Everything was perfectly flavored and presented well at Esteban Restaurant by Chef Mario Garcia on Jan. 6, 2022. I believed it was a gift! From the moment we walked in, to the servers, to the delicious food. Oh my!
The gem salad was refreshingly fresh, with just the right amount of snap peas, croutons and dressing.
The crispy pulpo with roasted potatoes, remoulade, grilled radicchio, rosemary chili oil and chorizo was quite tender and delicious. That play of crispy and tender was a great contrast.
The wagyu bone marrow of foraged wild mushrooms, shallots, thyme and Ad Astra grilled multigrain bread were my favorite. How did mushrooms taste so good? Wild mushrooms are much much better indeed!
By the time the market special of scallops came, we were so full. Still, the scallops were done just right with roasted red bell peppers, roasted potatoes and roasted cherry tomatoes. Excellent!
Dessert was Crema Catalana – a rich custard with orange, cinnamon, vanilla and bruleed sugar – this was underwhelming. Maybe because we tasted a delicious flan several nights ago.
The Scrimshaw draft beer was quite good, too. All in all, this restaurant lived up to its reviews, it is not hype, it is really good!
