Truffles is a bistro style restaurant. You are greeted by a warm and pleasant atmosphere as you step through the door. The main dining room consists of a large bar and two separate dining areas. You are most likely to be greeted by co-owner Howard Wallach who fronts the restaurant, while his wife Anna cooks up a storm in the kitchen. Howard loves wine and Truffles reflects this passion, there are wine bottles everywhere you look (check out the main listing for Truffles for more pictures and information).
We took a table in the main dining area and settled in for what turned out to be a splendid meal. Pia has a, how shall I put it, penchant for a good cocktail. The cocktails at Truffles are delivered with a fun twist. The ice cubes both light up and change color, apparently they taste good too! I ordered a glass of wine from the “wine by the glass” list and was pleasantly surprised at the choice, quality and price. The wine list is prodigious and features some really good wines. There is literally something for everyone.
We tried the Asian hot and sour soup with lump crab meat. It was spicy and rich and helped remind me of why I like Anna's cooking. It is innovative, satisfying and yet somehow breaks with convention. She is definitely an instinctive chef, devoid of the trendy cooking that seems to be the goal of so many chefs today.
We moved on with the restaurant's signature appetizer – Tenderloin Bruschette. This splendid concoction almost defies description. It is succulent, beautifully balanced and delicious. The meat and eggplant that it nestles on, meld into one smooth taste that is punctuated by a spicy, creamy horseradish sauce. This dish has climbed to somewhere in my top ten appetizers of all time.
Truffles works hard at making their guests comfortable and the service was first class. Our waiter helped us choose an appropriate wine for the two strong flavored appetizers and he seemed knowledgeable and really interested in our wine dilemma. His suggestion, a Cline Cellars Syrah, was definitely up to the job.
I followed up with a Blackened Mahi Mahi with a pineapple and mango salsa. It was delicious. The fish was beautifully blackened and spiced. It's a strange thing that such a simple dish can be so subtle. I really liked it.
OK – so by now you must be wondering if they drugged me or something. I was in provincial fine-dining heaven. I know food critics have to complain about something, you know, to keep things balanced. Well my criticism is a big one. The dessert evaporated before I could eat it. Pia kept stealing mouthfuls! I was trying the house Vanilla Bean Cream Brulee. I often order a brulee and am almost as often disappointed with the result. Anna however has nailed this difficult classic dessert. It was light and creamy with a pungent vanilla flavor. The crust was perfect and the accompanying wafer cookie delicious.
Howard kindly walked us to the door as we left. I was struck with the thought that if only the town I lived in had a neighborhood restaurant this good, then life would be a great deal sweeter. Congratulations to Anna and Howard Wallach, they have created a superb restaurant with great wines, good service and fair prices. Definitely worth a drive to enjoy a first rate meal. |
