My last stay-cation meal was at Bread + Butter this past Saturday. The Mrs originally wanted to dine at Livestock Tavern but when you decide to try to secure a table on the Saturday that you're dining... well, there's usually no room at the inn. So we secured a table at 6:00pm at Bread + Butter. I wasn't complaining as I thoroughly enjoyed their Third Thursday Wine Dinner last month (it'll actually be posted here next week) and the Mrs loves their freshly baked bread...
We started the evening with a coupla' brewskies, a Wells Banana Bread Beer for E which had fresh banana immediately front and center with a touch of sweetness...
And an Occidental Kolsch German Style Ale for me... after I ordered it our server said she loved this brew because it was light and refreshing but not bitter... me, I like dark, heavy and bitter... oh well...
This was paired with two Oyster Shooters... while the granite of mirepoix was refreshing, the oyster was a little large for those "potpourri" shooter jars...
We also sampled the Charcuterie Plate with Port Salut, Gongonzola and a mild hard white cheese along with their house made pipikaula, proscuitto and dry chorizo with olives and bread...
Along with their Truffled Chicken Liver Pate...
We did ask if we could uncork our own bottles - "We usually don't allow it but this time is ok"... so we uncorked a 2005 Sea Smoke Southing Pinot Noir...
And a 2009 Evening Land Vosne Romanee (also a Pinot Noir)...
Sampled with Spanish Octopus (Chef "Masa" Gushiken was actually born in Argentina and honed his craft in South America and Japan). The bites of octopus were VERY tender...
Along with the Dates and Gongonzola... sweet, salty and savory so it was a favorite of the girls...
Our family mains included the Braised Oxtail on mashed potato...
The single Paella... the rice was the best part with a good dose of saffron...
And the special Truffled Carbonara which we all agreed was the hit of the evening... In fact, because I bought a round of beer for Chef Masa when he visited Vino last week, he comped us the Carbonara... DOOMO ARIGATOU!
We also sampled a couple of desserts including the Tiramisu...
And the French Toast... French Toast for dessert?... the bread was soaked for 48 hours so it was like eating custard...
Along with our wine dinner last month, we've now had two great meals at Bread + Butter. We did want to share some of our wine with owner Hide Sakurai since he loves Pinot Noir and Champagne and has a Pinot Bar at Bread + Butter but alas, no owner was in site so we left the wine with Chef "Masa"... who's probably the most important person at Bread + Butter since he does the cooking! But we'll be back...
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