Domaine du Chevsky Goes on the Road - Dinner at Rob’s
Last Sunday, Domaine du Chevsky went on the road. For once, our regular gathering moved out of my place and across the Bay to Rob’s in San Francisco. Different kitchen, same basic idea: a table full of friends, everyone contributing something, a progression of food that gets increasingly ambitious, and enough interesting bottles to make the afternoon stretch very happily into the evening. This one was particularly good. We started extravagantly: four dozen oysters, four different kinds , tasted side by side in a deliberate progression. First were Earthquakes from Tomales Bay , plump and meaty, slightly sweet with a mild briny finish. Then Dukes from the Atlantic Coast , much more saline, with a buttery, briny opening and an almost scallop-like sweetness on the finish. Back to Tomales Bay for the Sweetwaters , distinctly marine and salty up front, followed by clean sweetness and a subtly smoky, mineral finish. Finally, Highwaters from Humboldt Bay , lighter in brine, with seaweed-l...
