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| - Fox Restaurant Concepts has a dozen restaurants in the valley, and it's no wonder. They are hard at work, creating inventive ways to serve standard America and Italian fare, and the result is always a culinary adventure.
I dined alone at the bar one night, and had a chance to observe the team work and camraderie that exists between the staff here. It was a busy time of night, the bartender was juggling the entire bar area by himself, as well as waiting on patrons seated at the cocktail tables. I noticed the various servers in the dining area helping one another out by helping to serve meals, as well as the manager stepping in to assist the guests and servers.
I had a fantastic margarita, made with pomegranate juice and OJ, a house specialty. After perusing the menu of classical comfort foods such as the mac and cheese appetzier with andouille sausage, I opted for the brie. Served at just the right temperature, oozing with cheesy goodness, it came complete with a cherry compote and a heaping of roasted garlic. Spreading the goods on buttery crostinis, I polished the sizeable appetizer off within minutes.
Although my belly was contented with its meal, I was now eager to explore one of their entrees.
Entrees that the bartender suggested, for someone who likes it all and is always indecisive:
Rainbow trout with fingerling potatoes, baby artichockes, and charred tomatoes
Crispy Half Chicken with mascarpone cream corn, and natural jus
Grilled ribeye with arugula, avocado, tomato, bleu cheese, and an herb vinaigrette
BBQ Pork tenderloin (his personal fave) with mac and cheese and roasted broccoli
I opted for the rainbow trout, a fish that I love and miss from my days in the northwest. The entree was delivered so quickly, within 5 minutes, that I had to wonder if it had been waiting for me all along. The filet was so large that I never got half way through my meal. It was perfectly seasoned, doused in a wine and garlic sauce, topped wtih spinach, artichokes, and charred tomatoes. For those that are unfamiliar with this fish, it has softer meat and a "dirtier" taste. If you are used to the likes of sea bass and halibut, this $19 entree would not be to your liking.
Towards the end of my meal, I spoke briefly with Danielle, the manager. I had spotted this woman throughout the night, assisting the servers, bartender, and host - along with speaking to guests and showing them to their tables. I was so impressed with her devoted participation in the restaurant. And, well, I had to tell her what a great job everyone did that night, especially the kitchen in preparing my magical dishes. She talked me into their "Boca Negra" cake, the traditional hot molten lava cake, coated in a dreamy caramel sauce and topped with vanilla bean ice cream. A wonderful end to a delicious night
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