Just had dinner here last nite with a business client - one of her recommendations. From the valet to the greeter to the waitstaff, everyone was very friendly and willing to ensure an enjoyable experience. <br> We ordered the prix fix me ... more

Just had dinner here last nite with a business client - one of her recommendations. From the valet to the greeter to the waitstaff, everyone was very friendly and willing to ensure an enjoyable experience. <br> We ordered the prix fix menu for $68 with a wine pairing for an additional $24/25 (I forgot). I will say that the first choice of seating was in the middle of the room next to some ugly looking monstrosity, but we got a nice table on the side free from the center of attention. <br> There was a starter from the chef of cold cantelope soup and mint oil. It tasted exactly how'd you expect it to....it was refreshing and tasty. <br> First course was a salad of thickly sliced heirloom tomatos and olive tapenade. 4" diameter purple, yellow, orange, and red juiciness with earthy olive oil and large mature leaves of basil. I was glad to have such a large portion just for myself, but I could see how some might prefer a smaller portion. <br> Second course was a roasted quail stuffed with foie gras over a creamy reduction sauce. The quail was slightly over-cooked (most likely to ensure doneness of the stuffing) but retained excellent flavor - not too gamey and the sauce easily made up for any lost juiciness. <br> Third course was a nice slice of white fish with skin on. Laid over a bed of wilted greens and accompanied by a molded creamy custard, I slowly and extensively enjoyed this course. <br> Last course was seared venison tenderloin accompanied by potato gnocci and wilted greens. If you love venison and came with an empty stomach, you will leave a happy and full game meat affecionado. VERY generous portions - about 8 slices, each the size of 3 pads of butter. <br> Dessert wasn't especially memorable, but still very nice way to finish meal. Phyllo dough rolled around baked apple slices cut on the bias and soldiered around a scoop of ice cream. Tastes just like great apple pie a la mode, but different. <br> Very pleased with meal, service, and atmosphere. Hopefully my experience is indicative of the competitive restaurant climate of the day and a return to the good reputation this restaurant once had. I will return to and recommend this reataurant in a heartbeat. Bill came to $198 for the 2 of us. <br> The following is the listed prix fixe menu from the restaurant's website: <br> Amuse Bouche <br> House Cured Duck Proscuitto Salad Arugula, watercress, mint and basil, wrapped in duck proscuitto, parmesan-pecorino vinaigrette <br> 2003 Quivira "Fig Tree Vineyard" Sauvignon Blanc, Dry Creek Valley, Sonoma, CA <br> Fresh Daily Fish special presentation to be described by your server <br> 2001 Calera Chardonnay "Central Coast" Hollister, CA <br> Jumbo Texas Quail stuffed with foie gras and brioche, with braised endive and princess green grapes; quail demi-glace infused with foie gras <br> 2002 Moshin Pinot Noir "Lot 4 Selection" Russian River Valley, Sonoma, CA <br> Intermezzo <br> Free-Range Venison Tenderloin pan seared rare with a huckleberry demi-glace <br> 2001 Vacqueyras, Domaine du Grapillon D'or, Southern Rhone, France <br> Cherry Napoleon Layers of crispy phyllo dough, sweet cherry pastry cream and marinated bing cherries. Accompaned with a red wine cherry sauce and bitter-sweet chocolate sorbet. less

I just had dinner there tonight. Wasn't too crowded and easy enough to find parking. Decent interior and bar on one side and bench/chair seating on the other side. Several taller tables scattered around the room. At one end of the bar, there's a ... more

