We took Rick to the Trust DTSA for his birthday this year.
They were nice enough to seat us at the corner of the bar so we could converse a little.
An amuse bouche of Iberico ham.
They always start with a brioche bun right out of the oven, with homemade butter.
A salad course featuring endive and radicchio, with crunchy toppings.
A fish course with ahi, guacamole sauce, with a crunchy on top.
An amazingly-good course featuring sugar snap peas over a sauce made from creme fraiche,
featuring meyer lemon notes on the front end and a touch of horseradish at the end.
House-made dumplings using leftover bits of Wagyu beef.
Another surprising vegetable course: cabbage that was grilled hard on the plancha to where
it is almost caramelized.
A fish course of sea bass with a super-hard crust on the skin.
A lamb course that features the loin and some sausage wrapped into a tourchon,
served over a bed of lentils.
Our main chef Justin (left) and his boys in the "kitchen".
A course of elk tenderloin, featuring blueberries that have been cooked in duck fat,
so they are savory as well as tart.
A Wagyu beef skirt steak, featuring white asparagus and an au poivre sauce.
Dessert #1 with tropical fruits and a crunchy coconut topping. All of the courses here,
especially the desserts, feature a variety of textures.
Dessert #2 with a vanilla panna cotta, chocolate ice cream surrounded by cookies
and covered with a foam.
Dessert #3 with a fresh-from-the-over Kouign Amann, salted to within an inch of its life,
but still sweet and delicious.
