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Unlike other posh joints, where the idea of comfort is to make average folks feel uncomfortable, Pinot is nothing but inviting. The French-Californian cuisine and atmosphere manage to be classy without being stuffy, and the roasted-lamb noisette is one of the best cuts around.
Prawns are spot prawns (local shrimp from the Pacific Ocean), Yukon potatoes, uni (sea urchin), Osetra Caviar, and pistachio vinaigrette. This is an artful blend of flavors, very light and awesome. The prawns were cooked to a soft consistency, missing the typical snap from a perfectly cooked shrimp. The potatoes were soft and velvety. The sweet uni contrasted well with the slightly salty caviar. The pistachio vinaigrette was a bit too light in flavor but that didn't diminish the overall flavor perfection of the dish. The only thing missing was a contrast in textures. The elements of the dish were soft so just a bit of crisp or crunch would have been an interesting addition. This will not appear on the regular spring menu, but may pop up as a special now and then, so be on the lookout for it. Thumbs up, way up!
Halibut is roasted halibut, pea puree, Hen of the Woods mushrooms (maitake), and saffron emulsion. The halibut was perfectly roasted with a crispy, buttery exterior and melt-in-your-mouth juicy interior. The fresh peas resembled edamame (soy beans) in flavor. The pea puree was refreshing smooth and better than any pea mash you'll ever have. The mushrooms had a woody flavor and chewy texture. The saffron emulsion was light and paired well with the halibut. Thumbs up, way up!
Meyer Lemon Panna Cotta served with blood orange and honeycomb. The panna cotta was perfectly smooth and the lemon flavor was just right, not overbearing or sour. The honeycomb was a nice surprise adding a crispy texture to contrast the soft, creamy texture of the panna cotta. The oranges were perfectly sweet and tasted fresh from the orchard. Thumbs up, way up!
Chef, husband and father -- Alfonso Ramirez doesn't have time for a cold. We manage a few more answers before he disappears back into the kitchen.Read our interview with Alfonso Ramirez of Pinot Prove... More »
Ch-ch-ch-changes happen all the time in the restaurant industry. Chefs leave and are replaced by someone with a vision more aligned with that of the establishment. Alfonso Ramirez now helms the kitche... More »
Unlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your evening, roll up those sleeves, and follow-up on part two while ... More »
Chef Jason Petrie reflects on his passion for food as the conversation turns to Pinot Provence's upcoming spring menu (including new desserts!). You'll also find out the recipe he's so proud of, which... More »
We first met Jason Petrie at Dux In Tux in November. He had us at truffle (and candied-bacon-and-mushroom risotto -- but not all at once!). Between his Michelin-earning stint at Aureole in Las Vegas a... More »
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