|Pressed Watermelon Salad - pretty AND delicious!|
When we arrived, we were seated promptly and began to peruse the cocktail menu. One has to have a cocktail before a show, right? After all, ya need to get in the mood for music. Warm up the senses and all. Lucky for us, there were several scrumptious drinks offered, and while we pondered them, we noticed that Paul Simon was on the ambient sound system. Clearly this is an establishment that knows from whence it’s audience has come. The music continued to highlight Simon and artists of his genre, and the spot on music choices really added to our overall dining experience. A little “show before the show,” if you will. Kudos.
|Pate de Campagne (Country Pate)|
I selected my drink, which was a lovely concoction titled the Rex Gimlet. It was a light margarita-inspired mixture of Don Julio, cucumber and a hint of cilantro, herbaceous and refreshing. The BH had a pineapple infused drink, blended with just enough sweet to keep him happy. He’s a guy who loves himself a pomatini from time to time, after all. Both drinks had a well-blended mix to them. The world, post Scott Beattie, is a beautiful place.
We began with appetizers. Time to kill and bears in our bellies. Our Paté de Campagne (pickled red onion, radish, whole grain mustard, toast) - was the sliced meat version of compacted pate. The texture was dense and the flavor delicious, it was simple country fare with heart and a lovely combination of seasonings. Excellent as an appetite enhancer.
|Melt in your Mouth GNOCCHI|
|Scallops over Asparagus|
We shared another plate, this one was a Seared Rock Cod “Scallop” (grilled asparagus, English peas, lemon caper beurre blanc) . It was presented as this lovely flower of fish. It was lightly grilled as scallops should be, one side golden and the meat still moist, toothsome and flaky. The seasoning was also spot on. Really fantastically flavored.
The duck blew my mind. They menu titled it Grimaud Farms Duck Confit (white bean, carrot, frisée) and it may be one of the smoothest duck dishes I’ve had to date. I have to say, I’m on a duck-loving roll these days. It just got better and better, the buttery beans beneath the fatty meat melting against my tongue as soon as the fork had delivered them. Fab-u-licious.
|Duck Confit, with spring carrots |
with perfectly soft white beans...
After coffee we headed to the show. It was a perfect continuation of the evening. So Beautiful!
So What? you say? I say head on over to Nex and check it out for yourself! As always...Bon Appetit!
|Poached Pear & Cranberry Torte|
2442 Webster St
(between 24th St & 25th St)
Oakland, CA 94612
Table size: adequate
Price: moderately expensive
Sound levels: could get noisy, we enjoyed the ambient sound and had no problem conversing