|
Review content:
I am a novice at writing reviews. However, with many of our friends professional chefs, my wife a serious cook, and living part of each month on the east coast in a restaurant city, I think I have an experienced and reasonably sophisticated wine and food palate. Steelhead Diner is a gem. The food is adventuresome, combining flavors, textures and temperatures expertly. And most importantly, the taste of the main ingredient, whether it be fish or pork, comes through clearly and distinctly. The fish or beef are not simply ""carriers"" for the sauce, a habit practiced by many avant-garde chefs, and something I find particularly annoying. The market ingredients, freshness, and quality shine through. I have eaten at Steelhead at least three times a month since its doors opened. (I have to admit that I am a Kevin Davis fan having enjoyed his menu at Oceanaire). His attention to detail is meticulous. I might note, for example, that as the flavor of the halibut changed, from first catch of small fish in April/May to the larger fish now, the accompanying items that went into the preparations changed as well. What a joy, and what fun for my mouth and tummy. The wine list challenges the best of Califorina and Europe, and my congratulations goes to the sommielier for presenting only wines from the Pacific northwest. The staff is remarkably well versed about just what is in each dish, and how it is prepared, and quick to ask for help if a food or wine question arises. It is obvious to even the most casual diner that both the line in the open kitchen and the servers really care about the food and your dining experience. I could go on, but I have a reservation at Steelhead tonite (with some very fussy eaters from New York) and must be on my way for what I know will be another great experience. Steelhead Diner is consistent..
Pros: The food, the food, the food
Cons: No backgroung music is needed. Conversation trumps music.
|