Thursday, February 19th, 2009
Culinary wunderkind Douglas Keane heads a precision-focused kitchen team that rivals that of The French Laundry, creating multi-course tasting menus that can span hours and cost upwards of $300 per person. A covetous wine list and caviar service round out the luxe experience.
Aside from the obvious, what sets this chef/owner apart from the competition is Keane’s passion for Japanese cuisine. Throughout the menu, you’ll find ingredients like yuzu, tofu, seaweed and other Asian Rim flavors woven into the fabric of more traditional French and Wine Country dishes. (Sea Scallop with Sweet Potato-Passion Fruit Puree and Turnip, Poke for example). Though it’s not a calling card, Keane experiments with molecular wizardry and gadgets from time to time, but signature dishes usually are more about the ingredients than the gee-whiz factor. What Keane can’t grow himself, he gets in abundance from artisan farmers throughout the Dry Creek Valley.
Co-owner and Maitre’d Hotel Nick Peyton has hospitality in his blood, having worked at some of the tip-toppiest hotels and restaurants in the Bay Area. But despite a crispy-buttoned exterior, Peyton is a down-to-earth family-guy who can be found eating at sausage stands and neighborhood bistros on his days off.
Lauded Pastry Chef Nicole Plue brings the dessert course up to the level of Keane’s cuisine with mind-bending sweets that need more than a single line of explanation on the menu. (Butterscotch “Sundae”, Popcorn Tuile and Chocolate Soil)
The restaurant has added lunch service along with a vegetarian tasting menu that’s a treat for even the most dedicated of carnivores.
Cyrus Restaurant, 29 North St., Healdsburg, 707.433.3311