Cuisine:

• Others
• French
• Mediterranean

Roseville Restaurant Description:
Owner George Riffle's neighborhood eatery appeals across the board, from the well-heeled, coat-and-tie crowd to locals sporting jeans. The design is also an eclectic mix; each piece holds a story, from the copper ceiling to the Belgian hand-blown chandelier from the 1950s. Former sous chef Chad White now commands the kitchen and is redirecting the menu, moving toward more affordable cuisine (not an entrée over $20 in sight) while maintaining high quality. His French cuisine takes a healthier, lighter Mediterranean approach with olive oils replacing butters and creams. Think halibut with English peas, radish and pea vine salad, or albacore with sautéed mustard greens. Medium-size tender mussels, plucked from the nearby Carlsbad Aqua Farm, float in a leek and fennel broth with a welcomed spike of heat from chili flakes in the orange salsa verde drizzle. A farm-fresh egg crowns al dente asparagus, watercress and pancetta perfumed with a truffle vinaigrette. A serious bittersweet chocolate pot de crème pairs well with a glass of port. The wine list can best be summed up as free-form and eclectic, with an emphasis on California and France. An affable staff adds to the overall relaxed tone. For Riffle, it's not about pomp and circumstance---rather it's about good food and good people.


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