Tuesday, February 20, 2007

Sage and Onion

Our first night in Santa Barbara we had dinner at Sage and Onion. Chef and Proprietor, Steven Giles, calls his style of cooking "European-American Cuisine with an English Twist".
We have had dinner here once before, had a glass of wine in the bar a couple of times, and have always had a really good experience, with great food and excellent service.
I know a member of the staff and he always treats us to something extra. This time it was a glass of Champagne to start of our evening. Thanks Sean!
After ordering, an Amuse Bouche was served in a miniature cup, a Creamy Wild Mushroom Soup with Truffle Oil. Excellent start to the meal, I did add a touch of salt though, to bring out the flavor. After that I had the White Cheddar Cheese Souffle with Pickled Red Onion and Micro Greens. Wonderfully light and tasty souffle in a Phyllo shell. Parmesan Crusted Halibut with Wild Mushroom Risotto Cake followed. The halibut was flaky and moist, the risotto cake a tad dry but otherwise very good. We finished the meal with the Liquid Center Chocolate Cake served with Coffee Ice Cream. Over all a very good meal, but not quite as good as the prior dining experience here. Service however was as great as ever. Only mistake was my husband being served the duck instead of the chicken he ordered, and that was corrected as fast as one can expect.
The wine list is surprisingly short and although there are some good wines it really lacks in the selection. Needs to be improved.
We had the Roar Rosella's Santa Lucia Highland 2004 Pinot Noir to start with. This was a fantastic Pinot with dark cherries, raspberries and smooth tannins. A very complex wine with medium-full body. We ordered a second bottle of the Roar but the waiter returned letting us know that was his last bottle. We moved on to the 2005 Babcock Grand Cuvee, Santa Barbara Pinot Noir. A really nice Pinot as well but I must admit it was hard to enjoy this younger Pinot after having the excellent 2004 stand out from Roar. Not quite fair to Babcock, which always makes great Pinot Noir. We should have enjoyed the Babcock before the Roar and it would have come more to it's right. Well, next time...
We had a great night and will return, but hope for an expanded wine list in the future.

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