Recently I had a fantastic Dinner at a Restaurant in Northern California. It is away from the Big City lights, but definitely was a cut above. I have spent the better part of my career Managing and being associated with some of the finest restaurants in the world.
This stop of mine, which was a look at their operation for a couple of days, surely was one for the books. They play it so casually it catches you off guard.
From the greeting to the seating, the Water service, the bread was done very well. I had the Filet Mignon and there was no room for dessert. I actually opened with a crab cake appetizer from the bar menu which was so good…I will say that over and over…The server I had was impeccable, I have operated 5 Star restaurants and with Four Seasons, I was hard pressed to find flaw with the service both the night as a customer mystery shopping, and the next observing the floor operations. I had a Pinot Noir to accompany my dinner and it was very good. The things that make this operation set apart from anything else, they use local wines, and locally grown organic vegetables and have agreements with local farmers and adjust their menus on what is available in regards to the vegetables and the COP. They have a great local following within their region.
The Filet came out to me just as I ordered it. Perfect, medium with whipped parsnips and yams. It reminded me of nouvelle cuisine we did back in the 80’s but on a larger scale. I didn’t have dessert, but what I observed the next night I wish I had. They did a Crème Burlee trio that was great. Coming from a BOH foundation, they say you go back to what you know, I observed the kitchen operations and they had it all together as well as the FOH. They seemed to have an issue during a rush with an order that sat in the window for less that a minute. It is refreshing to see a culinary team that has as much fun and puts a great emphasis on the product they put through to the guest.
From the greeting and seating to the preludes to the meal itself I saw teamwork not using the front and back waiter system but with a runner system working together, the hostess, the server assistant to the management. They seem to have a great rhythm and read each other like a book; it is a compliment to the owners and staff that they all have such a pride in what they do.
They always say if you know it works don’t mess with it. If you are traveling in Northern California, or have a hankering for an exquisite experience where they combine the three rings of product, service, and exceptional experience and seem to have found the sweet spot where all three intersect. Send me an email and I will send you a link to their website. “Flawless service is the cornerstone of an unforgettable meal,”
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