The Wrigley house is a wonderful monument to love: it was built for his adored wife by Mr. Wrigley…read morein 1931, with a mediterranean feel and a stunning view.
We used the valet parking as the signage was a bit unclear, so it seemed the easier solution than going up and down stairs to find Geordie's.
The entrance had the open feeling of a grand house, with the wrought iron staircase and the beautiful ceiling, terracotta tiles and wood furnishings.
There was a wedding party in the large restaurant area that we passed on the way to our table in a separate area.
The table was set with care and the rose petals were such a thoughtful touch!
As a European I was pleasantly surprised by a small velvet covered stool, placed by my side, for my purse: these touches made the evening even more memorable.
No rushing to seat more people or a check arriving while still deciding if something else was going to be ordered. I do enjoy a real meal in a real restaurant, with table linens, linen napkins, the proper glasses, the good silverware.
Nick was taking care of our table and was very attentive to anything we may have needed.
The cocktails we had were the " Ready, Fire, Aim" with rye whiskey, Drambuie, St Remy and bitters, and the "Dr Vincent's Penicillin" with scotch, lemon, honey, ginger and Laphroaig spritz: both were delicious.
For the meal I had the Risotto made with Carnaroli rice, oyster mushrooms, truffle and asparagus; for me the risotto was just a bit over but it was creamy and all of it eaten!
The Scallop Ceviche was fabulous, thinly sliced served with auicos, sliced jalapeño, leche de tigre : my chile allergy wouldn't let me taste this dish, but my partner ate it all so definitely good :)
The main course consisted of the prime Filet for me, cooked perfectly!! to my medium-rare with emphasis on rare, served on pommes purée and enjoyed to the last bite; the other order was for the dry smoked Branzino (sea bass) with olive tapenade, artichoke and tomato: the fish was so moist and tasty, the skin crispy, and was presented beautifully.
For dessert we shared the "Milk and Honey" which is a twist on panna cotta with brown buttercream and honeycomb.
With dessert I had my usual after dinner espresso with a shot Sambuca to go with it.
Thank you Nick for taking such good care of us.
A perfect meal and ambiance for a special night