#Easy rider petaluma how to
#Easy rider petaluma full

In the special “Nightly Additions” menu, we added Wolfe Ranch Stuffed Quail and Pepper Crusted Ahi Steak. Everyone was outstanding, everyone around the table having their favorites but everyone thoroughly enjoying all the dishes. Then, the sweet potato gnocchi, with Swiss chard, wild mushrooms, parmesan, gremolata and truffle, prawns n’ grits, with andouille sausage, creole sauce, trinity pickles and asparagus, and finally, braised short rib, with mashed potatoes, turnips, mushrooms and horseradish cream. It came with truffle sauce with bacon and calabrian chili honey and sides of collard greens and macaroni and cheese.

#Easy rider petaluma how to

The chef simply knows how to cook chicken perfectly. The southern fried chicken dinner was so perfectly cooked, with the white and dark meat both tender and moist, that we thought it must have been sous vide, but learned that was not the case. Both sandwiches were excellent, with the po’boy being a nice addition to Petaluma’s food scene. We ordered the shrimp po’boy, with remoulade, lettuce, tomato, coleslaw and pickles, and the Easy Rider burger, topped with house smoked chili cheese (cheddar is also available and bacon, avocado and egg can also be added). The kale salad was made with baby kale, which kept the normal bitterness of kale to a minimum, and along with slices of raw vegetables, shallots and grana, also had crispy chickpeas, which were a another delicious but unexpected touch. It was one of the best bisques we’ve ever had, thanks in large part to the crispy capers, which were one of the many whimsical and distinctive touches we saw on the table throughout the evening. Finally, we enjoyed the crispy Brussels sprouts, served with carolina farro, roasted peanuts, balsamic vinegar and truffle.įrom the ‘A little lighter’ menu, we ordered the sunchoke and leek bisque, with salsa verde and crispy capers, and were delighted that they had split our order into shots so we could all share without having to dip six scoops into a bowl. Although the fries were bigger than I normally like, they were perfectly crispy and the three sauces made this simple dish quite fun.

There should be no more mystery to making great fries, and Easy Rider easily proves it with their hand-cut kennebec truffle fries, with garlic aioli and pistachio romesco.

Personally, nothing tastes better to me than locally caught Dungeness crab, however, due to its delicate flavor, other than freshly home-cooked, it usually doesn’t work well for a restaurant crab cake. Low Country Crab Cakes are made with pepper coulis, old bay, and remoulade, and use blue crab, which I was told was the original crab used in crab cakes. Everything was excellent and the cookies themselves were light, but firm and crispy. Next are the pork belly cookies, with bourbon glaze and a trinity of pickles. We ordered all five entrees, starting with bacon and cheddar hushpuppies with strawberry and jalapeno jam and found them to have excellent consistency and flavor, and went perfectly with the jam. Easy Rider also has a respectable port selection, which went smoothly with both main courses and desserts. The restaurant also offers half a dozen draft beers from across the North Bay, as well as a dozen bottles and cans from further afield, and even offers non-alcoholic options.

#Easy rider petaluma full

And if a server couldn’t answer a question, they would ask a manager for help, which speaks volumes about the restaurant’s training and the staff’s willingness to do it right.Įasy Rider has a full bar, as well as an impressive wine list and staff who know how to pair them. Where possible the kitchen divided our dishes to share which was a nice touch.

The service was excellent both at the table and in the kitchen. However, the restaurant doesn’t feel chaotic, claustrophobic, or contrived. The space itself is clean and modern and is divided in such a way that it offers many different seating options, depending on one’s mood.