Cyrus 275 Highway 128 Geyserville, CA 707-723-5999 Cyrusrestaurant.com
Thursday through Sunday. Reservations for the Dining Journey are on the hour from 4 to 8 p.m. $325, plus 20% gratuity. The Bubbles Lounge is open for reservations and drop-in visits from 5 to 9 p.m. Private bookings are available outside business hours
can tend to drag on, we must admit, and Cyrus seems to have found an antidote to that, with each re-seating lending a sense of renewal to the evening. Next is the Dining Room, where the primary portion of the meal takes place. Couples and groups are seated separately at their own tables in a modestly lit room, highlighting grey and blonde woods and windows looking out at vineyards and landscaped ponds. The Dining Room features seven small courses—a red-chili-glazed baby back rib, Nantucket Bay scallops, a house bread and butter are among several highlights. As with one of the courses at the Kitchen Table, we’re served a platter with bites representing the so-called five basic tastes: sweet (honey nut mousse), sour (Yuzu and olive oil tartlet), salty (black sesame bon bon), bitter (Earl Grey canelé) and umami (dark chocolate seaweed choquette). Apart from the mouthwatering items themselves, this playful tastebud- prompting is part of what makes the Cyrus journey so enjoyable—the tastes, the rooms, the engagement with staff, it’s interactive and fun. The last stop on the journey is the “mysterious chocolate room,” a deep, dark enclave where one meets a wall of cascading chocolate, levitating bonbons and departs with a sweet treat. Ball’s in your court, Rob and Linda. t
Did You Know? Chef Douglas Keane’s memoir, Culinary Leverage: A Journey Through the Heat , was published this past February. According to the restaurant’s website, the book is “about exposing the dysfunction of an industry through the eyes of a highly decorated chef and, through thoughtfulness and reckoning, finding a healthier way forward.” Find it at cyrusrestaurant.com , chefdouglaskeane.com and at other online booksellers.
Jason Walsh is editor in chief of NorthBay biz magazine and northbaybiz.com. A North Bay native, he’s spent his career covering the news, lifestyles and people of Sonoma, Marin and Napa counties. When not up to his elbows in page proofs, you can find him and his family exploring all corners of the North Bay from their home base in Novato.
The Kitchen Table portion of the evening brings guests back-of-house.
May 2025
NorthBaybiz 57
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