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<\/a><\/p>\nThis was our second experience with Michael Warring. \u00a0His website says that Michael’s intent was to establish a restaurant that would provide an emotional experience. \u00a0The emotion I experienced was\u00a0giddiness. \u00a0I smiled and giggled with delight as each morsel was prepared and served to us. The only thing more enjoyable than watching Michael create his art is eating his divine creations.<\/p>\n
Michael’s kitchen is the stage at the heart of the restaurant making the seven counter seats the best in the house. \u00a0Michael plates each dish with great care (and big tweezers) so that each creation is a feast for the eyes as well as the\u00a0palate.<\/p>\n <\/p>\n king trumpet mushroom, pressure smoked pumpkin, cardamom “soil” with red-streak mizuna<\/p><\/div>\n Every dish was divine, but it’s quite possible that this was my favorite of the evening. \u00a0The cardamom “soil” and the flavor of those mushrooms made my mouth HAPPY.<\/p>\n <\/p>\n sugar cured hamachi, sabayon, young blossoms, fennel pollen<\/p><\/div>\n The hamachi course won the award for prettiest dish served AND it was mind-blowingly sumptuous. \u00a0(Mind. \u00a0Blown.)<\/p>\n <\/p>\n polenta, aerated hollandaise, soft hens yolk, black truffle<\/p><\/div>\n I love polenta. \u00a0This was the best polenta I ever ate with the MOST delicious yolk! \u00a0It was just an egg yolk! \u00a0HOW did he make it taste like heaven?<\/p>\n <\/p>\n Michael and Ali plating the main course.<\/p>\n <\/p>\n guinea hen, white asparagus, snap peas, hen jus<\/p><\/div>\n The FLAVOR!! \u00a0OMG. \u00a0Absolutely does NOT taste anything like chicken. (The texture was a bit like slow roasted pork loin.) \u00a0Confit of guinea hen was deboned, wrapped in a sausage casing and poached to temperature before being (uncased) floured and fried. \u00a0Pure ambrosia! \u00a0Food for the gods.<\/p>\n And then, there was dessert! The presentation of every dish is so much fun here! \u00a0The vapors in the above photo emanate from the English cream frozen with liquid nitrogen.<\/p>\n brioche pain perdu, salted caramel, nitro anglaise<\/p><\/div>\n Salted caramel and frozen anglaise are mounded atop a little french toast. The marriage of sweet and salty, mixed with piping hot and freezing cold, combined with mingled textures of oven-crisped bread and frozen English cream that crackles then melts on the tongue, all meld to create a perfect denouement to an extraordinary\u00a0dining experience.<\/p>\n Can you tell I’m a foodie? \u00a0Sorry if I’m gushing, but I do get emotional about truly great food. \u00a0I simply could not stop smiling and giggling while we sat at the counter last night.<\/p>\n Another diner and I agreed that it could not be considered rude to lick the plates. \u00a0And Michael got very excited when he told us of his plans to add a cheese course to the menu later this spring! (May have to make reservations to go back for my birthday.) \u00a0Foodies are in good company here!<\/p>\n Well done Michael Warring! \u00a0The emotional experience you provided was consummate. Delightful. Entertaining and thoroughly\u00a0enjoyable.<\/p>\n Ali is a gracious hostess. \u00a0Michael is a gifted artist. \u00a0The Michael Warring<\/a> experience is a feast for the senses. \u00a0There are only 16 seats available and they stay busy, so make reservations<\/a>! Oh, and the after dinner “mint”? Truffles from\u00a0La For\u00eat<\/a>\u00a0in Napa. Seriously world-class chocolates.<\/p>\n When was your last divine culinary experience that moved you emotionally?<\/p>\n Our drive home was equally sublime. \u00a0The hills are rolling spring-green across Hiddenbrook right now and the setting sun painted the sky in glorious shades of awe.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" April 4, 2014 ~ Jeremy and I enjoyed dinner at Michael Warring in Vallejo, CA. Yes, Vallejo. This was our second experience with Michael Warring. \u00a0His website says that Michael’s intent was to establish a restaurant that would provide an … Continue reading <\/a><\/p>\n<\/a><\/a><\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/p>\n