It’s been a while since my last blog…it’s actually been a while since we’ve had a chance to go out to a nice restaurant and eat in peace! We weren’t sure where to eat, we no longer have many opportunities, so I wanted to go somewhere nice yet casual with good food! Many people rave about Skool and their seafood, so we decided it was time to taste their popular Uni Flan! Yes…I love uni, it was one of my main reasons to eat here.
We shared everything (as usual), and started with Fresh Oysters on the Half Shell. They cleaned it, but we thought it was strange that they didn’t help us shuck the complete oyster off the shell, it was still a bit stuck, the muscle was not separated on the end and we had to take it off ourselves, which made a bit of a mess. But, in any case, it was sweet and fresh. Afterwards, the famous Uni Flan came out, and yes, I now understand why this is the dish people come here for. The creamy uni flan topped with fresh uni, salmon roe and fleur de sel was genius! If you love uni, you will LOVE this dish. I found myself eating it off the spoon instead of the toasted bread since I just didn’t want those flavors to go to waste! We then shared the Cured Fish Sampler and what a surprise this was. From looking at it, you would probably think the tuna rillette with salmon roes were bland but the slight smoked flavors were very good, the Loch Duart salmon with herb goat cheese spread was fresh, and the local sardines served with yuzu (citrus fruit) marmalade definitely added a unique twist!
For the main courses, we shared two dishes and they actually split the dishes into two for us since they knew we were sharing everything. It was nice of them to create a presentation of the dishes for both of us! We had the Rock Risotto, rich creamy risotto with rock shrimp, seasonal beans, tomato fondue, sage butter with U-10 pan seared scallops! Okay, the sweet and plump U-10 scallop was REALLY big and they pan seared it perfectly on one side. The plus side of the scallop was the texture, it was not rubbery at all, it was a chewy crunch! Topping the scallop was the tomato fondue which blended well with the creamy risotto, adding a little tart flavor. We also had the Squid Ink Spaghettina, ummm…another wow after the Uni Flan! The Squid Ink Spaghettina was served with very fresh Monterey squid, local white shrimp, garlic tomato compote, Japanese red curry, lemon grass dashi-broth, seaweed butter, enoki mushrooms and shiso! Everything about this dish was amazing, but to me, the broth was surprising and the shiso brought out this incredible aromatic smell and flavor. Again, I can see why this is a favorite at this gem!
Last but not least, we had to try the Blue Cheese Cake, made with Point Reyes Blue Cheese and served with Chardonnay Poached Pear, Local Honey Comb and Rosemary. A fluffy cheesecake with a hint of blue cheese, I think mixing the ingredients together is what made this sweet dish special.
- The restaurant’s ambiance was hip with earth tones, but I did find the chairs quite uncomfortable. The service was really friendly and very welcoming. Overall, we really enjoyed Skool and will definitely return!