| Horizons 558 Bridgeway Sausalito (415) 331-3232 www.horizonssausalito.com
California Cuisine |
You know when you walk into a place and you can sense its character right away? Horizons is that kind of place. And anyone who thinks they know what it’ll be like on the inside, by simply viewing the outside, is wrong.
First of all, the two-story space was built in 1898 by the San Francisco Yacht Club, which it served until 1927. It was then abandoned until 1959, when it became two internationally acclaimed and celebrity-visited (think Janis Joplin, Marilyn Monroe, you get the picture) restaurants, Ondine and Trident. Ondine was and is on the second floor, and is now used as an event space. Its interior has a sleek, ’50s modern style.
Horizons is on the first floor, and its wooden, curved interior is designed to look like an old yacht. A colorful mural that was original to Trident (painted by Dave Richards, who also painted Janis Joplin’s Porsche in his signature style) covers the lounge area ceiling. Take a close look and see what you can find (really, I wouldn’t steer you wrong). The dining area is terraced beyond that, so everyone can take in the amazing bay view, complete with the San Francisco skyline, Angel Island and Alcatraz.
And then there’s the excellent food. For appetizers, my friend Ian and I started with mini lobster BLTs; the items were chopped small and served on a crunchy pancake. We also tried mini crab cakes, which were lightly fried and topped with fresh rosemary. Next came chipotle-glazed prawns with spicy aioli drizzled on the side—they were crisp with a kick. The chicken curry rolls had a sweet edge and an earthy, dark sauce (delicious). Last came oyster shooters, which arrived in Asian-style spoons and were topped with “Hogwash” (a rice wine vinaigrette, originated at Hog Island). What a fun way to enjoy them. Each presentation was neat, clean and easy on the eyes.
For salads, we first had a light mix of hearts of romaine, oranges, walnuts and a subtle touch of blue cheese that added an earthy accent. The organic mixed green salad had spicy chili pecans, tomatoes, cucumbers and a balsamic dressing.
Our first entrée was sesame-seared ahi tuna, served rare with baby porcini mushrooms, wasabi, sautéed vegetables and sesame soy vinaigrette. Next was filet mignon. Served medium-rare, it was as easy to slice as soft butter, had a saucy exterior with a Hawaiian-like taste and was served atop a buttery potato cake.
Dessert was classic tiramisu, with thin, moist layers and a wonderful coffee flavor; a Sausalito mud pie that had coffee ice cream, a chocolate crumb crust and chocolate topping; and, last but probably my favorite, an apple cranberry crisp with vanilla gelato. Served warm with a perfect cinnamon spice, it reminded us of the pies we used to get in the small town of Julian when we lived in San Diego. Thanks to chef Leo Correa and to our excellent servers for a wonderful meal.
