We were back at our favorite new restaurant, Bloom, and had another outstanding dinner. We shared several appetizers including an awesome 7 herb grilled portobello mushroom steak with fontina cheese, cauliflower puree, dehydrated fried crispy garlic chips, and chive oil. This tasted like a real steak. We also had a creamy organic yellow corn soup, and addictive crispy tempura battered shishito peppers with a soy glaze. For entrees Mrs. P had excellent pan seared scallops with sautéed wild mushrooms, organic pea, crispy tapioca (that looked like a limelight hydrangea), and a spicy kimchee puree. I had 4 hour braised bone in lamb shank, with lamb jus, red cabbage marmalade, and mashed potatoes. For dessert we had a crispy organic waffle with chocolate ice cream. It all went great with Cooper and Thief red blend aged in bourbon barrels for 3 months.
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