We had the winter tasting menu $185+++ per pax and were really impressed with the flavours. Most dishes were outstanding, the caviar basque cheesecake was interesting and the service provided by Jonathan and team was excellent. Worth every penny. Thank you for making my boyfriend’s birthday celebration memorable!
It was a very pleasant experience to dine here! The four course tasting menu took roughly 2.5 hours and we got constantly checked by the team although sitting outside. The restaurant and its interior design is beautifully appointed, and every little detail from flowers to candles to the correct amount of lighting is taken care of spot on. Food was also awesome, although not 100% the best, I’ve certainly had better but enough to make me happy:the Wagyu was amazing, and the seasonal sorbet at the end was intriguing. Overall definitely a place that worth visiting again and I surely will in the future!
Everything is good, i really like the food and all. My rating here is in comparison to other fine dining right, I don't think it's fair to compare fine dining with restaurants.
Placing Sorrel in the fine dining category, the food is quite nice. I'd say it's on par with Commis in terms of flavor profiles. The boldness and innovativeness of the flavors I've tasted here sit comfortably at a 3.5 for me. I'm peculiar about the scents of my dishes both prior to and during consumption, and for that, I'd give Sorrel a 2.5. The underlying aroma wasn't clear to me. Their innovation get a 3 from me. The cooking technique was their strong suit, especially the fish, was near perfect, deserving a 4.5.
Over all really good experience, especially in terms of introduction to Californian food, and ingredients selection. I wouldn't say this goes top list of my fine dining experience. But it isn't bad at all.
With the exception of the American Wagyu, the food was impeccable, one of the best meals I've had in a long time. The service was really excellent, I highly recommend Sorrel. The wine pairing was also really interesting and delicious, complimenting the food well. Highlight dishes, halibut, sourdough, ravioli.
Did the full tasting menu last night and still daydreaming about it today. We added on the oysters, half duck and and i did the Wagyu instead of the halibut; it was an incredibly filling meal and looking back, we probably didn’t need the duck, but it was delicious nonetheless.
Everything was good, but the best parts for me were the sunchoke snack, Hiramasa, Quince Cappelletti, Rabbit Angolotti, Wagyu and the sorbet snack.
Not pictured are the oysters, cappelletti and duck. Too excited to wait to eat and forgot to get pictures of those.
My friends and I planned to dine in the outdoor area for our dinner at Sorrel Restaurant, but the interior atmosphere was so calm and welcoming we chose a table inside. The indoor acoustics are really nice. Tables are far enough apart that you don't feel impinged by your neighbors. We could carry on conversation without raising our voices. The waitstaff was professional, pleasant and excellent. We chose the wine pairing, which, though a robust red wine was not in the line up, offered a variety of excellent wines to compliment each dish. The first hors d'oeuvres were each tiny miracles of subtle flavors and intriguing textural contrasts. The fresh baked bread (available in gluten free if you pre-order it that way), came with anchovy, lardo and delicious fresh butter. The Kaluga Caviar pictured blended beautifully with the Mt. Tam cheese. A photo of the menu is in the photos. Suffice to say, each dish brought joy to the heart and palate. I can't wait to return!
One of the most beautiful restaurants I’ve ever been to. The marble is SO cool. Everything from the food, the service and environment was so incredible. This should be a two star at least. The synchronized service was like a ballet.
I celebrated my birthday eve at Sorrel and it was a good decision.
They serve local California food inspired by Italian influences. We had reserved the four course menu. My husband was pescatarian and I am vegetarian. All 4 of his courses were + snacks were good according to him.
Vegetarian courses were good too, just felt a little repetitive with Cucumber-Zucchini-Squash in almost everything. I would have really loved to have more variety of vegetables used in the preparation.
Service was okay... not very friendly but also not very dry.
My husband loved the intermezzo course with Sorrel, coconut cream + cucumber. It was really refreshing. His other favorite was Bigeye Tuna with tomato Dashi and pistachios.
My most favorite was sweet corn sopapilla from the snacks and the frozen coconut dessert at the end.
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We both had the 8 course summer tasting menu.
They started with a five bite amouse bouche.
The Hokkaido scallop was really good. Just one downside to this dish is that it is a bit too oily. The mushroom toast was amazing! Maybe my favorite dish of the evening. The pole greens were delicious! Very fresh and the flavors of the black garlic and vinaigrette combined amazingly.
The focaccia bread with salted butter, lard, and some kind of spread with anchovies, were just okay. The bread was freshly baked but a bit too greasy, the butter a bit too salty for the sourdough focaccia which is already salty.. the lard was pretty good as well as the spread with anchovies.
Then came the pasta dishes, the first one with sweet corn and summer squash, very good! The corn was roasted, giving a bit of charred flavourful to the dish. The second pasta dish with porchetta and sultana, was amazing! A bit sweet a bit salty, with a bit of Asian flavors, very good!
Then the main dish, the trout, looked like salmon but less fatty, the ingredients chosen by the chef goes amazingly well with the trout, all around great dish!
We ordered the kaluga caviar(xtra charge), which was much better than the focaccia bread they served earlier, three types of plum, caviar on top of cream cheese and the koulgn-amann was amazing! Flaky heaven!
To finish the first triple desserts were a taco ice cream, a passion fruit marshmallow and a chocolate espresso tart. The ice cream was the best one. The main dessert was really tasty! A thin white chocolate with a creamy filling with rhubarb inside, the strawberry sauce with the crumbled yogurt, everything mixed amazingly in the mouth.
We ended up paying 250 per person, with one cocktail and an xtra order of caviar.
Fantastic experience - Food was generally good. The caviar cheesecake is absolutely one of the most creative and delicious dishes I have ever had. The one dish that fell flat for me was the one with gnocchi & peas. I wish it had been given more color or livened up a bit flavor-wise. The service was great all around - excellent attention to detail.
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