Restaurant Eloise Review

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Restaurant Eloise

Fodor's Review:

Roasted bone marrow, crispy sweetbreads, and head-cheese charcuterie highlight the menu at this fledgling bistro, where husband-and-wife chefs Eric Korsh and Ginerva Iverson specialize in ingredients that other culinary geniuses might overlook. The eclectic menu also boasts more traditional dishes, such as milk-poached halibut, roast guinea hen, and pan-fried sand dabs. Most herbs and spices come from the backyard garden (ask for a tour), while many of the vegetables are sourced from area farms. Desserts, including a decadent rum-soaked brioche, are all made in-house. A short-but-punchy wine list features wine from the Russian River Valley and Sonoma Coast, as well as selections from the Rhône and Loire. The best bet: aperitifs, including a handful of locally infused liqueurs.

  • Credit Cards: AE, MC, V
  • Closed: Closed Sun. No lunch

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