Cute little downtown hangout, big enough to be spacious, small enough to be intimate. The menu has generously small plates suitable for both gorging and sharing, and at lunchtime, the ambiance works for a range of things, be it brunch with the girls or a double date with the grandparents.
Starting off light with a Bruschetta, a fresh cubed concoction of tomato and fresh basil with a dash unobtrusive garlic and onion. The splash of balsamic makes it finish sweet and highlights the sunshine in the ripe tomato. Bruschetta is usually just bruschetta, but not when it's THIS bruschetta.
The Brussels Sprouts are barely braised. They keep their cool, hard integrity, but the bacon smokes them just a bit, and the caramelized onion makes them a little less bitter.
The Crab Cakes have a few lumps in them, and the meat maintains a balance between the crab and the crumbs, neither cancelling the other. The pesto aioli adds a rich, creamy finish.
The Kobe Sliders need more Kobe and less bun, but that's just my greed talking. Caramelized onions are always the best topper, and the white cheddar is gently sharp.
The Seared Duck Breast is juicy and dense. The skin is a melting crisp, and the medium rare red is exactly right. The duck fat fries are a fun side. They're thinly-stripped and crunch all the way through.
I didn't try the cocktails, but they did have a nice noontime Rose. Smooth and neutral, it pairs with just about anything. Convenient, because we ordered a little bit of everything.
Starting off light with a Bruschetta, a fresh cubed concoction of tomato and fresh basil with a dash unobtrusive garlic and onion. The splash of balsamic makes it finish sweet and highlights the sunshine in the ripe tomato. Bruschetta is usually just bruschetta, but not when it's THIS bruschetta.
The Brussels Sprouts are barely braised. They keep their cool, hard integrity, but the bacon smokes them just a bit, and the caramelized onion makes them a little less bitter.
The Crab Cakes have a few lumps in them, and the meat maintains a balance between the crab and the crumbs, neither cancelling the other. The pesto aioli adds a rich, creamy finish.
The Kobe Sliders need more Kobe and less bun, but that's just my greed talking. Caramelized onions are always the best topper, and the white cheddar is gently sharp.
The Seared Duck Breast is juicy and dense. The skin is a melting crisp, and the medium rare red is exactly right. The duck fat fries are a fun side. They're thinly-stripped and crunch all the way through.
Nice menu, pleasant dishes, no complaints. The cocktails will have to wait until next time, but I would gladly have many next times at Sierra Street Kitchen.
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