- 総合評価 4
- 料理 3
- サービス 5
- 雰囲気 5
My fiancé and I dined at SOMA on Christmas Eve, and we had a lovely time. Our server, Ashlynn, was knowledgeable with her food and wine selection and made our experience enjoyable. She was able to course out our meal as requested, and recommended some great wine to go with our meals.
I was a satisfied with the courses, though some plates had some elements to it that could use some adjusting. The roasted root vegetable salad was disappointing. It was served with a rosemary aioli that did not complement the salad since everything was already heavy on the plate.
The Seared Ahi Tacos were not great for me, though my fiancé really enjoyed them. They were chopped and cooked through, not seared as described. The corn tortilla was cold, and the food itself seemed like it was sitting on the pass longer than it needed to be, creating a lukewarm dish that felt like an afterthought rather than an intentional dish.
The Butternut Squash Ravioli was probably some of the best raviolis I've had in a very long time. It is a meal best paired with a drier white wine as it was very rich, and the dry riesling paired nicely with it, adding the acidity it needed to carry the flavors.
The Gochujang Salmon was a delectable entree that hit all the flavor notes as intended. The sweetness of the coconut broth paired with the spice of the gochujang worked well together, as well as the char from the salmon. An overall tasty dish that also paired nicely with the riesling.
The Steak Frites were a miss for me, in spite of the perfectly cooked prime rib. The bed of frites were oily and soggy, which probably was also due to the steak being on top of them. The solution would be to keep them on the side, served on another dish or to change the style of potatoes overall.
The desserts were the worst part of the dining experience, which was unfortunate. Both cakes we ordered were over-baked, resulting in a dry crumb.
I would like to go again for the ravioli, salmon, and service.