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| - Chef Payton Curry went "whole hog" on Friday night with a supplemental menu of porky goodness. It was our second visit to Digestif and it was just as good - and fun - as the first.
Upon arrival, we were greeted by Pavle, the smiling host, and the ever-organized and competent Mari from Spaghetti Western. Although the place was quite full, we were given the choice of inside or outside seating. They were filming a segment for a reality show called "Back of the House" so we asked to be seated inside to catch the action. Payton seemed cool as a cucumber, playing to a full house and a film crew. We sat near the mozzarella bar/pizza hearth and soon felt the Digestif Friday night buzz.
Not wanting the vibe to get ahead of me, I started my own buzz. I am thrilled with Digestif's eclectic mixology menu full of herbal concoctions, digestifs and absinthe selections (served with an absinthe fountain). I ordered the Pretty Ugli, made with muddled basil and uglifruit liqueur. After one sip, though I loved the basil, the drink was a too sweet for my taste. Our gracious server Amy let me segway to the Segway, a mix of Square One organic cucumber vodka, Hendrick's cucumber and rose petal-infused gin and Lillet, served like a straight-up martini. I loved, loved, loved it. Todd had his fail-safe Mandarin Absolut on the rocks.
With our drinks we enjoyed a plate of freshly pulled mozzarella sprinkled with crunchy, chewy bits of sorrel, pork jowl confit and local dates. We also got a perfectly toasted roll, right from the hot hearth - temperature 600+ degrees. Why can't I make toast at home like this? I can't stop thinking about how to get this oven into my house...
Then we had the Digestif salad with Maya's arugula, candied hazelnuts, cipollini, blue cheese and balsamic marinated figs. These are a few of my fav-a-rit things.
We decided to split the $32 entree - the pork duo - a plate of prosciutto-wrapped chop & loin, braised mustard greens, haricots verts and heirloom carrots. Digestif is know for their freshly-butchered meats and super fresh veggies. They did not disappoint. Ten minutes later I had the bone in both hands and I'm going to town on the last remaining shreds of pig. Luckily our new best friends at the next table were also gnawing on their bones, and we were all talking with our mouths full.
Continuing the buzz, we couldn't agree on a bottle of wine so we went with with singles. I especially enjoyed the selection of Santa Ynez wines (we love Sanford). I had a Pinot Grigio and Todd went with a Pinot Noir.
Piggies that we are, we couldn't leave well enough alone and topped off the night with the chunky brownie and chocolate malted semifriddo (semifreddo means 'half frozen', kindof like a gelato) complete with a toasted fresh s'morlicious house-made marshmallow on the side. It was ridiculously good.
It's not a meal we'll soon forget, and we'll have to go back about a hundred more times to sample everything on the various and ever-changing menus. Chef Payton seems to have a great pig...er, gig going and we're impressed with his adventurous spirit and love for good food. I also like that he's not totally full of himself like some chefs we've met. I agree that it's only a matter of time before he has a Beard award.
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