Chef and owner, Larry Cummings should be proud. The Mandoline Bistro's hospitality has a welcome home chill factor. The decompressing element of the restaurant is worth the trip. The staff carries a trend of their own. The men are in red and black lumberjack shirts, while the girls adorn their bodies in folk art painted sweatshirts. Mellow music calms my nerves while I rest in the simple new log cabin architecture of The Mandoline Bistro. In thinking about my drive, I am much more mellow. The wine is incidental. I ordered my wine from a modest selection. If you like, you can bring your own bottle for sure.
So actually, I just spent ten days in Los Angeles after driving down from Oregon. Immediately after that, I drove straight to Las Vegas only to find my accommodations were scrambled. After a long, sweaty drive in the desert, I needed some sweet mountain air and the cool buzz of the pace of the mountain.
A little bit of art and photographs of elk and deer antlers accompanied with chandeliers are throughout the restaurant. The light could be a little less gold, and a bit more amber.
Though, a little extra gold never hurt anyone.
The menu is diverse. Organic is not a focus, however, it is an idea that they are flirting with. In fact, I would venture to say that it is three in one. There is bait, sushi, and lots of fisherman up here. The general manager and head chef, Jeremy Haupt calls the cuisine of The Mandoline Bistro, "California International". Krista, my waitresses description of the cuisine on the other hand is, "International Continental". Krista is an amazingly, perfect person. She has a voice that resonates from a nice heart and soul.
The food is fresh. The house salad with raspberry has a triple note of raspberry essence. It reminds me of a lovely French maid we had while I was attending college. The bread is warm and doable. Looking at the back of the healthy mountain girl's long chestnut hair, admiring briefly the color and shape of her good thought I wait for Krista to return with my entrée, which is a vegetable plate. The food at Mandoline Bistro is sincere and has a great interest in fine dining. The presentation is rustic and admirable. There are very pronounced notes of basil upon a pyramid medley of the noble vegetables.
The Mandoline Bistro has a signature desert with an original recipe. Black raspberry flourless chocolate cake with ganache topping gets the back of your brain delighting.
After my long drive to and fro, I am glad to have landed here, at The Mandoline Bistro.
Rating-Cool