I just had dinner there tonight. Wasn't too crowded and easy enough to find parking. Decent interior and bar on one side and bench/chair seating on the other side. Several taller tables scattered around the room. At one end of the bar, there's a cooking station, not sure if that's the main one, but there's a chef there and the huge exhaust unit is above him.
Just to be clear, I'm an American born Chinese and I consider myself pretty Chinesey. I know my asian foods, how they should taste, how they're prepared, and how much they usually cost when going to an asian restaurant. I like to go out and have fun, but hate getting ripped off. Please keep this in mind while you read my review. And I although it may sound like it, I'm not racist.
I've tried many fusion restaurants around this country and there are a few true standouts. Grasshopper is NOT one of them. I prefer something like House (although a bit pricier and noisier) and even Roy's surprised the hell out of me (San Diego one). The most irritating thing to see is an anglo person cooking asian food. I apologize if I offend anyone, but how can you possibly design/create a menu if you don't eat this style of food all the time????
Grasshopper bills their food as asian tapas. I can kind of agree, but if you're in a group of 8 like we were (to be able to order a wide variety), it's difficult to share 1, even 2 dishes, if there are only 3 pieces of meat--rib eye. I did like the wilted dandelion greens with these. The rib eye was very tender with a slight soy flavor and skewered.
The ono fish was grilled? but cut very thin. The meat reminds me a lot of say, shark or tuna. Overcooked of course because it was cut so thin. Salmon croquettes with light breading and fried -- overcooked with no salmon flavor. In fact, I don't remember seeing much red in the meat.
The ribs had a nice taste and we were given 4 ribs. Gimmicky and omnipotent, but they were good. Not too salty and not too sweet, roasted and glazed with a hoisin type of sauce.
Fried calamari, which you find everywhere (I didn't order the dishes because I arrived 10 min late ffrom Bay Bridge traffic, so it was a surprise when I sat down to a number of plates), was crunchy and the accompanying sauce was quite nice.
I had to order a bowl of white rice, as did most others, to get full. Which leads me to the next dish. Sticky rice with rock cod and black bean sauce. Excuse me, but what idiot would pair a delicate tasting sticky rice (naw mai fon) with a strong black bean sauce??? And I couldn't taste the tiny tidbits of fish tossed with the rice. Hmmm....definitely a miss.
The roasted chicken was VERY tender and juicy. I liked this one. YUM...forgot how much this dish cost.
The braised pork was very reminiscent of braised beef brisket that you commonly see offered in Chinese restaurants like New Hong Kong over noodles/rice. This time this dish was prepared with small chunks of pork braised until very tender. Cubes of daicon radish. Very subtle soy flavor and a hint of star of anise...nice balance. I liked this one too, especially eaten with a bowl of white rice.
The veggies were simply wilted or sauteed bok choy. C'mon, I eat this every night. At least go for something high class that a real Chinese restaurant would serve! Do something like garlic sauteed large pea shoots. It's served in Chinese restaurants too, but has plenty of spring sweet flavor and has lots of crunch. These bok choy were typically halved and cooked. Prensentation was nice on all dished, but I've always been more concerned with flavor over fashion. But hey, that's me.
Wait staff seemed pretty attentive. They even served an ice cream cake for us since a member of our party was celebrating a birthday. I appreciated their kindness. Although, I arrived late and there weren't any utensils for me. Took me a few minutes to get someone to bring some for me.
If a restaurant is going to serve fusion, you want to teach people that a marriage of two cultures can produce wonderful offspring. You want to show them the BEST of both and how they can mingle and melt. Use the BEST ingredients that you can find, especially vegetables, and try to push the envelope a little by serving not common every day eaten dishes like ribs. They're good, but I want an adventure. Grasshopper is like paying more for Chinese food just because it's served in nice plates in a nice restaurant and cooked by an anglo chef. If you want authentic Italian, don't go to Little Henry's (albiet still good food prepared by a Chinese fellow who's worked in some of the best Italian kitchens and is trained well), you go to something like Ceasar's on Bay Street, right???
The crowd is pretty good looking and most people seemed to be enjoying themselves. It's good to see people having fun, but I will have fun somewhere else next time. Hope this helps you.
-aj
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It's not exactly a Japanese cuisine restaurant, but more like a California cuisine restaurant in Japantown. Very hip and stylish. Visit the website for an interesting history on the design and ownership. The LORD OF BALLS bar makes for good conver ... more

