For entrées we opted for the Argentinian style Gaucho steak and pan seared local white sea bass. Each carries a $10 up charge to the $30 restaurant week menu, but they were divine and easily worth the extra money. I challenge you to find a better $40 dinner. The steak was cooked to a perfect medium-rare and came with smashed fingerling potatoes, grilled rapini and chimichurri sauce. Libby and April suggested the Reynvaan Washington state Cab/Syrah as a pairing and it was spot on. A Chateau Ducasse Graves Blanc accompanied the sea bass which came stuffed with lobster meat and an orange gastric over heirloom tomatoes and asparagus. Both were sublime.
Victoria’s husband Michael stopped by to chat. President of this year’s restaurant week, he reflected that three years ago there were 55 participating restaurants. This year there are 180. He says 90% of restaurant visitors are first timers. Restaurant week takes places in January and September, traditionally slow months. We ended our evening by sharing key lime pie in a jar. It was an ideal way to finish off an exceptional experience.
Tom Plant launched WINEormous in 2009 and is a member of the International Food Wine and Travel Writers Association. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701! Ask about special discounts.