Estate
400 W. Spain St.
Sonoma
(707) 933-3663
www.estate-sonoma.com
Italian Cuisine
Dinner nightly; Sunday brunch
Entrées (dinner): $8-$22
Full bar; delicious wine list
Sonoma
(707) 933-3663
www.estate-sonoma.com
Italian Cuisine
Dinner nightly; Sunday brunch
Entrées (dinner): $8-$22
Full bar; delicious wine list
Warm weather means al fresco dining, and Estate is the prime spot. The historic 1863 Victorian (where General Vallejo’s daughter, Natalia, once lived) has a beautiful veranda and patio with a large fireplace and heat lamps for cooler evenings. The setting is supreme—and the food (and service—thanks Luis) is even better. Those who choose to eat indoors will enjoy a full bar and lounge as well as three dining areas, hardwood floors, artisan light fixtures and an eclectic music mix.
Chefs Sondra Bernstein and John Toulze offer a four-course, family-style meal for $26, but we decided to order à la carte. Our meal started with two perfect martinis, served chilled enough that an ice layer graced their tops, and munched on some toasted chickpeas seasoned with chili oil until our first appetizers arrived. The fritto misto of lightly battered and fried bay scallops, shrimp, calamari, spring onions and lemon served with a light basil aioli for dipping was tasty comfort food for sure. The pan-fried artichokes (there were two medium-sized ones, both halved) were lightly browned and of ideal texture (not too soft) brushed with a lemon-walnut sauce, herbs and olive oil. We enjoyed both dishes with a bright 2007 Benziger Chardonnay.
Our next course was a delicious Yukon potato and turnip soup that was served hot with a turnip green garnish, olive oil drizzle and chunks of perfectly cooked bay scallops; and a large, tart arugula and walnut salad with handmade pancetta (Estate also offers cured meat classes)—I wanted more of that, it was fantastic—radicchio and a balsamic vinaigrette.
We also had some Sonoma oak-fired, thin-crust pizza. The special of the day was baked with parmesan cheese and topped with baby greens, fresh tomatoes and goat cheese. It was large in both size and flavor. Great textures, too.
A lovely 2006 Buena Vista Carneros Pinot Noir accompanied my entrée of spinach and ricotta tortelli, which was topped with a spinach cream sauce, wilted spinach leaves, toasted pine nuts and shaved pecorino cheese (which also had a nutty flavor). Beautifully presented, this colorful dish was savory and heart-warming.
A second entrée of petrale sole was equally enjoyable. Lightly battered and roasted, it was moist and fresh, and its accompaniment of mashed Yukon gold potatoes (made with olive oil instead of water) were some of the tastiest I can remember. A caper vinaigrette and some meaty trumpet royal mushrooms put the finishing touches on the bouquet of flavors.
Dessert was a chocolate budino, which is a mousse-like combination of melted dark chocolate and mascarpone cheese surrounded by a flaky crust of pine nuts, sea salt and olive oil. We also tried an Amalfi Coast Dreamsicle made with orangcello, Gran Marnier and cream—served up in a martini glass, it was like a popsicle, but with a kick.
Estate, we got a kick out of you.
