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Cafe Cluny

January 30, 2011

Café Cluny is a lovely restaurant. Tabletop candles and sconces warmly illuminate the creams and grays of the restaurant’s decor. Friendly servers squeeze by and through tables, dressed in Parisian striped boat neck shirts. The clientele is attractive and the food is delicious. I was ready to treat myself to what I thought would be a decadent pasta dish held together by cream and cheese, however to my pleasant surprise, pasta comprised only half the dish; the other half dark green vegetables. No more than a tablespoon of lemon-scented breadcrumbs were the perfect crunchy confetti to top the dish. This is the sort of meal I strive to cook for my clients and myself: beautiful, loaded with vegetables and yummy. However, the best was yet to come:  be sure to save room for desert. Cluny’s homemade pistachio ice cream is one of the best things I have ever tasted. It was the perfect creamy consistency, offset by halved, richly toasted pistachios, surrounded by subtle honey sweetness. I’m already looking forward to my next visit…


Mixed Green Salad

Crisp Pumpkin & Goat Cheese Fritters ~ Warm lentil salad & smoked paprika

Housemade Cavatelli ~ Local roasted cauliflower, swiss chard, toasted pine nuts, broccoli pesto & lemon-scented breadcrumbs

Wild Mushrooms

Homemade Pistachio Ice cream

Brown Butter Pecan Tart ~ Maple bourbon ice cream


Chardonnay ~ Chalone Vineyard, Monterey County 2009 California

Pino Noir ~ Montinore Estate, Willamette Valley 2009 Oregon (Organic)

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