The Restaurant, Fort Bragg CA

Category & Type :

Restaurants

Location :

418 North Main Street , Fort Bragg CA

Phone :

707-964-9800

Website :

http://www.therestaurantfortbragg.com/

Information about The Restaurant...

This Fine old building was built as the first hospital and doctors’ office in Fort Bragg in 1895. Throughout nearly
110 years of history it has also served as a maternity hospital, boarding house, pharmacy, florist, business offices, soda fountain, bakery, and an Italian restaurant. The Larsen family purchased the building and opened The Restaurant in July, 1973.

Chef/owner Jim Larsen personally cooks virtually every order, and has done so far over 30 years. Susan Larsen oversees the dining room, creates the soups and some desserts, makes the salads, and generally keeps the kitchen flowing. Together with their friendly and gracious staff they have created a warm and inviting atmosphere for a casual meal or for that special occasion. At the Restaurant, nearly everything is made from scratch on the premises. All the sauces, soups, dressings, stocks, desserts and ice creams are made in-house, in small batches using the finest fresh ingredients. Even the dill pickles for the hamburgers and tartar sauce are housemade. All fresh meats are from Roundman’s Smokehouse next door; fresh produce is selected by Jim and Susan several times a week at Harvest Market and from local farmers in season. Fresh seafood is from the Caito Fisheries in Noyo Harbor. The coffee is a special blend from Thanksgiving Coffee and the wine list Features Mendocino County wines.

The dining room of The Restaurant is filled with antiques, art objects, Susan’s Folk art doll collection, and over 30 original oil paintings by the local artist, Olaf Palm (1935-2000). This is the largest privately owned and publicly exhibited selection of Palm’s work in the world and represents nearly 40 years of his painting career. We invite you to dine with us and experience our little slice of this beautiful Coast.

Recipes

Many of our recipes have been with us for years and years - they never go out of style or lose their appeal. Others are newer. In all cases, they are kitchen-tested and below are the ones for which we have received many requests. These recipes and hundreds more were developed by Barbara Larsen between 1973 and 1997. Barbara passed away in March of 1999 leaving a loving and close family and the legacy of her recipes representing thousands of hours of work. We are in the process of putting all her recipes into a data base for easy access and security. In time these will be a cookbook : The Best of The Restaurant.

Chocolate Silk Truffle Cake

A dense, rich, flourless chocolate cake in a pecan and walnut crust. Serves 12 to 15 depending on cut

Equipment: 9" springform pan,
Optional: stand mixer with
whisk attachment
Crust

    3 ounces toasted and coarsely chopped walnuts
    4 ounces toasted and coarsely chopped pecans
    ½ cup firmly packed brown sugar
    1 pinch cinnamon
    4 ounces (1 stick) butter, melted

In small stainless steel bowl, combine walnuts, pecans, brown sugar and cinnamon. Stir in melted butter. Press mixture into bottom of springform pan. Chill crust for ½ hour, until firm.