John Ash & Co - California Cuisine, Santa Rosa

4330 Barnes Road, Santa Rosa CA 95403
(707) 527-7687
Parking: Valet parking for events or regular parking otherwise
http://www.vintnersinn.com/dining.asp

Last Visited: July 8, 2006

Food: 3 stars until you find the worm -> then 0 stars
Atmosphere: 5 stars
Service: 4 star waiter, 1 star hostess, 1 star manager
Price: $$$$$

Please read the entire critique for this restaurant, especially the end.

John Ash is well known in the area for being high priced, but you certainly are pampered from the moment you enter their parking lot. The restaurant is nestled amongst vineyards. The scenery is green and lush, with large trees, roses, and grape vines surrounding you.

I’m not sure if valet parking is the norm, but complimentary valet parking (no self park) is the first thing that you see once arriving on the property. As you enter the facility, the Vintner’s Inn is next door, sharing the grounds.

There are both inside and outdoor dining areas. The patio is enclosed with glass that can be folded in such a way that allows there to be open patio dining as well. The earth tones are comforting and warm. The service is courteous and impeccable; the staff desires to meet your every need.

I visited John Ash for a banquet, so my experience probably differs greatly from a typical dining experience at the restaurant in terms of atmosphere and food.

The tables were neatly set with all the necessary silverware, right down to the dessert fork and teaspoon placed above the dish. The bread, served after we had been seated, was served warm. The butter appeared to be whipped and was garnished with a single parsley leaf.

- Roasted Gulf Coast Prawns – Prawns are marinated in lemon juice, chili, and honey and served with a lemon-serrano dipping sauce. The prawns were nice, and of course, displayed nicely, but without the dipping sauce, it lacked flavor compared to other shrimp dishes I have tried. However, the shrimp was succulent, and the dipping sauce gave it the necessary kick.

- Mint Marinated Lamb Kababs – Skewered lamb was grilled and served with a honey tahini dip. The lamb was nicely grilled, but the flavor of the marinade was not strong enough to remain infused in the lamb. The dip had a creamy texture and its flavoring and worked well with the lamb.

- Wild Mushroom Bouchee – Mushroom is chopped fine and sautéed with roasted garlic and lemon thyme. This mixture is then placed on top of a puff pastry. Of the three appetizers, this one had the most flavor. It was served warm and the combination of the fluffy puff pastry and seasoned mushrooms had a nice texture.

- Caesar Salad with bleu cheese – The Caesar salad was a bit on the salty side. It’s not quite the classic Caesar due to the presence of bleu cheese. The double dose of parmesan and bleu cheese increased the salt content making the flavor a bit strong.

- Grilled Salmon with seasonal vegetables, corn sauté, and artichoke coulis – A large piece of salmon is grilled and served atop a sweet sauté of yellow corn. Shiitake mushrooms are cooked in a light cream and placed adjacent to the salmon. Sweet baby carrots are placed on top of the salmon. A green coulis made from artichoke tops the salmon in a wavy design. The assortment of fresh vegetables gave the dish brilliant color and texture. I was especially impressed by the sweet and tendor corn that had been taken off of the cob.

Without the accompanying dips, the prawns and kababs seemed pale in comparison to the type of flavor that they could take on. Many Asian restaurants do wonderful things with prawns and skewers (e.g. spicy salty shrimp and satay). The dips rescued both the prawns and kababs, turning each from drab to fab.

The other entrées I saw also had good portions and lovely presentation.

Another item I found impressive was the detail in the bathroom. John Ash has a stylish bathroom, especially the sink which is rectangular and deep – modern and vintage all in the same look.

My overall impression of John Ash was that it lives up to its reputation of outstanding food and service. The quality of ingredients is fresh which establishes the foundation for good food. I would definitely want to return to try other items on their menu and review their service and menu items (as opposed to that of a banquet).

HOWEVER, after my most recent visit in 2006, I was thoroughly disappointed. From the moment I spoke with the hostess, it seemed too snooty, but it wasn’t until I discovered something in my dinner that I became thoroughly perturbed. Read on for details.

