wines. Our server suggests the ‘17 Kaena Albariño to begin. The clean and refreshing wine has a beautiful aroma of a spring bouquet of flowers with striking notes of limestone, orange and white grapefruit; a superb aperitif. Our memorable meal begins with an order of deviled eggs topped with pickled shallot, an olive relish and smoked trout. As I take the final bite of the egg, I spot our server walking towards our table with the next dish, a sweet potato baba ganoush prepared with olive oil and sumac, which adds a hint of tartness to the dish. To lighten things up, an assortment of pickled vegetables is served alongside. The tanginess of the vegetables paired with the sweet Mediterranean dip is exquisite, and the warm house-made bread makes for a delicious tool to clear the plate. The sun begins to set, creating a glowing backdrop for the rest of our dinner. Knowing that the restaurant serves local ingredients, we order the West Coast Oysters, which thoroughly exceed our expectations. Served on a bed of crushed ice, the oysters have a cucumber note (a signature of oysters from this region) and are accompanied by garnishes including apple cucumber mignonette, cocktail sauce and a wedge of lemon. The Kaena Albariño pairs wonderfully
Dill Berrymore
Harissa Buffalo Wings With Blue Cheese Yogurt
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