We finally made it to this Berkeley landmark today, after enjoying a morning at a friend's house. Seriously, the weather has been beyond amazing. I'm so glad we didn't have a dreary October; I don't think I could have handled how depressing that would have been.
J and I shared a halibut tartare. It was everything I'd expect from CP: light, fresh, and delightful. It could have used a pinch of salt, but I think undersalting is exactly the point. It allows the flavor of the ingredients to shine, and customers who want a bit of salt can just add a little to the top and enjoy the texture of the crystals before they melt into the dish. Also especially delicious: the avocadoes! They were incredibly creamy.
I had the coho salmon with corn and zucchini. The fish was superbly cooked, which is difficult to do with this exceptionally rare fish. Our server said it was baked, but it tasted poached. But I hardly think a CP server would not know what she was talking about, so I assume they slow-baked the salmon with its skin on to preserve moisture, then removed the skin after baking so that the fish doesn't appear baked. The vegetable sides to this dish were a bit boring. R's butternut squash puree (not pictured) was a lot more interesting.
J had two poached farm fresh eggs in a Californian take on ratatouille. For a vegetarian dish, this was pure comfort food. In fact, it was a bit too much of a cold weather food for me to eat a lot. Still, it was delicious. The runny eggs, giant white beans, and seasonal nettles really made the dish like autumn.
We finally made it to this Berkeley landmark today, after enjoying a morning at a friend's house. Seriously, the weather has been beyond amazing. I'm so glad we didn't have a dreary October; I don't think I could have handled how depressing that would have been.
J and I shared a halibut tartare. It was everything I'd expect from CP: light, fresh, and delightful. It could have used a pinch of salt, but I think undersalting is exactly the point. It allows the flavor of the ingredients to shine, and customers who want a bit of salt can just add a little to the top and enjoy the texture of the crystals before they melt into the dish. Also especially delicious: the avocadoes! They were incredibly creamy.
I had the coho salmon with corn and zucchini. The fish was superbly cooked, which is difficult to do with this exceptionally rare fish. Our server said it was baked, but it tasted poached. But I hardly think a CP server would not know what she was talking about, so I assume they slow-baked the salmon with its skin on to preserve moisture, then removed the skin after baking so that the fish doesn't appear baked. The vegetable sides to this dish were a bit boring. R's butternut squash puree (not pictured) was a lot more interesting.
J had two poached farm fresh eggs in a Californian take on ratatouille. For a vegetarian dish, this was pure comfort food. In fact, it was a bit too much of a cold weather food for me to eat a lot. Still, it was delicious. The runny eggs, giant white beans, and seasonal nettles really made the dish like autumn.
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