ALIVE East Bay » Marissa Sullivan Anthony Bisagno

Trendy Eats: VESU

Marissa Sullivan Anthony Bisagno — Fri, 06 Aug 2010 10:50:17 +0000

Situated on the corner of Locust and Cypress in downtown Walnut Creek, VESU restaurant is a treat for taste and sight. The name VESU is derived from both owners’ last names; Christopher VElez and Melisa SUitos. This very tight knit family run business is co-managed by Jon Sloane and Jeff Suitos. VESU’s management strives to take the best care possible of their clientele. They achieve this by having an owner or manager on site and circulating through the space. They have also successfully hired a very competent and capable bar and wait staff.

From the street VESU stands out among more traditional facades in downtown Walnut Creek. The sleek wood paneling on VESU’s exterior is a welcome touch of modernity and draws passer-bys into the modern bar at VESU. With a flat screen TV and over-sized sliding glass windows, guests enjoy a break from the hustle and bustle outside but still reap the benefits of the warm summer breeze. We recommend taking in the sights and sipping on one of VESU’s signature cocktails. The “Blue Velvet” made with vodka, fresh blueberries, lemon, sugar and velvet falernum is refreshing and delicious. Another favorite of ours is the “Hot Lips” made with tequila, ginger, lime, sugar, cilantro, and Fresno chile. We think its best described as similar to a spicy margarita.

Private dining room

Modern and elegant, VESU’s dining room is spacious and appointed with well selected artwork and dining furniture. Abstract paintings hang gallery style and are actually for sale. The stunning walnut barrel rolled ceiling is just one of the many contemporary touches throughout the restaurant’s décor. We also liked the ambient lighting provided by rustic filament pendant lamps which hang above tables. The back dining room features a reclaimed wood table with a live edge- lending a casual but sophisticated look to the private dining space—perfect for that cool elegant party you have been meaning to throw.

This globally diverse, small plate menu is the brainchild of Executive Chef Robert Sapirman and is one of a kind. Here he shows off his enthusiasm for local, farm-fresh, seasonal ingredients keeping VESU’s global footprint as small as possible.

Columbia River King Salmon with crispy shallots, leek fondue, & pinot noir syrup

Kicking off our dining experience was the country line farms wild arugula salad; this unexpected treat incorporated almonds, a poached egg atop the fresh arugula finished off with a light but incredibly flavorful vidalia onion dressing.

If you go into VESU and don’t try the Colombian “arepas” griddle cakes you are doing yourself a serious disservice. This braised pork dish has amazing flavors of citrus on the pork and a poblano pudding; while it is not a spicy topping it does pack a powerful flavor punch. The 38 north chicken drums were also delicious, getting their name from a farm 38 miles North of Golden Gate Bridge demonstrating VESU’s commitment to incorporating local and organic ingredients into their delicious offering. Other stand-out small plates include the caramel-glazed pork ribs with kim chee (which is a lovely mix of white vinegar, ginger, garlic, chili paste and cabbage), the Ahi Tartare with sancho berries, chili oil and nori and lastly, the Carne Asada with crispy sopes and cheese.

Moving onto the Entrees: We highly recommend the free-range chicken breast. This particular dish comes with purple potato gnocchi and rose lane farms rainbow chard. VESU’s Char-Crusted grass fed flat iron steak served with delta asparagus, butterball potatoes, and sauce béarnaise is delectable in both taste and presentation and should not be missed!

Coke Farms Beet Salad, Frisee, midnight moon goat cheese, prosciutto cracker

In our experience ordering several of the small plates and a few entrees was more than enough food for two. If you are dining in for the first time we think it’s helpful to ask your server for guidance. The staff at VESU is well versed on the menu and can provide insight on their diverse offering. We are very excited about this new addition to downtown and cannot wait to visit again soon. With their delicious, inventive and exciting menu, modern bar, and tasteful dining room, VESU is committed to delivering an experience that is unique and memorable. Whether you come in for dinner, or for a cocktail you are sure to enjoy.

Sasa

Marissa Sullivan Anthony Bisagno — Fri, 04 Jun 2010 00:07:41 +0000

Sasa’s Interior: lighted water feature, abstract lighting, a full contemporary bar space, and agate tables in the front lounge area.

