We dined here on Monday, the first day back with indoor - Dry Creek Kitchen Healdsburg - Buy Reservations
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🙂 4/5 - We dined here on Monday, the first day back with indoor
By 👻 @Katie R., 03/16/2022 3:00 am
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We dined here on Monday, the first day back with indoor dining. We started with a wonderful bottle suggestion from staff. A Pinot Noir by Tongue Dancer wines. My best friend and I both wanted red meat so this paired nicely. Cast iron focaccia was delightful. Wild mushroom tart was our first course. The mushrooms were cooked perfectly and there was lots of them which made me happy. The crust of the tart however, was slightly over cooked, making it hard to cut. My friend went with the burger. She ordered medium-well and she was happy with it. The shredded lettuce threw me off. Why not put a fresh piece of whole leaf lettuce? Shredded lettuce oxidizes and reminds me of Sysco fast food burgers. I ordered the rib eye. Anything over medium rare is over cooked. My steak came out at medium. This cut should be juicy and slightly fatty. Unfortunately it was not. The charred broccoli and green onion was ok. The "rice cake" did not belong on this plate at all. It was boring, crunchy and bland. Same texture as the only vegetables on the plate. There was about a teaspoon of a very very light green sauce. This was good but I wish there had been more of it. There should have been a potato of some sort. Maybe a purée to match the steak. Something more hearty than a white rice cake. It was all crunch, no cream. Definitely a texture clash. I felt ripped off for that 60 dollar plate. Being the most expensive item on the menu, I should be impressed. I was not:( For dessert we ordered the earl grey creme brûlée and it may be the best CB I've ever had. We also went with the baked Alaska. That too, was great. We finished with two espresso martinis. These were delightful. The foam stayed with the drink until the very end. It never went flat. This was achieved because your bartender used plenty of ice, which I LOVE. Our service was great and everyone was friendly. We tip big because covid is a jerk and my friend and I could be loud at times:) New chef came out to visit and seemed super nice;)We enjoyed our time catching up and sipping wine. My expectations were a bit higher for this place because we have such great access to meat and vegetables in this area. I hope to return in the summer for peak vegetables and perfectly cooked meat.
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