Posts Tagged ‘steak’

CIA at Greystone

Wednesday, September 1st, 2010

Solar flares are so hot right … well more like 2008

“Something…to do with…waiters packing heat? Menu decryptions? Like…we had to code-break the menu in order to order? Its sister restaurant is Hoover’s and it’s a drag club? ‘This is your menu, should you choose to accept it’ you know like Mission Impossible 2 intro?”

These are the jokes that R2 was trying out in the car before arriving at the Culinary Institute of America’s Greystone campus/restaurant in Napa Valley. Then Tron came up with “I’d tell you the specials but I’d have to kill you” and R2 was shamed, and then he also came up with “The food is to die for,” which shamed him even further. Which was itself a shame because out of the two, only R2 would have ACTUALLY gone through with it and hassled the poor server.

Yelp says the food is good but the service is shit. I thought the service was fine – a little slow, and our food came way before our wine which wasn’t ideal, but I thought of it as Top Chef Restaurant Wars and all was well. Also, our server reminded me of Jon I Only Speak The Truth Leguizamo.

Before, during, and after Sookie Stackhouse sex

I got a flight of wine that contained both white and red (and a rose that I tolerated) since our appetizer was fish and my entree was beef. The official, unwieldy title of this restaurant is Wine Spectator Greystone Restaurant of the Culinary Institute of America, and indeed I thought this flight of wine was lovely, particularly on a gorgeous patio with one’s favorite friends.

Our app was Monterey Bay Sardines with Yukon Gold potatoes, frisée and herb salad, and salsa verde, and it came with a wine pairing – two ounces of Miner Rosato, 2009, local from Mendocino County.

I choked on the dill but that’s not their fault

What a perfect dish for this setting!  Fresh, light, textbook char on the sardine, inventive, interesting textures, utterly yummy. I would eat this again and again, and it’s now almost a month later and it’s still on their “updated weekly” menu so perhaps I should.

R2 got caught, as he always does, in the gravitational pull of the halibut entree, but at the last moment I successfully lured him away by mentally dangling scallops in front of him. Specifically, Day Boat Scallops – pan seared with sweet white corn, mushrooms, sugar snap peas, and basil pesto.

Peas are pissed at the corm for being sweeter than they are, despite the “sugar” in their name

The sear here was also textbook, but unforch the scallop was more than raw in the middle. I heart a raw scallop, but not a seared raw scallop, the middle of which made me realize the hard truth that scallops, rather than being marshmallows of the sea, are fishy muscle tissue that giant clams use to open and close their shells. G-ross.

Isn’t this the best part of having a boyfriend? Making them eat the lesser of the two dishes you couldn’t decide between? I promptly forgot all about the scallops and dug into my entree:

The pink flower is an angel heralding oral heaven

So tender. Beyond tender. Daniel calls this “tendyond,” though he uses the term for when people are being schmoopy sweet to each other. I was only provided with a butter knife, which I thought was a student-in-training error, but may have been Greystone just showing off.

This dish sparked a beef revival in me (dirty), and now the protein that I unfailingly used to skip over on every menu now automatically makes it onto my Top 3 contenders list. Also, I understand why spaghetti sauce is so delicious, because it’s basically everything you see in the photo above, just chopped into bits and simmered forever.

I was in a terrible situation, where I wanted to savor the flavor and draw out the pleasure of my entree for as long as possible, but my hands and jaw were in shovel and paku-paku mode, respectively. The net result of this was that no one even noticed my panic because I finished my plate at the same time as everyone around me.

For dessert, we ordered the give-us-whatever dessert, and ended up with:

I only tasted the liquid ones because I thought they might have alcohol

You know me. I’m not a dessert gal. I did, however, deeply enjoy the schmancy root beer float, maybe because it was more beverage than dessert. Also, the panna cotta was liquid-ey-er than it should have been and thus, for the same reasons, pleasing.

This was a great way to start a day of wine tasting – it served the dual function of padding the tum to prevent drunkenness too early and making us feel civilized (to buffer our minds against the truth which is that we were going to drink ourselves silly and perhaps puke on strangers). Greystone has yet to have a mayor, so Foursquare folks – get on it.

Thank you to R2 for being DD.

Wine Spectator Greystone Restaurant
2555 Main St
St Helena, CA 94574
707.967.1010