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SD Resto Week - Arterra

Lagunacoon | Jan 16, 200612:38 AM

Tried Arterra for restaurant week this evening.

Appetizers - Point Reyes Blue Cheese Souffle w/ fisee, apples, pears and sugared nuts - or - Celery Root Soup with Lobster Ravioli, Creme Fraiche and Meyer Lemon. Both were very, very good with the blue cheese souffle being the preferred dish at our table.

Entrees - Braised Short Ribs Wellington - or - Miso Glazed Black Cod. Can't speak to the cod dish as our table only ordered the short ribs, which were stellar. Not exactly a true Wellington preparation, more like a Vol-a-Vent, i.e. puff pastry shell filled with a ragout-like mixture of exceedingly tender braised short ribs and roasted mushroom. Plate garnish of ridiculously small roasted vegetables were delectable and perfect.

Dessert - Toffee Spiced Date Cake with Coconut and Pear - or - Valhrona Chocolate Souffle tart with Port/Vanilla Ice Cream. Our table ordered only the date cake, but both desserts were brought to the table. The date cake is a winner. Light, moist with crunchy toffee nuts as a garnish. Coconut pouff on top couldn't decide whether to be foam or whipped cream and was somewhere in between. Not a pronounced coconut flavor, didn't add, didn't detract from the dish. Like that old saying "one can never be too rich or too thin" chocolate fans generally believe one can never get enough chocolate. The chocolate dessert is a chocoholics answered prayer. Too rich, too chocolatey, too, too, too much. The port-vanilla ice cream served with it was a clinker. It didn't go with the chocolate and it didn't do anything to cut the richness of the dessert. One bite of ice cream was interesting, two bites was pushing it.

Service was efficient and professional in spite of the misdelivery on the dessert. Arterra was fully booked, the room was noisy but it was possible to carry on a conversation. All in all a steal of a deal for $30

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