Getting to Know Richmond We chose two lunch entrees to share, selecting those recommended by our waiter—The grilled Salmon with Beurre Blanc Sauce, and the Buffalo Riveter Sandwich. our food was delivered to our table very quickly by a courteous and friendly food runner named Adriana. Both dishes boasted nice presentation, especially the salmon entrée. The salmon was seared on the outside and was served on top of a bed of roasted vegetables with the sauce drizzled over the top. The vegetables were also arranged around the outside of the dish, encircling the salmon, and included baby potatoes, asparagus, zucchini, and tomatoes. The salmon was delicate and flaky and had an excellent flavor, and the vegetables were tender and delicious. The sandwich consisted of a generous crisply fried chicken breast covered with red hot sauce, served on a long bun dressed with jalapeno aioli and creamy coleslaw. We initially thought it odd for the coleslaw to be a dressing on the sandwich, but it actually tasted very good, as the thin layer of slaw did not overpower the flavor of the sandwich. The sandwich was a bit messy to eat, as the dressing and hot sauce oozed each time a bite was taken from the sandwich, but overall, this item was a hit. The hot sauce was not too spicy and the crispiness of the chicken was perfect. The french fries were similar to shoestring potatoes, were delightfully crispy on the outside and soft on the inside, and were sprinkled with parsley—no added salt or seasoning required! We hadn’t noticed desserts listed on the menu, but when Eric brought us a separate dessert menu of House Made Desserts, we knew we had to try something. Per Eric’s recommendation, we ordered a slice of key lime Pie, as well as an amazing warmed apple crisp with oatmeal topping and a scoop of vanilla gelato. The pie was light and refreshing, with a not-too-tart flavor, with a thin layer of cheesecake on top. The apple crisp was delightful and not-too-sweet. The oatmeal topping was different than traditional apple crisp, but was enjoyable. other desserts featured include carrot cake, a mocha chocolate cake, and a brownie sundae, each priced from $8 - $9. Assemble has a great ambience, and I couldn’t help looking around and imagining the factory workers from past decades building cars, and even war-time tanks, jeeps, and other military vehicles, in the exact location where we were dining. The transformation of the plant by the owner, orton Development, for dining, entertainment, and business purposes, is a great way to preserve this part of Richmond’s history. Ajit Dhillon is the general Manager of both Assemble and Craneway Pavilion, and shared that Assemble caters many of the events held at Craneway. They can provide seated dining for up to approximately 250 guests and concessionstyle service for up to 5,000. All cooking and baking is done on-sight, and most items used for food preparation are locally sourced. Assemble also provides catering for events at other venues, and Ajit and Assistant general Manager Janet Silva, will work with customers to create customized menus, if desired. Treat yourself to a day at the Richmond waterfront and stop in for breakfast, lunch, or brunch at Assemble. We thoroughly enjoyed our food selections, and received excellent customer service. The lunch menu prices were a bit high for a standard weekday meal (avg. $10 - $18), but the experience, views, and variety of menu selections make it worth the trip. once you try it, you and your family and friends will want to “re-Assemble” there often! FISH AnD CHIPS APPlE CRISP WITH SCooP oF VAnIllA gElATo
Contra Costa Marketplace - July 2016
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