Sub Rosa
Wednesday, April 6th, 2005
Today starts yet another new category for your consideration. Along with Mass Tastings, I intended to include Restaurant Tastings this very weekend, when a very special Pinot-themed meal will be held and subsequently blogged. But another Restaurant Tasting presented itself out of the blue this evening and it was too special and extraordinary to not share, for tonight I dined at Sub Rosa, the ultimate in virtual dining and tasting.
That’s right, I said virtual. Invited by Mike Sherwood and Linda Lausmann, I entered through the portals of the Sub Rosa’s front page to be transformed… Wait, let me explain something that makes this all-the-more-enticing for one such as me; Sub-rosa is actually defined as Designed to be secret or confidential; secretive; private. It is a phrase oft-found within various alchemical texts and is well known amongst secret societies. I could explain more, but that would
So what is the restaurant all about, you ask? It is an experience to be had in private or with friends, late at night or early in the morning, whether hungry or recently sated. You start on the web, but finish in your own imagination. In truth, the restaurant has a pleasing décor with a subtle, soothing dusty sage wallpaper. The artwork entices and teases. And there is a charming selection of music to accompany the dining experience. I started my meal with a lovely Walla Walla Sweet Onion Tart with Balsamic Vinegar which had a perfectly flaky crust. The sweetness of the onions contrasted with well with the delightful tang of the Balsamic. I accompanied this starter with a 2002 Nigl Gruner Veltliner – Senftenburg/Kremstal from Austria. Which provided the perfect hint of sweetness in its green apple entry and balanced finish.
I then decided to move on to their Braised Beef Short Ribs with Oven Roasted Root Vegetables. This seemed the perfect choice as Sub Rosa’s extensive wine list is riddled heavily with Pinot Noir. I can only suspect that these short ribs were braised the day before as the incredible tenderness accomplished can only be obtained with slow, deliberate braising and a day’s rest. With this hearty dish, I tried the 1999 Argyle Spirit House from the Willamette Valley which was just substantial enough to complement the ribs. The wine was opulent with notes of cherry and dark berry with lovely, silky spicy finish.
Being too full for a plated dessert, I opted for a "stickie" wine to finish my luxurious meal. The ’92 Fonseca Port was the perfect finish however I might recommend the addition of a cheese plate to the menu as an accompaniment to the great wines. I can only imagine what local artisinal cheeses are available in the vicinity. I will go back often to sample the changing menu. I am charmed and enchanted and, as Rumi said, "In the driest whitest stretch of pain’s infinite desert, I lost my sanity and found this rose."