This week my husband and I ate at The Restaurant at Meadowood to celebrate out fourth wedding anniversary. Chef Christopher Kostow is a rising star chef who recently helped earn The Restaurant at Meadowood two Michelin Guide stars. The menu is uniquely crafted with three primary sections to select your courses from – “
We each decided on the four-course dinner selecting from throughout the menu and adding dessert. Some of the highlights included an heirloom tomato and peach terrine with fresh whipped ricotta, roasted turbot with chanterelles and corn milk and a lamb dish with a delicious castelvatrano olive puree. For dessert, our favorite was the warm banana soufflé.
The Sommelier offered many great wine pairings suggestions with the favorite of the night being a Roussane from Clos Solene, a small producer on the Central Coast. He also suggested pairing the Vare Vineyards Napa Valley Ribolla Gialla with my husband’s Monkfish. Although not my favorite wine, it is made from grapes grown in the only vineyard in California planted to Ribolla Gialla. Ribolla Gialla is more commonly known in the Fruili region of Italy and in Slovenia where it is widely produced. It pairs well with food and can be an interesting addition to your meal.
If you are interested in trying The Restaurant at Meadowood, you can visit them online at www.meadowood.com to view the menu, read more about their recent two star Michelin Guide rating and make a reservation.
Written by Linzi