The evening we were there, The Winery was offering both its regular menu and a three course prix-fixe menu. With many choices, it took everyone a long time to decide. While people were digging into the menu, I got to dig into the wine list. Since the restaurant is called, The Winery, I'm sure you won't be surprised to learn that they have an amazing selection of vintages, old and new. Since it was a "school night" and not everyone at the table drank wine, we settled on two bottles to share among 7. A syrah and a pinot noir. And because I am a terrible food blogger, although I had the sommelier write down the name of both bottle, I have misplaced the listing. Unfortunate all the way around, especially considering the syrah was one of the best reds I've ever had. I'll just have to go back to figure it out.
Quickly, the waiter was back to walk us through the list of specials which included an excellent sounding buffalo steak. Orders were placed all around to include starters of wild mushroom bisque, heirloom tomato and burrata salad (caprese style) and mains of buffalo steak, racks of lamb, short ribs and pasta.
When the first course arrived, we were treated to a variery of sea salts, all fashioned differently including traditional, smoked, and several others. While they were brought to pair with the heirloom tomato and burrata salads, everyone at the table got to have a taste. Each flavor was interesting, and strong, thanks to its salty backing.
Our various sea salts
The first course was delicious. The salads were served with multi-colored Santa Barbara heirloom tomatoes, fresh, creamy burrata cheese, micro arugula for some delicious spice and topped with an aged balsamic, sweet and syrupy. Add to this a little traditional sea salt (as was my preference) and you have a superbly balanced and refreshing first course. Frankly, I probably could have eaten a couple more as a main it was so good!
One of the three starter heirloom and burrata salads, sorry about the photo quality,
tough to shoot with an iPhone outside after dark
In addition to this great salad, another coworker ordered the wild mushroom bisque. This heavier starter also received rave reviews for its velvety consistency and warm, earthy flavor.
Wild mushroom bisque with a splash of cream for richness
After ample sharing and testing of the first course selections, our mains arrived. Sadly, this is where the pictures peter out. We had some lovely presentations on the table but the increasing darkness coupled with the less than professional quality of my iPhone camera meant everything is either too dark to be distinguishable or so washed out it looks like ghost food. I'll have to rely on the pictures my words paint.
For her main, D had chosen a garlic and herb marinated buffalo steak served over a wild mushroom risotto with a shallot reduction. In addition to not skimping on flavor, the portion was hefty. D spent several minutes after its arrival contemplating the best way to attack it. In the end, there was more than one bite left on the plate, even with lots of sharing. This is shocking since the buffalo, while very lean, was packed with flavor, in large part due to the well-prepared sides that accompanied it.
Two of us chose the rack of lamb which looked almost evergreen when it arrived. Rubbed so thoroughly with Herbs de Provence, the lamb took on a green tinge even in the gathering darkness. Served over sweet basil gnocchi (although not enough of them in this carb-loving lady's opinion), the lamb was exquisitely prepared to a perfect medium rare. The fat content in the lamb was a little unfortunate as I found myself attempting to cut around the sinewy pockets to get to the tender meat. But this is a risk you take with lamb and is hardly the chef's fault. All in all, it was a delicious dish.
Two more opted for "The Winery Corkscrew Pasta", a tasty looking combination of pesto, sun dried tomatoes, grilled chicken and baby artichokes. Since my allergies precluded me from trying this one as it circled the table, I had to take my coworkers word for it that it was good. And miraculously, I have a picture of it!
Fancy pasta
And last, but certainly not least, were the short ribs. Also served in an enormous portion, this heaping plate came accompanied with pearl couscous, red zinfandel reduction and prosciutto-wrapped asparagus. I knew by the silence that followed its arrival that it would be good. And even though I was nearly too full to lift the fork, my stolen bite proved worth the effort. Fall off the bone tender and so well seasoned. Should we ever go back that way, I will be ordering short ribs.
When the waiter reappeared offering dessert, he was met with groans and looks of disbelief. Unlike many fine dining establishments, The Winery served significant portions. There was absolutely no room in anyone for dessert. We only mingled around the table long enough to make sure every drop of wine was consumed, because after all, we couldn't let it go to waste.
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