Eco Terreno Wine Dinner at Arte Cafe

Wednesday, March 25, 2026

Arte Cafe & Eco Terreno Wines

Two wine dinners in one month at Arte Cafe. Can't beat the pricing which is always great compared to other restaurants and the food has been consistently good all these years. This dinner was $105 plus tax & tip. A bargain in today's financial climate.

I had not heard of Eco Terreno wines before. A new one for me. Mark Lyons, the owner was with Sebastiani's for 30 years before he took off on his own. His vineyards are in the Alexander Valley. 

Unfortunately for the restaurant it wasn't full compared to the Groth dinner two weeks ago. Probably because of the unknown winery. People really missed the boat on this one. 

Appetizer was a Hamachi Tartare with Asian Pear, Avocado and Micro Greens. Very good, Hamachi was tender and full of flavor.

First course is a Miso Black Cod, Coconut Rice and Bok Choy. The Black Cod was flown in fresh from South Korea that day. It was the best Black Cod I have ever had. Cooked to perfection. Moist, silky and succulent. 

Up next was a Spatchcocked Grilled Quail, Figs, Lemon,. Rosemary. Quail was moist and had very good flavor (no birdshot). Again a moist entree with crisp skin and cooked perfectly.

Third course is a Lamb Loin Chop with Greek Salad and Lemon Yogurt Sauce. Lamb was pink and flavorful

Dessert is a Lilikoi Chiffon Pie. Light and full of flavor.

Richard really shined tonight with his cooking. He puts a lot of love into his cooking. People missed an excellent dinner tonight. I am glad that I am not a stickler for known names in wine and always willing to try something I don't know about. I am like that with food. Will taste anything once. If I not a fan I don't have to order it again. 

Wines tonight were a mixed bag of my likes and not so liked. But I personally liked these Eco Terrano wine better than the far more expensive Groth wines from two weeks ago. Groth wines are very good but the price point is up there.

2022 Eco Terreno "Cuvee Arcero" Sauvignon Blanc. Not steely but a perfect balance of acid. This wine I was impressed with and so were my tablemates. One tablemate bought a case of it. I purchased a few bottles.

2020 Eco Terreno "Cultura, Chardonnay. Just a hint of oak and no butter. A good wine. But I still prefer my Chard's with no oak at all.

2020 Eco Terreno "Cuvee Tierro".  A blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. I really liked this wine. Easy drinking with a a lot of character.  I did purchase several bottles of this wine.

2018 Eco Terreno , Lyon Vineyard, Cabernet Sauvignon.  A nice cab but I am not a cab person.

2006 Ferrari-Carano, RRV, "Eldorado Noir" a black muscat. This was supplied by Arte Cafe. I have an idea Richard may be cleaning his extensive wine cellar he acquired by his other location a few years back, This location and area is much smaller. 

A very good dinner and good wines to accompany it. Reasonable pricing for food and wine. Mark Lyons the winery owner gave us "logo" wine openers. Great to add to my collection. He was personable and informative. Made for a very pleasant and fun evening. 

Dinner at Irrawaddy Burmese Restaurant

 Saturday, March 21, 2026

Irrawaddy Burmese Restaurant

8 of us tonight for dinner. Been awhile since I have been to Irrawaddy. I was content to let CJ do all the ordering. These dishes are not on my everyday radar. A few I have had before but most were new ones.

Started out with a couple of salads. Tea Leaf which I have had before and Ginger salad which was a new one. Both had very good flavors. Much different from salads we are used to eating.

Next was Paratha with Curry Sauce. This is a type of flatbread.  Also a plate of Burmese Falafel. Falafel was a bit dry. Served with a sauce which added flavor but not much else.

A plate of Mandalay Style Coconut Noodles with Chicken appeared. I did like this dish. Subtle flavors. Followed by a bowl of Mango Chicken. Again nice flavors.

Next was Paprika Shrimp. Flavors were nice but to me the shrimp was overcooked for my taste. Then onto a plate of Basil Fish. The fish was tender and had good flavor. I am not a big fan of basil so I didn't partake in the extras that were on the plate.

Next dish I have had before. Tea Leaf Lamb. Meat was tender and had good flavors.

Dinner was accompanied by Burmese Fried Rice, Steamed Rice and Coconut Rice.

For dessert I had Par lu dar which is Jelly, Tapioca, Pudding and Ice Cream in a Coconut Cream Milk. Interesting flavors. Personally I think I would prefer just a bowl of ice cream, But it was nice to try a Burmese dessert. 

