Cin Cin

In Italian Cin Cin is an informal toast (pronounced chin chin- and apparently one you do not want to use in the company of Japanese speaking people, as it means penis in their language). In Old Town Eureka it's a great Italian Restaurant.

Last night John and I celebrated a belated Valentines dinner, as well as our 20 year anniversary (original anniversary, not our wedding anniversary). We had been to Cin Cin once before about 1 and a half years ago, and I have been dying to go back. All of the food I had the first time was absolutely wonderful. Well presented and the service was professional and pleasant. But the one dish I was dying to go back for was Tegoline di Grana con Bresaola, Rucola & Olio Tartufato, or Air Dried Beef Tenderloin with Organic Arugola, Parmigiano Crisp & Truffle Oil. It was wonderful, and I never forgot the taste and almost buttery texture of the meat. Well, last night my wish was granted. The Bresaola was just as good as I remembered, salty and buttery. The greens and parmesan crips a perfect crip contrast to the soft texture of the beef. Last time we went we also had one of their cheese platters, which was wonderful, but it seemed like too much after an overly filling and bloating lunch we had had at a friends house earlier in the day so we ordered Salmone Affumicato con Capperi e Pecorino, or Smoked Salmon, Caper & Pecorino Cheese. That way I could have my beloved salmon lox, and still get a bit of a cheese fix. The cheese was a surprisingly good match to the lox, and again the greens a nice contrast in texture.

The first time we went we ordered way too much food. We had three starters, two "first courses", and to second courses, then shared a desert. This time we controlled ourselves a bit. Just one main course a piece. John had Capesante Scottate or Pan Seared Scallops with Salad, Avocado and Almonds. He actually let me have a bite, which surprised me after I tasted how wonderful this dish was. I don't think I've ever had such a perfectly cooked scallop. It was crunchy on the outside, even a bit smokey, and like butter on the inside. John said the avocado was a perfect match to the scallops, as was the tomato and lemon. I decided to go a little heavier. I had Ravioli di Zucca e Mascarpone, or Home Made Organic Pumpkin & Mascarpone Ravioli with Sage Butter. Oh my God! A very rich and wonderful dish. The sage butter was incredible. Very comforting. I actually wanted to eat my food as slowly as possible so that I could savor every bite. It I hadn't been so full at the end I would have licked my plate! The ravioli were perfectly cooked and the pumpkin suttle and surprisingly good. The texture was like velvet.

Believe it or not after that, we squeezed in two desserts. I had a pear sorbeto with a berry sauce. It was so cool and refreshing. It actually perked me up a bit. I loved the chunks of pear, and the contrast of the berries. A perfect lite dessert. John had the traditional Tirimisu, which was mind boggeling good. John had an espresso with his desert, which was the only disappointing part of our dinner. It tasted a bit burnt. I had a Zinfidel port from Moonstone Crossing with mine, which was unlike any port I've ever had. It actually tasted like a dark chocolate.

We also had a great bottle of Italian wine with dinner, that worked great with the entire meal a 2004 Nebbiolo - Renato Ratti - Alba - Italy.

If you want an upscale Italian dinner, in a place that makes their own pasta, not just one of those spaghetti factory, red sauce slathered, calzone places, you have to try Cin Cin. But be sure to bring a c-note, or more if you plan to partake in some wonderful wine. The food is amazing (we were on a total food high when we left) they have a great wine list, the food presentation is fantastic and the service excellent. In fact, We noticed that they've snagged one of our favorite waiters from one of our other favorite restaurants, Carter House's Restaurant 301.

To see more about this restaurant, check out their web site: http://www.cincin-ritz.com/cincin.html