3 months ago
I posted this on Yelp earlier today. It has already had an impact as my friend Randi B made a reservation for her husband's birthday :-)
Journeyman has been reborn as The Bronze Quail. I visited last night with a friend who had been a fan of the previous restaurant, a well regarded bistro I had missed dining at before the change in ownership.
Chef Zach Geerson had become well known for his chef's tasting menu, and he is still in the dining room helping with the transition. New Executive Chef is Mark Piepkorn who was greeting several of the other tables. We ordered the tasting menu and Zach helped with the service. An a la carte menu has been added which will most certainly help with the hotel guests, and those who visit for local shows, get a meal without having to order multiple courses.
Tasting menu is $100, $145 with wine pairing.
We started with a bottle of Schramburg Brut Sparkling wine from the list, an excellent choice with the amuse bouchée and the first couple of choices. We also opened a 2014 McIntyre Block M Pinot and eventually a 2013 Quilceda Creek Cabernet. Corkage is exceptionally reasonable at $15.
Amuse - 2 year old kimche on house cracker and it was fabulous, lovely acidity with a kick matches with sparkling wine perfectly.
Green Goddess Salad - Chicories, Yam, Tarragon, and a Goat Milk Panna Cotta blend together perfectly with the yam a definite standout.
Winter Vegetable Casserole - Assorted Winter Vegetables, Black Garlic Panisse, Piquillo Pepper Rouille that also came together with a lovely complexity with a kick. Started Pinot here and it was another perfect match.
Burnt Onion Malfadine -- Butter Poached King Crab, Burnt Onion Pasta, Smoked Butter-Juniper Beurre Blanc, Allium, Thyme cane together with an earthy goodness that wanted me to lick the plate.
Diners have their choice of entrees, so we ordered one of each.
The Bronze Quail - Roasted Garlic Stuffed & Pan Roasted Quail, Carrots Prepared Several Ways, Barley Porridge Croquette was the far better of the two. The Quail was lovely, cooked perfectly, I'd order this next time
Vintage Beef Ribeye - Potato Trifle, Fennel, Bordelaise Vintage Beef Ribeye, Beef Fat Confit Yukon Potatoes, Crispy Potato, Confit Potato Puree, Compressed Fennel, Bordelaise Sauce Glaze
This was the only "meh" of the meal. Absolutely loved the potato side but nothing special about the flavor of the ribeye or the sauce. They. We'd to work on this a bit to really bring out the flavor of the beef.
Two desserts, both very good. Preferred the first one. Hopefully they add something with a bit more chocolate next time ;-)
Grapefruit, White Chocolate, and Absinthe - Marinated Grapefruit and Sorbet, White Chocolate-Grapefruit Bavarian Cream Swiss Roll, Choux, Grapefruit Yogurt Soup, Tarragon-White Chocolate Sable Cookie
Caramel Soaked Baba Cake, White Miso Namalaka, Hazelnut Praline, Sea Salt Ice Cream
The dining area looks too much like a hotel, very bright and no ambiance. Bar area is more hip and was full the whole time we were there. Hopefully they can add more ambiance and softer lighting to the restaurant.
Highly recommended! I'd dine here again!