Just a short post today… Lisa and I went to Beaumont’s parent/teacher conference at his Montessori school last night and used the occasion to power down dinner at an incredible sushi restaurant run by owner/chef Engin Onural. Any parent will acknowledge the difficulty getting alone time. That in itself is double edged, on one hand it is nice to go on a date with my wife and on the other hand I love my son so much and want to spend every second I can with him. We took the time to eat al fresco and enjoy great food.
During the day I continued my weekly/yearly photo assignment of photographing the Desert. Today’s focus was the Palm Springs windmills, eyesore to some and amazing natural technology to others. I parked near the Amtrak station and walked around the area in a small sandstorm and shot these pictures.
We arrived promptly at 5pm with the sole intent on eating a few rolls and having a couple of Onurai’s incredible liquid libations. The menu offers a typical assortment of sushi rolls punctuated by a few amazing not your normal sushi bar offerings like Onurai’s deconstruction of a prosciutto and arugula pizza. I have to admit we were full when he came by our table and told us not to miss that one.
Snow crab, avocado and cream cheese topped with thin sliced prosciutto served with arugula salad, sliced almonds, pomegranate seeds and pomegranate vinaigrette
What I love about this place is the Chef’s passion. Being a Chef I love to see it, feel it. It just makes the experience so much more rich and 3 D. The Chef here is not Japanese, he is Turkish. That fact adds another layer to the complexity of flavors and the willingness to experiment and create something new.
Sparkling wine, splash of hibiscus nectar with edible Hibiscus flower
from their website:
THE VENUE SUSHI BAR &
Chic. Modern. Sophisticated. But also casual and friendly.
Ask around. The Venue is the cool hot spot on El Paseo in Palm Desert, popular with locals, out-of-town visitors and food critics who serve up rave reviews.
The Venue is artful, from its sleek décor to the original, ever-evolving menu, enthusiastically created by owner/chef Engin Onural. “This is my art,” he shares. “Each plate is a painting, but I use fish instead of paint.”
No detail is overlooked. Even the exotic specialty drinks are original works of art. Such as the Flor Dulce, which combines sparkling sake, edible hibiscus flower and hibiscus nectar.
Because Engin is a Sake Sommelier, you can also sample a surprising array of fine Sakes, as well as Asian beers and fine wines.
Everything is designed to enhance your enjoyment of a distinctive menu of sushi and other dishes that can only be called “unexpected.” The signature roll, The Venue, is not like any spicy tuna roll you’ve ever ordered. It’s topped with salmon, seared with a blowtorch, with a light sauce of micro greens and tabiko (flying fish caviar). The Bosphorus, which pays homage to Engin’s homeland of Turkey, features shrimp tempura, crab, avocado and escolat, with a hint of heat. That’s just two of the delicious possibilities on The Venue’s menu.
Visit often. You wouldn’t want to miss Chef Engin’s latest creations.
Make a reservation and eat there soon (and often!) http://www.thevenuepalmdesert.com/home.php