Starker's Reserve
I have frequently touted the perfect service at Starker's Reserve, and my visit last night did not disappoint. This restaurant was always a favorite of mine, but I had not yet had an opportunity to enjoy the culinary offerings of the new owner/chef John McClure. Let's just say we were not disappointed. Mrs. Food Snob and I began with a nice selection of Stags' Leap 'the leap' cabernet from the famous wine list. We ordered the mushroom soup with truffle oil as a first course, which was smooth, subtle, and perfect. I followed with the Rabbit confit with puff pastry and a truffle scented cream presentation, while my wife ordered the seared foie gras with an inspiring apple butter with beignets that reminded her of apple fritters and spoke of autumn in the way that only apples can. The foie gras was crusted with sea salt, which offset the creamy texture of the liver with a wonderful little crunch. For the third course, I selected the rack of lamb with golden raisins and...