There isn’t anything like it within a 10 mile radius of our neighborhood.
NOT FOUND: o club1.jpgThis month we were in search of more than take out, and more than family fare (as much as we love it!). Instead, with Valentine’s approaching we sought out a “nice-sit-down” restaurant. Our search ended with McClellan Park.
The nostalgia and history of narrow tree lined roads calls to a time when McClellan was a military base and hang out for veterans. Since it’s conversion to a residential development and business park in 2001, McClellan brings more people through its gates than it ever did as an active base. Still the Lion’s Gate properties remain a diamond in the rough, where business deals go down over drinks at the in-hotel lounge, couples share the vows of matrimony, and current and former soldiers might hope it remains a secret garden.
Just one facet of the hotel property is the restaurant. We called ahead and made reservations. The restaurant’s maitre de, Francisco was charming and polite and quickly seated us before dashing away to bring beverages. Most of the restaurants business comes from catering and wedding parties. We were given a brief tour of a banquet room ahead of a wedding tasting party where appetizers, cakes and champagne were served for would be brides and grooms. We sampled the bruschetta and made our way swiftly back to enjoy our order.
The executive Chef Johnny Frink greeted us at our table serving a light appetizer of old world style, homemade gnocchi with béchamel and oyster mushrooms.
The mushrooms were fragrant and richly complemented the tender pillows of potato flour Chef Johnny makes from scratch. He came to Lion’s Gate less than a year ago from the Palace Hotel in San Francisco. He describes the current menu as “streamlined” and hopes to add a new culinary dimension. Patrons frequently dine on steak, burgers, pasta and lamb chops but he introduces new items as customers become more epi-curious.
NOT FOUND: o club2.jpgAfter the small plate, I was craving Italian so I ordered the open faced lasagna. (Yes, he prepares the pasta in this recipe from scratch as well) Each lasagna entrée is made to order with delicate noodles, a thirteen ingredient Bolognese sauce borrowed from his mother’s family recipe and topped with just enough mozzarella cheese.
My companion ordered the salmon, glazed and set atop a bed of greens that include kale, chard and spinach perfectly sautéed on a base of potato medallions. It was just enough food for the two of us when we ordered the house salad which is not a “garden salad” but a mixed green delight with blue cheese, toasted almonds and light balsamic vinaigrette.
Food of course is half presentation, and Lion’s Gate didn’t disappoint. Desser can be summed up in two words: CRÈME BRULEE.
Lion’s Gate can compete with any spot out there, with an exotic flavor that comes from real Tahitian vanilla bean (we were told there is a difference in the beans) and a well balanced texture. We also tasted the chocolate truffle torte (ultra rich) and the lemon raspberry chiffon.
They spare no expense using Niman beef, and local growers for the greens. At the same time the staff doesn’t try to reinvent classics like chicken strips, buffalo wings, nachos.
Their lunch menu is simple and consistent. Their 6:30 am breakfast could become a habit with something for everyone including omelets, biscuits and gravy and almond crusted brioche French toast. Full menus are available online at lionsgatehotel.com.
Make it a moment…
Few people can find their way around the former air force base without GPS but once you discover Lion’s Gate Hotel and Restaurant you’ll add it to your regular haunts. Here’s the address: 3410 Westover Street, McClellan.
Lion’s Gate will be serving a romantic 5 course dinner for two for just $50 on February 13th. (make reservations!) I checked out the menu and among the samplings there will be butternut squash gnocchi with pecans and seared scallops. A classy meal plus you can avoid the high cost of parking and downtown traffic.
And it is just minutes away.