Cyrus

Healdsburg, CA

Cyrus, located in Healsburg, is highly lauded for Douglas Keane's tasting menu and often regarded as one of the top dining destinations in California. This was my first high end tasting menu meal and it was pretty awesome. We went here for our first anniversary mainly because i couldn't score a reservation at TFL. In retrospect, it all worked out (ended up at TFL 3 months later) and I got to experience an excellent meal, the best chocolate chip cookies I've ever had, and see what high end service was really like. We had a great spot in the corner of the dining room able to see the entire restaurant, everything from the caviar cart, the wine/champagne buckets and cheese display. Seeing this for the first time was pretty cool. Our first server was very kind, attentive, informative and not overly stuffy. We opted for some cocktails instead of a wine pairing (didn't appreciate it back then) and a very impressive set of amuse bouche items. On a three tiered serving structure, each silver plate offered a different taste to wake up our pallet. This was also a new concept to us and actually really liked the way its offered at Cyrus. Covering all the taste sensations, sweet, sour, bitter, salty and umami, there were intriguing bites for each.

Amuse Bouche

Amuse Bouche

There was also a peach and pea sprout salad amuse bouch provided before getting to our first course. A healthy supply of bites and tastes before even jumping into the main event.



Our first course was seared hamachi, a beautifully presented dish.

Seared Hamachi with Tomatoes, Melon, Cucumber, and Sesame Balsamic

Next up was Chu-Toro's favorite dish of the meal and top ten bites ever, the Abalone with Hijiki Noodles and Snow Peas. Utilizing Asian inspired flavors, the abalone was perfectly cooked, extremely tender with a unforgettable broth. 

Abalone with Hijiki Noodles and Snow Peas

My course was different, opting to go with the heavier Fois Gras "Torchon" with Plums and Cashews and Toasted Crumpets. The sweetness of the plums and the accompanying sorbet were nice compliments to offset the richness of the fois. I personally was not a fan of the rice puffs on the fois though. 

Fois Gras "Torchon" with Plums and Cashews, Toasted Crumpets

Next up was a fish course, Medai with Corn and Scallions, Ginger-Shiso Dashi.  In my mind this tasted similar to Chu-Toro's abalone course, but she disagreed. This Japanese broth was not as memorable in her mind and was not impressed by the overcooked fish. I do recall my first experience having the seaweed-like sea peas which was an interesting component.

Medai with Corn and Scallions, Ginger-Shiso Dashi

From the Duck Breast with Rosti Potatoes and Peppers, Sherry Jus course, I best remember the rosti potatoes, like a perfect hashbrown during weekend brunch.

Duck Breast with Rosti Potatoes and Peppers, Sherry Jus 

Chu-Toro had the Cyrus BLT as her final entree while I chose the Lamb Roulade with Eggplant, Garbanzo Beans and Okra.  I always go with the lamb offering because I never cook it at home and enjoy it when it is well prepared, but actually the BLT ended up being my favorite dish of the night. Using a large piece of pork belly, it was a unique and playful interpretation of a classic. Well cooked and seasoned, the balance from the lettuce and tomatoes offset the heaviness of the glazed pork belly, a winning combination. 

Cyrus BLT

Lamb Roulade with Eggplant, Garbanzo Beans and Okra

The Artisan and Farmhouse Cheese course was excellent. From our very knowledgeable server, she selected a plate encompassing different textures, flavors and regions of the world. Watching her cut individual servings of cheese off the large cart was entertaining and enjoyable. In fact, a very fun cheese course that still stands as the standard above all other restaurants.

Artisan and Farmhouse Cheese

Our dessert courses started off with a couple of fresh chocolate cookies and mini chocolate floats presented to us for our anniversary. It was actually the best dessert we had from the bevy of sweet courses that ended our meal.

Cherry and Pistachio Ice Cream Sandwich, Cardamom Streusel

We had the Cherry and Pistachio Ice Cream Sandwich, Cardamom Streusel and Strawberry Rhubarb Bread Pudding next, two perfectly fine desserts, but not something we would ever order.

Strawberry Rhubarb Bread Pudding

The final course was Watermelon and Chocolate Cake, arguably two of our favorite things. I think we agreed that we appreciate these two items individually more than together.

Chocolate Cake and Watermelon

Next was the candy cart. They're really into carts here! Stuffed to the brim, we could hardly look at the large cart with tons of candy options. Instead we asked that a variety pack be selected for us and ultimately packed to go. It is the most impressive mignardises offering we've ever had.

Mignardises

The service was superb without being stuffy or overbearing. There were a bunch of memorable first time experiences we had here and still have not seen a better bread, cheese, caviar or mignardises carts anywhere else. Chu-Toro having one of her top 10 bites ever at Cryus helps keep it fresh in our minds. A year ago, I would have said the food was amazing, but after being at other top tier places in Northern CA, I would classify it as very good. In my mind the service is what sets Cyrus apart from others and will continue to be a hallmark of this excellent establishing.

Rating 8/10

August 29, 2009