Braised Lamb Osso Bucco at The Compound

Braised Lamb Osso Bucco at The Compound

A brief, but satisfying, weekend wine and dining adventure. 

Wine

This trip was not focused on wine discovery, but I still found time for a few treats:

Service

  • Izanami at Ten Thousand Waves - Kaz, Japanese Customer Service Manager, (their title) was everywhere. At the restaurant. At the spa check-in. Around the spa grounds. Always checking on me personally, attentively. Delivering messages between spouses creatively. My Izanami waitress was similarly attentive, taking extra time to guide me through a sake tasting and explaining the food items, like the Kinpira Gobo below. 
  • The Compound - Alex and his team of five took very good care of us from start to finish. He was particularly helpful with wine selection, finding out our desires and recommending the wine that was drinking best at the time, and cheapest, of three bottles in consideration. 
Kinpira Gobo at Izanami

Kinpira Gobo at Izanami

Food

  • The Compound - I tasted twelve food items, from Tuna Tartare to a chocolate snowball treat, and all were delightful in their own ways. Braised Lamb Osso Bucco with wild mushroom risotto and garlic chips was a replacement (for veal) feature that stood out.
  • Smothered Breakfast Burrito at Tune-Up Cafe - Roasted and smoky the green chile sauce would have been enjoyable as a soup, but performed well over the bacon, egg, and potato burrito.
  • Kinpira Gobo at Izanami - My surprise of the trip, with slivers of burdock root, and carrot, in sesame soy dressing. Light, simple, and startlingly therapeutic to nibble at with chopsticks. 
  • Green Chile Breakfast Burrito at The Anasazi Restaurant and Bar 

Best cocktail

Blood Orange Margarita at Fuego Restaurant 

Comment