A gorgeous presentation of California's bounty with flavors that backed up the stunning display. Big stalks of crisp tender asparagus came bathed in creamy burrata and a healthy helping of sauteed maitake and other mushrooms.
Beautifully bronzed bacon of the sea (aka scallops) came paired with the crispiest fried sunchokes and wisps of green leaves. I'd say of the two appetizers, this one was my fave.
And then there was the home-made strozzapreti ("priest stranglers" in Italian) in a creamy carbonara with peas, both whole and smashed, and an egg to add even more richness to the pasta. Artery-clogging? Yes. Worth every bite? Hell, yes.
We even managed to save room for dessert (not pictured): a lovely chevre cheesecake topped with a dusting of pistachio nuts and drizzled with a sweet-tangy verjus reduction. Oh man, was that good.
Abbot's Cellar, you're alright in my book—and MC's as well.