Fall on the horizon

Happy Fall!

Chef Alaun has some tempting items coming your way for Dinner next week.

fall-vegetables-to-plant

As a starter, we love the sound of Pork Rillettes.  Accented with Kadota figs,  grain mustard, grilled sourdough and a petite musclun salad, our interest is piqued.  

As a main course, consider the Socca Niçoise.  With a bounty of vegetables, our mouths are watering.  It consists of a chickpea crepe, roasted eggplant and peppers.  

Chef and his Team execute Grilled Chicken flawlessly, so consider ours with white beans, porcini mushrooms, turnips and roasting jus.  It is sure to be comforting and satisfying.

You can get a jump on reservations to enjoy our Fall items starting Tuesday, 9.27.16.

Reservations available on Open Table or by calling 510.280.1547.

Cheers!

 

Spring vegetables

Our diners are enjoying the bounty of spring produce on the menu.

Chef Alaun is using vibrant options throughout our starters and main courses.

A favorite of many are the beautiful lettuces.

They are gracing us on salads and providing a fresh pop of color on our sandwiches.

2529145266_f9a4bc680b_o

Next up are the colorful radishes.

We are serving them as a starter alongside baby lettuce and cucumbers.

radishes-761280_1920

Lastly, look for the spring pea risotto on the Dinner menu.

SPMFHR4asfas

Diners are loving this dish accented with king trumpet mushrooms and mint.

Not only is it beautiful when plated, but delicious as well.

Come in soon to enjoy the bounty of spring vegetables available.

Cheers!

Vegetable love

At Julia’s, we love using what is fresh, in-season and delicious.

The vegetables spanning our Lunch & Dinner menus are a front-runner to showcasing what is amazing around the Bay Area.

Chef Alaun’s creative mastery uses them to highlight all of his courses, but they really shine greatly in our Starters and Main Courses.

Hello beautiful beets.

beets

Not only are they gorgeous, they are firm and delicious.  Suspend any disbelief that you don’t care for beets, and sink your teeth into these.

These are beets to be savored and accented just as our Team does, with cara cara oranges for an unexpected pop of color and toasted almonds for a bit of texture and dimension.

Another gorgeous option for vegetables is the radishes & cucumber salad.

IMG_4998

There is a freshness here like no other and crispness to the vegetables that is perfectly satisfying.

Not only it is colorful, it is full of flavor.  It is love at first bite.

Rounding things up, we love asparagus.

With this beautifully done steak, this vegetable pairs perfectly.

steak

With a mild crispness to each bite, you can truly taste the freshness here.

Hello, perfection.

Our diners love the way vegetables are used throughout our dishes.

What will you come in to try next?

Lunch favorites

Chef Alaun always brings a classic and delicious touch to his dishes.

Lunch does not miss the mark and we have to share about these gems on the menu.

You simply can’t go wrong with the roasted beets.

beets

  Yes, they are that awesome.

Chef is accenting them with beautiful cara cara oranges and almonds.  The beets are firm, fantastic and truly satisfying.

Next up, the kabocha squash soup.

IMG_5138

Hello, creamy and delicious concoction. We love you.

Ending things on a satisfying note is our risotto.

IMG_5134.JPG

It is accented with asparagus, king trumpet mushrooms and finished with parmigiano reggiano.

Quite simply, it is love at first bite.

We would love to hear which one sounds the best to you!  Share with us in the comments below, or book a reservation stat to come in and try them all.

Cheers!

Lettuce love – Part one

Do we have any lettuce lovers out there?

As a salad for Lunch, a starter for Dinner or a simple garnish, fresh lettuce is getting major props in many dishes.

Let’s start with Kale.

51295

The dark, leafy green has been on dinner plates since Roman times and has long been common across much of Europe.

It is commonly seen in dishes at Julia’s, especially this time of year, since it grows well in Winter.

curly-kale

The vegetable hails from the cabbage family, which also includes broccoli, cauliflower and collards.

Currently, Chef Wolfgang has it on the Dinner menu with our pan-seared duck breast

What is your favorite way to enjoy kale?

Share with us in the comments below.