NOVEMBER 2010 SORREL Restaurant /Bistro Continued from page 26
fried foods tend to be. While the marinara sauce was tasty, we thought the lemon dill sauce really brought out the flavors of the calamari with a slightly piquant bite. The Thick Sliced Rustic Bread Baked with Goat Cheese arrived next in a beauti- ful presentation topped with sweet roast- ed grape tomatoes. Drizzled over the top was a balsamic reduction sauce that blended with the sweet tomatoes to pro- vide a delectable contrast of flavors with the goat cheese. When we had finished the appetizers,
we smelled our entrée arriving before it even reached the table. An amazing aro- ma of roasted garlic greeted us as the dish was presented, a Flame Grilled Pork Chop over Sweet and Tangy Peppered Cabbage with Herb Roasted New Potatoes (the source of the garlic). The huge pork chop was more tender and flavorful than any steak I’ve tried lately, and the pairing with the cabbage was a savory treat. “It’s a tra- ditional Romanian braised cabbage,” says Chef Adrian. “This is the way I grew up eating pork.” We also tried the Paella entrée, which
featured assorted seafood as they do in Spain when they prepare this classic dish. The seafood was diverse and very generous, with muscles, crab, and shrimp mixed with saffron rice along with slices of chorizo. The colorful Paella was hearty and spicy, so the glass of Albariño wine we paired with it worked well to cut the heat. After our substantial entrée portions, we weren’t quite sure we could fit a dessert. But my wife had looked at Sorrel’s menu online before we came, and the item she was most interested in trying was the Basil-infused Panna Cotta. So we had to make room. The creamy Panna Cotta had the slightest hint of basil that provided a refreshing touch. Chef Adrian’s inspired addition gave the dessert a light, clean note that ended our meal with just a bit of sweetness. The Panna Cotta was served with the largest fresh blackberries we’ve ever seen, then drizzled with a delicious honey blackberry sauce. The dessert was yet another example
of how Chef Adrian takes simple ingre- dients and turns them into artfully cre- ative dishes. Sorrel’s unique food was a welcome change from the ordinary, and a surprisingly affordable way to indulge in quality upscale cuisine. With the sea- sonally changing menu, as well as weekly specials, it seems there will always be something innovative and fresh to try each and every time we come back. “We’re keeping our menu very familiar, but we also want to show people around here that there is definitely something more out there to try,” says Chef Adrian. “We will continue to add new items to be able to play a little bit with the food. That’s the fun part.”
Located near Temecula’s Promenade Mall, at 41377 Margarita Road, Sorrel is
open Tuesday through Sunday for lunch and dinner. For more infor- mation or reservations, contact the restaurant at (951) 296-3372 or visit
www.sorrelbistro.com . If you have a restaurant you’d
like to recommend, send an email to Bill at datenightdining@neigh-
borsnewspaper.com. And when you visit local restaurants for your Date Night, tell them you read about them in Neighbors!
NEWSPAPER
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