We had another excellent dinner at our favorite new restaurant Bloom. Besides the usually awesome fried shishito peppers, steak tartare, and monkfish, we had a creamy wild mushroom soup, a generously comped fried cod fish balls with a miso glaze, fried shallots, and mashed potatoes, and a duck leg confit with honey roasted endive, garlic potatoes, pickled cucumber, and a blueberry sauce. It all went great with a 2015 Apriori Napa red blend.
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