Overview: is a top-notch, upper-crust, elegant eatery. It's the kind of place where people love to go, eat and be seen. The restaurant succeeds in providing delicious food, the best culinary presentation for its dishes and creativity in its menu. Beautifully prepared meals call out to steak lovers across the Bay Area. The super deal on the menu is the fixed-price, three-course meal ($49.00). Each month, Chef Brian Weselby creates an elegant and tasty menu that makes mouths water.
Décor: Subdued earthen hues speak of quiet California style. Historic memorabilia is strategically placed throughout the restaurant. The dining room has high ceilings with exposed beams creating an open air feel. The tables and booths are draped with white tablecloths. Guests can also enjoy patio dining or the fully covered front patio.
Drinks: Several beers and wines are available for one’s drinking pleasure. The wine list is extensive and caters to a full range of wine aficionados by offering varied vintages and varietals.
Appetizers: Some of the savory starters include the portobello mushroom ravioli ($8.00) served with red Swiss chard, pine nut pecorino in a marsala broth and furikake ahi tuna ($14.00) served rare with a tropical slaw made with mango and papaya. The day boat sea scallops ($13.00) give you a bit of Asian flare with the exotic flavors of Thailand. They're served with tomato ginger chutney and black forbidden rice in green curry. Sauteed foie gras ($16.00) helps you reach a port of nirvana as this does not appear on just any menu. The foie gras is accompanied with celery root puree, spinach, and is dressed with huckleberry port sauce.
Entrees: Though you can find some respectable options for non-meat eaters, this fine eating establishment is all about offering its clients the finest, prime-certified, grass-fed, perfectly aged angus beef. Tempting options include center-cut New York Steak ($35.00 and $45.00). Other classic cuts are the bone-in rib eye ($52.00) and porterhouse ($55.00). Non-beef meal options are the sumptuous crab-crusted sea bass ($29.00) with orange, whole-grain mustard, zucchini pomodoro and Yukon wedges and the seafood risotto ($26.00) prepared with jumbo prawns, day boat scallops, sea bass, sun-dried tomato, basil and saffron.
Sides: Mac and cheese and potatoes prepare in timeless styles can accompany any beefy selection. There's baked potato ($5.00); mashed potatoes ($6.00); and au gratin potatoes ($7.00). The vegetable sides include sautéed spinach and sautéed mushrooms ($6.00); fresh asparagus ($8.00); and creamed spinach ($7.00) with pancetta. And, if you cannot make up your mind which side you would like with your meal, you can split the difference between two smaller sides for $8.00.
Desserts: The desserts ($7.00) are a slice of the traditional dressed up for the Emmys. They include the Kona coffee crème bulee served with macadamia-nut biscotti; warm chocolate torte accompanied by a white chocolate wafer and dressed with a raspberry coulis; cheesecake; and warm apple crisp crowned with a caramel cage and served with vanilla gelato. For the undecided, the dessert sampler ($14.00) offers a taste of it all. You can also choose the cheese plate ($18.00) featuring Point Reyes blue, petite Basque, Humbolt fog, triple cream brie dished up with Riesling poached fruit and lavender honey walnut.
Service: Exceptional.
Signature Dish: The Blacken Rib Eye is a real crowd pleaser and a favorite with patrons. It's accompanied by caramelized onions in a cabernet demi-glace and dressed with a tangy blue cheese compound butter. The dish comes with rich and decadent mash potatoes, but you might like to add one of the delicious traditional sides to go along with your meal.
- Forbes Mill Steakhouse
- 206 No. Santa Cruz Ave.
- Chef Brian Weselby
- Cost $50.00 to $85.00
