![]() ![]() Sauces are the critical decision - we recommend Louisiana flavor, which has a hint of sweetness. ![]() Combos also include corn, potatoes, and sausage. And messy.Ĭombos are the best bet, offering mix-and-match choices of Dungeness crab, king crab legs, clams, crawfish, shrimp and lobster ($31.95 to $83.95). The concept is pretty simple: You pick your seafood, pick your sauce, and wait for the hot mess to arrive. ![]() If you’re up for it-or just find pulling off shrimp heads weirdly satisfying - Bag O’ Crab is your new favorite restaurant. Wearing a large plastic bib and eating with your fingers is also self-selecting. (John Burgess/The Press Democrat) Santa Rosa Bag O’ Crabīag O’ Crab is exactly that: a steaming pile of seafood dumped onto a communal plate that’s a love-it-or-hate-it kind of thing. (John Burgess/The Press Democrat) Crispy Fried Calamari with smoked chili remoulade and shaved parmesan from Goldfinch restaurant in Sebastopol. Main St., Sebastopol. 70, Heirloom Carrots with coriander honey and garbanzo puree from Goldfinch restaurant in Sebastopol. But we’re certainly ready for a second date.ġ19 S. The restaurant opened in late May, so falling madly in love with Goldfinch feels a little premature. The wine list is thoughtful, though not wildly imaginative, with decent by-the-glass pours. The cocktail menu ($14 each) is a little heavy on the rum, bourbon, and whisky side-however, the Fizz Fuzz with tequila and orange-flower water is a summery quencher. Larger entrées, like the vegetarian ricotta tortellini with fava beans, peas, and asparagus in a delicata squash puree, are as beautiful as they are delicious. Most smaller plates are plant-focused, like grilled maitake mushrooms with risotto, zucchini with burrata, or heirloom carrots with honey and garbanzo puree. Stock up on the Small Shareables ($12 to $18) including the gem-like fire-roasted beets with sweet caramelized yogurt, pistachios and pickled onions. Bites ($8 each) include focaccia pull-apart rolls with rosemary and a simple dish of cracked cucumber with tart yuzu vinegar. (John Burgess/The Press Democrat)ĭishes from chef Rodrigo Mendoza, formerly of Willi’s Seafood and El Charro Negro, are organized into Bites, Small Shareable plates, and Large Sharable plates. (John Burgess/The Press Democrat) Whole Grilled Bronzino with a side of Broccoli Tabbouleh and homemade pickles from Goldfinch restaurant in Sebastopol. Lime Cured Shrimp with avocado, cucumber, jicama and cilantro from Goldfinch restaurant in Sebastopol. The drinks are just as strong, the staff just as experienced, and the large open kitchen with bar seating is just plain sexy. It feels younger and fresher, a place for a date, perhaps, with plenty on the menu for all to enjoy. Exposed brick walls and banquettes remain, but the tablecloths and carpet are long gone. The interior has received a stunning makeover, with open wicker pendant lights casting a golden glow above cozy tall-backed booths. Less than a year later, Goldfinch has sashayed into its place. When it closed in 2022, it was a tough goodbye- the end of a lovely culinary relationship. ![]()
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