Solvang’s best kept dining secret – The Chef’s Table at Root 246

image
I gave them my name and their faces had a bright glowing smile. “We were expecting you. Come right this way.” As we walked through the restaurant, I noticed right away that both the bar and lounge areas were almost full to capacity. Even the dining areas had scores of patrons who looked like they had just started their dinner service. “Yeah, Baby. It’s going to be one heck of a busy night at Root 246,” I said to myself. Perfect, because we came to watch gourmet cooking up close and personal. Yep, I arranged to sit at the Chef’s Table for a dining experience to remember. 

image

I had known about the Chef’s Table at Root 246 at the Taste of Solvang event earlier this year. Tasting a sample their menu items including a brief tour of the restaurant and kitchen proved to me that Root 246 is the kind of classy establishment that I would like to dine at after a long day of wine tasting.

image

We were greeted warmly by our friendly Server. She pointed out that it was going to be a busy night and she also assured us that the food was going to be excellent. She also mentioned to us that they were celebrating the early release of  Chef Bradley Ogden’s newest cookbook, Holiday Dinners Bradley Ogden. My friend was thrilled over the news, because she had met Chef Ogden over a decade ago at at one of his prior cookbook signing and dinner event. She bragged how much she loved his cooking and the recipes. I, on the other hand, just wanted to watch a brilliant Chef in action. We were lucky, because he was right in front of us leading the kitchen.

image

So, you’re probably wondering what the food was like? Well, it was amazing! The rotating seasonal dishes at Root 246 presented a clear vision of using the finest ingredients around. The amuse bouche was a tasty first bite of a Duck Prosciutto and fresh fig. The must-have is the Maytag Blue Cheese Souffle. The musty blue cheese permeates the air surrounding your table as you cut into it and sneak the first bite into your mouth. What an incredible portrayal of a cheese.  The Mussels with spatzle and lardon was deliciously comforting. However, my all-favorite dish of the evening was the Ive’s Shake and Bake Petaluma Chicken. The chicken was incredibly tender, the apples and raisins added hints of sweetness. I loved that the combination of chicken and fresh apples complimented each other. It’s different and I absolutely enjoyed eating it.

Well, now that I disclosed Solvang’s best kept dining secret,  I suggest that you snatch up your reservation and ask for the Chef’s Table the next time you visit Root 246. You’ll find, like I did, that the American cuisine at Root 246 is a modernized take on America’s comfort food; it’s bright and refreshing. Unlike other restaurants in major cities, the Chef’s Table at Root 246 doesn’t cost extra to sit there nor is there a special Prix Fixe menu that you are required to order from.

image
Chef Bradley Ogden’s newest cookbook is Holiday Dinners with Bradley Ogden.

Root 246 on Urbanspoon