Buzzing with energy, authenticity, and an attentive wait staff, Sasa in Downtown Walnut Creek is the new Izakaya—style eatery to hit the downtown scene. Traditionally serving small plates, “Izakaya” is a compound word consisting of “I” (to sit) and “sakaya” (sake shop). Sasa has embraced this concept beautifully and offers patrons a beautiful space to dine with friends and enjoy a vast array of sake.

Situated at 1432 North Main Street Walnut Creek in the historic 100 year-old building that for many years housed the Walnut Creek Meat Market, Sasa delights guests not only with great food but with a spectacular ambiance. While the building is old, the look and feel of Sasa’s dining room is anything but. Modern touches include a lighted water feature, abstract lighting, a full contemporary bar space, and agate tables in the front lounge area. Sasa’s owner Phillip Yang worked closely with interior designer Jackson Santos for two years, ensuring that the look and feel of Sasa matched Phillips creative direction for the restaurant overall. Their collaboration truly paid off as Sasa is a delight for all senses.

Aji Horse Mackerel

On our most recent visit Trendy Eats got a surplus of small bites that left our mouth watering. Our recommendation is to enjoy Sasa omakase style—meaning, allowing the chef to make fresh fish selections for you. Sasa uses only the highest quality fish most of which comes from local markets, but there are even a few varieties that are flown in daily from Tokyo. Other delights include the Ahi Parfait, a light treat that is made of avocado, crème fraiche, crispy mochi rice, black tobiko and lemon oil—it’s the chilled perfect treat on a warm summer evening. We also really enjoyed many treats from the hot side of the menu which were all designed and tested by chef Sam Castro; the slow cooked Crispy Duck Leg, and our favorite the River Stone Grilled Steak—All of Sasa’s menu offerings are delicious and beautifully presented. We would like to call out the presentation of the grilled steak served sizzling hot atop a heated stone—delicious and beautiful.

Sasa does offer a complete list of sushi rolls as well. According to General Manager Suzan Rizer the most frequently ordered roll is the Sasa, which is spicy tuna, tempura prawns, and avocado—one bite and it’s not hard to see why it’s the most popular.

We can’t write about Sasa without extensively going though the cocktail and sake list. With the help of award-winning mixologist Manny Hinjosa, bar manager Eric Matsui has put together a killer cocktail menu. If you like a little spice you have got to try the Ring of Fire Martini made with El Jimador 100% agave tequila, pineapple and lime juice, agave nectar and giving it the Asian attitude and supplying the spice is the last ingredient, Sriracha sauce.

River Stone Grilled Steak

Moving on; the Twisted Pear is a sticky sweet super scrumptious martini consisting of Absolute pear vodka, ginger syrup, lime juice, pear puree and soda water, great for happy hour or at the beginning of your meal. We could talk about this menu all day but probably don’t have the time or the paper, so to wrap up, among other fun drinks are the L’Orange Pomegranate Martini, pretty self explanatory, and of course, the sake. Sasa has a very comprehensive offering—there are twenty filtered premium sake all of which are of the highest quality and served cold. There are several Murai Family offerings but my favorite is the nigori, which is unfiltered, creamy, and has a sweet finish. Very delicious and refreshing! Another popular sake is the Happy Rice which is filtered and is a little drier—an excellent choice. And we would also like to mention that Sasa has really cool non-alcoholic drink as well, but to see those you just have to go down and check out the place for yourself.

Now we at Trendy Eats love sushi, we eat it at least once a week, but have never been the type of dinners to order dessert at a Japanese Restaurant. But you would be doing yourself a disservice if you left Sasa without trying the Matcha Green Tea Crème Brulee; absolutely delicious! Also on the “gotta have it” list is the Vanilla Bean Panna Cotta with strawberry-basil soup, the flavors in this dessert are marvelous and it really makes a great summer treat as it’s light and served chilled.

Ahi Parfait

To take a step back and evaluate our experience at Sasa, we can truly tell you its one-of-a-kind, from the modern original décor to the incredibly knowledgeable staff, we would like to wrap up saying come with an open mind, trust your waiter, and let them really help you maneuver the menu, as Americans perhaps we don’t know that much about Japanese cuisine, but let us tell you that the staff at Sasa does! Manager Susan Rizer took a month’s tasting, traveling, and immersing herself in the culture, getting to know the ins and outs of this fare as if it was her own restaurant.