Wines brought tonight were an assortment.   I did taste most of them. I brought a 2017 a.p.vin, Garys Vineyard, Pinot Noir. I personally thought it was a bit on the weak side but several people thought it was one of the better wines on the table. All the wines were showing quite well. 

2022 McPrice Myers, Larner Vineyard, Viognier

2020 McPrice Myers, Paso Robles, Assoutrements. A red blernd.

NV   Marc Hebrart, Premier Cru, Brut, Blanc de Blancs, Champagne

2015 Joseph Swan, Solas Vineyard, RRV, Pinot Noir

???? amfora, Vino Naranja, San Luis Potosi, Mexico, Orange Wine

2017 Launois, Grand Cru, Maxime, Champagne

2014 Clairborne & Churchill, Twin Creeks, Clone 2A, Edna Valley, Estate Pinot Noir

2010 Williams Selyem, Eastside Road Vineyards, RRV, Pinot Noir

Groth Wine Dinner at Arte Cafe

 Thursday, March 12, 2026

Full house tonight at Arte Cafe for a Groth wine dinner. Started out with a hefty pour of  2024 Groth Estate Sauvignon Blanc. Not to acidity.  This was paired with Citrus Cured Hamachi with Finger Lime, Olive Oil, Sea Salt and Micro Herbs. Very tasty dish. Wine paired very well with this dish.

Next was a Super Lump Crab Cake with Watercress, Apple, Pepper Slaw. The crab cake was to me "deconstructed" but very good. I did like the why it was served. A 2023 Groth Estate Chardonnay was the wine selection. Nice that it was not over oaked and buttery. Two things I really dislike in my chardonnays. Again a very nice pairing. 

Third course is a Filet Mignon with Black Pepper Sauce, Roasted Beets with Humboldt Fog goat cheese and pistachios. Meat was tender and sauce was very flavorful. Paired with a 2022 Groth Cabernet Sauvignon. Wine was good but not outstanding. But a good pairing.

Fourth course is Roasted Leg of Lamb with mint chimichurri. Again nice flavors and tender meat.  Richard does do food quite well. A 2021 Groth Reserve Cabernet Sauvignon was the selected wine. This wine had much more going for it than the last wine. 

Dessert is a simple but very good custard with chopped walnuts and cinnamon. Light after a heavy meal. A Terra d'Oro Zinfandel port was the selection. Just a bit to sweet for me.

A very good dinner, nice dinner companions. But there was a table close to ours that had about 5 or 6 people seated and one of those people was so loud. It did detract from the ambiance. But that is unusual for this restaurant.  

Lunch with the Boys at Masala Waves

 Thursday, March 12, 2026

It had been five months since "the boys" and I got together for lunch. Between holidays and medical procedures we just couldn't find the right time. That is what age does to you.  Masala Waves and Seafood Cove are then two places we patronize the most. Only one bottle of wine today. One person is having medical test tomorrow so no alcohol.  I brought a bottle a of 2015 Sinor-LaValle, Basi Vineyards, White Label, Pinot Noir. This wine is drinking exceptionally well right now.  This was a pleasure to drink.

Started off with Daal Soup, made with lentils which is really not my favorite. It had good flavor if you like lentils. I did finish the bowl. Glad it was a small one.

A plate of "Loaded Fries" was next. French Fries covered with Chicken Tika, Cheese and Masala Sauce. Wish they would put the sauce on the side. They plop it on top which makes the fries soggy. Good flavor.

Lamb Korma appeared. Lamb was very tender today.

Then onto Tandoori Fish. This is a dish I really like. Great flavor and the presentation is always right on. Sizzling on the plate when it comes to the table and loads of heat steam coming from it.

Dessert on the house. They brought us a bowl of Kulfi. Pistachio flavor. I do like this version of "ice cream"

A good lunch and nice to see everyone again. 

Dinner at Carthay Circle Restaurant at Disneyland

Monday, March 9, 2026

After nibbling all day at the Wine & Food Fest at Disneyland we had dinner at the Carthay Circle. Replica of the same restaurant in Hollywood in the 1930's. It is a bit higher end than the other restaurants at Disneyland but not as high as Napa Rose. 

I had the Braised Short Rib Raviolis with Celery Root, Sundried Tomatoes, Mushrooms, Shallots and Shallot Confit. Very good Flavor. Ate half and took the rest home. After eating all day at the "fest" it was hard to consume a large meal. 

