It’s hard to believe that almost two weeks ago all of our friends and family were in San Francisco gathering to help celebrate our sacrament of marriage! We are so blessed by the outpouring of love and support we have felt from all y’all, from the wonderful gifts, thoughtful messages, and just spending time together it was a perfect weekend. Once the celebrations died down, and all our loved ones were gone, we decided to take some us time relaxing and catching up on some sleep.
Monday nigh April 28th, we went out to dinner to celebrate our new marriage, this also was encouraged by the fact that we had no food at home to cook, and our unfortunate heat issues going on in our apartment due to lack of working windows. We made reservations for ANZU, a restaurant located inside The Hotel Nikko on O’Farrell and Mason. Our reservations were for 7pm, so we decided to go early for a drink or two during happy hour. After finding a table and looking over the drink menu, our happy hour waitress came over apologizing for not greeting us sooner explaining that she was busy making us coconut, saki mojitos to celebrate our new marriage!
Monday nigh April 28th, we went out to dinner to celebrate our new marriage, this also was encouraged by the fact that we had no food at home to cook, and our unfortunate heat issues going on in our apartment due to lack of working windows. We made reservations for ANZU, a restaurant located inside The Hotel Nikko on O’Farrell and Mason. Our reservations were for 7pm, so we decided to go early for a drink or two during happy hour. After finding a table and looking over the drink menu, our happy hour waitress came over apologizing for not greeting us sooner explaining that she was busy making us coconut, saki mojitos to celebrate our new marriage!
The coconut mojitos were so refreshing and light that we decided to celebrate with a second round before being seated for dinner. After being seated for dinner by our hostess, we were greeted by our waiter with champagne to cheers to our new marriage, by this point we were all smiles and just trying to soak in every minute of this meals. For dinner we decided on the four-course dinner with wine pairings, the Amuse was the daily catch, fried rice paper, meyer lemon, and dashi gelee paired with the Sonoma Piper, Blanc De Blancs.
For our First course, Max started with the soup of the day a delciious celery root soup and I had the petite iceburg wedge with lardons, pickled pearl onions, cherry tomatoes, and Point Reyes blue cheese both were paired withteh Silverado, Sauvignon Blanc. Max and I split the First course along with our Entrees because, those who know me know that I LOVE to share food. This allows you to enjoy more food.
For the entree's I went with the 38 North Duck Breast, paird with Hatcher Estate Zinfandel, and Max went with the Homemade Tortellini Past and Hahn, Pinot Noir.