19 replies to this topic

[Wilfrid1]

Was the food acceptable?

[cabrales]

The food was somewhat better than I had expected. Yes, it was average.

The first course was not bad, although the sushi was not special either. Yellowfin Tuna wrapped around smoked Salmon and Avocado was fortunately not that strong with respect to the smoked salmon tastes. The avocado was a natural fit for the Chardonnay, highlighting the buttery and rich aspects of the Chard. The Grilled Smoked Eel with Avocado, Cucumber and Scallions was fortunately not strong with respect to the scallions, and had a slightly sweet aspect to the eel flesh and a layer of non-crispy skin that was not a poor match with the Vineyard Chard.

I liked the Vine Hill cuvee more than the Kistler Vineyard Chardonnay, even though the latter is supposed made only from grapes grown on Kistler properties. All the wines were more aggressive and unrestrained than I would have preferred. However, I can see how a diner with a greater preference for oak and aggressive wines could really like Kistler. These are powerful Chards.

Pours were relatively generous, perhaps 2.5 to 3.5 oz/person. There were refills for certain diners, which I did not choose to accept.

Of the three Vine Hills, the 1997 was the most balanced relatively (relatively, being the key word).

The grilled scallops were overcooked, and not pristine to begin with. I don't frequently order scallops in the US, because I am almost always disappointed. The mango relish was an appropriate choice for the wine tasting. I found the Kistler Vineyard Chardonnay to be somewhat more complex than the Vine Hill, but, since the Vine Hill was already quite complex, the excessive "power" was not required.

The Cuvee Cathleen was perhaps the most restrained of the three, and the most prestigeous. And I have to admit the restaurant's signature dish of "dancing shrimp" (Coconut Dancing Shrimp with Spicy Pineapple Dipping Sauce) was kind of better than average. Three long heads-and-shells-on shrimp that were skewered, along the entire lengths of their bodies, by a satay wooden stick. We were told to eat the shells and the head, like soft shell crab. I used the fork/knife for this as well, although many people used their hands. The saucing was not bad, with the "spicy pineapple" sauce not being that spicy. Nor that pineapple-ladden. I never thought I would go to a restaurant that labels itself as "house of the dancing shrimp". The decor is terrible on the outside, and also on the inside, but we were in a private room and temporarily sheltered from that.

I consider Kistler overrated by a noticeable margin. These are wines garnering 95+ RP in many cases. Why? :blink:

I didn't like the winery's Pinot Noirs, but that's understandable, given how aggressive they were. <_<

[Wilfrid1]

Thanks for the details. I used to frequent this restaurant occasionally when I lived in the area and was single, partly due to its late hours. Average food is often enough in those circumstances. Glad you (sort of) liked the shrimp.

[cabrales]

Well, "like" is too strong a term. The shrimp was a little bit on the dry side. I also wondered where they were from. But the head portion was kind of interesting. <_<

[Wilfrid1]

You won't find better in midtown between midnight and two a.m.