Cuisine:

• Contemporary
• Fusion
• Pacific Rim
• Others
• Mediterranean
• Californian
• Vegetarian

Blue Description:
Owners Erich and Patricia Koberl bring years of experience to Koberl at Blue, and their attention to detail shows in everything from the white linens to the attentive service. Patricia handles front-of-the-house duties, while Erich creates his "Wine Country Dining" using classic techniques and only the freshest ingredients. Signature entrées include an herb-crusted rack of lamb, but definitely look to the specials board for dishes like a delicately sautéed sea bass with a clean, just-rich-enough lemon beurre blanc or even a refreshing dessert such as house-made buttermilk lemon sorbet with fresh strawberries. Appetizers are also given the full treatment here, and among our favorites are the buffalo and butternut squash empanadas and the crispy, shredded pork "Cohiba"---Koberl's creative riff on Cuban fare that does actually look like a hand-rolled cigar. Koberl at Blue also presents an entirely separate vegetarian menu with over a dozen items that's available upon request, while the restaurant's extensive beverage list features bottled and draught beers, creative mixed drinks, and a well-thought-out wine list with a good wines-by-the-glass selection and half bottles.


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