Sonoma's La Salette's Star Rises
When in Sonoma, La Salette is a welcome find for food, drink and atmosphere. The somewhat secluded eatery, snuggled amongst the shops and fountains down a distinct courtyard, has an inviting outdoor patio, a comfortable bar counter overlooking the chefs who create pleasing plates in front of a wood burning oven, and a menu that isn't to be found in other area restaurants.
Although Portuguese restaurants are not common in Northern California, if at all in Sonoma Valley, La Salette has raised the bar for food in this rapidly growing community. Having enjoyed breakfast, lunch and dinner at the cozy culinary cafe, the impressions left were tastefully delightful.
Breakfast is a casual event ordered from a chalk board. But don't let that fool you into thinking that the tastes soon gracing your palate is anything on the order of fast food. An array of crepes- spanning the sweet and savory tastebud, will momentarily make you wonder whether to enjoy Blueberries with Farmer's Cheese wrapped in the see-through blanket that snuggles the berries and dairy together, or opt for the scrambled egg and bacon crepe that will somehow feel mentally hardier. Whatever your choice- both were sensuous- you can compliment your selection with a freshly made doughnut, so light that you don't even realize you are eating dough at all. Quince paste, Farmer's Cheese, and a freshly baked roll proved the perfect breakfast for my wife. Although we had already ordered the crepes, in retrospect European was the way to go.
Lunch was a different story. The roasted butternut squash soup with a dollop of Chevre in the center of the bowl. Again served with a warmed roll was perfect. The selections at lunch are delightful and all of the p[plates coming out of the kitchen appeared to be artfully prepared and presented.
dinner was a delight. The MOZAMBIQUE PRAWNS, pan roasted in Piri- Piri, with coconut rice and tomato-peanut sauce was a tasteful experience.
As a child I remember my grandfather serving Salted Cod, Baccala, during the holidays. Everyone of my cousins ran like hell at the site of the dish on the table. However, the child in me has left in some respects. BACALHAU, a baked casserole of salt cod, potatoes, onions and olives, served with olive oil was an experience which made me sorry I ever ran on those Christmas Eve night. I didn't know what I was missing. However, I will return to experience this dish again. The Cod was flavorful but not overpowering as one would suspect, and the olive oil was the perfect compliment to the saltiness.
The PORK TENDERLOIN stuffed with olives, figs and almonds, with roasted potatoes and citrus sauce is a picture on a plate. This work of art takes composition in front of the lucky diners who sit at the counter and have the opportunity to watch the chef perform magic. Pulling items out of the wood burning stove, such as the Leg of Lamb or Petaluma Duck, makes one long for a return visit before the night ends. Plus, the oven does a remarkable job of taking the Autumn chill out of the air.
LaSalette is located at 452 First street East, across from the Sonoma Plaza. They are open Tuesday through Sunday. For more information call 707-938-1927. Reservations are suggested.
Although Portuguese restaurants are not common in Northern California, if at all in Sonoma Valley, La Salette has raised the bar for food in this rapidly growing community. Having enjoyed breakfast, lunch and dinner at the cozy culinary cafe, the impressions left were tastefully delightful.
Breakfast is a casual event ordered from a chalk board. But don't let that fool you into thinking that the tastes soon gracing your palate is anything on the order of fast food. An array of crepes- spanning the sweet and savory tastebud, will momentarily make you wonder whether to enjoy Blueberries with Farmer's Cheese wrapped in the see-through blanket that snuggles the berries and dairy together, or opt for the scrambled egg and bacon crepe that will somehow feel mentally hardier. Whatever your choice- both were sensuous- you can compliment your selection with a freshly made doughnut, so light that you don't even realize you are eating dough at all. Quince paste, Farmer's Cheese, and a freshly baked roll proved the perfect breakfast for my wife. Although we had already ordered the crepes, in retrospect European was the way to go.
Lunch was a different story. The roasted butternut squash soup with a dollop of Chevre in the center of the bowl. Again served with a warmed roll was perfect. The selections at lunch are delightful and all of the p[plates coming out of the kitchen appeared to be artfully prepared and presented.
dinner was a delight. The MOZAMBIQUE PRAWNS, pan roasted in Piri- Piri, with coconut rice and tomato-peanut sauce was a tasteful experience.
As a child I remember my grandfather serving Salted Cod, Baccala, during the holidays. Everyone of my cousins ran like hell at the site of the dish on the table. However, the child in me has left in some respects. BACALHAU, a baked casserole of salt cod, potatoes, onions and olives, served with olive oil was an experience which made me sorry I ever ran on those Christmas Eve night. I didn't know what I was missing. However, I will return to experience this dish again. The Cod was flavorful but not overpowering as one would suspect, and the olive oil was the perfect compliment to the saltiness.
The PORK TENDERLOIN stuffed with olives, figs and almonds, with roasted potatoes and citrus sauce is a picture on a plate. This work of art takes composition in front of the lucky diners who sit at the counter and have the opportunity to watch the chef perform magic. Pulling items out of the wood burning stove, such as the Leg of Lamb or Petaluma Duck, makes one long for a return visit before the night ends. Plus, the oven does a remarkable job of taking the Autumn chill out of the air.
LaSalette is located at 452 First street East, across from the Sonoma Plaza. They are open Tuesday through Sunday. For more information call 707-938-1927. Reservations are suggested.
posted by J.F.Foley at 3:44 PM
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