I eagerly anticipated a good meal after my previous visit, figuring that there would be even better food since it wasn’t all cooked at once for the entire seating. When we arrived, we had to wait for all of the people to be seated before us – some had reservations, and though the tables were ready, they were staggering the patrons. This would be fine, but the hostess could surely greet people with a more friendly demeanor – a smile was not easily found. Our waiter was pretty good from start to finish. The only improvement would have been to state the specials with as much enthusiasm as he had with the table next to us. I think he was just not wanting to go through it all again, but he was pretty smooth from start to finish and good with keeping an eye on all those in his section.

After ordering, we were given warm rolls – crusty on the outside, and soft on the inside. The butter was sitting in a small dish atop an herb leaf and the edges of the butter were neatly cut. The chef had whipped up a cold melon soup with blueberry compote and a hint of spice, perfect for the summer evening. Each table received a small serving in a tiny cup on top of a rectangular saucer.

Our seat on the patio gave us a grand view of the vineyards and the blue sky this summer evening, and the breeze was more than welcome.

- Hog Island Oysters – These baby oysters were served on the half shell sitting on top of white and black rock salt on a black triangular plate with rounded edges. There were two small pieces of lemon on the side and a trio of sauces – a typical cocktail sauce with horseradish, a Meyer lemon glace, and a pink peppercorn mignette. The oysters were fresh and delicious – perfect on their own, but the sweetness of the Meyer lemon made the oysters even more succulent. The pink peppercorn mignette was pink in color with red specks and had a light vinaigrette flavoring to it. Both of these sauces were very good. The cocktail sauce was fairly plain with a slight kick from the horseradish, but nothing to write home about. This was the best dish of the night. $2 each

- Fried Calamari – A plate of lightly breaded calamari is served with Thai basil pesto and a green papaya salad. A wedge of lemon accompany the dish. The calamari rings and tentacles are lightly breaded and deep fried. Although the quantity and flavor were good, the calamari lacked crisp. The Thai basil pesto was on the oil side and though it had a punch from the raw garlic in it, I would have preferred to dip the calamari in the pink peppercorn mignette served with the oysters. I tried it and liked the mignette better. The green papaya was shredded and had a light sweet and sour sauce as well as a base of chili sauce. The papaya was placed on top of a leaf of butter lettuce and the papaya was topped with roasted peanuts. The sweet and sour did not get infused into the papaya, likely because it wasn’t sweet or sour enough. The chili flavoring hardly made it to the papaya and seemed to be only on the bottom layer of the salad. The papaya lacked the crunch that Asian restaurants serve it with, but it tried to mimic the same flavors. Calamari was okay, papaya salad was fair and lacking in flavor. $13

- Seared Scallop Salad – Two large sea scallops are seared and top a salad of organic greens topped with an almond cucumber sauce. All are served on a square white dish. Although presentation was nice, this salad lacked flavor. The dressing had hints of mint in it, but the mint was not strong enough. The slivered almonds were scattered amongst the salad, and the red leaf lettuce was tender, but the cucumber slices had a flavor which was too mild to stand out amidst the rest of the items. The dressing seemed to be mostly olive oil and after eating the salad, it seemed there was only olive oil left on the plate. The scallops were the redeeming factor, but not enough to redeem the entire salad. The warm scallops were lightly browned and tasted fresh and juicy, but could have used a touch of salt and pepper. The dish would have been better with a more emulsified dressing that contained a greater amount of mint. $16

- Double Cut Pork Chop with Achiote sauce– This was one of the evening’s specials – not listed on the menu. The pork chop was seared on the outside and served atop a bed of frisee and greens, accompanied by potatoes that had been fried in a spicy sauce. The potatoes reminded me of breakfast – a little spicy. They would have been fine accompanying some eggs. The achiote sauce added color to the dish as it was decoratively drizzled around the plate. The pork chop was fairly thick, and when you cut into it, there is some juice, but I wouldn’t call it a juicy pork chop, nor would I call it dry. It was just in between. The salad was lacking flavor, but as I was eating it, I noticed something moving on my plate. After a closer look, I saw a clear worm with a little green in the center – that must have been where it had eaten a leaf. I notified the busser who said the garden on the grounds may have these things in them, but he said he would show it to the chef. Had there not been a worm, I would not have recommended this dish. The outside of the pork chop had some flavor, but the inside wasn’t juicy enough to my standards. However, I didn’t eat more than two bites of the pork chop when I found the worm, so I lost my appetite completely after that. The salad lacked flavor and the potatoes were okay, but not fantastic. The worm ruined the meal. After learning the price, I was shocked that I had to pay for an over priced dish that I didn’t eat because my appetite was lost. $38

