Dinner at Gingers

 Thursday, June 17, 2021

Ellie's Cafe in Long Beach had started a prix fixe dinner 3 nights a week in a room next to the restaurant. It is called Gingers. www.ellieslbc.com.  Right now it is open for 8 people but that will be changed back to 12 as the restrictions ease up. Communal dining, private room. Reservations only.  $75 for dinner and $40 for wine pairing. Tonight we had 7 courses, dessert and 7 wines. Chef / Owner Jason Witzl has done a great job at both restaurants, Unfortunately the location demands alternate transportation. In a high density residential area there is  literally no parking.

 We started out with a Amuse Bouche. Arancini. Fried perfectly a with a whipped cheese, scallion sauce. Then onto a mixed green salad with butter stuffed  radish and Paddlefish Roe.

 A Delamotte Brut Champagne . and a Scarpetta Prosecco were paired. Generous and numerous pours

A plate of charred baby corn on a bed of Masa, black truffle and chili crisp. Excellent flavors.  The chef is also using a lot of calabrian chiles in his sauces. Paired with a 2017 Domaine Weinbach Pinot Blanc.

Third course is Maine Lobster over a Tallow cake, Shiro Dashi and black garlic. Really liked the Tallow Cake, Interesting. Wine was a M-A-N Family , South Africa. Chenin Blanc. Good pairing.

A plate of sautéed  Sea Scallops, white asparagus and Trubo Onion. Scallops cooked perfectly. A 2020 Giant Step. Yarra Valley, Chardonnay was selected. A very good, non-oaked wine.

Fifth course is  Gnudi, spring peas, mushroom's and Australian  white truffles.  At this point in dinner I had to stop eating so this was packed for me to go. Everyone said flavors were very good.   Wine is a 2018 Comtesse de Malet, Roquefort, Bordeaux. Earthy flavors melding together. 

Last is a roasted Lamb Loin with whipped feta, peppered lentils and pickled green strawberries. Again a dish I could not eat. It will lunch tomorrow along with the Gnudi. A 2018 Opolo, Paso Robles. Mountain Zinfandel was poured. I am sure it went well with the lamb loin. I will never know since I couldn't take the wine home. By not eating the last courses is leaves room for dessert,

Dessert is a French Vanilla Gelato with pickled cherries and Saba. Saba is similar to Balsamic. The pickled cherries were surprisingly good.

All the food was good. Some strange combinations but they all worked. Lots of Calabrian chiles used in sauces. Not overly but just on the edge. Did add a lot on interest to the sauces. Wines were on the medium side with a couple of stands outs,  The price for dinner is a bargain. The price of the wine pairing is really a bargain  since they were extremely generous . Chairs at the table were upholstered and comfortable. Long wood communal table. Dishes are set out for two to share.

I hope some day they will move to a better location. I would frequent them more.  Parking is such an issue in this part of town.