 |
Izzey’s 55 Tamal Vista Blvd. Corte Madera (415) 924-3366 www.izzysmarin.com
Steakhouse |
The first Izzy’s restaurant was opened in San Francisco by Portuguese immigrant Izzy Gomez, who literally started at the bottom, saved his money and, over time, became a local legend. He was known for his generosity and friendliness, and often traded “starving artists” dinner for their work. As a result, the restaurant décor was eclectic indeed.
Izzy’s in Corte Madera is now the fourth eatery modeled after that first one (there are two in San Francisco and one in San Carlos). Owned by Blake Andros—yes, of Blake’s Auto Body—its welcoming, classic, stylish atmosphere features a lengthy bar and lounge, open kitchen and a well-appointed dining area with earthy tones and dark wood furnishings.
My friend Ian and I started off with cocktails at the bar. Once at the table, we ordered some Hog Island oysters on the half shell. They came with a classic mignonette sauce and were absolutely fresh and perfect. Martinis and oysters is my personal ultimate pairing.
Director of operations/parking lot attendant T.J. Jacobberger (OK, I added the parking lot thing, but he was standing outside pointing to a parking area around the side when I drove up. For some reason, I followed his lead….). Seeing that he had varied expertise, I happily let him choose our wine. When he came back with a bottle of 1992 Jordan Cabernet Sauvignon, I was absolutely elated. I mean, I figured he’d choose something good, but had no idea he’d choose the bomb Cabernet. Thank you T.J. for your wonderful taste!
After I calmed down, I started on the baby arugula salad, which had thin-sliced Granny Smith apples, Gorgonzola cheese, raisins and a tangy, delicate orange dressing that had a tease of sweetness to it that brought all the flavors together. At the same time, Ian had the lobster bisque, which had nice-sized chunks of lobster in it (always a plus!) and wasn’t too thick, as some bisques can be. It was served with a piece of garlic toast.
When you choose an entrée at Izzy’s, you also choose two side dishes. So for my 10-ounce filet mignon, I chose asparagus and a baked potato. Its classic, simple preparation was enhanced by the fact that my steak was actually cooked medium rare, as I’d ordered it rather than overdone, as is all too often the case. Absolutely delicious, my meal embodied the “simple is cool” mantra. The steak was thick, juicy and just what I’d had in mind.
Ian had the petrale sole, which was charbroiled and topped with cherry tomatoes and shrimp. Along with it, he had asparagus (copycat) and something I’d never tried—creamed spinach. Now the fish was lovely but the spinach, well, yum! If that’s your thing, and you find yourself at Izzy’s, then rock on and order it.
For dessert, Ian ordered the New York cheesecake (thick, creamy) and I had Izzy’s banana cream pie (the moist white cake and banana custard was served upside-down and topped with chocolate sauce). We enjoyed them both to the last bite.
