The bread, served warm, is seriously addicting. If you haven’t had The Dining Room’s truffle butter with house-made pickles, you are missing out.
The cobia ceviche (yuzu lime juice, red onions, cilantro and ají limo, served with grapefruit sorbet) is a staple on the menu. The tuna ceviche (chives, tarragon, red onions, Sambal Chili, citrus watermelon sauce) is a fairly new addition. Both are fresh and acidic.
Last night we had another delicious meal at The Dining Room
Crispy pork with pickled radish salad, white bean puree, and green mustard. Crispy, tender, tangy, crunchy.
Branzino served over lemon mashed potatoes (YUM), with artichoke escabeche and oregano oil
Butternut squash ravioli with crispy mushrooms, aji amarillo sauce, and fresh ricotta. The aji amarillo sauce is a nice change from the brown butter that generally coats butternut squash ravs.
-Stef & Shari
My favorite was the Patagonia dessert now on the greatest list — pistachio cake, dulce de leche ice cream, meringue and passion fruit sauce. Grilled calamari was a winner as well. Portions are large so I suggest splitting dishes.