Finally, we got to try the Yachtsman Steakhouse, which is hugely popular among the live updaters in Barb's thread lately! I think I was the fifth person sending her pics from YSH in one week!
Charlie had really wanted to eat here on his birthday BC trip in September, but they were closed for renovations then. Turns out it was worth the wait!
We only had to wait 5 minutes or so to be seated, but waiting was a pleasure since we got to watch the action in the aging room!
How cool is that?! Unless you're a vegetarian, I guess.
We struck GOLD with our server, Yun. She was the most outgoing, energetic, hilarious server I've ever encountered, and she was just always ON, all the time. From the moment she greeted us, it was like we were old familiar customers that she knew well. She instantly created a relaxed, happy, silly atmosphere for us, and while that might not suit some diners at a signature restaurant, it was perfect for us two big kids!
She even surprised us with Mickey straws for our drinks!
But she was also excited with Charlie's
very adult choice of drink, the Truffle Olive Martini:
I kind of pushed him into ordering this because I wanted to try it.
He's not a martini fan, and said the olive was the best part. I really liked the flavor..it was very subtle!
The bread basket was delivered, and I went right for the gold:
The Yachtsman onion roll! I actually wouldn't have even tried this a few months ago. Suddenly, without warning, my lifelong ban on onions lifted and I've found myself becoming a huge fan. Strange how tastes change! But I'm glad they did, because this was SO good. Warm, soft, flaky, savory, delicious! Charlie actually preferred the sourdough roll, which I think is nuts!
The appetizers all sounded delicious, and I really wanted to try the bay scallops. But my body was screaming out for some ruffage, so I went with the less-exciting caesar salad (hold the croutons):
Sure, it may be boring, but it was VERY well made! And HUGE. The lettuce was perfectly crisp and fresh, there was a perfect amount of dressing and delicious, aged parmesan. The coppa secco (a sort of ham) is an interesting addition, and while I hate pork, I tried some and it wasn't half bad! But I gave most of it to C.
But THIS was the true winner:
Heirloom tomatoes with fried mozzarella curds and baby herbs.
Lucky Charlie! OMG, those cheese curds were ridiculous! So rich, crispy, smooth, multiple textures and flavors at once! With the herbs and oil and freshness of the beautiful tomatoes, SUCH a great combination. If we go back I am so getting this for myself!
On to entrees, there was only one choice for me:
12oz Prime New York Strip Steak with gruyere potato gratin and peppercorn bandy sauce
That's right, you can keep your filets and t-bones, I'm a strip fan!
My steak was juicy and perfectly cooked (medium well, I like my meat dead thanks), and the sauce was lovely! Not too syrupy, a nice kick of flavor, and just the right amount.
I hated that gratin though. It was like a dry hunk of nothingness. When I ordered, Yun went into great detail about the alternative sides I could order in place of the potatoes...I think she was subtly telling me she wasn't a fan.
I wish I'd taken her advice and gotten some vegetables on the side instead! But it really didn't take away from my enjoyment of the steak.
Charlie went with...
16oz Boneless Rib-Eye - bone marrow, brioche, red wine butter
Another perfectly cooked steak, this time cooked to a level that
doesn't make chefs cry (medium!)
. It looks kind of shriveled and small in the photo, but it really was an impressive piece of meat. Charlie loved it, but again, the sides kind of paled in comparison. I liked the marrow more than he did, but we both agreed the brioche was tasteless, especially in comparison to the bread basket. So maybe next time we'll swap out ALL sides from anything we order.
I didn't really need a dessert menu, I knew what I wanted!
Peanut Butter and Pretzel Gianduja Cake with salted caramel gelato and liquid ganache
Ok, forget the cake entirely: that little spoonful of salted caramel gelato? HEAVEN. That may have been the best gelato OR ice cream I've ever tasted. It was amazing. Such a perfect burst of flavor in a little creamy frozen ball! And there was a little cloud of powder next to the gelato that I swear was powdered peanut butter, although the description doesn't mention it (tasted exactly like PB2, which I have in my pantry
) which added yet another layer of flavor to the gelato! The cake itself was fine, kind of like a layered mousse, but the flavors just did not come close to the gelato!
Charlie went with one of his favorite desserts, his classic fallback at, oh...any restaurant that has it on the menu:
Creme Brulee!
I was teasing him relentlessly about his boring taste, but Yun came to his rescue! All night he had managed to order her favorite appetizer, entree, AND dessert, so they shared a very close bond.
As far as creme brulees go...he declared this one the BEST ever! And he's had a LOT of them, so that's high praise!
We had a great meal and an absolutely wonderful time at Yachtsman, with the best service we've seen since our magical night at Flying Fish. We enjoyed Yachtsman so much, it immediately shot to number 2 on our signature list!
It's taking years, but we're finally working through the signature restaurants! Our ranking of the ones we've tried so far, from best to least favorite:
1)Flying Fish
2)Yachtsman Steakhouse
3)Jiko
4)Le Cellier
5)California Grill
6)Narcoossee's
I know, we're crazy for ranking a 'fake' signature steakhouse above the beloved CG!
Next on our list is Brown Derby but I am most eager to try Artist Point! And eventually I'd love to return to Flying Fish, but Charlie refuses to eat there again and risk the chance of ruining the memories of "our most perfect night of dining
ever" (his words
).
You need to plan a trip, it's been far too long since we've been blessed with one of your stellar reviews! And mmmm, carciofi!
First of all, when I pictured this puppy being made, I imagined someone lovingly slathering slices of banana bread with peanut butter, putting them together, and then delicately placing them on the grill.
)
