6 minute read
EAT & DRINK
Q1227 Restaurant
BY LORN RANDALL // PHOTOS BY TAYLOR GILLESPIE
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Every time an accomplished chef decides to open an establishment of their own in our community, I am thankful. This is no easy market to compete in, given the abundance of large corporate restaurants, limited space, and rising rents. So when Chef Q decided to bring his considerable pedigree and unique genre of California comfort food to Roseville under the moniker Q1227 (December 27 is his birthday), I was eager to sample his wares. I was greeted by the hostess, which on this evening happened to be Chef Q’s lovely wife, Tamara. I was seated strategically near the “pass” from which I could
Bourbon St. Bread Pudding Lobster Bites
watch the chef and his staff prepare and finish plating dishes. Seeing the skillfully composed plates leave the pass made ordering more difficult, as I wanted to try everything—I’d love to see a tasting menu option added! I started with the Lobster Bites; deep-fried portions (large chunks really) of the tender homard, battered and bathed in the oil-spa until crispy and golden, then served with a spicy remoulade. There are a couple of foods that will spark heated debates in the lower-right geographic section of the country: Southern fried chicken and gumbo. Never one to steer away from a culinary controversy, I dove right into both. Chef Q pounds his chicken breasts out flat, gives them a dip in his seasoned buttermilk batter, and sends them off to the spa. The result is Southernfried chicken you eat with a fork served vertically and perched above mashed potatoes and gravy. Gumbo is a little like BBQ in that it differs from region to region and sometimes family to family. Q1227 makes a dark roux, and a thick stew-like broth, much like you would find in New Orleans.
1227 Gumbo
Brimming with chicken, shrimp, and the “holy trinity” of bell peppers, onions, and celery, it’s what I’m looking for when I order gumbo. I could not resist temptation by ordering the Bourbon St. Bread Pudding for dessert, especially when I found out it was Chef Q’s mother’s recipe. Decadently dense slices of bread and custard topped with a bourbon cream sauce, berries, and whipped cream. Sometimes it’s better not to resist temptation in whatever form it comes. The restaurant is stylish but not pretentious, and the wine bar looked like a place I could see myself savoring a glass, or on the patio trying the smoked chicken lollipops with a cold beer. Stop in and sample some Southern charm right here in Roseville.
EDITOR’S NOTE:
THIS REVIEW WAS DONE IN TWO VISITS: ONE PRIOR TO THE SHELTER-IN-PLACE MANDATE AND ONE DURING THE MANDATE
REGULAR HOURS: 11 a.m.-9 p.m. (Tuesday-Thursday); 11 a.m.-10 p.m. (Friday-Saturday)—check website for any COVID-19-related changes to hours TRY THIS: House-made Desserts, Lobster Bites, Mac-n-Cheese, House Meatloaf DRINKS: Beer & Wine TAB: $$ HEADS-UP: Wine bar, patio, private parties
1465 EUREKA ROAD ROSEVILLE 916-899-5146 Q1227RESTAURANT.COM
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Dining Out Heyday Café
Lobster Bisque and Black Forest Ham and Gruyère Sandwich with Roasted Butternut Squash Side Salad
BY TERRY CARROLL
BBQ Free-Range Chicken Pizza
So, you think writing about restaurants and food sounds like fun, right? You think sitting down to another meal full of items like Lobster Bisque, BBQ Free-Range Chicken Pizza, Skuna Bay Salmon Salad, Black Forest Ham and Gruyere Sandwich, and Molasses Gingerbread Cake with Meyer Lemon Sauce is easy? Well, let me tell you something, it is WORK! You see, once you back away from the table and contemplate the items you have just tried, you have to put those thoughts into words that will enlighten the reader and make them want to share in the experience.
Being a baseball junkie, I was looking at this exercise as “at bats,” and would score my choices as hits or outs; you know, have a
Skuna Bay Salmon Salad
little fun with it. So here we go!
First at bat: Lobster Bisque. Lots going on here: the base was creamy and flavorful, plentiful chunks of tasty, tender lobster, and just the right garnish. HIT.
Second at bat: Skuna Bay Salmon Salad. Salmon is an easy fish to overcook, and when I first laid eyes on this salad, I worried this might be the case. I have found that when the exterior of the salmon looks this good and well-seasoned, I’m going to find the inside a little dry and overdone. Not this salmon though. It was cooked perfectly and seasoned as though they read my mind—served on top of a very fresh salad, with a beautiful avocado rose, sprinkled with feta and finished with a honey-lime-basil vinaigrette. HIT.
Third at bat: Black Forest Ham and Gruyère Sandwich. Look, I love ham and cheese, and Heyday’s version hit it out of the park (sorry, I couldn’t resist, but it’s true!). The ham was perfect, the Gruyère added a little sophistication, and the aioli, caramelized onions, and brioche bun nailed it. I upgraded the side to their Butternut Squash Salad—this combination was most definitely a HIT.
Fourth at bat: BBQ Free-Range Chicken Pizza. I'm from New Jersey and love pizza, but pizzerias in Jersey don't put chicken, barbecue sauce, pickled red onions, applewood smoked bacon, cilantro, and pineapple on a pizza. In my day, this would have been blasphemy. My first bite with no pineapple was good...really good. I knew the pineapple would turn me off, but my wife said I had to try it, so I did. Here is what I can tell you: if pressed by my friends at the Jersey Shore, I will plead the fifth! I didn’t want to like it, but I can’t dream of ordering this pizza without it now. HIT
Extra innings: Molasses Gingerbread
Cake with Meyer Lemon Sauce. So, after going four for four, was this café about to swing and miss? Was this tasty looking dessert just a pretty face or was this going to be a perfect night at the plate (get it, plate!)? Well, the iced cake was delicious with a delicate and tasty spice, and the lemon sauce was the perfect complement. HIT. What a treat to find a café with an interesting and creative menu prepared by a team that has perfected their offerings to be a series of hits. For this baseball and food fan, Heyday Café is a home run!
EDITOR’S NOTE:
THIS REVIEW WAS COMPLETED USING CURBSIDE TAKEOUT DURING THE SHELTER-IN-PLACE MANDATE
HOURS: 11 a.m.-3 p.m. (Monday); 11 a.m.-9 p.m. (Tuesday-Thursday); 11 a.m.-10 p.m. (FridaySaturday); 11 a.m.-8 p.m. (Sunday)—check website for any COVID-19-related changes to hours TRY THIS: Salads, Sandwiches, Pizzas, and Dinner Specials DRINKS: Beer & Wine TAB: $$ HEADS-UP: Locally sourced ingredients with seasonal changes
325 MAIN STREET PLACERVILLE 530-626-9700 HEYDAYCAFE.COM
