Review: C.D.P.

The only fine dining restaurant in the East Bay has expanded its doors and opened up its own bar.

I first dined at Commis back in 2015 when they had one Michelin star; they currently have two and I really enjoyed their Californian inspired tasting menu. The restaurant has now added a cocktail lounge next door named C.D.P., meaning chef de partie, with a beautiful sleek bar and a few small tables. Their bar program highlights various brandies and other spirits distilled from fruit and numerous types of sparkling wine. C.D.P. is meant for guests to enjoy a drink before having dinner at Commis, for after dinner drinks, or just for small bites and snacks. Their bar menu is concise but if you’re looking for a full meal you could definitely achieve that by sampling multiple dishes.

Kina Sour: St. George Terrior Gin, Maurin Quina, Cherry, Lemon, and Egg White. The French Connection: Arkansas Black Applejack, Amaretto, Orgeat, and Orange.

I’m not much of a drinker but since their cocktails sounded intriguing and unique, I had to get one. The kina sour was refreshing and anything with egg whites just adds a wonderful creamy rich mouthfeel to the drink. The French connection was spirit forward but extremely well balanced.

Pacific Oysters with Shaved Melon and Horseradish Crème Fraîche (8.5/10).

I could have easily eaten a dozen of these oysters. Underneath the luscious oysters was a creamy horseradish crème fraîche and then topped with a sweet melon granita. I would have liked the horseradish crème fraîche to be slightly more pungent and spicy to balance out the sweetness of the melon.

Caramelized Brussel Sprouts with Fermented Cabbage and Garlic Confit Vinaigrette (8/10).

Caramelized brussel sprouts sound so basic but these might be the best version I’ve had in awhile. Perfectly browned with tangy fermented cabbage and a deliciously sweet garlic vinaigrette. Simple yet intensely flavored.

Hand Cut Beef Tartare with Tarragon, Capers, and Beef Fat Lavash (8.5/10).

Beef tartare is always a favorite of mine and this didn’t disappoint. I liked the medium cut of the beef tartare with the vibrant tarragon sauce, crispy yet buttery lavash, and aromatic chervil garnished on top.

Hen Liver Mousseline with Choux Pastry and Cider and Quatre Épices (8/10).

Choux pastry, typically used for profiteroles or éclairs, has a light airy texture that complimented the rich lush hen liver mousseline. Inside the choux pastry was a cider flavored gel that added a really nice tart sweetness and the quatre épices, meaning four spices in French (typically pepper, clove, nutmeg, ginger), was sprinkled on top.

Levain Bread with Chicken Skin Butter and Herbs (8/10).

Gotta love homemade bread and butter…it’s just so comforting. Their levain bread came out warm with an extremely crispy crust and fluffy interior with a chicken skin butter on the side.

Taleggio and Speck Sandwich with Toasted Caraway Butter, Orange Blossom Honey, and Pickled Vegetables (8/10).

Grilled cheese sandwiches are one of my guilty pleasures that I indulge in at least twice a week. Something about melted cheese in-between pieces of browned bread just satisfies my cravings. Of course this was delicious with funky Taleggio cheese and speck (smoked cured pork) with a drizzle of orange blossom honey on top. The pickled vegetables were a nice addition to cut through the richness of the grilled cheese sandwich.

Since C.D.P. just opened they didn’t have a dessert menu available yet. They said within the next few weeks they should have a few sweet snacks added to the menu. For being open a few weeks, they nailed the vibe and the tasty elevated snacks so my rating is a 8/10.

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