Aloha!

Welcome to my journey of the world through the deepest cultural aspect; Food. I document my adventures in food one dish at a time.

Bottega - Yountville

Bottega - Yountville

So appon entering, it is like going into a old barrel room in Porto. it s mildly dark with very open area that is spacious and welcoming

 Polpo alla Griglia   Wood grilled octopus with olive oil braised potatoes, salsa verde, Tonnato sauce and arugula pickled red onion insalatina

Polpo alla Griglia

 Wood grilled octopus with olive oil braised potatoes, salsa verde, Tonnato sauce and arugula pickled red onion insalatina

It’s Chared to perfection, the onion cuts through the richness of the octopus. The arugula brings a great freashbess along with a delicate white pepper note.

The potato on the bottom does nothing really but is cooked tender/soft and with all the drippings makes it seasoned great.

The one thing I can say bad is that the chili verde is really not able to be tasted or even noticed in the dish

 This is one of the best polio I have ever had  

 


 Conserva di Anatra   Half Sonoma Duck confit over fregola sarda, winter chicories with huckleberry mostarda and duck jus

Conserva di Anatra

 Half Sonoma Duck confit over fregola sarda, winter chicories with huckleberry mostarda and duck jus

You get half a duck deboned first of all. The duck is cooked well done and is still moist but same parts are very dry. 

The fregola sard is slightly undercooked to hard ones. It doesn’t have much of a flavor on its own but combined with the chicories and huckleberry it is very good. (Combineing little parts of the duck that are left over makes this like another meal)

The sauce is slightly tart and goes so well with the duck. There are whole berries through out it. 

 

This is a great duck dish and wortvh it to get


The Meek House - Redlands, CA

The Meek House - Redlands, CA

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