Saturday, August 20, 2011

Enotria Restaurant Wine bar...

Graphic of the Restaurant
I first experienced Enotria's excellent cuisine last year before they remodeled for the much needed expansion. 
My daughter and I stopped for appetizers as we did not have time for dinner and were so impressed by the soup and appetizers we both could not wait till we could come for dinner.

The remodeling went way over time on the expected reopening date that my hopes kept 
getting dashed when I opened their e-mail newsletter. My daughter actually got to go back  for dinner before I had the opportunity  to do so.
She raved about the Duroc Pork Chop w/ summer fruit compote, roasted potatoes and fresh corn succotash.
So I went solo and ordered the California Lamb Two Ways...grilled Lamb Kabob, and red wine braised Lamb shoulder, dill basmati rice and lemon olive kale salad.

The Lamb Kebob was perfectly grilled and tender, but not over or under done. Lamb has to be grilled or broiled just right and it was. The braised Lamb shoulder was probably the most delicious and savory  lamb dish I have ever had.

Located  Del Paso Boulevard, Enotria built a great reputation over the past 15 years for its excellent wine program and upscale fare. It recently completed it's expansion and remodel, more than doubling its square footage, revamping the original kitchen and adding a second kitchen to service a new wine bar. 
    A more casual version of the restaurant, the wine bar offers a relaxing cocktail hour. Some diners stop in for a martini before moving to the restaurant, while others are lured by the wine bar’s appetizer menu and informal atmosphere. Dishes include smoky sautéed shrimp, tossed with garlic, smoked paprika and fresh parsley, and pulled-pork sliders, bathed in a coffeebarbecue sauce and served with pickled pearl onions and a crunchy root vegetable slaw. 
     In the restaurant, Enotria characterizes its New American-style cuisine as “food made for wine made for food,” which is a Seussical way of pointing out that the restaurant’s wine folks and kitchen folks work closely together to create harmonious pairings. At the helm are chef John Komotos and sommelier/wine director Jeremiah Morehouse.

Michael Coyne is the new General Manager and comes from a great fine dinning restaurant management background.

The Executive Chef, John Komotos took top honors at this year's California State Fair Chef Challenge


Chef John Ribbon Picture
We highly recommend Enotria  see their website here    http://www.enotria.com/

1431 Del Paso Blvd., Sacramento; (916) 922-6792; enotria.com

Hours: Tuesday–Saturday 5–9 p.m. (restaurant); Tuesday–Wednesday 11:30 a.m.–10 p.m., Thursday–Friday 11:30 a.m.–11 p.m., Saturday 5–11 p.m., Sunday 4:30–9 p.m. (wine bar)

 

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