He loves Sangiovese, but says it’s a challenge because many people aren’t familiar with it. Once you tell them it’s the principal grape in Chianti, they get it. He loves the fact that it’s a “triple threat”, meaning you can produce a red, rosé or sparkling wine from it.
Patrons can sit at outdoor tables, wine-barreled indoor tables or at the wine bar itself. Wines consumed at the bar can be purchased by the bottle or glass. And those by the glass come directly from wine barrels.
Temecula's Heart of the House Restaurant has reached its six month milestone, no small feat in the daunting restaurant business. Chef Richard Bustos takes the h...
Brian said it was dark and dense and really meaty. "It's not polite, but it's wholesome." Kim called it thick and yummy. Jim called it the best of the night.
It featured plentiful chunks of crawfish in a rich, spicy sauce served over white rice. The Voodoo egg roll featured crawfish with Andouille sausage and corn in a remoulade served over shredded cabbage and carrots.
Jean said it "could be GREAT in a couple of years." Ken thought it was unbelievable with lots of dark fruit. Brian called it "a wine to dive into and get lost in."
To call Al's dessert simply a chocolate mousse would be to do it a huge disservice. This masterpiece arrived atop a wooden box, sitting on a bed of green white chocolate with dry ice smoke.
