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Cuisine:
French (Bistro) Californian
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Berkeley |
“ We order sauvignon blanc, but the waiter is a-tinkle over the sancerre. Maybe it's just me, but if you must top me on my wine pick, the last thing that had better show up is something that is little else but an oaky chardonnay. Who am I, Rupert Holmes? The shredded 'confit' of duck was good but maybe needed something tangy to bring it all together. The linguine with creamy pancetta sauce, porcini, asparagus, and tomato was really delicious and a nice autumnal dish. dessert brought us pistachio creme profiterole, which was bitter and portioned on par with something you might find at the Cheesecake Factory. Waiter monkey again on the ball with the wine selections didn't know if the ports were ruby or tawny, so guessed tawny, and brought ruby. He was a sentimental sort and didn't have the heart to separate us from the bread, which kept us company through all courses, dessert included. I'll not fault the whole experience over a Berkeley waiter who can't help but phone it in - Don't avoid. ”
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