My wife and I had our anniversary dinner at Josie. We took advantage of their Monday no-corkage policy to bring wine from our cellar. I think this policy of doing a no-corkage night, on what might otherwise be a less-in-demand night, is a great idea.
Anyhow, as usual it was a great experience the staff was nice; and we had a chat with Josie and Frank. It is nice to know that the chef and/or proprietors of a restaurant actually car who dines at their place and show concern for one's enjoyment.
On to a few of the food items. We had two appetizers that were fantastic, and a must if they're on the menu. The first was the seared foie gras accompanied by poached? mission figs and I believe braised leeks accompanied by a sauce using some fig. We were told they are using a new Foie Gras source (called Bobo?). This dish was great, and we try lots of F.Gras variations. The flavors melded together perfectly. The foie gras itself was delicious and was the correct thickness and quite seared. (recently I've had a number of presentations where an overly thick slab is not given an adequate sear to bring out the flavor.)
The second appetizer we had was a fresh heirloom tomato and goat cheese tart. Also delicious. It was simple enough to let the top quality of the small tomatoes take the lead.
My wife had one of the steaks which as usual was excellent, and some great truffled french fries. I had the striped bass with peas three ways. One of which was a pea puree that was very tasty.
Dessert was the bread souffle which was very good, and a chocolate-peanunt butter lava cake with a scoop of ice cream that will be hard to pass up on future visits.