Over the past 16 years we've make some great food. Working with the best ingredients is part one, part two is the talent we have attracted. I am not bragging just observing.

This New Year's Eve the menu that Chef Robb and his team put together was hands down, some of the best tasting and well thought out menu we have offered. Sometimes when you see the food being prepared, talk about it over and over, then serve hundreds of guests that food, you don't really want to eat it- it’s an industry hazard. This menu was different for me.  As I sat down at the end of the night and truly tasted the flavors and talent shine through the plates I felt so appreciative of what we do here.

For those of you who dined with us that night, I heard a lot of comments to the same. I personally know how much work went into each dish, from the house cured Coppa from Dave's happy pigs they butchered in house, to the amazing variety of radishes on the perfectly balanced goat cheese salad with California Olive oil and Italian Truffles, to the spinach Fazzoletti pasta (big squares of pasta folded around the Ragu) that Robb handmade with the Lamb Ragu I could of eating it for days.

Then was the sweet ending of the Upside Down Cranberry Cake with orange Szechuan peppercorn ice cream and candied fruit. Just the right amount of fruit and amazing ice cream they made. I look forward to many more great dinners in my life and hope you too will continue to support the great talent we have here at Food Dance.

Julie - yes the owner