Open late Thurs.-Sat.
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THIS RESTAURANT IS CLOSED Bazzaar Restaurant Review: The best way to handle this menu is to order a tasting menu, which can consist of anywhere from five to ten courses. We started our exploration of this food with a pair of raw oysters with green tomato essence and a dab of speck ham. Good, but not wild. Stepping up to a study of textures and flavors, we tried the salmon ceviche with watermelon and avocado, topped with a horseradish foam. Prosciutto filled with whipped Parmesan and figs was a study in balance, and again contrasts of sweetness and saltiness. Awesome. Halibut on squid linguine left us wondering how to get squid this butter tender. Maple-glazed chicken breast on potato purée with peach sorbet contrasted temperatures as well as textures, as the coolness of the sorbet lurked under the warmth of the chicken. Painted Hills beef filet with foie gras and a blue cheese foam had us reaching for a glass of Mas d'Aranyó Tempranillo. The chocolate tart for dessert set a new standard for delicate, crisp, light pastry and rich deep chocolate. Small portions on the tasting menu add up to a lot of food, so be warned. The wine list is short, but contains interesting, well-priced and intriguing choices.