Pasture and Sea

It may not be obvious, but I do spend a lot of mental energy on how to construct these restaurant “reviews”. Cow and Fish churned over and over in my mind all weekend, hence the delay in reportage.  We went there with friends for dinner on Friday night, and it was an interesting experience.  Alert readers may remember the positive “just right” lunch expedition, and so I was eager to try it for the evening meal.

It presented some pluses and minuses which had to be balanced.  Mostly I don’t know what “level” of restaurant they aspire to be.  I think I have seen their publicity where the words “fine dining” appeared, so should you “rate” them at that level, or just a nice place to come and eat?   For the feeder, there are different expectations and standards for the type of restaurant.   Besides décor and amenities, the two most important points are service and food.  C&F excelled at one, and needs work on the other.

I called earlier in the week for a booking, and was told they do not accept reservations for Friday or Saturday night.  Although I still don’t like this policy, I can understand it for smaller venues such as Cow and Fish (or CD Café).   With only a few tables, holding one for a no show costs them bottom line.  Please if you do make a reservation someplace, either keep it or let them know…

Having heard reports of waiting for a table (usually a good sign) we moved our arrival time up to 6 pm in hopes of not having to wait.  Since 236 traffic was light on a CWS Friday, we were well ahead of that time, but we entered and the gracious host lady seated us easily at a four top along the wall (all tables except the one in the entrance space are against the wall).  Once seated, a server approached us and let us know her name was… and “would be our server”.  At least she wasn’t going to “take care of us”.  She opened with “good afternoon”, which we all laughed at.  I think she was a bit nervous.  We were offered drinks but decided to wait for our friends.

While waiting, we looked around at the other occupied tables, and observed that DFD was a wide range.  A large table had muscle shirts, cap on (bill forward) and ladies with cut off levi shorts.  Others were dressed a bit more (what I consider) appropriately.  Eventually our friends arrived, quite on time, and the young lady returned to the table, read us the specials, and asked if we would like a drink.  They do have a “full bar” in the entrance space.  The one page wine list (probably unreadable here):

Is brief, but seems to have been developed with some thought,  contains many international selections.   How many times do you see a German Gewurztraminer or a Spanish Rueda Blanco (Verdeho grape) from Rioja on a wine list around here?  The reds were the usual suspect grapes, but only the Cabernet Sauvignon was domestic, the rest were international including a Marques de Riscal Rioja Reserva (Tempranillo), reflecting the owner’s penchant for her native Spain.

Eschewing wine for the first drink, the gentleman tried for a cocktail.  Bad idea.  The server had no idea what an Old Fashioned was, kind of looking sheepish (but with a pleasant smile), and I decided to give up on a Dry Manhattan and asked what Gins were available.  I’ll have to check.  And the check revealed that there was no bartender that evening and mixed drinks as cocktails were out.  Okay, so the Old Fashioned turned into a Vodka Tonic, and I asked about Scotch.   What kind would you like?  Um, Glenfiddich? Chivas?  How about Johnny Walker?  Yes, we have that! red or black?  Black.  The ladies chose the Cateña Chardonnay and the New Zealand Sauvingnon Blanc. 

Off she goes and soon returns with the drinks, two nicely portioned white wines (which were very good), the V&T and my Scotch.  My friend thought the T in the V&T may have been 7 Up.  Maybe the absence of the bartender showing through.  Stick with the wine list…(or at least check on the status of the barkeep)

JWB and rocks

We decided to order the crab dip for the table, but said we wanted to linger over our drinks a bit before deciding on the entrée.  The crab dip was VERY GOOD,

Not your usual glutinous concoction normally found around here, and served with nicely toasted baguettes.  In fact it was so good that I forgot to intrude with a picture until it was mostly eaten.

We did finally accede to ordering main courses, and despite the “Cow and Fish” only one choice was in that category.  MFO had the “Cousin Turners” (Grilled dry-rubbed chicken, marinated in lemon and white wine); a single crab cake dinner; I chose a daily special of lamb chops and skewered scallops over mango, and finally the “Sandie”, their signature steak with skewered scallops and shrimp.    Sides were also ordered, salads all around, baked potatoes, etc. 

We also ordered wine for that course, and the ladies wanted their wines refreshed, and BIG POINTS, the wine (by the glass) was served from the bottle!

I wish more places would do that, nice touch.

And back to the crab dip a moment.  Moments (repeated word) after the picture was taken, the salads arrived at the table.

And moments after they arrived (even before the side dressing could be applied) the main dishes also arrived at the table.  Just about like after delivering the salads, she returned to the kitchen and picked up the entrees.  I don’t know if that was on purpose or not, but it is definitely something the feeder does not like.  In his opinion, there should be a pace to the meal, not all dropped at once.  Which kind of doubles back to: “what type of restaurant” is this?  A place to eat or a place to dine?  Perplexing.  And, when the owner lady stopped by to check, I did in fact tell her that I didn’t appreciate that type of service.  To be honest, I don’t remember if she apologized or not.  It did lead to a pleasant conversation about her Spanish background and the fact she came from Barcelona..

I must say that regardless of when the food arrived, it was all very good.  My lamb chops were medium rare as ordered, had good flavor and the accompanying shrimp on the bed of obviously fresh mango was terrific.  MFO’s chicken was flavorful and tender, and both of the dishes our friends had were delicious.  The steak "Sandie" was praised by somebody who knows steak!

So all in all, the food was excellent, and the service, while good natured and pleasant, could use some tweaking or more experience.  And I would hope that the “all at once” delivery of first and second courses was maybe due to the fact that we lingered too long over the drinks.  There was no lobby full of people waiting for a table, so I don't think they were intentionally rushing us.  All in all a good experience, and we will definitely return.. Although C&F has been there for some time, it will be interesting to see how they evolve.  First rate food, and while everything from the menu was fine, pay attention to the specials.  Both my visits were rewarded from selections off the menu.  Cow And Fish would be worth your visit.  And I would request that your attention should be paid to

DFD

Footnote to "MHB", you are correct, the Patatas Bravas were indeed on the appetizer menu, and yes, mussels are "Mediterranean" influenced.  Given the quality of the food, i would like to see them go deeper and creatively into Spanish cuisine.. Seems like the talent is there...