Ol’ plant-forward ordered the Buffalo Cauliflower sprinkled with blue cheese and a tangy, house-made hot sauce. RG started with Crispy Spiced Calamari ($18), paired with a delicious Mango Curry Dipping Sauce – the za-za-zing to an already colorful dish. ![]() Once you have a good sauce and condiments, it can adorn vegetable or animal. ![]() I’m a plant-forward eater, but no purist, so when my dinner partner orders meat, we share dishes and experience a little of both worlds. Lots of space to spread out, think, and be inspired. Upon entry, you are greeted by a full sliding door which opens majestically out to the pool area, creating this inspiring, bright spot - perfect to catch up at days end alongside a glass of wine or house specialty drink. Located inside the Hotel Citrine in Palo Alto, Wild Onion opened in 2021 with a crisp, contemporary design and homey feel. If you want to check it out but save some cash, give a look at their happy hour menu offering $8 bites and $10 cocktails. Prix fix ($118 per person), Vegetarian prix fix ($88). With a high price point, iChina is a special occasion destination for many, if that. Lunch is available (not prix fix), as well as a daily Tang Dynasty-style tea ceremony updated for the times. I wanted more vegetables to chew on during the meal. My one suggestion, as funny as this may sound, is to incorporate more vegetables. The meal was delicious, creative and such a treat. Zha Jiang Mian featuring Shanghai wide noodles, in-house pickled crudites and a soybean paste based sauce.ĭessert is a delicate and flavorful Choux Au Craquelin trio (cream-filled pastry of banana and burnt sugar cream, matcha and azuki mousse, and raspberry and chocolate. Stuffed Savoy Cabbage with vegan xo sauce, corn grits and mushroom gravy It begins with Dumpling of red vinegar essence, truffle and tofu.Ī creamy kabocha squash soup follows, with coconut, puffed brown rice and chili oil.Ĭlaypot Style Mushroom Rice impressed with king oyster mushrooms, maitake mushrooms, and taro. The food is meticulously prepared it’s a kitchen where house-made doughs abound, hard spices steep in jars for homemade chili oil, vegan xo sauce cures, and hawthorn berry leather is prepared at whim. Pandan infused whiskey | capaletti amaro | amontillado sherry | cocchi vermouth di torino Hennessey vs | mount gay black barrel rum | licor 43 | aloe liqueur | oolong tea | blue agave | milk | pineapple juic Rarely do I order creative cocktails - honestly they go down too fast. Specialty drinks shine here -unique creations, unexpected garnish. “We strive for fine dining and authentic technique that is traditional in spirit but contemporary in approach,” says Lam. Individually plated with eclectic cultural influences, dishes incorporate locally-sourced organic produce and humane / sustainable meats and seafood. Eat in your own movie - a culinary Immersive Van Gogh.Įxecutive Chef Eddie Lam offers prix-fix dinner, updated seasonally. This is image-cuisine customizable to your celebration. Opened in August 2021, it's a destination location.Įnjoy the first floor cocktail lounge, second floor restaurant, and private spaces including a virtual reality dining room. Sparkling emerald green accents meet Shanghai art deco. We’ve been Food Partying! a little more at neighborhood hot spots, taking advantage of new menus and openings. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. ![]() So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. Actually, I adapt everyday by new lessons learned from teachers, customers and students. Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. About this blog: I've been attracted to food for good and bad reasons for many years.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |