A clubhouse for well-off diners, this swanky spot is tucked away in the Palomar Hotel. The kitchen has seen toques come and go in the last few years, but at least they've always been talented. And the latest to take the helm is chef David Bazirgan, bringing modern techniques and exciting ingredient combinations to the forefront. Dressed up in sandy beige walls, hardwood floors, sleek dark-wood tables, and modern club chairs, the dining room sets a stylish backdrop for
Contemporary American dishes like geoduck, surf and razor clam ceviche, uni flan, Brillat-Savarin ravioli, and tamarind-laquered duck breast. You can order dishes à la carte, but the menu is structured as a five-course affair ($95). The extensive wine list is also of note. If you want to dial down the expense, enjoy a burger or the excellent charcuterie plate in the more casual lounge next door to the dining room, along with well-made cocktails.
Oct 27, 2007
We had a business dinner in this restautant. The atmosphere and the staff is great, but the food is a bit overwrought. We had the chef testing menu (5 courses). The complimentary butternut squash soup was very good, but what followed were two "cured" raw fish dishes that I did not eat. The chef should be cognizant that there are many patrons who will not eat raw food. Next, the grilled salmon was very well done, but the the venison that followed
was rare. What is this obssession with raw meat? Dessert was uniformly excellent. Overall an acceptable experience for the exhorbitant prices. By the way, the wine list started at $65 per bottle.