What's On The Plate At Restaurant North?

Feast your eyes on black bass with foie gras brûlée, maitake veloute, and pea shoots.


Restaurant North keeps getting better and better—which says something since they’ve already set the bar so high.  Take this dish that Chef Eric Gabrynowicz served with Holdredge Wines “The True” (Sonoma Coast 2012)—the crisp-skinned, medium fleshed bass offered sophisticated brine and lightness BUT it was paired with sexy earthiness of the foie, which was gilded with restrained sugar. To eat this dish and sip this wine is to know that Chef Gabrynowicz is a master. This was STFU food; people just looked down at their forks, stunned. Look for this dish and Holdredge Wines at Restaurant North—expect lulls in conversation.



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