It's not exactly a Japanese cuisine restaurant, but more like a California cuisine restaurant in Japantown. Very hip and stylish. Visit the website for an interesting history on the design and ownership. The LORD OF BALLS bar makes for good conversational topics.
http://www.dotrestaurant.com/splash.html
Make reservations because it can get busy. I've dined there as a couple, party of four, and even a party of 10 in their private blue room (very nice).
For starters try these (compared to what's listed in the online menu):
1/2 Dozen Oysters of the Day Caviar and Cucumber Mignonette *sweet and the mignonette adds a nice touch*
Spicy Prawns Garlic Flatbread & Roasted Mushrooms *juicy and succulent*

For your main and from what I remember was very good:
Maple Leaf Duck Breast Slow Seared Duck Breast, Savory Lentils, Escarole, Meyer Lemon Marmalade *used to serve duck 2 ways--that was EXCELLENT. Not sure how this dish compares*
Whole Fish & Chips Bird Chili Slaw and Spiced Vinegar Dip *great entree if you're a TRUE fish fan. Even when it was a fried catfish, you didn't notice that tell-tale fishy flavor. They marinate the fish before frying...very nice!*
Grilled Black Angus Tenderloin Spring Pea, Gorgonzola Risotto, Bloomingdale Spinach, Fuji Apple ver jus *this tenderloin has newer accompaniments, but still probably shines*
Aussie Lamb Rack Yukon Potato Gratin, Dino Kale, Mint Pinot Noir Sauce *I love lamb...I love THEIR lamb*
My recommendations include the whole fish and chips (you'll know what I mean when you see it), the Nieman ranch steak, the lamb chops were quite nice, and if they still have it available, duck 2 ways.
Desserts really aren't that great...my opinion. But,

Smores & More Graham Cracker, Marshmallow, Chocolate Mousse Cake *wasn't on the menu before, but has hit cult status at almost all restaurants recently*
Nipple of Venus Vanilla Chiffon, Vanilla Creme Brulee, Vanilla Malt Ice Cream *called something else before and a little different, probably improved it. I'd go for this one*
Chocolate Praline Propeller Chocolate Brisee, Chocolate Mousse, Chocolate Flourless Cake *dry and not that great...looks neat, but not that great*
Lemon Teardrop Citrus Compote, Lemon Curd, White Chocolate Mousse *they claim it's VERY popular, but I didn't think it was that hot*
Warm Chocolate Brownie Sundae Sauteed Bananas, Candied Macadamia Nuts, Honey Rum & Butter Sauce *new to menu as well....I'm a sucker for these types of desserts*
Hazelnut Flower Power Hazelnut Cookie, Caramel Bavarian, Cocoa Bit Praline *new...not sure*
Sorbets Trio of Flavors *wasn't that great...3 small scoups. one was cranberry and it was TART! Tangerine and I think mint were the others...SKIP*
I've been there 3 times and I still think it's a great restaurant. Service is usually friendly and pretty attentive. They're pretty generous with their mixed drinks too. Hopefully you'll have a good experience....ENJOY! less

I've been going to Hing Lung for over 25 years (at least as far as I can remember) and I'm only 28!! =) And whenever I have a craving for Chinese comfort food, I head to this Chinatown landmark. And while the restaurant may not be fancy or the ... more

