We ate Joseph Decuis and Takaoka all on one weekend. Living large.
I’ve wondered what would happen at Joseph Decuis after their executive chef and chef de cuisine both left. That’s been a good bit ago, a year or more I’d guess. So if they were going to go downhill it would be showing by now.
Well, they haven’t. The dining experience there was as good as we’ve ever had there, and on par with the exceptional restaurants of the world.
We started with a glass of champagne and I had oysters on the half shell and Debbie had salmon. The oysters were exceptional, a trio of different varieties, meaty, fresh, tasting of the sea. The salmon was buttery smooth.
For main courses I had Niman Ranch rack of lamb and Debbie had Dover sole. She always gets the sole, served with a lemon caper sauce. Boned tableside, it’s a dream of delicate fish, and lemon butter caper sauce. The rack of lamb was crusted with herbs that perfectly accented the rich and perfectly cooked lamb.
I went with the molten chocolate cake for dessert which was flawless, nicely crisp on the outside, gooey and hot on the inside. A glass of port for Debbie and a scotch for me capped the evening.
Service was impeccable. Our server was calm and unhurried, friendly without being familar, and anticipated every need.
Joseph Decuis is not cheap, but it’s a dining experience that is worth every penny.
Their wine list puts them in Wine Spectator and with good reason. It’s unmatched in the area and while pricey for this area, still reasonable. We had a Shafer Cabernet Sauvignon which was very tasty.
They have lots of moderately priced wines as well as wine flights to taste several different wines. And of course verticals of the big name wines for the serious wine drinkers.
Leave a Reply