Chef/Owner, Philip Yang (proprietor & owner of Blue Gingko, Lafayette) is lucky to have such a dedicated manager and staff. As the weather heats up be sure to check out Sasa’s patio. We believe it’s quite possibly the most perfect spot to gather with friends, enjoy fresh exciting food and relax with a specialty drink or refreshing chilled Sake.
PHOTOS, Opposite; Sasa’s Interior:

Laurus Bistro

Marissa Sullivan Anthony Bisagno — Fri, 07 May 2010 23:46:46 +0000

Casual yet elegant in design, Laurus Bistro in Blackhawk Plaza invites families to dine on authentic European favorites prepared with the freshest of ingredients. This commitment to freshness is felt the moment you enter Laurus’ open and airy dining room and extends into the menu which changes daily based on local availability. Neutral walls, brown polished floors, and vibrant prints of vegetables and fruits hang in the dining room.

Morroccan lanterns hang from the ceiling conjuring up images of the south of France. Guests can opt to dine at the Chef’s table facing the open kitchen, in the main dining room, or on the large unny patio. Laurus is designed to meet the needs of those looking for a place to meet for a business lunch, a special dinner, dinner with the family or just to catch up with friends for a drink after work. And don’t forget about their Monday special, with purchase of a bottle of wine you receive two free movie tickets to Blackhawk Theatre.

Restaurant owner, Matthew Silverman’s career is as diverse as it is interesting, especially considering that he is only 31 years old. Starting as a musical prodigy and evolving into an Executive Chef
working for top restaurants and resorts in Las Vegas, Silverman has cooked for some of the world’s leading celebrities. He has been profiled in multiple publications and on various television programs, but ultimately it is Silverman’s creative abilities and “focus on the food” that keeps customers coming back for more. He is the Executive Chef and Co-Founder of Verve Hospitality Group, which maintains multiple restaurants including Coa and STOMP as well as Laurus in the Blackhawk Plaza.

On our recent trip to Laurus we sat in the dining room. From the moment we were seated the service was friendly, attentive, and knowledgeable. Our dinner commenced with a white bean hummus. A unique twist on a classic appetizer, Laurus chef individually peels each chickpea giving the dip a fluffy much smoother texture. Truly a delicious way to start off your lunch or dinner. Other great starters are the Caesar salad wrapped prosciutto as well as the crab cakes with terragon cream and roasted peppers. Laurus crab cakes are a great lighter option as they are pan-seared, not fried. Of all the starters featured on the menu, the absolute standout is Laurus’s signature soup; the truffled cauliflower bisque with sweet corn-pancetta relish, chili oil and fresh chives, truly a heavenly invention and sinfully decadent.

Our next course contained two wood-fired flat breads. We’d have to say they are true standouts, we can’t pick which one we like more. Marissa prefers the caramelized onion with gorgonzola, basil pesto, spiced walnuts, salumi tuscano, and basil, while Anthony thinks the grilled mushroom with portabella cream, fontina, goat cheese, white truffle oil and wild herbs wins. What we both agree on is how well they both went with our Skylark, Orsi Vinyard Pinot Blanc from Mendocino County.

Wine expert Zubin Desai helped us with all of our pairings for the night. He is on his way to becoming a sommelier with one test under his belt so far. And I must say he really has fun with his pairings, giving us a Boont Mendocino beer with our bisque and Caesar salad and a cocktail called the Bradshaw—a delicious martini made with casa noble single barrel tequila with our pasta dish. The taglietelli pasta with braised wild boar bolognese, truffle pecorino, nutmeg and opal basil was spectacular and we will be returning to Laurus soon to enjoy this entrée again! If you had to pick a last meal we would both tell you to get down to Laurus and order this ASAP.

All the entrees on Laurus’ menu are mind blowing, on our “most wanted” list would have to be the crispy free-range half chicken with truffle honey mustard glaze, cavatelli “mac and cheese” and broccolini, the wild coho salmon with hercot verts, fingerling potatoes, rhubarb chutney, pea shoots and harissa and the bouillabaisse with muscles, clams, shrimp, halibut, calamari, scallops and saffron broth, which we both agree could also be a great starter to share with the table! With so many amazing options on the menu it may be difficult to choose. Based upon our experience you cannot go wrong with any of the entrees.

This review would not be complete without mentioning all the extraordinary desserts Laurus has to offer. The tiramisu cappuccino with chocolate genoise and mascarpone cream is absolutely remarkable
and a standout on the dessert menu. Although, we also enjoyed the chef’s selection of gelato. Samplings included four wonderful complimenting flavors; their signature Laural leaf white gelato, stracciatella, Mexican chocolate, and both our favorite, the raspberry.

