Restaurants and Institutions

Stu Stein

Drumroll, please …
June 22, 2007

Yes, yes; my wife already told me.

“That’s quite a few dishes you’ve got on that menu there,” she said. “You might consider losing one, two or perhaps 12.” So here they are, the opening--and I stress the word opening--menus.

Food Menu - From the Plancha; Braised, Steamed & Fried; Innards, Offals & the Unexpected

Food Menu - Raw, Cured, Marinated & Barely Cooked; Salads & Soups

Food Menu - Hand-Made Pasta, Dumplings, & Risotto; From the Wood Burning Oven; Vegetables

Wines by the Bottle - Bright & Vibrant; Earth & Spice

Wines by the Bottle - Lush & Alluring; Sake

Wines by the Bottle - Bubbles; Light & Lovely; Fresh & Fruity

Wines by the Bottle - Rich & Lovely; Exotic & Unusual; Sweet & Sweeter; Pleasing Pinks

Flights of Fancy - Small Batch Pinots

Flights of Fancy - A Suite of Dry(ish) Rieslings, The World Through Rose Colored Glasses

Wines by the Glass - Bubbles; Whites; Pleasing Pinks; Reds; Sake; Sweet & Sweeter

Cheese

House Cocktails - Bubbles; Shaken & Stirred; Muddled & Built; After Dinner

Beers by the Bottle

Sweets, Coffee, Teas

Thanks to farmers, ranchers, winemakers and of course customers, certain dishes and wines are already sliding in and out: top sirloin for hanger steak, halibut cheeks for cod cheeks--and don’t even get me started about the fact that this looks like the last week of local asparagus. Such is life, and it IS what I’ve been waiting to do for over a year.

Stay tuned for a wrap-up of the opening weekend! I did promise you intrigue and suspense when we first started together.

And the journey continues.

Cheers!

Stu

Comments or questions? E-mail Chef Stu at StuStein@rimag.com.