I was appalled by the response we received with the worm. It took more than ten minutes before the manager came to our table and though the busser had returned to the dining area, he did not come back to our table to let us know that he had talked to anyone. This lack of closure made me drop their once five star service down. The manager told me that the garden was organic and that the vegetables are washed twice. I couldn’t believe it. When did organic mean that the item would include bugs and worms and the like. From the staff’s reaction, I would guess this is a regular occurrence which leads me to the question – why aren’t you triple washing the vegetables? Even my Costco spinach is triple washed. The manager never apologized. Instead, he started off with ‘I heard you had a visitor this evening.’ Then he talked about our visit to the area. The lack of apology was disappointing. When the dessert menus were given to us, and we decided not to have any dessert, we were told that the chef would pay for our dessert. This gesture would not have been sufficient had we taken them up on the offer. Our appetite was ruined as soon as the worm was seen. What if something organic was used in the dessert? Then what? When we received the bill, the dish wasn’t even removed from the bill. Can you imagine paying $38 for a pork chop you didn’t eat and a worm that you almost did eat? My aggravation is greater than what can be voiced here. On top of that, when we left the restaurant, the hostess, despite not being busy, didn’t even thank us for coming in. And I intentionally made eye contact. Even if the worm had not been in my dinner, she should have wished us farewell, good night, or anything along those lines. This lack of service at a fine restaurant like John Ash dropped their service rating down further. A disappointing and expensive meal at a place that lacks the kind gesture of apologies and farewells. Another overpriced let down that creates discontent patrons.

The saga continues. I wrote Chef Ash at the email listed on his website and my letter was directed to Operations Manager, R. Ameral. Ms. Ameral wrote a very professional response and apologized for the service I received. She offered to credit me for the pork chop entree, and I accepted. This gesture redeems them of the service issues previously mentioned, but I will not return to John Ash on my own. Since I had left a voice mail with Ms. Ameral, I would have liked her to give me a call, but I suppose the response received via email is just as well. I also learned that John Ash doesn’t actually own the restaurant which makes me glad that he forwarded my message, and now I understand why he didn’t respond to my inquiry. Now we’ve come full circle and my story is complete.

Espetus Churrascaria - Brazilian, Buffet, San Francisco

1686 Market St San Francisco, CA 94102

(415) 552-8792

Parking: street parking

Hours: Lunch Mon-Fri 11:30am-2:30pm, Sat - Sun: 12pm-3pm, Dinner Mon-Thurs 5pm-10pm, Fri-Sat 5pm-11pm, Sun 3pm-9pm
http://www.espetus.com/

Last Visited: September 5, 2010

Food: 3 stars
Atmosphere: 4 stars
Service: 4 stars
Price: $$$$

I had heard of Espetus from at least two different people. They said the food was good, the atmosphere was fun, and it was definitely worth going – at least once. In my marketing class, we have often talked about having a name people can relate to or at least know what the product means. In this case, I have to say Espetus probably isn’t on the right track. The first few times I heard the name, all I could think about was asbestos, but I guess people have been able to move past that. With the word churrascaria, you know what it is, that is, if you know what a churrascaria actually is. For the rest of the world, and I had to look it up before I went, a churrascaria is a Brazilian steakhouse. Churrasco is the cooking style, which is a rough translation of the Portuguese word for barbecue. Modern restaurants have rodizio service. This means that meat waiters, or passadores or gauchos depending on whom you talk to, come to you with a knife and the meat which is skewered and cooked over an open flame. Then, at your table, they cut the serving of meat for you.

Espetus opened in San Francisco in 2003 and then in San Mateo in 2008. Their tradition of bringing a taste of Brazil to the San Francisco Bay Area is alive and well. Their prix-fixe menu is $50 a person for dinner for unlimited trips to the salad and entrée buffet and of course, the meat. Note that there are additional costs for drinks and dessert if you choose to go there.

