It would be a stretch to call Davis, California anything more than a small town. Even with a population plump of 30,000 coming at the bequest of the local university, Davis keeps itself small and insular against Sacramento just eight miles away. However small, the varied Davis demographic demands that the local business owners maintain the height of customer service, offer the most sublime of ingredients and always anticipate the gustatory pull of the community. One such restaurant which meets these qualifications is Seasons, nestled demurely in a downtown corner. Seasons, as the name reflects, offers a wistful take on American cuisine, building its menu from the brilliant cornucopia of local produce and other Yolo-native artisanal foodstuffs available for each particular season.
Seasons boasts a seasonal menu program that sees updates, changes and revisions every two months. Seasons also emphasizes locally grown wines, such as Rominger West. As October’s featured winery, Rominger West, is a Davis-based family owned and operated venture that uses sustainable farming methods and grapes grown in Yolo County. Seasons also offers a prix fixe menu, a cost effective and delectable option for a special occasion or the indecisive diner! This month Seasons pairs wines of the Rhone varietals (Syrah and other Rhone blends) with a menu lovingly assembled by the Executive Chef Jeffry Murphy and Owner Tamas Torok.
The restaurant is a mash of self referencing art, stunning mahogany and cherry tables and cabinetry, a wood burning oven tucked behind the open kitchen and ambient lighting. The demographic is particularly notable for Davis, nary a university student in sight. The evening we dined, ultimately every table filled with a myriad of grown-ups—old friends chatting, relatives playing catch-up and the occasional couple playing ‘parents’-night-out.’ I am always weary of open kitchens largely due to a certain “Curb Your Enthusiasm” episode involving an Executive Chef suffering from Tourrette’s Syndrome, leaking expletives and cooking in an open kitchen. Nevertheless, Seasons’ open kitchen functions well in the space—providing texture and elegance to the restaurant interior.
While still mulling over course selections, my colleague and I were offered a delightful amuse- bouche, or as I love to call it, ‘a gift of the chef.’ The Chef nestled chanterelle mushrooms in a dangerously fluffy choux pastry. True in form, the amuse-bouche provided a glimpse into the culinary trend and traditions that Chef Murphy maintains throughout his dishes.
On the advice of our server, a particularly gifted James and current viticulture student at UC Davis, we began the evening with two glasses of Mourvèdre. The bold red paired beautifully with our Cheese Plate, Grilled Foie Gras and Heirloom Squash Soup. The Cheese Plate presents a selection of cheeses that change daily and at the preference of Torok himself. On this night we sampled a variety of Spanish cheese including a classic Manchego served with its traditional partner Membrillo, or Quince paste. The Grilled Foie Gras was served with sautéed butter pear and dressed in a Fig Vincotto. I must admit that the Foie Gras was overpowered and smothered in the vincotto and buttery pear. The beauty of this dish lies in its constituent parts. First, vincotto is a mixture of Black Malvasia and Negroamaro grapes and distilled to form a thick and sultry sauce, resembling some trope of traditional Balsamic. And Second, the Foie Gras was grilled—a spin on the traditionally cold-served mousse. Integral to the appreciation of Foie Gras, is the experience of texture. With the muddling of mushy pear, thick sauce and goopy Foie Gras, that full experience is obscured. One might suggest that the Foie Gras and Pear sit atop the vincotto, not drenched in it. The Heirloom Squash Soup was a table favorite and a must-have if offered as one of the evening’s specials.
Our table enjoyed both the evening’s special of fresh Alaskan Halibut and a selection from the menu, Mustard Glazed Pork. The Alaskan Halibut was paired with mashed potatoes and a leek and fennel sauté. The leek and fennel sauté managed to compliment without overpowering the timid flavor of the perfectly pan seared white fish. The dish was an absolute favorite of the table! More incredible than the first dish, and the veritable super star of the evening, was the Mustard Glazed Pork served with sweet potatoes and sautéed spinach. The pork literally dripped from the bone, and melted on the tongue! The mustard struck nicely against the sweet potatoes and garlicky spinach, but sometimes aggressively against a full red wine.
For dessert we finished with an order of the Scharffenberger Brownie and the Bread Pudding. How could one go wrong with a Scharffenberger Brownie alongside Caramel Gelato? The Bread Pudding was a sophisticated take on a down-home classic combining tastes of balsamic crème anglaise and fig.
Our evening with Seasons was an absolute joy. The service was knowledgeable, obsequious and exact. And the multiple dimensions of food quality, service, wine pairing and offering, all came into alignment for our dining experience.
