Ever since we read about Ubuntu, a vegetarian restaurant and yoga studio in downtown Napa Valley, in the New York Times, we’ve been wanting to have a meal at this place. Ubuntu’s mission is “to bring to [its] customers a bounty of local biodynamically gardened produce handled with care and skill by talented artisans and chefs providing an unparalleled experience connecting our customers to the bounty of the earth.” It was definitely an impressive meal and quite an interesting mix of various common ingredients used in unusual ways, contrasting flavors, unexpected textures, and a beautiful presentation.
This first dish came as compliments of the chef and I think it consisted of an exquisitely red elephant plum, almond jello, and a sprig of hong vit. The plum was just a bit tart while the almond jello was surprisingly salty and smooth.
This second one is a dish of traditional steamed buns, stuffed with burrata and coated with crunchy corn, dressed with a salad of arugula, wild plums, and hong vit. We had never had burrata before and apparently, it is a savory Italian cheese made with fresh mozzarella and cream.
Next up was a green fig entree with torn brioche. Unfortunately, I can’t find this exact dish on the menu anymore but the figs were delicious and tasted almost a bit like candied figs, while the brioche pieces were sweet, crisp where they were lightly burnt, and yet still soft where they had absorbed some of what appeared to be almond jello. The adorning greens were crunchy and tart, and in the center was a little cake with layers of figs and cheese. I wasn’t particularly thrilled with the cheese but the combination of the brioche and figs was lovely.
Finally, this final entree doesn’t seem to be on the online menu anymore either but I think it essentially consisted of roasted potatoes with raw, roasted, and emulsified cucumber. There were some of the tiniest cucumbers I had ever seen – including one entire cucumber which was less than an inch long, and another one with a soft, spiny exterior.
Overall, it was a very interesting experience. I came away with sinspiration for new garnishes to try in my own food… and Eric enjoyed the experience a lot more than he expected. :)
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