June 10, 2026 Sugarbeet
Sugarbeet is one of our favorite places, its fairly casual, so we keep forgetting to document it. Its modern american cuisine, but not way out on the crazy edge.
Tonight’s menu, they don’t do huge menu changes, just dropping and adding one or two items every now and then.
Tonight’s wine is a Lucien Albrecht Sparkling Crémant D’Alsace Rosé, made from Pinot Noir. A really fresh and bright sparkler, that Bill picked out to go with all the courses tonight.
The bread is a multi grain, very tender with a very thick crust on it. Very very nice. We believe it is sourdough.
Martin’s cosmopolitan is extremely smooth and very fruity as well. Everybody does their Cosmo differently, this one has all the ice strained out and the lime and cranberry are very forward.
Bill’s starter course was the sweet potato Samosa. It is very interesting. The sweet potato flavor is definitely there, but also the red chili sauce and the yogurt sauce contributes a lot of flavor and a little bit of heat.
Martin started with the field green salad with champagne vinaigrette. This is really really nice and then the pistachios add an interesting little crunch to it.
Sigh, I wish we could do this at home, but salad dressings are extremely difficult to do at home, because the ingredient quantities are so small that you have get them perfect. The least little measurement error throws the dressing off.
We both did the Spring Onion Carnaroli Risotto. The Carnaroli is a special type of rice which is perfect for risotto. They sautéed the spring onions at the right. Wow they are amazingly rich and make the dish smell wonderful. The risotto itself is amazingly rich and nutty. The Thumbelina carrots were left a little bit crispy and are almost more earthy than the mushrooms! The flavors just blend together perfectly. The pink is the lavender cream and adds an interesting flavor accent as well. Risotto is definitely the star, not even the duck can displace it on center stage.
We both did the same dessert as well, the Warm Bittersweet Chocolate Truffle Cake with espresso ice cream and a chocolate espresso tuile “cookie” on top.
The chocolate cake is truly amazing and the incredible chocolate espresso ice cream really finishes the dish dish perfectly. The cookie is a thin, pure exquisite chocolate wafer.