Pilar - Napa Valley

Mushroom Toast, Crimini Mushrooms, herbs and garlic on a fresh goat cheese crostini.



Mushroom Toast- Hen of the Woods, Clamshell, King Trumpet Mushrooms on a Fresh Goat Cheese Crostini – As always, freshness is paramount, tasting as if they had just been foraged.





Monterey Bay Sardines, Fennel Slaw, Meyer Lemon Vinaigrette – this is the ultimate comfort food – market-driven, prepared simply



Grilled Monterey Bay sardines with an escabeche of a local farm’s fresh peppers marinated in cabernet sauvignon vinegar - another preparation of the sardines and equally tasty.




Grilled radicchio with balsamic poached dried cherries, Parmigiano Reggiano, and apple wood smoked bacon – we have had variations of this “salad” many times and I never bored by its addition or the variations.





Omega Seafood’s smoked salmon tartare, preserved Meyer lemon, grilled potato flatbread – the salmon was of the highest quality and again executed perfectly.




Heirloom tomatoes, pickled red torpedo onions, mozzarella made in house, chiffonade of basil, chives - I called this "sunshine on a plate."



Ahi Tuna with Heirloom Tomatoes, Pickle, Red Torpedo Onions, Tobiko Caviar, Chives, Olive Olive Oil - another example of the importance of seasonality - summer on a plate


 
Roasted Poblano Chile Stuffed with 3 Cheese Polenta and topped with Black Bean and Pasilla Chile sauces, and Crème Fraiche - this is just extraordinary - what finesse, what flavor and what extraordinary culinary skill.



Piquillo Pepper stuffed with Olive Oil Braised Ahi Tuna - it looks as it good as it tasted.

Chicken in Mole Quesadilla Flour Tortilla with Melted Manchego Cheese, Avocado, Salsa Ranchero


Local Halibut Filet, Leek Fondue, Hen of the Woods Mushrooms, Crispy Leeks and Yukon Gold Potato Chips – This was delicious. The fish was cooked perfectly. The mushrooms tasted as if they had just been foraged and had a rich, woodsy taste. The Yukon potato chip would make Lays furious and the leek fondue a perfect compliment. What I like most about Didier/Pilar’s cuisine is the “clean” plate. By that I mean this is not fussy or overwrought cuisine – throw 30 ingredients in the air and hope something works.


Pan-fried Petrale sole with Grenoble sauce, capers, lemon, parsley and olive oil toasted brioche – delicious



Pan Fried Sand Dabs, Locally Grown Heirloom Tomatoes, Pickled Torpedo Onions, Eggplant Caviar Puree, Herbs, Fleur de Sel – the tomatoes were excellent and the sand dabs were exquisite



Local Leopard Shark with summer melon relish --- fennel, red onion, melons



Maine Lobster Risotto, Fava Beans, Herbs and Preserved Meyer Lemon – this was a half portion so portion size is huge. Both the tail and claw is served in a half portion. The risotto was cooked to perfection and the lobster sweet as well as fork tender.


Nantucket bay scallops, foie gras vinaigrette, mashed potato – this was a masterpiece. The scallops were seared and the foie gras vinaigrette included veal stock, balsamic vinegar and foie gras. This was a classical dish and there is no way to convey the elegance of the sauce.



Foie Gras Terrine, Black Mission Fig Jam, Frisee and Toasted Brioche. The foie gras was rich, creamy and well seasoned. The jam was obviously made in-house and excellent. The Brioche was thickly sliced a la French Laundry.

Foie Gras Terrine with Savory French Toast, Apricot Compote, Wild Watercress – this was an absolute winner. The pairing with the savory French toast (Didier later explained he makes it with allspice, nutmeg, cream and eggs) was just a different and lovely way to serve foie.

Muscovy Duck Breast, Foie Gras, Sage Spatzle, Cippolini Onion Compote, Wild Huckleberry sauce – the stunner in this dish was the spatzle. I could have eaten a plate just of this. Of course pairing fruit with duck is nothing new, but the huckleberries tasted farmer’s market fresh.



Roasted Rack of Lamb, Pearled Barley, Mint, Manchego Cheese, Eggplant Caviar

Duck Confit, fresh cranberry beans ragout, roasted yukon gold potatoes, frisee, arugula, red wine sauce

Braised beef short ribs with pumpkin and California raisin tamale – Pilar has just been named to be a spokeperson for the California Raisin Board. Yesterday, she spent the day doing a shoot of her original raisin dishes for them. The tamale dish was one of them – excellent. The short ribs were meaty, tender and full of flavor.

New Zealand venison flank steak, sweet potato and yam “risotto”, wild huckleberries from Mendocino – Pilar’s food is very straight forward – the bells and whistles are in the flavor and again the quality of the food, well-executed


New Zealand Venison Flank Steak with Chanterelle Mushrooms and Machego Cheese/Heirloom Tomato "Pudding"

Colorado lamb loin t-bone, cannellini bean ragout, Himalayan black truffles - cooked beautifully

Angus Hangar Steak, french fries, garlic aioli, grilled asparagus - The steak was toothsome, full of flavor and the aioli a perfect addition. The fries and saparagus were equally delicious.

Grilled rabbit in porcini butter with haricots verts and cipollini - absolutely perfect.

Manchego cheese croquette, prunes - what a way to have a cheese course.

I usually do not eat desserts, but the desserts at Pilar are very special and shouldn't me missed.

Peach Crostada – nice with fresh peaches and creamy, homemade ice cream.

Carnaroli Rice Pudding, Moscato Poached Raisin

Praline Souffle, Scharffen Berger chocolate gelato – delicious

Bing Cherry Tart

Warm Apple Tart, vanilla gelato - excellent with perfect pastry

Toasted Coconut Souffle with Mango Sorbet

I hope I have given the reader a feel for this restaurant and why it should be on everyone's MUST GO TO LIST.