I've been going to Hing Lung for over 25 years (at least as far as I can remember) and I'm only 28!! =)
And whenever I have a craving for Chinese comfort food, I head to this Chinatown landmark. And while the restaurant may not be fancy or the cleanest, it's always serving great food at any time of the day. That's better than I can say for most places...
Like everyone else has said, the staple of Hing Lung is the variety of rice porridge soups and Chinese doughnuts. My absolute favorites are the 1) San Pan seafood and 2) 1, 000 year old & pork porridges. The SanPan has crunchy roasted peanuts, chewy calimari, plumps shrimps, and much more. The history of this, as explained by my Dad, raised in Hong Kong, was that the poor people living on the Chinese junks (San Pans) in HK harbor used to drop nets and throw whatever they were lucky enough to snare, into the pot. Voila! This is my first favorite. The second is a bit more dicey for those unaccostumed/unadventurous with traditional Chinese food. The 1, 000 year old egg (not really aged that long, but instead with preservatives silly) has a distinctive black color and equally memorable flavor--didn't like it as a kid, but love it now kind of thing. Combine little bits of ground pork and you have a time-honored bowl of comfort food.
The key to these dishes is the quality of the jook (rice porridge)--consistency. Some prefer rice and water (thin) while I like thick-n-pasty--it really depends on which village you were brought up in back in the motherland. Hing Lung serves a nice not-too-thick pasty jook and is always piping hot. Sprinkle a little white pepper and you're home.
The perfect accompaniment is the venerable Chinese doughnut. Ask any kid and he/she will start saliating at the mere mention--dipped in sugar (remember?) These crunchy baguette-length sticks are sliced into 1-inch pieces are perfect for dunking into the jook (in fact, some dishes called for "yau-tieu" already in them). A clever and delicious spin to this is a doughnut wrapped in a super wide ho fun, drizzled with sweet soy sauce, and sprinkled with toasted sesame seeds. ROCK!
The rest of the menu is pretty satisfying--braised beef brisket with soup ho fun, won ton noodles, rice dishes, etc.
All in all, great for breakfast all the way to the wee hours after a night on the town. Please be careful whenever venturing into Chinatown late at night. Have fun!! less

I live in the Richmond and enjoy restaurants that are close by. It's convenient, clean, relatively cheap, tasty, and very welcoming. The fare here is more "family style" than say just a bowl of pho or bun. My favorite is the clay pot catfish--s ... more

I live in the Richmond and enjoy restaurants that are close by. It's convenient, clean, relatively cheap, tasty, and very welcoming.
The fare here is more "family style" than say just a bowl of pho or bun. My favorite is the clay pot catfish--sweet thick sauce with fresh catfish, plenty of scallions and onions..mmmmmmm.... The basil chicken or pork is very tasty as well--fans of spicy food will also like this one. Have tried many dishes and all have been wonderful.
Parking can be a little difficult, so allow up to 20 minutes during peak meal times. less

When you need a bite to eat and it's late, Hing Lung up the street is closed, drop by here--they stay open even later!! The rice porridge (jook) is still pretty good. Won Ton noodles are filling. Ho Fun soups are also pretty good. Those are ex ... more

When you need a bite to eat and it's late, Hing Lung up the street is closed, drop by here--they stay open even later!!
The rice porridge (jook) is still pretty good. Won Ton noodles are filling. Ho Fun soups are also pretty good. Those are examples of late night nibbles...
I happened to eat dinner there several times recently.
Roast duck: a bit greasy, a bit salty, medium amount of meat Ginger & Green onion crab: not terrible impressive or fresh Chinese broccoli sauteed with garlic: huge portion and perfectly cut sizes and taste! Fresh sole: very nice fish and fantastic flavor...bit too much oil Boiled chicken with ginger/green onion sauce: nice tender meat with tasty sauce--a bit greasy though Snow pea sprouts sauteed with garlic: a bit oily and salty, but decent
This is not by any means a great restaurant that you have to go to, but if you're hungry and it's late, it's open. Been here many times.
Again, please be careful anytime you go to Chinatown late. less

I've been going to "hot pot" restaurants for years. I understand how many of these restaurants have been criticized for everything from poor service to bad food...but you're in a Chinese restaurant!! =) Seriously, known as shabu-shabu to some, ... more