Ordered at 2018 Go Gi "LaMer" wine. Pinot Noir from Sta Rita Hills. The actor Kurt Russell has a stake in this wine. First pours weren't impressive but as the wine opened up it started drinking really nicely. At the end it turned out to be a good wine. A bit of a sleeper. 

Disneyland's Wine & Food Festival

 Monday, March 9, 2026

Second time doing this event. A bit different from 2025. Only did a few of the food tastings and one wine tasting. Have dinner reservations at 4:30 at the Carthay Circle restaurant. 

The "Sirloin Gruyere Mac & Cheese from Garlic Kissed was dynamite.. They could have left the sirloin tips off. The mac & cheese was outstanding by itself. 

Big disappointment was Asa'Dos from Cluck-Doodle-Moo. The spice on the chicken was so hot that it singed your tongue. I like a bit but not a burn. The piece of beef steak was chewy and dry. Set on a bed of non-descript Spanish Rice.

At the Hollywood Louge we had a Chicken & Waffle Mole Taco. The taco shell was a crisp waffle with great chicken flavor. How they did that I don't know but I could have nibbled on a stack of those waffles all day. The Mole had good flavor. But the rice was just a blob of sticky white rice. They could have left that part out. 

For a sweet touch there was a Mickey Shaped Macaron made with Snickers Candy Bar pieces from Uncorked California. Really good flavor.

I had a red wine flight. Alcohol is not included like the food is when you purchase a pass. $23 for 3 each 1-1/2 oz pours.  My flight consisted of Famille Perrin, Cotes du Rhone Reserve Rose. Extremely light, frankly not much flavor. A Nielson Pinot Noir from Santa Barbara. OK, again on the light side.  And the third taste was Tablas Creek, Paso Robles, Patelin de Tablas Rouge. This was the best wine of the 3.  

I did taste the white wine flight from my companion. None was that good for me. Kendall Jackson, Chenin Blanc. La Crema, Chardonnay and Tablas Creek, Patelin de Tablas Blanc. The Tablas Creek was the best. 

Interesting event. Would do it again. A big learning curve on how this event works.

Birthday Dinner at Napa Rose

 Tuesday, February 24, 2026

Napa Rose at Grand Hotel, Disneyland

I was taken out to dinner for my birthday. I had not been in the Napa Rose in over 20 years. When first opened they did wine dinners. After a few years the restaurant became more popular and they stopped the dinners. Had not been back since they stopped those dinners.  Napa Rose just underwent a large renovation. The interior is amazing. Lighting and rugs are spectacular. The service was excellent as it should have been for the price. Fixed menu, 3 courses and dessert with an Amuse Bouche. Each course has 4 selections. They change the plates and serving utensils at every course. Very nice stemware. The dress code leaves a bit to be desired. No flip flops, shorts, cut offs, but very casual dress is allowed.  I suppose it has something to do about guests staying at the hotel for $700 to $800 a night and spending a small fortune going to Disneyland. After hours at the park people are not too interested in getting super dressed up. 

We started out with an "extra", Osetra Caviar on Puff Pastry. Add on at $30 each. These were delightful and very good. One of those items you could overindulge in. 

Then onto "Amuse Bouche" which tonight was a mushroom cream style broth with bits of mushrooms in it. Very good. Probably about a quarter cup in a very small shot type glass. 

First course I selected was Oak Roasted Forest Mushrooms with Kyoto Carrots, Lime and Salt. To die for. 

Second course is a Wild Boar Agnolotti, Tuscan Kale, Butternut Squash Puree. Loads of flavor.

Next was Colorado Boneless Rack of Lamb, Land Shoulder, Dried Fig-Orange Gremolata. Very tender and good flavor.

Dessert is a Fiscalini Reserva, White Cheddar Cannoli with Quince and Savory Almond Crumble.  I could have eaten a dozen of these.

After the table was cleared the waiter came with a box of 3 different hand dipped chocolates. I unfortunately had to steer clear. Had a scheduled medical procedure the next morning so no alcohol, caffeine or chocolate 24 hours ahead. Timing is everything in life and I messed up on this one. 

I had the non-alcohol wine selection. First time for me. A couple of the selections were strangely good. Labels were Kolonne-Null from Berlin and Copenhagen Company from Denmark. Herbaceous teas seem to be the main ingredients. The whites were far better than the reds. 

Not priced for the faint of heart. Fixed dinner at $188 per person, Caviar Puff Pastry $30 each. Wine pairing $125 but has option for a $300 pairing and a $500 pairing. Parking at the hotel $70.  They have a "Chef's Table" that I would like to try. Time to save the shekels.