I've read stories about the owner and head chef, Senor Rene Rodriguez, but watching him in his element is a whole other experience. You may recall Rene from the 'Iron Turkey' battle of 2008.
Rene "The Bull' Rodriguez:
Hailing from the wild and dangerous streets of Mexico, Rene was raised by matador's on a small farm. He then became a ring promoter for underground coq fights at the tender age of 12, but after Mexican officials cracked down on illegal coq fight's he fled to Canada. The rest is culinary history.
Let's just say he's come a very long way, and from the looks of the restaurant last night I have a feeling that his illegal coq fights were quite lucrative!!
Two nicely chilled glasses of champagne were waiting for us upon our arrival, and our table was decorated with a hand carved bull statue that was garnished with my name.....as you can see below.
The dishes were pieces of art and tasted like nothing I've ever had before. I can't wait to go back.
Wild Pacific Halibut Filet: coriander fried organic mushrooms, spinach, butternut, crustacean emulsion, piquillo confit, seared garlic prawn (see below)
Roasted Lamb Rack: Nicoise potato pave, early spring vegetables, serrano jus, caramelized radishes, soft goat cheese, pickled ramps
I usually don't like to listen to the critics, but instead I like to be my own judge and last night's dinner get's a definite 5-Star Big Mac rating from me. Cleanslacks all the way to Navarra is the way I'm gonna roll!!
Thank you for an amazing dinner Rene.
