Filed under: Food and Drink
Hurrah! 6 months after my actual birthdate, I was gifted with a mega-belated celebratory dinner out with my friend PS. PS is the kind soul who introduced me to Lark Creek Steakhouse to begin with, and seeing that is was “Heirloom Tomato Week” we booked a return visit to my favorite restaurant in all of downtown SF.
1st course: compliments of the chef, bruschetti of heirloom tomatoes and feta. Teeny, but quite tasty.
2nd course: Our waiter arrived with a small wooden board piled with what appeared to be 3 large, golden scones. PS and I stared at these in puzzlement. “Also compliments of the chef” our server said, “buttermilk biscuits”. He laid them on the table and pointed to the tiny white porcelain condiment dishes besides them. He pointed to the brown studded ball of butter, “Pecan and Andouille butter. Then to the flat, shining purple gloss, “summer plum reduction.”
PS asked him to reiterate the first item.
”Pecan and andouille butter”
“That’s what I thought you said, just wanted to make sure”
Hmm. I’d never heard of such a combination – yet it sounded like such an obviously reasonable, tasty complement. Gee, why hadn’t we been putting nuts and sausage into butters all along?
3rd course: The heirloom tomato salad with fresh pulled mozzarella that our server enthused is “fresh pulled I the kitchen after you order it.”
Simple salad was presented fabulously, a smooth, pliable disc of mozzarella pooled within a ring of chopped heirlooms and scattered microgreens. It was a delicate wreath upon a plate, glazed with an ideal touch of balsamic vinegar.
4th entrée 1 ounce Steak, mashed potatoes.
PS said this steak was not as buttery-tender as one she ate at RuthChris steakhouse. Yet I found it satisfying. A rare indulgence, probably one of the maybe 3 steaks I consume in any given year. Can’t go wrong with a basic quality steak and potatoes…
Addendum: my wine! Lord knows I have been having many a chaotic workday, the kind that requires a glass or two of a nice California Pinot Noir to resolve…
Dessert: Carrot cake with cream cheese frosting touched with lime zest that takes the edge of the sweet and creamy. This was servied with a luscious brown ball of deeply flavored walnut ice cream, and topped with a glistening dome of hardened spun sugar threads.
Bliss! Talk about heading home fat, phat, and happy…perks like this meal, and the fine company, remind me that I actually don’t mind getting older. I shudder to recall that I used to eat 7-11 pizzas and hot dogs at the bus stop in middle school.
I never had such fineries as Lark Creek to savor in my younger days, we’ve all worked our butts off for years…and these fine nights remind me that life, for me, is finally quite good. Not free of stress. Not free of fear. But moments of utter bliss on earth!
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