I've been going to "hot pot" restaurants for years. I understand how many of these restaurants have been criticized for everything from poor service to bad food...but you're in a Chinese restaurant!! =)
Seriously, known as shabu-shabu to some, hot pot is great for cold nights and/or when you're really hungry. You get to choose from a great selection of meats and vegetables, you get to cook it anyway you like, you get to have a great dessert/drink, you get to have a long hot meal with friends/family!!!! It's all in the style of cuisine and many find it very enjoyable. Let me explain the difference between going out and having hot pot at home.
At home, someone goes shopping to find fresh ingredients and either has the meat sliced thin or attempts to slice it thin at home. When you go to a restaurant, you realize that this is a buffet and this is still a business--ingredients won't be of the highest quality, but good enough. Most meat that's been sliced has been frozen because it's way easier to slice frozen than defrosted...if you don't believe me, you try it on your own. And amazingly, most people don't know how to do hot pot correctly who are experiencing it for the first time. There's a whole process and method. hehehe
Once seated, you'll notice the pot of boiling broth ringed with a cooking surface covered with foil--boil or broil. Get your food--most meat is still defrosting in the marinade, so you dig to the bottom for the tastiest pieces. Seafood won't be too fresh, but how you cook it makes a difference. Some vegetables are meant to be eaten quickly, while others have more purpose. And then you have your starches--white rice to accompany your cooked food and an assortment of noodles. Lastly, pick a glass bowl and throw a little of everything in it (I skip the raw egg fear of salmonella). I like satay sauce, chili oil, crushed peanuts, minced garlic and ginger, green onions, cilantro, sesame oil, and maybe some hoisin sauce.
The first thing I do is put the napa cabbage in the broth--you boil it for a bit. The napa makes the soup sweet and I enjoy eating it soft. Next, use some of the butter to start sauteing. (I've seen people throw everthing in the pot, but how can that possibly taste good...when's the last time boiled everything was touted as gourmet food?) Start with some meat and be patient while it browns...don't constantly feel you have to move it around...trust me on this one. Next maybe a few fish balls, tofu, mussels, etc. can be added to the pot. Get your bowl of rice and start eating. Monitor your fire and ask for more broth when the level starts to get low. But keep in mind that when you finish with the solids, you do want the soup to boil down to increase the flavor--great way to finish.
Here's a trick: instead of boiling your shrimp, sauteed with butter and garlic...so much better! Here's another one: use a bit of my sauce recipe. Get some noodles and cook it al dente. Remove from water and mix with sauce...oh boy! Here's another one: beans, tapioca, jellies, crushed ice, a bit of syrup makes for a fantastic dessert. You ever wondered what that stuff was for? Try it...
To finish, the food is not the highest quality, but if you know how to cook it, it's not bad, but definitely filling. The wait here is terribe, come early or late. Don't wear anything nice because you'll wreak of smoke guaranteed. It is a cool place to check out young people and their fashions...too true. It does help to speak Chinese and I feel bad that some customers are treated poorly...some HK people are just like that, but still inexcusable. The restaurant was clean when it was first opened, but has since been a grease pit...watch your step.
I still enjoy coming here though. less

It's been awhile since I've gone here, but noticed that this restaurant has been so well. For the life of me, I can't figure out how???? Might be the food, it's the only thing going for it! Truthfully, it's been at least a year so my memory is ... more

