The Firehouse
A Sacramento classic, The Firehouse Restaurant was on the list of options this evening, and the unbelievably busy Mike Lyon, President of Lyon Real Estate, was my guest du jour. We chose this venue for its rich historical artifacts and culinary treasures.
Considered Crocker Museum East by many, The Firehouse is packed with local gold rush artifacts and mementoes from different eras. In fact, each and every room is adorned with visual narrations from the past. The large pictures, Columbia and Little Egypt, painted by A.D.M. Cooper in 1887 and 1889, fill the restaurant with history and intrigue. The huge pillars behind the bar once served as lampposts at a movie studio in Los Angeles during the 1950s.
The Firehouse is widely respected for having an extensive wine collection. They boast an incredible 18,000 cellared bottles with 1,350 selections. In 2006, Wine Spectator adorned the restaurant with Best of Award of Excellence.
We started with a half bottle of 2004 Patz & Hall Chardonnay from the Sonoma Valley. This Dutton Ranch Russian River Chardonnay comes from the most senior plantings in western Sonoma and has a very buttery flavor with a great ribbon of caramel and lemon meringue; perfect to pair with our starting appetizer of composted cheeses.
We quickly moved through the menu like a first-time homebuyers on a mission to purchase before sunset. Cajun-grilled giant prawns with avocado black bean salsa, which were beyond giant and somewhere in the realm of mega colossal; Mike said they had fantastic curb appeal. Also sitting very pretty, the Dungeness crab cakes were marvelously tender and moist with just the right spicy factor.
At the suggestion of server Michelle, we shared a sampling of the lobster bisque served tableside in a scalding hot copper pot. Infused with lemongrass and southwest Asian spices, this is an amazing taste indulgence. The coconut milk finish tends to thicken as it cools. Mike’s spin on the lobster bisque was, “so good it calms the soul, and I need that.”
Dinner was equally soulful with Mike putting in for roasted pheasant wrapped in a vegetable mousseline and served with a wild mushroom ragout atop a sun-dried cherry sauce. My selection, a pan seared Ahi tuna, was crusted with fresh ginger and garnished with soy-lime vinaigrette. Both entrées were best of class, created and presented flawlessly. Executive Chef Vincent Paul Alexander has developed and maintained his reputation for excellence. Mike will tell you it’s the kitchen that sells a house, and in the restaurant business, it’s the chef that creates the word-of-mouth buzz and priceless advertising.
The Firehouse has a great reputation and enough panache to make a meal more than just dinner out. With its sense of history, amazing art and fantastic food, The Firehouse makes the evening an experience that is difficult to rival.
1112 Second Street, Sacramento
916-442-4772
firehouseoldsac.com
