Then she corrected herself and stated that it was the best restaurant meal she had ever had, vegan or not.Įach dessert, much like my sisters vegetable entrée, was an assortment of different elements with complex flavors, textures and appearances prepared by Pastry Chef Matt. My sister’s final comment was that her dinner at Navio was the best vegan meal she had ever had. We later heard that Chef Francisco had prepared her meal himself. She described her dining experience as a “Glorious Reveal” as she worked her way through the various preparations on her plate. She was astounded that each vegetable on her plate was prepared separately. My sister explained that the “vegan option” at nearly all restaurants is a selection of good quality vegetables all cooked together with some type of seasoning, oil, or sauce. We were all very impressed with the preparation. In addition, there was a dollop of sauce next to each of the vegetables, which gave the diner the choice of how much additional flavoring, if any, to add. After a few bites, it became apparent to my sister that each vegetable had been prepared individually and uniquely. My sister’s vegan entree was a selection of five vegetables plated together. I want to thank Marcos, the resident Som for the excellent wine choices he gave me. Both were perfectly prepared, artfully presented and delicious. Wow.įor entrees, I had the Black Cod and my wife had the Beef Tenderloin. Navio’s head chef, Francisco Simon, came out to go over the vegan menu with my sister and said that he could modify any the selections to her liking. As my sister studied the menu, we got an even bigger surprise. Horace explained the dinner menu to us and, to our surprise, handed my sister a vegan menu! That was very cool. When we arrived to Navio, both the hostess, (Ella) and our server (Horace) acknowledged that we were celebrating a birthday and that we had a vegan in our party. As it turned out, I should not have worried. I was a little concerned about Navio having adequate vegan selections for my sister, as I wanted her to have a great dining experience for her birthday. My sister has been a vegan for quite a while. If interested you can read more details below. Out of five stars, I give Navio ten stars. short, we had an unparalleled, spectacular dining experience. Part of the plan was a birthday dinner at Navio, the Ritz’s five star fine dining venue. To celebrate my sister’s birthday, my wife and I recently invited her to spend a couple of days with us at the Ritz Carlton Half Moon Bay. If they fix their dessert, I will not hesitate to recommend the restaurant! More Can they at least serve a real cake or pastry as one of the two dessert courses? My aunt's birthday cake ended up the best dessert offered. I don't like overly-sweet American desserts but overly-sour is not my cup of tea too. The orange dessert was slightly better but also too sour. Surely I tasted the sesame but please at least use a little bit of sugar. It was just sour and the black sesame sponge cake had zero taste. I rarely used the word "bad" but the sesame dessert was really poorly done. However the weakest part was the desserts - both dishes were quite disappointing. I enjoyed had a third piece, as my aunt was getting too full. The Wagyu was actually well seasoned and nicely cooked, which was my favorite course. The pace was good, and I really enjoy the low temperature egg (and I used the bread to soak up the sauce and yolk) and the wild block cod too. It was basically six course dinner and took about two hours to serve. The amuse bouche was a tapas style Cod fritter. We decided to settle on the tasting menu, since it was decently priced and allowed us a taste of the signature dishes. was also patient with all kinds of dietary issues and requests. Everyone was knowledgeable and friendly, and. Second, the service was definitely the highlight here. I highly recommend a table with the view. First the view was lovely especially during sunset.
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