It's been awhile since I've gone here, but noticed that this restaurant has been so well. For the life of me, I can't figure out how???? Might be the food, it's the only thing going for it!
Truthfully, it's been at least a year so my memory is shaky and has been reminded lately by all the other "better" places. I'll tackle this point by point:
1) The restaurant is very easy to find--big yellow house on Solano with a small front door. And while the layout is quite awkard, I do have to agree with the other reviewer that don't forget this building's history. I've been there both before and after the renovation...it's better now, but it doesn't really make a big difference on my rating. The glass wall in main room towards the back looks out on a lovely garden. It's beautiful...enough said, but it's the only nice part.
2) My biggest complaint is the service. Ever since being in the profession, I've been able to notice a huge disparity in service from one restaurant to another nice restaurant. I have to make it very clear that Roscoe is the WORST host I've ever had to come across. I don't care what magic his wife does with the dishes, but if I have to go through and deal with this monster, I'd rather steer clear away. Everything bad that's been said here about him, including blaming customers for the long wait, is true. I've kept up with people in the industry for years and although his track record looks distinguished, my impression is nothing short of terrible. Let the host at Boulevard and Phillipe at Chapeau! be the mark he hopes to someday aspire to! And the rest of the wait staff does a decent job, but not quite enough.
3) The food was quite nice...I do remember having a mushroom dish. Must be the same one that's mentioned here--quite nice. And the polenta was quite luscious. I believe I had a filet mignon which was both tender and juicy, but a little salty and the accompaniments didn't quite go well (forgive my failure to remember exactly). The food would be much better if the service were better. You know how it's mentioned that you should not judge a book by its cover....but first impressions are always lasting!
4) I'd rather recommend LaLimes as the best restaurant in Berkeley. I was thoroughly impressed by the wait staff all the way to the food. It doesn't suffer from the snootiness that so ails Rivoli.
Sorry to contradict so strongly the other reviews posted here, but this is one bad rating I firmly stand by! less

It's been awhile since I've gone here, but noticed that this restaurant has been rated so well. For the life of me, I can't figure out how???? Might be the food, it's the only thing going for it! Truthfully, it's been at least a year so my memo ... more

It's been awhile since I've gone here, but noticed that this restaurant has been rated so well. For the life of me, I can't figure out how???? Might be the food, it's the only thing going for it!
Truthfully, it's been at least a year so my memory is shaky and has been reminded lately by all the other "better" places. I'll tackle this point by point:
1) The restaurant is very easy to find--big yellow house on Solano with a small front door. And while the layout is quite awkard, I do have to agree with the other reviewer that don't forget this building's history. I've been there both before and after the renovation...it's better now, but it doesn't really make a big difference on my rating. The glass wall in main room towards the back looks out on a lovely garden. It's beautiful...enough said, but it's the only nice part.
2) My biggest complaint is the service. Ever since being in the profession, I've been able to notice a huge disparity in service from one restaurant to another nice restaurant. I have to make it very clear that Roscoe is the WORST host I've ever had to come across. I don't care what magic his wife does with the dishes, but if I have to go through and deal with this monster, I'd rather steer clear away. Everything bad that's been said here about him, including blaming customers for the long wait, is true. I've kept up with people in the industry for years and although his track record looks distinguished, my impression is nothing short of terrible. Let the host at Boulevard and Phillipe at Chapeau! be the mark he hopes to someday aspire to! And the rest of the wait staff does a decent job, but not quite enough.
3) The food was quite nice...I do remember having a mushroom dish. Must be the same one that's mentioned here--quite nice. And the polenta was quite luscious. I believe I had a filet mignon which was both tender and juicy, but a little salty and the accompaniments didn't quite go well (forgive my failure to remember exactly). The food would be much better if the service were better. You know how it's mentioned that you should not judge a book by its cover....but first impressions are always lasting!
4) I'd rather recommend LaLimes as the best restaurant in Berkeley. I was thoroughly impressed by the wait staff all the way to the food. It doesn't suffer from the snootiness that so ails Rivoli.
Sorry to contradict so strongly the other reviews posted here, but this is one bad rating I firmly stand by! less

I'd really like to rate Citron higher, but the price forces me into this position. I had a pleasant evening experience and everyone in the party enjoyed their dinner. Let me explain... Surprisingly, I was able to get a reservation on short noti ... more