With the weather getting better we encourage you to check out Laurus and enjoy an amazing meal on their picturesque patio—We found the dining experience to be memorable, filled with excellent
food and world class service.
www.laurussf.com, (925) 984-2250. 3483 Blackhawk Plaza Cir., Danville.

Trendy Eats: Mangia Mi

Marissa Sullivan Anthony Bisagno — Fri, 05 Mar 2010 14:55:24 +0000

Warm, inviting, and executed with understated elegance, Mangia Mi is the hottest destination in Danville for those seeking approachable, quality Italian cuisine. From the moment you walk into Mangia Mi you are welcomed like family. The owner Peter Cedolini or General Manager, Jenny True attentively greet and seat guests as they entertain diners and get to know new faces. Most of the servers have been with Mangia Mi since they opened and speak highly of both their bosses and the clientele that come in. From the moment you are seated, Cedolini’s meticulous eye is apparent. An open kitchen invites guests to take in the aromas and excitement of entrees, as they are prepared. Comfortable banquette seating as well as sleek aluminum chairs give the restaurant a modern, edgy feel. The carrera marble bar, wine bottle artwork and imaginative lighting further the modern flare of the dining room.

On a recent outing to Mangia Mi, Peter and Jenny took us through some of their favorite entrees paired with their wine recommendations. As the dining experience commenced, their attention to detail was carried through into each dish we encountered. We started our evening with their fresh bruschetta, made with oven roasted red and yellow tomatoes over a garlic rubbed crostini with balsamic dressing. We suggest beginning every meal you have here with this delightful starter. They paired the bruschetta with a sparkling wine they offer by the glass, which is the Astoria, Prosecco from Italy. The sweet of the Prosecco contrasting with the balsamic on the bruschetta was lovely. But just in case you don’t like tomatoes, our second choice is the Assaggia di Salumi e Formaggi – plate of mixed artisan salami and cheese.

After that was the Kunde Sauvignon Blanc, reigning from the Sonoma Valley, which we enjoyed along side a fantastic fresh Insalata di Barbabietola, or beet salad including walnuts, tangerines, mint and citrus vinaigrette drizzled over fresh field greens—to die for! Keep in mind that you can’t order wrong here, we are also huge fans of the Insalata della Casa, their wedge salad with Gorgonzola cheese, caramelized onions, and pan-roasted pancetta. Are you getting hungry yet?

The next exciting course brought glasses of the Cupcake Chardonnay, Mangia Mi’s house chard, from the Central Coast. We put that up against the special that night, the Gnocchi Frittati teamed with the pesto/gorgonzola sauces and topped with sun-dried tomatoes. I think it speaks for itself- pesto and Gorgonzola. Realizing many people don’t order three full courses, we recommend this satisfying dish to split with the table. Need other fun ideas for a third course? We suggest splitting up either the wild mushroom or pear and Gorgonzola pizza’s.

Insalata di Barbabietola — Roasted beets mixed with walnuts tangerines, mint, field greens, and citrus vinaigrette.

For diners looking for something on the lighter side, we recommend the salmon topped with a mango Serrano salsa and served under a bed of their famous garlic spinach, we enjoyed this with the Taz, Santa Barbara, Pinot Noir. And while we highly suggest the salmon, some other main courses that we share an affinity to are as follows: anything with the Gorgonzola cream sauce, Pepperoni Farcito – stuffed bell pepper, Lasagne di Carne – homemade lasagna, and the Pollo alla Griglia – grilled chicken breast marinated in rosemary, garlic and extra virgin olive oil. Mmmmmmm.

Gnocchi Frittati Special — With the pesto/gorgonzola sauces and topped with sun-dried tomatoes.

Here is the bottom line on Mangia Mi: No meal is over eighteen dollars with the exception of some large pizzas. All of the bottles of wine are spectacular and priced right, with most the assortment less that $60 a bottle. With the help of Chef, Chris Wilhelm, Peter and Jenny have built a space that encourages comfortable, quality food at great prices. They strive to build repeat customers and establish regulars. The casual atmosphere lends itself to true family dining. We were seated next to a family where the mom had ordered the lasagna so naturally we asked her what she thought. She had no idea we were reviewing the restaurant and said hands down, it was some of the best lasagna she’s ever had. This is the essence of Mangia Mi; they have cornered the market on creative, delicious, cuisine that people can’t stop talking about.