Paseo Grill on Rise and Shine Tomorrow!
If you’ve never been to Paseo Grill… WHY NOT?!!
This is one of our favorite places to visit. If you saw me on Rise & Shine a few month’s back, you heard me describe their meatloaf, even though I am not a meatloaf fan. But, there is so much more than just their meatloaf to enjoy!
First off, there is a beautiful patio to dine on when weather permits. Grab a drink and dinner and feel like you’re in a Spanish villa overlooking the art galleries and shops in the Paseo District.
Walk into their beautifully decorated interior that is dimly lit and adorned with romantic fabrics draped around many of the tables for a private dining experience. I love the gorgeous reds, greens, golds and chocolate material they use in their decor.
The waitstaff is exceptional in describing the cuisine and making you feel well-taken care of. You will think they are there just for you alone.
This was nothing like the thin store-bought slices of smoked salmon you may purchase at your local market. This was fresh chunks of salmon that had been smoked over cherry wood. Served over nicely toasted crostini bread, and capped off with a lovely salad of Hearts of Palm, Artichoke hearts, olives, cucumbers, tomatoes and peppers, the twang of the Red Wine Dijon Vinaigrette cut through the richness of the salmon with just the right bite.
Next came the Spinach and Pear Salad.
Candied Walnuts and Blue Cheese were sprinkled atop a bed of fresh spinach. Also topping the salad were fresh slices of pear and fresh strawberries that had been macerated in balsamic vinegar. I just adore strawberries and balsamic. They compliment each other perfectly!
Then, oh heaven be! They brought us a bowl of this wonderful goodness….Cream of Mushroom Soup.
Pure cream and a handful of whole button mushrooms swam in this soup that also boasted Port Salut Cheese (pronounced POOR sah-LEW), a mild, rich, soft cheese that hails from France. Paseo Grill loves its imported cheeses…
And I do too! This soup was to-die-for and Chef Heald told us people have paid to have it shipped to the West Coast.
Now for our entrees. Mr. Wonderful had the Tenderloin Beurre Marchand de Vin.
This was a wonderful concoction of sauteed mushrooms, shallots and garlic that were topped with a Filet of Beef Tenderloin and capped off with Beurre Marchand de Vin (burr mah-shon duh van). It was served with mashed potatoes and glazed carrots. Mr. Wonderfully really, truly enjoyed this.
But me? Oh me.
This was my first taste of Chilean Sea Bass.
Can I tell you that I am forever in love? This melt-in-your-mouth fish was topped with a Citrus Lime Beurre Blanc (or a butter, white wine and lime sauce) that was just heavenly.
I mean it.
When I go through the Pearly Gates, I will place my order with St. Peter for this dish. It just might take over the meatloaf as my favorite.
And if we weren’t already satisfied beyond belief, they arrived with this.
Creme Brulee, one of my favorite desserts of all time. Made with pure vanilla beans, you take your spoon and deftly crack through the bruleed, sugar topping and are enveloped in the creamy vanilla custard underneath.
We even went back in the kitchen and watched Chef Heald prepared this and other dishes. Read more about Chef Heald here. He had a much more powerful blow-torch than I do for making creme brulee.
As always, this proved to be a fantastic dinner at Paseo Grill. Also try them out at lunch for fantastic burgers, their famous pot pie (get there early so they don’t sell out!) and other great fare.