Returning to Cyrus Restaurant in Geyserville feels like reuniting with an old friend—a friend who always has something new and exciting to share. Stepping into this culinary haven once again, I'm greeted by the familiar elegant ambiance that promises an evening of indulgence and discovery. It's a place where every visit feels like a special occasion, and this time is no different.
Our culinary adventure began in the first room, the Bubble Lounge. We were welcomed with a selection of cocktails alongside a playful display – a long plate of miniature canapés, each a delightful exploration of one of the five fundamental tastes: sweet, sour, salty, bitter, and umami. This felt like a lighthearted promise from the chefs, a hint that they would orchestrate a harmonious dance of flavors throughout the entire meal.
Canapés: (left to right)
Sweet: Garlic Chive Madeleine | Sour: Green Strawberry, Yogurt, Basil | Salty: Gougère with Comte Fondue | Bitter: Charred Spring Onion "Cannoli" | Umami: Bamboo Rice Ship, Sesame Yolk Jam, Seaweed Chocolate
Kitchen Table
The next chapter of our culinary adventure unfolded – the kitchen table. Here, Chef Keane himself takes center stage, presenting a seven-course tasting menu at an angular, U-shaped counter. This intimate setting creates an almost cinematic experience, fostering a sense of connection with the culinary maestro as he unveils each course.
As I settle into my seat, I can't help but marvel at the menu, which seems to have undergone a transformation since my last visit. Chef Keane presents some of his most celebrated creations, including his signature billi bi, a French mussel soup infused with the essence of fennel. While some old favorites remain, there are also intriguing new additions that pique my curiosity. It's a testament to Cyrus's commitment to innovation and creativity, always striving to push the boundaries of culinary excellence.
Kitchen Table at Cyrus
White Asparagus, Ponzu, Candied Ginger
Blue Fin Tuna, Plum, Sea Lettuce-Sansho Furikake
Uni, Pea and Fermented Carrot Tart
“Oreo” Foie Gras Torchon, Black Garlic, Rhubarb
Artichoke, Sake Lees, Lettuce Puree
Chawanmushi, Blue Crab Fava Bean Fondue, Yuzu Foam
Dining Room
Cyrus Restaurant's dining room experience is where the heart of the culinary journey unfolds. Here, the main course isn't just a single dish, it's a carefully orchestrated symphony of flavors designed to tantalize your taste buds. The true magic lies in the artistry. Cyrus' chefs are storytellers on a plate. They utilize innovative techniques and unexpected combinations to create dishes that are not just delicious, but visually stunning as well.
Sobacha Epi, House Cultured Butter
Soba Wrapped Black Cod, Ginger Shiso Dashi
Poussin, Miso Morels, Creamed Ramps and Fava Greens
Sonomo Coast Lamb, Creamed Corn, Squash, Green Tomato
Their non-alcoholic pairing menu offers a creative and delicious selection of drinks that complement the flavors of their dishes, making every bite and sip a memorable one. Cyrus' beverage team crafts these pairings with the same meticulousness as their renowned wine list. They consider the ingredients, textures, and flavor profiles of each dish, ensuring a harmonious symphony for your taste buds.
Sakura "Rose Champagne" - coconut, white sesame, cherry blossom, lime
Pineapple Sunrise - golden raisin, chamomile, honey, balsamic float
Mignardises
Of course, no visit to Cyrus would be complete without indulging in dessert. 🙂
Sweet: Strawberry Sake Lees Mousse, Almond Sable
Sour: Sudachi and Olive Oil Tartlet, Shiso Meringue
Salty: Black Sesame Bon Bon, Toasted Rice Ganache
Bitter: Earl Grey Canele
Umami: Dark Chocolate Seaweed Coquette, Sweet Soy
Chocolate Room - A secret dessert closet?
Cyrus's meal concludes in grand fashion at the Chocolate Room. This hidden gem offers a dramatic finale. Imagine a cascading wall of chocolate – a feast for the eyes before you indulge in the house-made hot chocolate.
