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Restaurants & Bars 2

Photos of the current Manresa Tasting Menu

Alice Patis | May 25, 200607:36 PM

If you want yet another photo tour of the current Seasonal & Spontaneous Tasting Menu at Manresa, visit my Yahoo photo album linked below.

I had a seat by the window, and started dinner at 5:30 so had plenty of light, but by 8:30 or so when the desserts came, was relying totally on the interior dim lighting so the dessert photos are pretty bad.

We went last Sunday and were both very pleased. I don't have much to say that hasn't been said before, but here are some details I made a mental note to remember:

- It's not that his use of salt can be overdone or inconsistent, it's that the salt crystals or salt flakes that he uses can be quite large at times. My Arpege egg this time had 2 salt crystals that were chunky, and cuboidal in shape. One crystal was 1.5 mm wide. Kind of spoiled the otherwise perfectness.

- The starter amuses could be more savory, less sweet. Yes they're supposed to bookend the meal, but a sweet first amuse, followed by a very tart second amuse, isn't the greatest idea.

- The Foie Gras Royale is as texturally heavenly as others have reported. It's not very foie gras-y though if that's what you're looking for (which I'm not). And anyone know where I can drink that cinammon-infused olive oil by the cupfuls please?

- Fresh white asparagus was not bitter. Actually the white one tasted just like the green one but that must be because I grew up on the white ones in a tin.

- the pork (tenderloin?) was dry and a bit tough; but eaten in tiny pieces with tiny pieces of each of the accompaniments made it work very well. And it's like getting a mini whole-hog dinner on 1 plate, how fun!

- the beef bavette certainly didn't taste like a cheap cut of beef. It was not meltingly tender, but it was tender. Not mushy tender, just nice to chew sort of tender. And it had a nice beefy flavor. Perfectly seared all around and perfectly rare just inside that sear. Can't ask for anything more in a piece of beef.

- desserts still seem weaker than the savories. The mini souffle was awesome though. Oh, and I noticed on the a la carte menu they removed the supplemental charge from the souffle dessert. I'm so there next time they have a chocolate souffle. The a la carte souffles looked pretty huge!

- Our wait btw courses sometimes seemed long, so don't get the tasting menu if you're antsy. It took around 4 hours total from sitting down to signing our bill.

-Michael Keane is so super nice. Our server was super nice. The bread guy was super nice but knew when we'd had enough bread for the night. The iced tea guy was super nice. Oh everyone is super nice.

-The only dish missing from my photo album are the little cubes of potato croquettes with molten pea sauce inside (I forgot its official name). They were so cute I popped it in my mouth before I remembered the camera.

-Yes, it's just like watching a movie you know the ending to if you read all these reports & photos before you go (so don't read mine). Actually, even just having dined here before "spoiled the ending" for us a little bit this time around (even if we did a la carte last time).

Link: http://pg.photos.yahoo.com/ph/aliceri...

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