squid.jpgHere is something rococo—and delicious—we sampled last week from the hand of Cellar Door chef Jarod Ottley.  A froth of tender local squid, accompanied by pink grapefruit and pea sprouts dotted a long mound of quinoa. Brilliant crimson beet puree accompanied and a slick of rich date confit provided the sweet visual accent.

A lot going on. All of it good. We partnered our meal last week with glasses of never-better Nebbiolo and Cigare 2006, from the oeno-mind of Randall Grahm. And yes, Cellar Door service is outstanding.