I'd really like to rate Citron higher, but the price forces me into this position. I had a pleasant evening experience and everyone in the party enjoyed their dinner. Let me explain...
Surprisingly, I was able to get a reservation on short notice (called on Wednesday) for a Friday reservation at 6:45pm. My girlfriend and I made good time from the city, excellent in fact and got to the restaurant a full half hour too early. We figured that we could sit at the bar or in a cafe...couldn't find a cafe. So I apologized for arriving a bit too early and asked if we could sit at the bar. The hostess very generously offered if we'd like to sit at our table...how nice. We both don't drink alcohol but did order a nice apple cider and chardonnay grape juice. We especially enjoyed the grape juice...great for non-drinkers. While waiting, we also ordered the seafood assortment to whet our appetite.
What an excellent assortment at the market price of $12. We all enjoyed this because the rest of our party (total of 4) arrived shortly thereafter. In fact, the chef added an additional oyster to the normal three (very nice touch)! There was a nice small glass with the lobster bisque, the raw oysters, and some rock shrimp gratin. The lobster bisque was very well balanced in texture--in fact the lobster nuggets were cooked to the right doneness. It just needed a slightly stronger hint of brandy/cognac (for my taste at least). The rock shrimp were cut into plump little bites and served in a light tomato based sauce and had a nice little crunch from the taasted bread crumbs--very nice. The first time I enjoyed raw oysters was at Aqua. This was the second and it was simply heavenly. Even my friend who lived in Seattle for a year and is also an oyster connoisseur noted how high quality they were.
We ordered additional appetizers...my friend's wife had the pumpkin soup ($7 & she said is was flavorful and smooth), my girlfriend had wild mushroom phillo ($8) that was "fine, " and I shared the lobster salad ($12) with my best friend. The lobster was very nice, complemented by grapefruit slices on romaine lettuce. Just pretty good--I enjoyed it.
2 of us had the rabbit two ways ($21) and 2 of us had the grilled halibut ($22). The rabbit tender was roasted and the rabbit quarter end was braised. Root veggies (beet, carrots, radish) were roasted with a few wax beans on top. Common comments for the rabbit dish were, "not exactly memorable" and "tastes like chicken." I thought the rabbit was ooh so tender and very well prepared and really enjoyed the beets especially. But I'd have to agree that if the rabbit was so much like chicken, would rather pay less for CHICKEN! hehehehe
The halibut was semi-moist and a very nice generous portion. It was sitting on top of scalloped potatos (creamy and even a bit rich). The veggies were brussel sprouts with bacon. Now, I really don't like brussel sprouts, but with some butter and diced into smaller pieces (leaves instead of the whole ball) and braised with the smokey flavor of bacon, these little darlings really sung!!! And although it was a bit rich, I now know of a way to enjoy brussel sprouts...BRAVO!!! I enjoyed my dish, but think the halibut could have been marinated to infuse more flavor.
We skipped dessert because by that time we were kind of full of food and bread. The desserts being offered that night were not of the same variety mentioned in the other reviews...another reason why we didn't order.
The table next to us had both ordered the roast lamb with squash. For one, I think the portion was so small, especially after thoroughly enjoying my portion at LaLimes. The squash did look rather interesting...forgot what type, but sliced in half, hollowed out, filled with a chevre custard and baked. The people didn't seem to enjoy the squash that much but the lamb was gobbled up. Price $25. I think the portion needed to be larger..too little meat.
The restaurant has an excellent atmosphere: soft colors, playful wall sconces, nice prints, and curtain to separate the dining area made of this luxurious maize-copper colored velvet. Most importantly...it was quiet. We really liked that, compared with the din at Aqua. Although the back wood deck was closed to dining we explored outside...would make a lovely summer dinner or brunch. Service was very attentive at first, but seemed to drop off as the meal wore on...not sure why. Need to be more aware of the levels of water and iced tea.
That's why I justify my rating of only 3. Nice meal in a nice restaurant, with mediocre service (could've been so much better) at a much more reasonable price. If you're willing to pay, and don't want to travel too far, then I would still recommend Citron. Either way, it would nice for you to experience one of the better restaurants in the East Bay.
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