What truly sets Cyrus apart is not just the food, but the overall dining experience. From the moment you walk through the door, you're greeted with warmth and hospitality that makes you feel like a cherished guest. The staff at Cyrus are attentive and knowledgeable, always on hand to offer recommendations or answer any questions you may have. It's this personal touch that elevates the dining experience from merely enjoyable to truly unforgettable.
In conclusion, returning to Cyrus Restaurant in Geyserville is like embarking on a culinary adventure—one that never fails to delight and surprise. With its innovative cuisine, impeccable service, and inviting ambiance, Cyrus continues to set the standard for fine dining in Sonoma County. Whether you're a first-time visitor or a returning patron like myself, Cyrus never fails to impress, leaving you eagerly anticipating your next visit.
We have been anxious to try the long awaited reopening of Cyrus in Geyserville, CA. The restaurant is surrounding by Aperture Winery vineyards. After checking in, you are greeted by a warm and friendly host and free to choose your seats in the Bubble Lounge (more choices if you arrive early). We were lucky enough to pick the high top seats facing the vineyard to enjoy the marvelous views.
Kitchen Table
Next we were guided into the beautiful kitchen where you are seated in a U shaped kitchen table with 12 seats. Chef Keane created a kitchen table dining experience that feels fun for everyone and exudes a casual atmosphere. Guests are free to walk around and chat with staff during the time at the kitchen table. We had fun seeing all the professional equipment and the chefs were excited to show us their cooking techniques.
Kitchen Table at Cyrus
Dining Room
After the kitchen table we were guided to a spacious dining room with beautiful views of a water feature against the backdrop of the vineyard grounds. The progression of different seating areas really add to the overall dining experience and sets it apart from other fine dining restaurants. Each dish showcases a delicious combination of flavors and presentations. I absolutely adore the glassware and plates they chose. We ate with our eyes first with every course presentation.
Non-Alcoholic Pairing Menus
Cyrus offered one of the creative and delicious non-alcoholic pairing menus we'd experienced any in the world. (The only one comparable is Aviary in Chicago.) Most restaurants opt to offer pre-bottled/pre-made juices but the beverage director (also named Cyrus!) created inventive drinks with fresh ingredients that just so happened to not have alcohol --he didn't just phone it in. Each beverage matched the course it was design for and added to the dish. I was really impressed with the level of thoughtfulness and detail that this pairing menu provided.
Chocolate Room
After dessert you are led into the Chocolate Room. The hidden entrance to the room was a fun surprise and we were immediately met with a huge chocolate fountain upon entering. What a beautiful and one-of-a-kind concept! The levitating platform that held our chocolate treats was also visually stunning. Cyrus is definitely worthy of a special journey.
When you first walked into Nisei you can feel the ambiance was elegant & sleek with modern Japanese touches. We ordered the tasting menu which features 13 courses plus an add-on caviar & banana dorayaki and a final round of wagashi. Service was warm and well-intentioned and the food was well thought out and prepared. Very enjoyable meal.
Appetizer
The "appetizer" rounds we got were in courses 1-4, which were nori cotton candy, tako sunomono, Shingiku/ pea shoots in shiro dashi, and dry aged shima aji.
Entree
The "entree" rounds followed in courses 5-10, which were a lobster in paitan broth, cold chawanmushi, kobujime hirame/strawberry three ways/micro shiso, abalone tempura, squash blossom, and grilled unagi.
As each dish arrived at our table, we were explained clearly and in detail what each was and contained.
Diners have a glimpse of the kitchen.
Dessert
Macha. shiitake. honey
White chocolate. dashi. caviar
Amazake. blueberry. bee pollen
Sweet corn "takoyaki". C&S corn. black truffle
Assorted wagashi
東京都中央区銀座5-5-13坂口ビル9Ｆ
5-5-13 Ginza, Sakaguchi Bldg 9F, Chuo 104-0061, Tokyo, Japan
+81 3-5568-0923
Kaede Dinner Course
This place is a Michelin 2 starred restaurant. Chef Kondo has 2 pans filled with oil. He would batter the food, then place it in the first pot for a very short amount of time, then transfer it to the second pot. The tempura was lighter on batter than what you find at most places and literally from pot to plate a piece at a time. If you’re a die hard sweet potato fan, don’t forget to order their signature sweet potato tempura, which has to be ordered at the start of your meal as it requires about 30 mins to prepare.
