Alexanders at Timber Cove

 

Settled along the Sonoma coastline about 15 miles north of Jenner, Timber Cove Inn is a landmark not to miss. Completely remodeled in 2008, it offers picturesque views, modern amenities and fine dining only steps from its well-appointed ocean- or garden-view rooms. There are numerous trails nearby for seaside strolls and a fire pit that’s a perfect place to view the sunset. In other words, come for the food and/or drinks (there’s live music in the lounge on most weekends), but consider staying the night for a relaxing, rejuvenating experience, complete with in-room Jacuzzi tubs and gas-burning stoves.

Alexander’s restaurant is lodge-like, with exposed wooden beams and an outstanding ocean view. There are two levels, with the full bar and lounge above and the main dining room below, complete with a large fireplace in its center and an adjacent patio for outdoor dining during warmer months.

Executive Chef Eric Shoemaker took the helm late last year and uses only fresh, regionally and locally sourced ingredients. His regularly changing menu features sustainable seafood, grass-fed beef, locally sourced meats, poultry, fruits and vegetables as well as house made desserts.

Our meal started with a glass of Scharfenberger Brut (apricot, citrus, toast, pear) and a smooth margarita on the rocks. An earthy, tangy appetizer of coco beche featured seared ahi tuna, thin-sliced sweet cucumber and green onions topped with pickled ginger, fresh toasted coconut (which added a sweet edge) and poppy seeds. Next was a flavorful, creamy tomato soup that had a thin-sliced fresh tomato on top (a nice touch), with micro greens and basil oil, and was bight, lively and absolutely delicious.

The winter mixed greens salad had a generous amount of very fresh proscuitto, crisp green beans and an edgy sherry vinaigrette—and it was large enough for two to share. Some DK Syrah (bright tannins, berry, pepper) and Fort Ross Chardonnay (full-bodied, wonderful mouthfeel, butterscotch finish) accompanied our entrées. First was a perfectly cooked flat iron steak (I asked for it as rare as possible, and it was) with a buttery green peppercorn sauce, green beans and a tower of rich scalloped potatoes au gratin (yum). The standout, though, was the roasted Mediterranean branzino (European sea bass), which was tender and juicy, served whole with a decadent Champagne cream reduction sauce, green beans, pea shoots and lemon.

For dessert, we enjoyed a moist, creamy, large slice of New York-style cheesecake topped with three kinds of fresh berries, as well as an espresso martini—two wonderful ways to wrap things up.