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Le Foret Restaurant Review: Glistening chandeliers, polished wood floors, exposed brick and white tablecloths combine to make Le Foret’s dining rooms feel as upscale as they should. Plagued by personnel changes in the kitchen and the front of the house, the place still manages to produce a quality product with fine service. A chef's tasting menu features five daily changing courses, perhaps oysters with caviar, sweetbreads, and a grilled beef tenderloin. The main menu, which also evolves quite often, presents dishes featuring local and seasonal ingredients as well as those sourced from far afield. Sugar-glazed pork belly may be accented with goat cheese, while risotto is studded with lobster and shrimp. When soft-shell crabs are in season, they are prepared with a cornmeal crust and a salad of jumbo lump crab meat and cherry tomatoes. If it's offered, order the Black Forest soufflé at the beginning of your meal, so it's ready when you are for dessert. The wine list includes selections from California's best producers and first-rate choices from Burgundy and Bordeaux, in addition to several options from Spain's Vega Sicilia. Servers are well-informed in regard to ingredients, preparations and wine recommendations.