Restaurant Beck (re-visit), Depoe Bay, OR., 6/25/20

Our second evening at Restaurant Beck we got a table next to the window and the view was spectacular.  The tables were configured slightly differently to accommodate the guests, but they were still well distanced from one another.

 

We started the 5 course tasting with a Martini of Bombay Saphire Gin (Crater Lake Vodka is an option), one with a twist and one with an olive.

 

The bread this evening was a sourdough wheat that was warm and dense but not a strong sour dough.  It was quite nice.

 

The Chicken Liver Mousse  was served alongside toasted brioche,  both topped with shaved rhubarb.  The mousse was topped with a rhubarb honey compote and dill fronds.  The brioche slices were amazingly buttery and perfectly toasted.  The mousse was on the loose side of the stiffness scale and when mixed with the compote even more so.  Still it spread nicely on the brioche and was rich and lovely.  It was not too livery, more savory creaminess.  I tried the rhubarb slices but they were too tart and tough for me.

 

Pan seared rockfish was served with an avocado puree, that was quite lemony, morels, wild spinach leaves and crisp bread crumbs.   The fish had a wonderful crisp coating and it worked well with the lemony avocado cream. The crumbs added the most texture to the dish.  It was a great dish.

 

Pork belly was the same set up as the night before, served with a wild bay leaf and honey goat milk ice cream on top of seabeans.  Tonights pork belly was even more moist than the night before due to a good fat layer.  Again it was perfect with the ice cream.  You can see why this is one of his signature dishes.

 

Wagyu beef bavette was served with grilled asparagus on garlic puree accented with Umezuke Persian cucumber, allepo chile and wild onion blossoms.  The beef was nicely rare and tender this evening and the asparagus had a great strong grassy taste.  The garlic puree went better with this cut providing an amazing amount of flavor.

 

Dessert was a raspberry and brown butter eclair stuffed with cherry brandy ganache and served with Oregon strawberries, raspberries, compressed cherry, oxalis and strawberry buttermilk gel, all topped with brown butter crumbs.  The berries were all quite flavorful, especially the strawberries.  The stuffing to the eclair was also good.  Overall it was not too sweet but a nice ending to another fine meal.