The dining area is spacious and it’s a nice place for larger parties with plenty of room so you don’t have to worry about bumping into other patrons as you’re walking around the table. On the table is a little chip on a stand that you can spin it to the red or green side to signal whether or not you would like to be served whatever is going around. The staff is very good at picking up when you’re spinning your chip, so there’s no need to worry about feeling bad if you’re slow to the draw. The chip also allows you to take breaks so you can enjoy uninterrupted service or keep it coming.

This was our first visit and after being seated, we were told we could go to the buffet. The buffet had some cooked entrees including fish and rice. There are a number of salads in the buffet island and all of it was very colorful and fresh. I particularly appreciated the grilled vegetables because with all that meat, you need some balance. The hearts of palm salad was also very refreshing. When we returned to the table, awaiting us was a basket of cheese bread rolls, fried banana, and fried polenta. The people next to us just kept eating the cheese bread rolls and asking for more, but I found them a little greasy. The fried banana was rich and sweet and would make a great dessert. The polenta was just okay.

As you eat, the gauchos wander the room in their black outfits with a red waist sash, boots, and of course, the meat. You’ll see about a dozen different types of meat. Tonight we tried filet mignon, top sirloin, beef ribs, pork tenderloin, pork loin with parmesan cheese cubes, home-made pork sausage, chicken legs, chicken breast wrapped in bacon, chicken hearts, lamb, grilled shrimp, and grilled pineapple. The grilled pineapple is a must try because of its sweetness. Many people raved about the chicken hearts, but I thought those were just okay. The best thing is to eat the meat as soon as you get it because the juices seem to dry out pretty quickly. I would probably skip the pork tenderloin and the parmesan pork too – these were on the dry side. The pork sausage casing was also rather tough. The rest was quite good though. I loved the pineapple and the filet mignon was super tender. However, at these prices, and with my stomach, less is more. I don’t really extract the full value from the experience.

If you’re interested in going, it would be fun to go with a large group or for a special occasion. Also, through http://www.restaurants.com, you can enjoy a discount of $25 off of a purchase of two dinners for a small price depending on what promotion the website has going . While that’s not significant, every little bit helps. Also, be watchful of the restrictions on that price.

If you’re willing to cook, you could probably purchase and make a nice steak for these prices, but of course, you would have to cook then. Unless you plan to have a major feeding, Espetus’ business model usually wins on making profit on their customer. I would recommend the experience for those with large appetites, particularly college students, but for me, the value wasn’t there even though the experience was pleasant. It’s worth going once to get a taste of Brazilian churrascaria without going to Brazil.

Italian Affair - Santa Rosa

1055 4th Street, Santa Rosa, CA 95404

(707) 528-3336
Parking: in parking lot
Open: Wed - Fri 11:30am-9pm, Sat - Sun 5pm - 9pm

Last Visited: March 17, 2004

Food: 2 stars
Atmosphere: 3 stars
Service: 3 stars
Price: $$ to $$$

The inside of Italian Affair looks pretty nice, but I didn’t get a good glimpse inside since I was seated outside. It was a sunny day, and we chose to sit on the deck. There’s not much to share about the atmosphere outside. This Victorian building is set far enough back that the noise from the street below wasn’t very noticeable. Umbrellas were placed above the table to reduce the sunlight.

The lunch menu had a variety of pastas, salads, and meat entrees. French bread and butter arrives at your table while you review the menu.

- Mixed green salad – Fresh lettuce is nicely dressed with Italian dressing. I didn’t find this dish to be particularly exciting. Fairly average with not a whole lot of flavor, but no problems either. $3.75

- Cappellini Pomodoro – Fresh tomato chunks and basil are served over cappellini. I found the chunks of tomato to be too large and overwhelming. The cappellini was al dente, and the flavor was good, but it wasn’t anything special. I can’t rave about the dish. $9.50

The food seemed very average to me. Not great, but nothing bad either. Service is better than average. I found some of the napkins and glasses to have some blemishes that could be washed away, so I wasn’t as impressed with my experience.

After my meal, I didn’t feel very good. I had some reservations about Italian Affair from my family’s past experience there without me. However, my visit confirmed the reason for my hesitation/angst. I have heard some great things about Italian Affair, but my experience wasn’t able to confirm the reason for their reputation.

