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| 4/7/2014 |
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At 1830, we went down to the fourth floor of the Contemporary to the check-in desk for the California Grill.
There, cast members revealed a difficulty.
While our reservation showed we had indeed requested the sushi counter, it also showed we had requested Gary as our server and he was not assigned to the sushi counter.
We took the counter.
We were whisked up to the 14th floor and seated immediately, with Steven as our server.
Lyd had previously decided that she was going with wines and not a drink.
I, on the other hand, started with a Maker’s Mark Manhattan (9.50), the first of two.
Lyd started with a glass of Sequoia Grove Cabernet (16).
For our first course, Lyd ordered the Shrimp Salad (18) and I selected The Dragon Roll (25).
Before they could arrive, however, Sous Chef Eddie appeared with a delightful amuse bouche of fruit, meats and cheeses, almost a meal in itself, dissuading me from ordering anything else.
Lyd had already ordered the oak-fired filet of beef (49) and an accompanying glass of Crawford Savignon Blanc (15).
Before that arrived, Ochi, the sushi chef, presented us with a pair of the Pork Belly Nigiri, earning him a place on the Pixie Dust List.
Our good buddy Gary stopped by to note that when the gates are left unlocked, anybody can get in!
Whereas Gary forgot his nametag, this evening he is Chris!
Eddie sent Brian, the chef de cuisine of the California Grill to say hello and we were very complimentary about his cuisine.
By the time Lyd’s filet arrived, she pronounced herself as “stuffed as a tick.”
We tasted the filet and boxed it up to go back to the room.
We’ll return here on Sunday.
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| Amuse Bouche |
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| Shrimp Salad |
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| Dragon Roll |
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| Pork Belly Nigiri |
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| Beef Filet |
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