Dinner – Saturday, April 1, 2017
Californios caught my attention when we were still living in San Diego, but we were unable to make it here until our fourth wedding anniversary loomed. The restaurant is odd – dark surfaces dominate a very lounge-like atmosphere. Nevertheless, we were here for the food, and we opted to sit at the long chef’s counter. The team of 4-5 (or 6?) young chefs serve a single seasonal menu – Mexico through the lens of Northern California.
Jicama, salsa, trout roe, watercress, creme fraiche
Black bean masa, shrimp ceviche, aerated black beans
Wagyu tartare, black truffle emulsion
Cactus, farmer’s cheese, sorrel
In the previous two courses, the heirloom masa used at the restaurant was rather overwhelmed – here, it was finally allowed to shine. The filling was creamy and gooey and mild, allowing us to taste the corn.
Smoked duck barbacoa, sourdough tortilla
Tamarind sorbet, mango, tequila ice
Shima aji, shiso, lime, jicama, cranberry
Santa Barbara uni, fava beans, achiote, dashi
Arguably my dish of the night, and with only minimal contribution from the sea urchin. The stars were the fava beans and achiote-infused dashi – intense!
Poached Maine lobster, chayote, viola flowers
Fuji apple, goat cheese mousse, hazelnut butter, fennel
Very delicious, but the goat cheese and hazelnut butter produced a relatively heavy mouthfeel, which is not what I associate with fruit cups – I think of acidity and crunch.
Epazote broth, cilantro, nasturtium
Another strong course – slices of binchotan-grilled abalone sitting in a hot, spicy broth prepared a la minute and poured tableside. Salty, herbal, vegetal.
Rancho Gordo beans, hackleback caviar
Charred cinnamon mole, blood orange, candied walnuts
Excellent gaminess on the duck – and the slightly chewy, dried-out texture was appealing. The thick, whiskey-infused mole was also strong enough to pair with the fowl.
A5 Miyazaki wagyu, mustard greens, leeks, fermented chili
Great balance of sweet and salty in a relatively simple dessert.
Strawberry, agave wine, vermouth, absinthe, tarragon
The chef-owner, Val Cantu, was named a 2017 Food & Wine Best New Chef the day after we dined here. It’s nice to see a relatively unique tasting menu get some recognition. We’d like to return to see how the restaurant changes with the seasons.
Insert Food 