As much as I dine at the JW's six.one.six restaurant, it never seizes to amaze me when the kitchen surprises me with yet another fabulous dish. Regulars to the restaurant await the arrival of any new set on the menu just like the pageantry associated with the release of the Beaujolais Nouveau in France every third Thursday of November. The buzz last night was the new set for the popular halibut dish, which of course, I had to try. And the buzz did not disappoint. The Citrus Steamed Halibut is accompanied by preserved Meyer lemon, baby carrots, squash, turnip greens and a Romesco sauce.
I tried the Asian inspired Five Spice House Made Sausage and Rice Noodles as a starter. I am a bit hesitant when American kitchens attempt to recreate Asian food, but this sausage dish will fit right in with any dish served in Hong Kong or Shanghai. The sausage is served with local broccoli, carrots, shiitake, black bean sauce and basil from the hotel's Chef's Garden.
One of my favorites dessert on the menu is the Dancing Goat Cheesecake with chevre from local Dancing Goat Creamery, vanilla, apricot and candied macadamia nuts. Unlike the calorie buster cheesecakes from most restaurants in the U.S., this cheesecake perfectly balances sweetness with the creaminess of the goat cheese yet leaves the diner content and guilt-free from over indulgence.
The pastry team also delighted us with the absolutely memorable Peach Cobbler Wonton served with crisp cinnamon sugar wontons, amaretto creme anglaise and oat crumble. The fresh peach just explodes with the first bite sending the most tingling culinary sensation of heat, sweetness and crisp texture.
"It was the most satisfying dinner from start to finish" according to my dining friend, who is also a frequent guest at six.one.six.