Still So Fine, Even Without Wine

Walking into Reds at Thousand Oaks was instantly a different feeling than any other place I've been to up to this point. The lighting is the first thing I noticed. Large windows that allowed plenty of natural light with dimmed circle chandeliers set a very sophisticated mood. I was then shown to my booth where I met Matt my server for the day. A very kind and honest eyed young man. Who I am honored to have featured on my blog. Check him out in my featured server list!
If it is not apparent at this point in my career, I will announce that I am not a culinary trained critic. So looking at such a higher tier set of dishes is basically like choosing which wizard spell I want to cast. Instead of choosing blindly, I hardly looked at the menu and asked my server to choose whichever dishes the Chef recommends. An appetizer, an entree, and a dessert. As a lover of all foods, and as someone who is committed to eating everything placed in front of me. It is safe to say It is unlikely I could ever be disappointed. Especially at a restaurant such as Reds.
Matt let me know that the Whipped creamy feta is a favorite among all of the staff so that is what was first to come. It is clear why this is such a hit. The feta was very creamy and consistent. Balanced by the pita which was crispy on the edges yet soft in the center. Very impressive that each pita was exactly the same. None ever being more crispy or too soft. All together this dish adds my favorite nut, the pistachio, which pulls this entire appetizer together adding nice nuttiness to every single bite. This was such a light dish and a perfect way to start my lunch.
Next up the entree. Cedar Plank Salmon - herb-seasoned faroe salmon filet, grilled over a cedar plank, served with broken potatoes, grilled zucchini squash & beurre blanc sauce. The most impressive part of this entree is hands down the salmon. Somehow being perfectly crispy in its entirety while maintaining a juicy inside and a texture that falls apart. This is a clear step above anything I've ever eaten before and this alone makes me look forward to eating more meals at fine dining restaurants. The salmon was not alone however. These potatoes added a nice chunkiness that combined very well with the salmon. The vegetables were cooked well and maintained their integrity. Keeping their natural flavor while being soft and juicy. The portion size is well worth the price. I started slowing down and as Matt came to refill my water. He kindly asked if I was finished with my entree. To which I said. "Oh this isn't just for show Matt. I make sure I finish everything on my plate." As we share a laugh I finish my meal and prepare for dessert.
Lastly, the wonderful Strawberry Lemonade Cheesecake. Yes you have read that correctly. A creamy lemon cheesecake with sweet strawberry coulis, fresh strawberries, bright lemon curd & buttery graham cracker crumble. The texture of this cheesecake stood out to me. If there is one dessert that I am familiar with. That would be cheesecake. Sorry mother, but this one blows yours out of the water. Truthfully I cant do justice to describe the texture of this cheesecake so instead of trying. I urge you all to come and try this yourself. The lemon curd was a very kind sour. Not too sharp while the strawberry coulis was not too sweet. Basically a perfect strawberry lemonade in food form. Bravo... This dessert wrapped up my meal like a beautiful sunset ends the day.
With an experience like this. I feel as if there is no better time to announce that I will be having annual awards. Overall this restaurant is phenomenal and sets the bar very high. The Strawberry Lemonade Cheesecake is a clear contender for dessert of the year and I am excited to see how it stands against the rest of the desserts I will be having for the rest of the year. Matt thank you again for being such an amazing server with it being only your 4th day serving! Reds at Thousand Oaks Is a must try.