Thursday, July 6, 2017
We had a table of 6 tonight at Delius, www.deliusrestaurant.com. for dinner. Have missed a few dinners here. Timing etc., Looking forward to the evening.
Started off with a Roasted Pear with Marscapone and Parmesan Custard, Lemon and Thyme Arugula. Very light in flavor and texture. This was paired with a white wine "Falanghina" crisp and slightly acidic but a good pairing.
Second wine was another white "Fiano" a little more structure and creaminess to it. Served with a Grilled Octopus Medallions, Savory Orange Bread Pudding and Brown Butter Drizzle. Pudding was good, light. But the octopus had very little flavor. It was tender but the whole dish lacked something to make it sing.
Third course is a Slow Roasted Chicken Thigh, Apple and Sicilian Olive Cassoulet and Crispy Red Onion. Great flavor on the chicken. This was a good dish, seasoned well. Wine is a "Aglianico Rubarto". A bit on the rustic side but paired well with the "rustic" dish.
A Sherry and Cedar Braised Short Rib with Roasted Garlic Purple Mash and Seared Rainbow Chard was the entree. Another good dish with a lot of flavor. Paired with a "Aglianico Taurasi". This wine was more refined that the last, better structure and flavor. We were also served a 2008 Serpico which was a big wine. Took awhile to open up but it was worth the wait.
Dessert consisted of House Made Bing Cherry Ice Cream with Lemon Sponge Cake and Cherry Glaze. A light dessert after a heavy meal.
Delius is opening a new place in downtown Long Beach and Patrick will be going there. I have a tendency to prefer Patrick's cooking over Kate's, who is doing the wine dinners now. Maybe in time she will up her game but tonight's dinner wasn't a big "Wow" that I have come to expect from Delius. There just doesn't seem to be the bolder flavors that I like from her. Time will tell.
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