Now while I really enjoy writing these restaurant reviews it has inadvertently wreaked havoc on my waistline. So with the holidays fast approaching and that little black dress suspiciously shrinking in the back of my closet I have chosen to attempt a low carb type diet. With this said, much to my taste-buds disappointment, my reviews will be lacking in information on the best things in life, like desserts, cream soups, etc.
But the up side? Hopefully I will be able to shed some light on the best steak eateries around this area.
On a blustery day, I headed to yet another great play by the Sierra Repertory Theatre in Sonora with my good friend in tow. As has become our regular routine, we shop or we soak up culture and then we hit the Willow for a little nip of something and a tasty bite to eat. Last visit I indulged myself with the best Philly cheese-steak this side of Philly as well as some fresh bread and creamy dumpling soup. Can you see why the waistline is becoming an issue? Well I forgot to give the Willow a write up for this little side trip, so lucky me, I had another opportunity to sample their fare, only this time, low on the carbs.
Seeing as how I woke at zero dark thirty to get some extra work done, by the time we finished with the play I was certain it was five o'clock somewhere, time to imbibe in a little refreshment...low carb of course.
Entering the Willow saloon, you immediately take a step back in time to a by-gone era reminiscent of our areas gold mining history. The bar is studded with welcoming locals and tourists alike, all blending together in a happy chatter throughout the place. The wood burning stove it the back giving off the perfect amount of heat to welcome us in from the cold and rain.
After a few warming nips we are escorted to a comfy booth and given a menu with such a wonderful selection chicken, steak, ribs, pork, seafood, and of course mouth watering sandwiches and pastas. Though my heart is screaming fettuccine Alfredo or a turkey dip...my waist tightly smooshed into my 'fat' jeans is saying steak and fresh veggies. Ok, waist wins, after all I need to breathe!
I order a culotte steak with Gorgonzola and a double side of fresh veggies due to the fact that I declined the surely scrumptious baked potato. My friend, not counting cards, ordered the special - filet Mignon, lobster tail and baked potato, oh and cheese fondue dip! (I may need to rethink my dining partners during this carb counting phase of life.)
Well my meal was not wanting for anything as the steak was the largest culotte I had ever seen and the veggies were seasonal and perfectly al dente with a lightly seasoned olive oil dressing. Conversation stopped for many minutes, which for my friend and I is unheard of as we both talk enough for at least three people. Half of my steak gone, all my veggies consumed and I was in low carb heaven. As for my friend, she devoured her lobster and fully loaded potato, but the filet was so large it was not possible to finish, however I had to give her an 'A' for effort. She and I both had lunch for the following day, as we took home our yummy leftovers.
Oh and the specials were eclectic and vast, from buffalo to fresh fish, seafood to lamb. All sounding mouthwatering delicious.
Bottom line; the serving sizes were huge but comparable to the price. The food was near perfection. The service was friendly, informed and efficient. The ambiance was warm and welcoming. The booths were comfortable and clean. The prices reflect the quality of the food and the dining experience, a tad high for our area but well worth the quality of dining experience you receive.
I can't wait to go back!
If you pop into the bar for a quick warm up on a cold day say hi to Joel or Bruce....mainstays of the place for years:)
by,
Charity Maness
(My little disclaimer: 'To dine or not to dine' is meant to be a helpful - and humorous - informational piece only. I receive no monetary compensation for this column nor do I endorse any one eatery. This is simply my opinion. My tastes will be different from others and I readily admit that I have no culinary background, but I am fairly confident I know when food is cooked correctly or not, whether a drink is poured well or not and especially whether wait staff is first-rate or in need of a career change.)
