When you first enter In Season restaurant, you feel a sense of relaxation. The lighting is soft and you immediately know the focus is the cuisine with the walls adorned with large food-related paintings. The seating is allows for ~45 guests at the tables, which can be quickly moved to accommodate large or small groups, plus a bar area in the rear overlooking the open kitchen.
The menu changes regularly and as the name suggests highlights items that are “in Season.” With my visit occurring in December, I thought the menu would include many deep based recipes, highlighting braises, stews and root vegetables, and I was surprised to see a large number of lighter choices.
The menu can be viewed on the restaurant’s website and it was accurate for my visit. It is separated into three sections. The first is for sharing; either a cheese or charcuterie plate or a flatbread; the second is for appetizer sized dishes including soups, salads and risotto and the last for entrées. The entrée section is arranged with the lightest dishes first and working up the richness scale and range in price from $18-27.
I ordered the Sunchoke Risotto with Bay Scallop and Walnut Oil for my appetizer and the Roasted Pheasant with Squash Romesco, Green Olive and Patatas Bravas for my entree.
While I waited the server brought a basket of bread and butter. With the first bite I knew something was up and in a positive way. The butter was sorta sweet and sorta salty and I later found out it contained sea salt, honey and lemon zest. It was a great way to start the meal.
The Risotto arrived in less than five minutes which gave me concern for a dish that takes 20 to prepare. But it was delicious. The bay scallops had a good crust, no easy task, the risotto was just a tad beyond al dente, was incredibly creamy. But it was the depth of flavors that stood out, outstanding, rich, pungent and full of the base wine used in the dish. Stock? Vegetable stock and then the flavor was heightened by the walnut oil. Overall this was a killer presentation.
The pheasant breast arrived, sliced on a bias, sitting atop the Patatas Bravas and Romesco. Small dollops of smoked aioli and pureed green olives dotted the plate. Where the squash was hiding I do not know. But I could not care less given the flavors of the rest of the dish…outstanding. The Romesco was just full of flavor, where they found tomatoes this deep in flavor this time of year baffles me, and the amount of flavor the little “dollops” brought to the dish were amazing. The potatoes were crispy on the exterior and still moist on the interior. If there was 1-2 items that were not perfect it would be the potatoes were slightly over-salted and the pheasant breast was a tad overcooked.
Overall this was a delicious treat and well worth the slipping and sliding on the drive.
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