We shared this salad as our starter.Â A perfect opening to our summer luncheon.Â All the produce was perfectly fresh worked together in harmony.Â The eggplant was melt-in-your mouth tender, with its spongelike texture soaking up the olive oil in the vinaigrette.
I LOVE oily fish.Â We ordered these to munch on and to go with our bread and butter while we waited for our main courses.Â Unlike your everyday canned anchovies, these babies were meaty and fresh-tasting, not just oily and salty.
Our server, Andrew informed us that there was a delay with our main courses (below) due to unspecified “fish issues,” so we just leisurely noshed on anchovies and bread and sipped our cava (nothing quite like bubbly in the afternoon, or any other time for that matter).
I guess in unpretentious California, “haricots verts” are just plain green beans.Â But I’m glad they said “aÃ¯oli” and not “garlic mayonaise,” which I guess is literally what it is, but just doesn’t sound as tasty.Â The aÃ¯oli was fantastic, I wish I could have a vat of that stuff to schmear on bread or to dunk french fries (“pommes frites” if you want to continue in the Francophone theme) in.Â I would probaby would have licked the creamy, garlicky aÃ¯oli off the plate if I had not been in a restaurant.Â Seriously, that good.
Our other main dish was also in the South of France meets California theme.Â The little roasted pimientos were adorable and the squid perfectly tender.Â At this point I was in heaven.Â You really can’t go wrong with the holy trinity of fresh seafood, garlic and wine.Â I’m drooling just thinking about this meal as I blog about it.
Andrew offered to give us a free dessert, so we went ahead and ordered two:
The chocolate pavÃ© is like a flour-less brownie, but much better than a brownie.Â Chocolatey goodness.Â The plum tart was amazing too.Â Some of the best buttery tart crust I have ever tasted.
And just when you thought the food-porn another surprise freebie:
Mulberries and Pluot
The fruit was at the peak of freshness.Â It was my first time trying mulberries and a pluot.Â The mulberries reminded me of blackberries.Â The plot is a hybrid of 3/4 plum and 1/4 apricot.Â A perfect finish to a sublime meal.