Mount Shasta Resort Where Beauty and Business Meet. A spectacular setting with top-notch service that’s wired for business. See why Mount Shasta Resort is the right destination for your group. 530.926.3030 • WWW.MOUNTSHASTARESORT.COM Enjoy an hour-long ride and then savor award-winning wines in our tasting room. Group and private horseback lessons available. June/July 2015 83 toothy strands of bucatini. Alas, the finger lime pearls were only included on the menu rather than in the dish. Missing nothing—including flavor—was “beets & butterfish,” showing off roasted beet chunks in a horseradish dressing with lovely smoked black cod. OCK’s grazing menu encourages experimental ordering and plate sharing— accommodated by a pile of extra plates and serving spoons on each wooden table. Too wonderful to share was phenomenal grilled asparagus in shitake dressing, smoky and with perfect textural changes between the inner and outer stalks. Stout’s preparations borrow from various cuisines, emerging subtle but delicious, honoring the fine ingredients included. Far from delivering the ubiquitous choices found at too many eateries, he marches to a different drummer, even in standard items like macaroni and cheese and the burger. The former uses artisan sharp cheddar and has a hunk of barbequed brisket on top while the latter is first class, from the grilled onions and rosemary fries to the house-made pickles. While the homey theme is seen in soft-serve ice cream in changing flavors like banana and mint that are turned into lavishly luscious sundaes, Stout’s chocolate-coffee pie is sophisticated, pairing creamy chocolate filling with crunchy coffee granita, whipped cream and a refreshing dab of orange puree. OCK captures the zeitgeist with its small plates, lower prices (although the menu is so tempting that the tally can soar), T-shirted patrons, simple décor— and often overwhelming noise level. Escape to a table in the bar end of this spacious former Hobee’s or flee to the soon-to-open patio for relief. The laid-back leitmotif is also seen in the casually dressed young servers, who are as pleasant and approachable as the food. ORCHARD CITY KITCHEN, The Pruneyard, 1875 S. Bascom Ave., Campbell, 408/340-5285; www.orchardcitykitchen.com HOURS: Lunch, Monday-Friday, 11:30 a.m.-2 p.m. Dinner, Tuesday-Saturday, 5:30-9:30 p.m.; Monday & Sunday, 5:30-8:30 p.m. Reservations strongly recommended. PRICES: Small plates: $8-$16; larger plates: $24-$50; desserts: $6. n Garrod Farms 22647 Garrod Rd., Saratoga • 408-867-9527 • www.garrodfarms.com
South Bay Accent - Jun/Jul 2015
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