Cuisine:

• Californian
• Others
• Contemporary

Sierra Mar Description:
A Lexus "shuttle" drops you at the front door of Sierra Mar, Post Ranch's glass-walled sanctuary that impossibly hangs over the Pacific---a showcase for fine dining. This setting, with prices to boot, boosts expectations of chef Craig Von Foerster. To his credit, the food is picture perfect. But flavors fall short as does service. Dishes are dropped off without explanation; we feel as though we have to pry to find out the three different preparations of scallops. Though friendly, service operates on a pace all its own, perhaps that accounts for all dishes served lukewarm. A roasted heirloom tomato soup with grilled cheese sandwich sounds and looks mouthwatering. But the tiny triangles of brioche lack any flavor other than butter. And the soup's salty flavor does indeed leave mouths watering. A striking dish of snowy grouper with roasted red pepper-almond relish and fork mashed olive oil potatoes almost wins us over---if only the grouper were not raw inside. Hitting the mark is fine pasta: melt-in-the-mouth artichoke agnolotti with porcini mushrooms. Desserts need retooling. A shortbread cookie under a smooth dome of coconut panna cotta is hard and does not yield to a fork---or a knife. Sorbet melts within seconds. And a "sundae" chocolate financier cake has the great looks, but forkfuls reveal dried-out cake and gluey caramel sauce. If only the food had the same jaw dropping effect as the majestic location.


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