Appetizer
Prawn Heads
The head of the prawn was so crispy, like potato chips!
Prawn
Soft and juicy with a very thin layer of batter.
Asparagus
Kisu
The fish was in perfect texture, crispy on the skin but juicy and tender inside!
Shiitake Mushroom
Eggplant
White Fish
This is my favorite among all 3 different kinds of white fish.
Baby Corn
The taste of baby corn was so mild and sweet, love it!
Sea eel
Onion
Kakiage
a mixture of bits of scallop. prawn fried in batter
65 E 55th Street, New York, NY 10022
(212) 307-7311 www.aquavit.org
Nordic cuisine
FOUR COURSE PRIX FIXE MENU
The food is remarkably innovative, harmonious, and balanced. I like the restaurant itself as well, modern wooden furniture with funky Scandinavian decor. The restaurant staff took care of us all through the meal and the food was absolutely delicious.
Amuse Bouche
Pickled tomatoes lollipop sticks.
Bread & Butter
Crisp flatbread and warm Danish rye bread with creamy brown butter and sea salt flakes.
Icelandic Langoustine “Crudo”
Maine sea urchin, celery, lovage, granny smith apple.
The flavor of the smoke that had escaped when they opened the jar had already permeated the goodies inside!
White Asparagus & Beets
Smoked trout roe, danish rye, nobis, spruce.
Onion Family
Pan roasted foie gras, pork belly, union brûlée.
Carrot & Oat
Mascarpone mousse, walnut, oatmeal granola.
Amuse Bouche
Hot cinnamon beignets
Petit Fours
Finally, there were six excellent little pastries.
After enjoying a fabulous meal in 2009, we returned with a party of five for a winter menu. Menus change with the seasons. I must say the service continues to excel. Food comprised of nine dishes plus desserts. Each course was a work of art, visually and in its preparation and taste.
Amuse Bouche
red pepper and black olive madeleines
Bread
house-baked bread
First Course
local milk panna cotta with abalone
Second Course
Third Course
locally grown greens, flowers and herbs and “soil”
The presentation was absolutely ridiculous fun. My favorite part was for the grand finale, the chefs made an artful spread upon our table. Chef Grant Achatz decorated the table with swirls of stout, marigold petals, and squares of lingonberry and orange-butternut squash sauces. This meal certainly live up to my expectations of a Michelin rated restaurant. I left Alinea feeling very happy and satisfied. I will always remember this experience.
Butternut
muscovado, finger lime, West Indies
Sea Urchin
white chocolate, sudachi, wasabi
King Crab
mignonette
Razor Clam
shiso, soy, daikon
Otoro
thai banana, sea salt, kaffir lime
Corn
huitlacoche, sour cherry, silk
Brook Trout
sage, bourbon, nasturtium
Hot Potato
cold potato, black truffle, butter
Matsutake
pork, huckleberry, pine
Black Truffle
explosion, romaine, parmesan
Chicken & 60 Garnishes
including gingerbread, tomato caviar, huckleberries, fig, fennel gelée, blueberries, slivered almond, peanut, cilanto, saffron, carrot, etc.
1 Central Park West, New York, NY 10023
(212) 299-3900 www.jean-georges.com
French
Lunch Menu
Lunch at Jean-Georges is quite a deal at two plates for $38 with each additional plate at $19. Despite the price, it has all the trappings of the three-star experience: the refined plating, the sleek decor with neutral colors and tons of natural light, the flawless service. For me, though, the food doesn’t measure up to that of the other restaurants with three Michelin stars. It’s like there’s one flavor missing from every dish.
Amuse Bouche
Egg Caviar
Soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.
Sea Scallops
Caramelized Cauliflower, Caper-Raisin Emulsion
Maine Ruby Shrimp
Sea Urchin, Green Chili and Lime
Foie Gras
Strawberry Granola, Aged Balsamic and Sorrel
Black Sea Bass
Crusted with Nuts and Seeds, Sweet and Sour Jus
Caramel
Caramelized Pineapple, Carrot Cake and Molasses Sticky Toffee Cake, Young Coconut Sorbet and Tamarind Caramel.
