6/29/2023 0 Comments Shimo limoJust a little bit of seating, meanwhile, means Shimo is instantly one of the hottest tickets in town. In family-casual style, there will be a single menu, of Brandt Farms slow-roasted prime rib with an appetizer plus a more classic dessert such as sticky buns, prix-fixe at $49. Open for dinner only, Shimo takes yet another approach for the Sunday supper. “Just a little mouthful of something sweet could be so satisfying.” It’s just like when Keane visited Japan earlier this year, the chef reflects. Instead, something sweet is included free with every meal, in small servings of dishes like Meyer lemon cheesecake sorbet, or caramel sea salt gelato. The traditional dessert concept won’t weigh diners down with big, sticky creations. It’s no ordinary cauliflower gratin, either, but a bubbling hot dish dressed in black truffle.Īt the end, the meal is still all about the meat, and Asian style. A “shrimp cocktail” mounds Laughing Bird shrimp atop greens in a reduced tomato syrup, and when diners pushes a fork through, they discover a horseradish panna cotta tucked at the bottom.Īnd through it all is woven that Japanese flair – from tempura oyster with pickled lettuce and ginger sauce, to romaine salad with maple glazed bacon, Parmesan and sansho dressing. Keane and chef de cuisine Kolin Vazzoler have had fun with interpretations of classic signatures, such as a “twice baked potato” that is actually potato gnocchi in a sauce of bacon, sour cream and scallion. And, if for some bizarre reason steak isn’t your favorite entrée, there is crispy poussin, or a daily fish.ĭon’t expect everyday steakhouse sides, either. An Allen Brothers PorterhouseĪustralian Wagyu is $20 an ounce, with sauces like Bordelaise or seaweed yuzu butter, or the house sesame-ginger glaze. For an individual steak, there’s the eight-ounce Korean barbecue tri tip, or the juicy 12-ounce New York strip that’s cooked on the bone and finished by searing and basting to create a sumptuous crust. The $195 steak, for example, is a 48-ounce dry-aged Allen Brothers Porterhouse that feeds four, while a Tomahawk rib eye, that at $128 a la carte seems pricey, but is 34 ounces and designed for three people to share. To that end, most of Shimo’s steaks are larger cuts of meat, but are intended to be shared by two or more diners. “I have often thought that steakhouse portions are too big, and that six to ten ounces of high quality protein is plenty to satiate most people,” says Keane. It also offers a different approach to traditional steakhouse dining, in that the meat, while the centerpiece of the meal, isn’t the massive cut that most restaurants serve. Shimo is a reference to the Japanese word for “frost” that is also used to describe beef marbling, and this high-end steakhouse offers the highest grade meat, accented with Asian influences. Yet Shimo being the work of Cyrus owners Douglas Keane and Nick Peyton, it’s not just any steak dinner. When was the last time you had a $195 steak? With the opening of Shimo Modern Steak in downtown Healdsburg this past Friday night, you now can, rounded out with an oyster appetizer ($16), a romaine salad ($13), and a side of cauliflower gratin ($11). 0 Douglas Keane and Nick Peyton can smile about Shimo
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