Ad Hoc – 11/28/09

Ad Hoc
6476 Washington St
Yountville, CA 94599

Ad Hoc is located down the street from The French Laundry and Bouchon in the Napa Valley town of Yountville. Whenever in the area, I stop by Bouchon Bakery to pick up some treats. One of my favorite bakeries, it was opened in 2003 to start serving fresh breads, tarts, cookies, and all sorts of goodies. img 0357 medium Ad Hoc   11/28/09

A look inside the bakery.

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As it was around 5:30pm, a lot of the selection was depleted. However, there was still a variety of breads, cookies, tarts, and macarons available.

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Their signature namesake item is a cork-shaped chocolate brownie called a ‘Bouchon.’ Notice the stack of them on the left in the picture below, and on top.  Calling them a brownie does not really do it justice, but it’s a closer, more delicious relative. These are a must-try here, and is also part of the signature dessert at Bouchon Bistro.

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With my baked goods in hand, it was time to head down the street to Ad Hoc.

I’m not too sure what’s taken me so long to visit Ad Hoc. Opened in 2006, it was meant to be a temporary restaurant in the space, pending a new concept by Thomas Keller (a burger joint was widely rumored). The restaurant’s concept is fresh, comfortable food, served family-style. It is easily the most reasonable, accessible way to sample Chef Keller’s food. Because the restaurant became so popular, it became a permanent fixture in 2007.img 0362 medium Ad Hoc   11/28/09

The decor is comfortable and well-lit, with a bar area in front.

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There is only one menu each day, posted that morning. I consider myself a pretty picky eater, so the idea of not knowing what the food will be until that day is a bit unsettling. Given this restaurant’s popularity and the fact that it’s a Thomas Keller restaurant – I had to give it a try. The menu rubric is typically as follows:

First course: Soup or salad
Second course: Main entree and sides
Third course: Cheese
Fourth course: Dessert

The only really predictable part of the menu is the famous fried chicken.  It’s served every other Monday night. On this Saturday evening, the menu was as follows.

First course – Broccolini Salad with prosciutto di san daniele, lola rossa, shaved crimini mushrooms, shaved red onions, kalamata olives, creamy fennel caper dressing

Second course – Prime Beef Ribeye with wild arugula, fingerling potatoes, meyer lemon vinaigrette, and a red bell pepper and winter squash gratin

Third course – Neal’s Yard Dairy’s Ardrahan melted on palladin toast, pickled carrots, marshall’s farm wildflower honey

Fourth course – Buttermilk Panna Cotta Trifle with pear compote, marinated blueberries and pistachio biscotti

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Given that I’m a pretty big meat eater (especially beef), I was excited to see the ribeye on the menu and was wondering all day how it would be prepared.

The courses came out quickly, starting with the salad.

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The broccolini was fresh and flavorful – I’ve lately become a pretty big fan of this vegetable. The prosciutto added a nice saltiness to go with the broccolini and lettuce. I rarely eat salads..I really don’t like them..but this was easy to eat, with clean, fresh flavors.

We decided to try a Modicum Meritage Red Blend to pair with the meat. Modicum wine is the house wine of The French Laundry, produced in limited quantities as a joint venture with an unnamed winery and the French Laundry.

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Next came the main entree – the ribeye. I found it kind of amusing that they don’t ask how you’d like the meat prepared. It’s prepared medium rare – the way it should be. The loin of the ribeye (on the right) was grilled and then cooked sous-vide. The cap (3 chunks on the left) was grilled.  This is probably the first time I’ve had the loin and cap split apart with different preparations. The cap is definitely fattier and more tender, and the loin is more lean with a beefier flavor in my opinion. The meat was served with arugula and fingerling potatoes topped with a meyer lemon vinaigrette. Definitely tasty.

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Now, was it better than what I could get at a good steakhouse? It was definitely different. A steakhouse is definitely not going to sous-vide my beef – typically it’s a sear and broil or just grill.  In the end, I’m not sure the work put into this preparation was better than a steakhouse ribeye, but it was still a tasty piece of meat – and T. Keller is not going to put a simple steak on the table.

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On the side was the red bell pepper and winter squash gratin. This was also a good dish, showcasing the in-season squash and peppers with a nice breadcrumb crust on top.

Next was the cheese course.

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I’m really never a fan of the cheese course and always try to substitute it out for a different course, but in certain occasions (like this one), it’s unavoidable.  This was a cow milk cheese served with toast, pickled carrots and honey. It was mildly pungent, and not really spreadable on the toast. The honey was delicious, and I thought it went well with the cheese. However, it did not convert me to being a fan of the cheese course.

Next up was the buttermilk panna cotta trifle. I’ve had a number of Thomas Keller’s panna cottas before at other restaurants and have been a fan. However, this one was on a yogurt-like consistency with a hint of sourness. Not being a fan of yogurt, I didn’t really care much for this dessert. The pears and blueberries inside did have good flavor, however.

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The panna cotta trifle came with pistachio biscotti, which I found to be very good, especially when dipped.

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In all, this was a pleasant meal. As a fairly picky eater, the menu did not totally go my way. However, I was quite pleased with the first two courses, especially being able to try the ribeye.  Did it live up to expectations? Sorta. Maybe not really. Nothing was really remarkably delicious, but I appreciated the freshness of the ingredients, and the food was executed very well.

The restaurant is deserving of another trip, and I know just the occasion – fried chicken night.


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