a couple small mushrooms.
Smoked & Glazed Pork Belly- Soft Polenta, Dried Fruit Condiment, Braised Greens great dish all the way around and way better than the tombo. The pork belly had great flavor which was really enhanced by the sides.
Pistachio & Dried Cherry Nougat Glacé with Winter Fruits light and refreshing and very tasty.
Wild Anise Chocolate Mousse-Espresso Shortbread, Fleur de Sel Caramel all I can say is wow, this was a fabulous dessert and I did not want to share.