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.
6640 Washington Street
Yountville, CA 94599
(707) 944-2380 www.frenchlaundry.com
French
CHEF TASTING MENU
The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.
Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.
Amuse Bouche
Warm Cheese Puffs Piped with Mornay Sauce
Amuse Bouche
The Signature Salmon Cornets.
Bread & Butter
Bouchon Bakery Rolls and Butter
Cauliflower “Panna Cotta”
with Island Creek Oyster Glaze and California Sturgeon Caviar
Salad of Hawaiian Hearts of Peach Palm
Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
Moulard Duck “Foie Gras En Terrine”
Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
Atlantic Striped Bass “En Persillade”
Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
Florida Everglades Frog Legs
Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
New Bedford Sea Scallop “Poêlée”
Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
Salmon Creek Farms Pork Belly
English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”
