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Businiess name:
Brooks
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Review by:
citysearch c.
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Review content:
Our second experience with Chef Brooks? tasting menu within two weeks hits another home run. The warm and attentive staff of Brooks in Ventura brings another stellar menu to life. The amuse-bouche of Sweet Date and Pomegranate sets the pallet up for a culinary treat that one would be hard pressed to top. The Seared Colorado Lamb Loin with Fingerling Potato Hash and Citrus Ancho Chili Lamb Jus bring a large slice of Americana right to your plate and pallet (Be sure to have the menu paired with wine for a delightful treat of flavor and fun, the sommelier is a master of the craft). Being a big fan of fish I was looking forward to the Grilled Nile Perch served with Sauteed Spaghetti Squash and Smoked Tomato Oil. When the dish arrived I was blown away; this medium-bodied fish was married perfectly with the squash leaving a surprisingly light buttery finish with just the right amount of texture. The star of the menu (and trust me it?s difficult to find the ?star? among so many ?bright? dishes) had to be the Wood Grilled Beef Tenderloin served with Wild Mushroom Pine nut Strudel and Micro Brussel Sprouts, topped with a pad of perfect Black Truffle Butter. This dish left Craft Steak?s and Bradley Ogden?s (both in Vegas) Kobe Beef in the dust. The desert dish literally made me laugh out loud?a Maytag Blue Cheesecake that would leave any New Yorker begging for more. Bottom line is that Chef Brooks is the hottest star in Ventura County and absolutely deserves a closer look. (Michelin Man where the hell are you?)
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