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630 Park Steakhouse

Author: Julie Fadda Powers
April, 2015 Issue

630 Park Steakhouse
288 Golf Course Drive West
Rohnert Park
(707) 588-7115
Steak and Seafood
Dinner nightly
Entrées: $18-$99
Full bar, extensive wine list
 
Located inside the Graton Resort and Casino, 630 Park Steakhouse offers a modern take on the classic American steakhouse. Its expansive and popular bar and lounge area features a large, white quartz bar that’s internally lit as well as a nightly pianist on a grand piano (when we visited, soulful Irish singer/songwriter Sin Silver performed).
 
The dining room has comfortable leather furnishings, mahogany accents, a linear, elevated fireplace along its southern wall and 11 custom-made chandeliers, each containing thousands of crystals (they’re beautiful; they look like jewelry). The bar/lounge and dining room are separated by a double-sided, floor-to-ceiling glass showcase containing up to 800 wine bottles. The wine list covers the globe and about 60 percent of the choices are from Napa and Sonoma counties. It includes a really nice by-the-glass program that spans all price ranges.
 
Executive Chef Jerrett Davis has been with the restaurant from its inception and has created a menu featuring a multitude of fresh seafood, steak and other choices. All meat is sourced from Niman Ranch, while local vegetable, dairy and other products are also featured (even down to the bread and butter).
 
We started with Gibsons made with Spirit Works gin (the first time I’ve tried it and now my new favorite gin by far; it’s so smooth and doesn’t have any tang) along with filet mignon carpaccio topped with frisée, shaved parmesan, dried capers (which added nice texture) and drizzled with mustard sauce. What a delight.
 
Next up was big eye tuna poke, which came in a terrine with a base of wakame (seaweed salad), avocado and sashimi-grade Hawaiian tuna on top. It was surrounded with won ton chips drizzled with soy reduction and wasabi mayo (great zing).
 
The Asian pear salad had thin-sliced pears and Belgian endive leaves with Humboldt Fog, candied pecans, pomegranate seeds and a drizzle of pomegranate vinaigrette. It was sweet, earthy, crunchy and smooth all at once.
 
For entrées, we had an 8-ounce, grass-fed filet mignon, served medium rare, seared on the edges and lightly seasoned. It paired well with a glass of Matanzas Creek Merlot (earthy, lush). The pan-seared California striped bass had two delicious filets atop a rich buerre blanc with a drizzle of olive oil. For sides, we chose both the garlic and the horseradish mashed potatoes (we loved the horseradish kick) and grilled tomatoes that were topped with creamed spinach and American cheese, then broiled to comfort food perfection.
 
For dessert, we enjoyed a trio of house made sorbets, vanilla bean crème brulée topped with fresh-sliced berries and—get this—deep-fried Oreos. Due to the batter, they look like beignets (similar texture, too) but are seriously cookie crack. What a fun way to end the terrific meal.

 

 

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