Seasons is located at 102 F Street (the corner of F and 1st St.) in Davis, California. Reservations can be made through Opentable.com or by phoning (530) 750- 1801. Menu information, announcements and catering information can be obtained by visiting their website www.seasonsdavis.com. Keep Seasons in mind for dinner options when attending Mondavi Center events—the proximity of the restaurant to venue is unbeatable.
Seasons boasts a seasonal menu program that sees updates, changes and revisions every two months. Seasons also emphasizes locally grown wines, such as Rominger West. As October’s featured winery, Rominger West, is a Davis-based family owned and operated venture that uses sustainable farming methods and grapes grown in Yolo County. Seasons also offers a prix fixe menu, a cost effective and delectable option for a special occasion or the indecisive diner! This month Seasons pairs wines of the Rhone varietals (Syrah and other Rhone blends) with a menu lovingly assembled by the Executive Chef Jeffry Murphy and Owner Tamas Torok.
The restaurant is a mash of self referencing art, stunning mahogany and cherry tables and cabinetry, a wood burning oven tucked behind the open kitchen and ambient lighting. The demographic is particularly notable for Davis, nary a university student in sight. The evening we dined, ultimately every table filled with a myriad of grown-ups—old friends chatting, relatives playing catch-up and the occasional couple playing ‘parents’-night-out.’ I am always weary of open kitchens largely due to a certain “Curb Your Enthusiasm” episode involving an Executive Chef suffering from Tourrette’s Syndrome, leaking expletives and cooking in an open kitchen. Nevertheless, Seasons’ open kitchen functions well in the space—providing texture and elegance to the restaurant interior.
While still mulling over course selections, my colleague and I were offered a delightful amuse- bouche, or as I love to call it, ‘a gift of the chef.’ The Chef nestled chanterelle mushrooms in a dangerously fluffy choux pastry. True in form, the amuse-bouche provided a glimpse into the culinary trend and traditions that Chef Murphy maintains throughout his dishes.
On the advice of our server, a particularly gifted James and current viticulture student at UC Davis, we began the evening with two glasses of Mourvèdre. The bold red paired beautifully with our Cheese Plate, Grilled Foie Gras and Heirloom Squash Soup. The Cheese Plate presents a selection of cheeses that change daily and at the preference of Torok himself. On this night we sampled a variety of Spanish cheese including a classic Manchego served with its traditional partner Membrillo, or Quince paste. The Grilled Foie Gras was served with sautéed butter pear and dressed in a Fig Vincotto. I must admit that the Foie Gras was overpowered and smothered in the vincotto and buttery pear. The beauty of this dish lies in its constituent parts. First, vincotto is a mixture of Black Malvasia and Negroamaro grapes and distilled to form a thick and sultry sauce, resembling some trope of traditional Balsamic. And Second, the Foie Gras was grilled—a spin on the traditionally cold-served mousse. Integral to the appreciation of Foie Gras, is the experience of texture. With the muddling of mushy pear, thick sauce and goopy Foie Gras, that full experience is obscured. One might suggest that the Foie Gras and Pear sit atop the vincotto, not drenched in it. The Heirloom Squash Soup was a table favorite and a must-have if offered as one of the evening’s specials.
Our table enjoyed both the evening’s special of fresh Alaskan Halibut and a selection from the menu, Mustard Glazed Pork. The Alaskan Halibut was paired with mashed potatoes and a leek and fennel sauté. The leek and fennel sauté managed to compliment without overpowering the timid flavor of the perfectly pan seared white fish. The dish was an absolute favorite of the table! More incredible than the first dish, and the veritable super star of the evening, was the Mustard Glazed Pork served with sweet potatoes and sautéed spinach. The pork literally dripped from the bone, and melted on the tongue! The mustard struck nicely against the sweet potatoes and garlicky spinach, but sometimes aggressively against a full red wine.
For dessert we finished with an order of the Scharffenberger Brownie and the Bread Pudding. How could one go wrong with a Scharffenberger Brownie alongside Caramel Gelato? The Bread Pudding was a sophisticated take on a down-home classic combining tastes of balsamic crème anglaise and fig.
Our evening with Seasons was an absolute joy. The service was knowledgeable, obsequious and exact. And the multiple dimensions of food quality, service, wine pairing and offering, all came into alignment for our dining experience.
Seasons is located at 102 F Street (the corner of F and 1st St.) in Davis, California. Reservations can be made through Opentable.com or by phoning (530) 750- 1801. Menu information, announcements and catering information can be obtained by visiting their website www.seasonsdavis.com. Keep Seasons in mind for dinner options when attending Mondavi Center events—the proximity of the restaurant to venue is unbeatable.
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