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Chef Ryan Jackson has taken over the range at Brix and is obviously starting to feel at home (he must be singing the American classic, "Home on the Range…?"). For starters, one of his starters is the most exciting new dish we've seen on a menu in the valley in some time. Certainly this calendar year. Hence this award.
Grilled Moroccan-spiced Shrimp with Fresh herb Salad and Roasted Garlic Sauce is a stunning appetizer. For one thing, it does exactly what an appetizer is supposed to do - boost your appetite. Too many restaurants offer heavily fried, battered, doughy, or fatty appetizers which do just the opposite - they dampen your hunger instead of excite it.
We are presented four large shrimp that have been brushed and grilled with a citrussy, smoky marinade that starts with lemon and ends with smoke and fire-y flavors. The shrimp are beautifully presented, intertwined like the rings in the circled Olympic seal.
Served with the shrimp is a timbale of tasty couscous and finely chopped parsley, a variation on tabbouleh and how surprised are we? Ryan's mother is Lebanese, we are told, and the recipe comes from her kitchen. Thanks, mom. Delicious!
Brix Restaurant and Wine Shop, 7377 St. Helena Highway, Yountville. (Just south of Mustards Grill on Highway 29.) 707-944-2749.
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