THIS RESTAURANT HAS CHANGED LOCATIONS La Toque

THIS RESTAURANT HAS CHANGED LOCATIONS La Toque Restaurant Review:

CHEF KEN FRANK MOVED LA TOQUE TO THE WESTIN VERASA NAPA. THE RESTAURANT’S NEW HOME FEATURES AN EXPANDED MENU THAT SHOWCASES CHEF FRANK’S PASSION FOR FRESH, SEASONAL AND OFTEN ORGANIC CUISINE. Once upon a time, ladies in silks and gentlemen with polished shoes took dining odysseys for celebrations and to be tantalized by tastes. At La Toque, that time is now. The elegantly unadorned restaurant makes an ideal backdrop for the enchantment of food and wine. Its only focal point, French-trained chef Ken Frank’s first toque framed above the fireplace, sparks wonder. And storytelling unfolds. Obliging servers narrate a five-course prix-fixe menu like chapters in a spellbinding book. We’re accustomed to dishes broken down by name, rank and serial number of ingredients. But here, the journey from source to table comes to life. You might hear the tale of a Sonoma coast Pinot Noir gleefully labeled “cabbage wine” by sommelier Scott Tracy because it stands up to the deep calotte of beef braised all day and accompanied by its sinful marrow bone---yet it also marries a forkful of warm slaw resting underneath. Wine becomes integral to each dish, and a highlight is the synchronicity between chef and sommelier. Ponder a wine tome of legends, but succumb to nuanced pairing suggestions without fear of being short-changed. Consider a visit that coincides with truffle season where it’s cast as hero in every course---perhaps sous vide with an uncannily plush salmon, or tucked under a guinea hen’s skin. Dimensionalized desserts such as chocolate meringues with mother’s milk of mint ice cream, and even potent mignardises leave you happily ever after.