The chef menu is $95 per person and they are requiring the participation of the whole table.  Since this is our first time here we decided to order a la carte and we pretty much order most of the dishes on the menu.

Starting the meal with a homemade Parker house roll with cultured butter and its milk.

The Parker roll is outstanding!  They churned their own butter and it is really delicious.

Hokkaido Uni Spoon, Jamon Serrano, Quail egg

Pricey at $20 a pop!

Uni was sweet and fresh, however I could not taste the quail egg but it is still delicious.

Heirloom tomatoes, chili crisp, stone fruits, smoked yogurt.

The tomatoes was amazing and so sweet.  However, the chili was so strong that it burned my tongue and I could not taste anything else.

Kumamoto Oyster

Fresh and sweet!

Koshihilari Fried Rice, Summer Squash, Aged Parmesan.

I simply love this dish, tasty and it is also beautiful to look at.

I was surprised that they can still get squash blossoms in August but our waiter told us that they work very closely with a bunch of farms and they get the best produce.

Pork Tonkatsu, Heirloom tomatoes, green goddess dressing.

Colorful and beautiful presentation

The Tonkatsu was perfectly crisp on the outside and moist on the inside.  I also enjoyed the tomatoes, the dressing, and the herbs.

Another successful dish.

It's a thick piece of meat and when done right it is juicy and delicious.

Monterey Bay Squid, Pole beans, Fish sauce, Calabrian Chili.

I was not sure how it was going to taste since they use Fish sauce but I could barely taste it.  100% Asian dish, reminiscent of a Thai dish.

The squid was cooked properly and they were not chewy, lots of vegetables and herbs in this dish and it has good flavors.

Enjoying our meal!

21 Day Dry Aged Rib eye, Chanterelles, garlic tree ways.

The rib eye was cooked "medium rare" to our specification,  The meat has a nice flavor and it was drizzle in a tasty sauce, the mushrooms are also delicious.

Beer Battered Rock Cod, Squab blossom tartar sauce, Pickles.

This is the ultimate comfort dish and it did not disappoint.  The batter was crispy and the fish was moist.

Very nice dish.

Bon Appetit!

Coffee

Dessert Menu

Peach pie Shaved Ice

This Peach pie Shaved Ice is huge!

Medium Rare Basque Cheese cake.  Very tasty but so rich that a couple spoons of it and I was done.

The cuisine at Ernest is a mix from across Asian and Mediterranean cuisines, and the focus is on the casual and fun with surprises arriving in layers of flavor.  Service was prompt, easygoing, friendly, and everyone on staff seemed well-versed in the food.  Ernest open their door in March on 2021 and seems to be doing extremely well. Chef Brandon Rice worked for a 1 Michelin star and he definitely knows how to run his restaurant. I am sure by next year,  Ernest will eventually get recognition  and award for their food.

Filed under: Restaurants