We went for a celebratory dinner.
The main dining room has a beautiful elegance with its rich wood paneling, soft lighting and pre-set tables, ready to welcome you! Slow, romantic music played in the background - Etta James' "At Last," for one.
I peeked in one of...
Read MoreWe went for a celebratory dinner.
The main dining room has a beautiful elegance with its rich wood paneling, soft lighting and pre-set tables, ready to welcome you! Slow, romantic music played in the background - Etta James' "At Last," for one.
I peeked in one of the play rooms and saw a mic set up, so that's pretty nice. Another room was cozier - it had a big table set up for an intimate meal. The bar area was set off to the side, divided by the wine section for, I assume, a more lively crowd.
There were few diners as we had an early dinner. There were complimentary fried plantain strips with a creamy, garlicky sauce (or aioli?).We shared the trio sampler and they were so kind to serve it already split. It didn't look split, more like two orders of a nicely presented appetizer.
I had my heart set on paella, to bring back lovely memories of our visit to Valencia. The chef came out and listened to me discussing with our waiter. I said I didn't want a heavy meat and thought paella would be perfect. He said with a roll of his eyes toward heaven that the corvina was so, so, very good. I was torn.
The chef said with a wave of his hand to not worry, he would do something. He came out with a plate of a smaller serving of paella and a good-sized piece of lightly battered corvina glazed with a semi-translucent sauce. A little salsa and a piece of fried plantain added the perfect touch!
The fish was very tender and moist and the sauce just gave it that delicate, extra burst of flavor!
The paella had more seafood and meats in it than I had in Valencia - mussels, shrimp, little scallops, clams, fish, tiny crawfish (or langostino?), sausage and chicken!
Together, the corvina and paella made for a great combination. I was very happy!
My husband's steak, the Al Hendershot, was not thick, but it was big. He likes a steak with flavor (like a ribeye). When he took a bite and went, "Mm-m-m," I knew he was happy. It came with a side of toasted garlic bread slices.
We shared a dessert that, again, was served separately in a lovely way. There was an added surprise!
They knew it was a special night for us. Fernando's was a late dining decision, so a certain name did not make it to the restaurant's signage by the feeder of the freeway, where they welcome special celebrants.
As the chef brought out dessert, something unexpected happened - it took us quite by surprise! It was a very delightful surprise. I don't want to ruin it for any of you future celebrants, but it involves colored lights and music! It was very quick. Other diners clapped and the evening was complete!
The chef is very sociable and mingled with diners. I motioned him over and asked if he was Fernando. He coyly responded with a smile that he could be.
We may have to bring others here when there's reason to celebrate, just to see their happy reactions.
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