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Thanksgiving - Did you eat at a restaurant? How was it?

rworange | Nov 25, 200503:57 PM

I went to General's Daughter in Sonoma. It was upscale Thanksgiving food.

There were three courses with quite a few selections in each category ($45). The first course selection was roasted heirloom butternut squash and roasted beets. This was the only course that was only fair.

It was served on a huge square white plate. Cubed, molded squash topped with greens was flanked by red cubed beets in a vinegary sauce and a squiggle of perhaps crème fraiche.

Someone raved about the corn and crab chowder. Perhaps the poached oysters, Texas toast and creamed cabbage would have been a better selection. Other items I remember were fois gras, butternut squash ravioli and some items from the regular menu.

The turkey came with haricots vert, garnished with a few cubes of that squash. The white breast meat, sprinkled with generous black truffle shavings, sat on a bed of turkey leg confit which really was excellent. The spoon bread was rich and custardy and a great complement to the dish.

This just confirmed I’m one of the 2 of 10 people who can’t taste truffles. Another table commented on how delicious they were. Me ... as always ... nothing.

Dessert was delicious ... perfect, deeply pumpkiny panna cotta garnished with balsamic vinegar. It really worked. Other desserts were a chocolate pot de crème which someone was oohing about, sorbets, and fried apple pie.

Upscale Thanksgiving food isn’t usually my style and spoon bread has never been to my taste. Roberto came down with major flu and insisted that I go anyway because he would feel even worse (which would really be hard as he is really, really sick). Then the usual 40 minute drive took an hour and a half because of holiday traffic so I was major late in addition to being ticked off about the bumper to bumper in Vallejo.

So, the deliciousness of the meal needed to jump a few hurdles. The staff made me feel comfortable and in spite of everything, the food did shine through.

Very nice wine selection … at that point, needed lots of wine. A red Beringer and another red that had the words dusty and Terroire in the name were excellent.

So, before you forget, how did you like your restaurant holiday meal?

Link: http://chowhound.safeshopper.com/21/c...

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