We had been wanting to try Arroyo Vino ever since they acquired a new chef, Chef Alison Jenkins. We were always impressed with Chef Colin Shane’s food so following him would be a hard act. Well, no worries. Arroyo Vino is in very capable hands. To start, we were presented with a carrot ginger soup amuse bouche, we had a shareable of fried Brussels sprouts. It was incredible! The Brussels sprouts were tiny and delicious.
For my first course I had the butter lettuce salad with ruby red grapefruit, beets, and watermelon radishes. It was a hard choice between that and the rigatoni. But for my second course I decided on having the ricotta cavatelli with winter mushrooms (I have no idea what the difference between winter mushrooms and mushrooms are). There was also kale and hazelnuts with some Parmesan cheese. Other guests had the grilled Mediterranean Branzino(a white fish)with a golden beet-blood orange-olive salsa.
Since we were having all savory dishes, we decided not to have any dessert. So Michael, our waitperson, brought out these delicious jellies that capped off a truly memorable meal.
Michael was very excited about working with Chef Alison Jenkins. He beamed with pride. This entire feast was 45 dollars per person. It was well worth the price. This is why restaurant week is one of our favorite weeks of the year.