Tsim Chai Noodles - Chinese, Vancouver, Canada

8251 Westminster Hwy, Richmond, BC V6X 1A7
(604) 273-6288
Parking: parking lot
Hours: Mon-Thu, Sun 11am-11 pm, Fri-Sat 11am-12 am

Last Visited: July 3, 2009

Food: 4 stars

Atmosphere: 3 stars

Service: 3 stars

Price: $$ to $$$

Some friends brought us to Tsim Chai Noodles for an evening snack and the place was completely packed despite it being rather late. We managed to come here two days in a row, once for a late night snack and the next day for a light lunch. Lunch was a little less crowded and noisy, but you can guess that if we went back so soon, the food was fabulous.

A restaurant of the same name is located in Hong Kong, but I don’t know if they have any affiliation. The style of food, soup noodles and the like, is also served at the Hong Kong restaurant. This restaurant’s atmosphere is like that of a café – a lot of hustle and bustle and very casual.

For late night snacks, Chinese people often turn to sweets, so I enjoyed a steamed milk, but before I got to that, more food came along for us to try.

- Steamed Chicken: The chicken was tender and flavorful, not overcooked. While it’s not the best that I’ve had, it was very good. The fact that Asian folks are willing to pay this price for half a chicken shows you that it has to be pretty good. $10.95 (half)

- Kang Kung (Ong Choy) with Bean Curd Sauce: This seasonal vegetable has very thin stalks and long leaves. The leaves are tender like spinach and the section of stalk that is close to the leaf tend to be more tender. The vegetables were fresh and tasted good.

- Steamed Milk Dessert – Smooth and creamy, the steamed milk was available hot or cold. I chose hot because the creaminess seems to come out more. Yum. This item wasn't on their main menu, but written as a special on the wall, so you may need to ask for it.

Although we had just eaten dinner a few hours before, this was a fine snack and I heard the place is busy all of the time. The population is able to sustain this kind of eating.

Lunch on a weekday had about half the room full and the pace was a little less frenetic.

- Wonton and Shui Kau with Noodles in Soup – It’s a gorgeous bowl of noodles and dumplings. Both the wontons and shui kau as just as they should be – thin skinned wrappers surrounding fresh ingredients of shrimp, pork, and in the case of the shui kau, a little bit of black or wood fungus. Terrific. $6.45

- Beef Brisket and Wonton with Noodles in Soup – Another spot on bowl – the beef brisket is tender and the noodles are al dente. A few stalks of fresh greens accompany this dish. Also terrific. $6.45

Congee, fried rice, chow mein, and other similar dishes are available all day. Prices are very reasonable and although the service may leave opportunities, the food is available rather quickly and has a great value. Food here is a lot like the quality found in Hong Kong, and the atmosphere tends to be more comfortable. I would come here at least once a week if I lived close by – it’s no wonder it’s busy even on a late night. Fabulous.

One item to note – they only accept cash, so come prepared. 

Hana - Japanese, Rohnert Park

101 Golf Course Dr, Rohnert Park, CA 94928
(707) 586-0270
Parking: in shopping center
Closed Mondays
http://www.hanajapanese.com/

Last Visited: August 23, 2003

Food: 4 stars
Atmosphere: 4 stars
Service: 4 stars
Price: $$ to $$$

*Note: Prices have gone up to $6 for two pieces of sushi in 2011.

When you walk into Hana, you are greeted by the sushi chefs, and although the place seems bigger from outside, you’ll find it’s a bit cozy. The sushi bar is on your left and all the available sushi and specials are listed on individual wood placards on the wall.

- Unagi sushi – Good flavor. Nice color. We were just very happy with it. $5 for two pieces

- Inari – Deep-fried tofu pouches served with soup stock. If you like Chinese fried tofu pouches that have been soaked in stock, you’ll like these, but they’re a little pricey considering you’re eating tofu. $4

- Sake Kawa makimono (sushi roll)– Salmon skin is toasted/grilled and served in a sushi roll with daikon sprouts and pickled root. Just a little bit of crunch with the warm salmon skin. Very good. $6

- Spicy tuna roll – Tuna with a spicy mayonnaise. All the makimono are good, so you really can’t go wrong. $6

- Tempura Soba – Buckwheat noodles in a hot broth served with vegetables and on the side, two prawn tempura. The prawn tempura were a bit soggy – not a problem if you put it in the soup right away, but I like to eat the tempura while it’s crunchy, so the tempura itself was disappointing. The soba noodles were good and the broth is really piping hot, so that was good. It’s a bit on the pricey side for noodle soups though. $10

The overall experience was good. I would definitely go back again. They’re probably the best sushi place in Sonoma County or at the least, second best. The best thing about Hana was the tea - a nice, delicate flavor. I wish they would have left a pot of tea with us, but it’s about service. Every time our cups went empty, there was the wait staff pouring, but they weren’t obtrusive about it. It was a great dining experience.

