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Firehouse dinner report


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Firehouse dinner report

Ann Vuletich | Oct 29, 2002 04:06 PM

Well, better late than never. Here’s my first stab at describing a meal on this board. The occasion for the dinner was our 11th wedding anniversary.

Service was attentive and highly competent without being pushy, pretensious or intrusive. Just the way I like it. We were seated at a booth type table alongside the same wall as the bar, an area that is a little darker and smaller than the main part of the dining room with the elaborate lighting, paintings, etc. Actually it was quite cozy whereas the main room seems a little large and cold.

We started off with Blue point oysters with caviar, in the “Firehouse style” which I think means a little dab of ginger on top. Then we moved on to the salad course which was a bit fussy given the richness of the rest of the meal, but both of our choices were delicious nonetheless. I had the beet salad, composed of both red and yellow beets the latter of which had a slightly sweet taste which contrasted nicely with the red beets, portabello mushrooms and some type of goat cheese. Great earthy flavors, but it was built in the “toweresque” style which made it a bit hard to cut into without all of the component parts ending up all over the plate thereby pretty much destroying the lovely presentation. My husband had the spinach salad with endive, coated walnuts and blue cheese which was easier to eat but equally good.

For entrees, I had the Neiman Ranch rack of lamb, rare, with port demi glace, foie gras, on a bed of mashed potatoes and brussel sprouts and thyme. The exquisite taste of the lamb heightened by the demi glace, along with the slightly bitter flavor and crunch of the brussel sprouts, dab of richness from the fois gras, all atop a cloud of fluffy mashed potatoes made for pure heaven with every bite. Truly one of those “full mouth” experiences. My husband had the filet mignon, medium rare, in a red wine (merlot?) reduction, also on top of a bed of mashed potatoes and asparagus which he was as enthusiastic about as I was about my lamb.

To end the meal we shared a warm bread/apple pudding with pieces of calvado apples and vanilla ice cream along with a glass of port. The plate rim read “happy anniversary” in chocolate, a nice touch we thought to the conclusion of a very memorable dinner.

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