Our lettuce series continues with a favorite of many of our diners.
Arugula packs a peppery punch and many find it to be tender and tasty.
Select sturdy, large-leaf arugula for adding zest to heartier dishes, or opt for the bite-size, baby version for a nuttier, milder taste.
Either way, it is sure to bring an element of delicious to your meal.
Currently, Chef Wolfgang is featuring an arugula salad on the Dinner menu, accented with pine nuts, radishes, mandarins and finished with a parsley vinaigrette.
Come in for Dinner to enjoy one soon!
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.
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.
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.
Chef Wolfgang always has something spectacular brewing in the Kitchen.
Recently, these items have been hits among our diners.
For Lunch, the flat iron steak with tomato chimichurri, french fries & seasonal vegetables is done beautifully!
At Dinner, many are loving the kurobuta pork medallions with black trumpet mushroom risotto and delicious fall vegetables.
If you have saved room, you must try the fig cake for dessert.
It is accented with a creme anglaise and a stunning vanilla ice cream.
We would love to see you for Lunch or Dinner soon.
Book a reservation on Open Table or call us at 510.280.1547.
We have more delicious coming from the Kitchen and it consists of blue cheese!
Blue cheese can be used in a variety of ways – eaten by itself, spread, crumbled or melted into or over foods.
Featured on our current Dinner menu is escargot, served with garlic blue cheese butter and dinner rolls.
This offering has been a hit on the menu so come in and treat yourself.
Join us this Friday, October 30th for food, fun and beer!
From 6pm – 9pm, we will be tasting six beers…
and feasting on salads, soup, main courses and a delicious apple strudel dessert.
View the menu on Eventbrite and secure a spot to the fun by 6pm tonight.
Today, our mouths are watering over Gorgonzola.
A buttery, salty and crumbly cheese, it is a favorite of many.
Gorgonzola really shines finished over risotto or pasta, such as penne or rigatoni.
Chef Wolfgang is currently featuring Gargonzola in our risotto for Lunch.
He accents it with microgreens and a tomato vinaigrette.
You have the option to enjoy it as is or adorn it with jumbo shrimp on top.
Do we have any cheese lovers frequenting Julia’s?
Let’s learn a bit more about Chef Wolfgang’s favorites to include in his dishes.
Brie is the best-known French cheese and is named after the French region Brie, where it was originally created.
Brie is produced from cow’s milk. After the cheese is cast into molds it is then salted and aged for a minimum of four weeks.
Currently on the Dinner menu is a starter of obatzda-infused brie served alongside crostini.
We think it is nothing short of amazing.
We are featuring some delicious offerings in the restaurant.
A favorite starter for many is our Obatzda-infused brie.
Obatzda is a Bavarian cheese delicacy made with soft cheese and butter.
Traditional seasonings and a small amount of beer complete this deliciousness.
Next up, are our Kurobuta pork medallions.
With a black trumpet mushroom risotto and fall vegetables, it’s a real treat!
Rounding things out, you can’t go wrong with a good pasta.
Chef Wolfgang stuns us all with his Three-cheese ravioli.
Mushroom-lovers rejoice with chanterelle and porcini for mouth-watering bliss.
Join us for Dinner soon to try one of these amazing offerings.