Pizzeria Picco - Larkspur

316 Magnolia Ave, Larkspur CA
(415) 945-8900
Parking: street parking
Hours: Mon-Thurs 5pm-9:30pm, Fri 5pm - 10:30pm, Sat 12pm - 10:30pm, Sun 12pm - 9:30pm

http://www.pizzeriapicco.com/

Last Visited: January 8, 2011

It was a drizzly day and we were making a day trip to Larkspur since the Gammals have frequently talked about how they have enjoyed dining there. While a number of their recommendations were for heavier meals, that would be more appropriate for dinner, considering we wanted something light, we decided to go to a place they hadn’t mentioned at all – Pizzeria Picco.

Picco is a restaurant next door that is not open for lunch. However, Picco Pizzeria was bustling with their heat lamps on while people were sheltered from the mist and wind by curtains amidst their outdoor dining shelter. The inside bar seats between eight and ten people. Fortunately, we managed to get a spot inside just before the place filled up completely and a line began to form.

Picco boasts a variety of thin crust Neapolitan style pizzas baked in their wood burning oven. You can watch the guys make your pizza (if you happen to be sitting at the right angle) and rotate the pizza to get it cooked just perfectly. Many of the pizzas come out with a little of burned edges or burned bubbles since the control over the burning is more challenging with the wood oven. Organic salads like apple and fennel salad, salad on pizzas, and house cured salumi are included on their menu. On a warmer day, I would have definitely tried the Straus soft serve that they offer. And if you’re craving Picco, you can also purchase frozen pizzas to go.

Today, we had a salad and a pizza. The menu is posted above the bar area with bright colored chalk and great descriptions. A regular menu is also given to each patron too.

- Picco Caesar - Romaine hearts with farm egg, anchovy, lemon, and parmesan. The Caesar salad was very fresh and we loved the flavor of the dressing. Very classic.  The croutons were super light and crunchy - lots of olive oil in them.   little on the pricy side, but no complaints about the quality. $9.95

- Son of Yeti - Hen of the woods mushrooms, leeks, fontina, mozzarella, parmesan, pecorino, garlic, and thyme. I feel like I’m constantly in search of a good mushroom pizza. Long ago, I had access to an excellent mushroom pizza from Mucca in Glen Ellen, but after they burned down, I have been on a quest. The hen of the woods mushrooms are so flavorful and the blend of cheeses is just perfect with no cheese overwhelming the pizza. Very good. The only downside was the slight burning of the edges and bubbles as mentioned earlier. $15.95

Another thing that caught my eye was the pizza of the day - a fried egg on a pizza with pancetta and nettles. If it weren’t for my mushroom pizza quest, I probably would have tried this one. The person at the bar next to me got it and told me it was like eating breakfast. Classic pizzas are available too like margherita and marinara.

Picco focuses on local produce and fresh food. They pull their own mozzarella made with curds from Formaggi Di Forrente.

Service was okay – the gals are friendly, but food can take a long time to be served – we waited quite a while since they made it after we had ordered.

If I was in the area again, I wouldn’t hesitate to try some of their other pizzas and salads, but note that the prices tend to be on the higher end.

Sacramento Mobile Food Event - April 30, 2011

Modeled after Off the Grid in San Francisco, the Sacto Mofo, short for Sacramento Mobile Food Truck event, is taking place this Saturday, April 30, 2011 from Noon until 6pm at Fremont Park, located at Q Street and 16th Street, in Sacramento.

Big names in the Food truck industry that will be present include:
Curry Up Now, Spencer on the Go, Chairman Bao, and Roli Roti.  So much goodness, so little time.