Thanks to Jim H., Sharuf and Barbara for recommending places in the Pt. Reyes area. I was lucky to meet up with an old friend and fellow 'hound who was staying at the Olema Lodge. He'd already been to the Olema Inn the night before and was raving about it. I said it received a high recommendation from the chowhounds. So we went.
I was even luckier to receive a post-birthday dinner at the Inn. What a lovely place. The food was most fabulous. The service was warm, attentive, and fun. We even met Chef Ed.
Afterward, Paul and I had some questions about some of the dishes. We tried to guess who amongst the wait staff was a hound. My instincts were right. It wasn't our waiter. He was polite and efficient, but NOT connected to the food. However, the food server was. She had mistakenly brought us a plate of their ricotta gnocchi, whisked it away with an apology, and later said, under her breath so that only we could hear, that she was hoping the plate was a mistake so that SHE could eat it. It was her tone and that familiar spark in her eye that said "chowhound".
I told her of our observation that she was a food person. She said she was definitely a foodie. I, of course, was happy to correct her, and she was happy to find out who she REALLY was. AARROOOOOOO! (do chowhounds make that sound?)
The STAR of the meal was an accompaniment to the cider glazed Niman pork chop. A roasted garlic potato cake. It was shredded on a mandoline, then pan fried and then deep fried. Creamy and rich on the inside, the caramelization was superb!
Another find was their Tomales Bay Hog Island oysters. Paul's "A la Russe" was truly elegant. Served on ice with lemon creme fraiche and sturgeon caviar. My "Serafine" were salt roasted, served on rock salt with asiago, garlic and shallot. Most delicious.
So thanks. A definite destination for a lovely, romantic, wonderful meal. Pricey, but worth it.