Seagrass Restaurant is sold
Mitchell Sjerven announced that the Seagrass Restaurant has been sold to Chef Robert Perez and his wife Marianna. Sjerven says he wants to focus on his other businesses.
A local (Santa Ynez Valley) blogger, Tastes of Life, travelled to Nevada City and had a marvelous meal at Chef Perez' Citronee Bistro, and I am sure he will continue on with marvelous menus.
.....In November 2009, Sjerven and Santa Barbara winemaker Doug Margerum bought the Wine Cask. They’ve spent the past year revamping the menu and brought in a new chef over the summer.Chef Perez was the owner/chef at the well regarded Citronee Bistro and Wine Bar in Nevada City.
“The sale of Seagrass provides the opportunity for me to continue my commitment to Wine Cask to bring it back to the level of excellence Santa Barbara expects, and to ensure its continued success,” Sjerven said in his news release. “My wife, Amy Sachs, and I knew it was critical to find a new proprietor who was as committed to the same degree that we have been to Seagrass to provide an excellent dining experience. Throughout the sale process it became clear to us that the Perez family shared our passion for the restaurant business, and have great confidence they will be successful.” - Pacific Coast Business Times
Because of its name and the critics' praise, Robert Perez's Citronee Bistro and Wine Bar on Nevada City's Broad Street has a reputation that is decidedly French and ritzy.Problem is, neither are true, protested the chef-owner in a recent conversation with Table for Two!
"We are all-American," said Perez, 48, who was reared in Glendale in Southern California. On the other hand, the chef de cuisine, who pronounces his first name "Ro-BAIR," can't disguise the continental influences of 15 years spent in the Netherlands. - The Union
A local (Santa Ynez Valley) blogger, Tastes of Life, travelled to Nevada City and had a marvelous meal at Chef Perez' Citronee Bistro, and I am sure he will continue on with marvelous menus.
...For entre I had the "Today's Special", Braised Short Ribs with Sour Cream Mashed Potatoes and a Red Wine Reduction. The wonderfully tender, melt-in-your-mouth, short ribs had been braised for 5 1/2 hours and they were almost up there with the ones from David Burke and Donatella in New York. Very intense in flavor and succulent. The mild cream potatoes and the intense reduction was the perfect match.
...The over all service was very attentive and timely without beeing smoothering, and we had the pleasure of having the chef visit us at our table to see how our meal turned out. Our answer was excellent. And that was an honest one...
If you're ever in Nevada City, do not miss this excellent restaurant. I can't wait to bring my husband. He is after all the "Short Rib Connoisseur" in our family... - Tastes of Life
Labels: For Sale, Mitchell Sjerven, Restaurant, Santa Barbara, Seagrass, Wine Cask
