Caramelized diver scallops, cauliflower purée, almonds, balsamic reduction – $14.00/$26.00

REDD is definitely a must-go if you are visiting Napa. All the ingredients were very well complemented as there was like “chemistry” in every bite I take. The scallop was perfectly seared, especially given the size of it. Not chewy at all and a lot of moisture. The cauliflower purée was well-blended, not too mushy, and tasted super smooth!  I was happy to find cauliflower florets too, and they were a bit roasted. Finally, the almonds added a nice crunchy flavor along with some raisins. This dish was actually part of an afternoon tasting menu so I thought there was an excess of purée for that one piece of scallop. I forgot how much the tasting menu cost, but REDD offers an appetizer portion or entrée portion on its menu. Ah, how I wished I could have had more!

6480 Washington Street, Yountville, CA 94599
Phone: (707) 944-2222

Venus (Platter) – $81.00 (market price) (not during king crab fishing season)

Whole Lobster and 3 king crab legs

The so-called legendary Venus platter is market priced, so beware of the legendary check at the end. The Venus platter comes with a 2 pound steamed lobster and a pound of king crab legs.  Both the lobster and the king crab legs were fresh with a subtle sweetness. Equipment is given to you to slowly dissect the platter (bibs included),  so every time you devour the sweet lobster and crab meat, you will be met with hard-earned satisfaction (unless you prefer everything prepared for you). The platter comes with a mixed butter sauce that closely resembles popcorn butter and tastes like kettle corn. I would prefer everything without the sauce to savor the freshness, but that is my preference. The platter was split between 4 people (small stomachs) and it was not enough for a typical meal. Prepare to order more or jump to another restaurant (that is what we did).

The Barking Crab
88 Sleeper Street, Boston, MA 02210
Phone: (617) 426-2722

Marinated Yellowfin Tunafish — Euro 165 (part of 5 course meal)

This marinated yellowfin tunafish with black garlic, coconut and mechouia sauce was extremely delicate. The sauce pairings provided a unique expirience with every bite. The design was very appealing as well matching colors and playing with tones in the food. This was similar to the other dishes which were all very light in general. The restaurant is one of 9 three star Michilen restaurants in Germany and ranked number 57 in the world by the Pelligrino list. Chef de Cuisine, Sven Elverfeld, well-known for his imaginative talents in creation of excellent dishes as well as for his aesthetic presentation, was named Chef of the Year 2007 by the gourmet magazine “Der Feinschmecker”. If there is interest gathered by comments I can provide the additional courses as well.

StadtBrücke 38440, Wolfsburg, Germany
Phone: +49 (0) 5361-607000

Foie Gras con Chutney de Pera – $8.00

This mouth sized snack is tiny, but its worth trying. A fatty foie gras is placed on top of Toro’s specialty blend of chopped pear and bacon pieces, all on a toasted bread. There is the creamy essence of the foie gras mixed with the crunchy bacon chutney and toasted bread, flavor blast.

1704 Washington Street, Boston, MA
Phone: (617) 536-4300