I don't know where I've been lately, but it seems that Tres Pi'os has grown itself some nightlife. I took the five-mile drive past Hollister with one of my oldest and dearest girlfriends last Friday night to dine at the Inn at Tres Pi'os. Expecting a sleepy little town, I was surprised to see a number of people out and about and live music blaring from The Cantina next door.
It was much quieter inside the Inn, a rustic and charming building that was a saloon and brothel in the 1800s. The Inn's scandalous past is now concealed by an intimate and tasteful restaurant that adds thoughtful touches throughout the meal to create an exquisite dining experience for guests.
Having made a 7pm reservation, we were immediately seated and presented with the menu that described the cuisine as continental with an Italian flair. I was delighted with the wine list, which featured many selections from wineries on the San Benito wine trail.
My dining companion and I both chose a glass of 2002 Central Coast Chardonnay from Hollister's Calera Wine Company ($9). It arrived chilled and crisp. We were also poured glasses of water from a beautiful clear glass wine bottle that was chilled and contained springs of fresh mint. It tasted refreshing, and the presentation was a beautiful way to begin our experience. (I will certainly be creating a knock-off at my next dinner party.)
On the table was a basket of warm french bread and extra virgin olive oil infused with herbs, garlic, red chili flakes, and balsamic vinegar for dipping. It was flavorful without being overpowering.
For appetizers, we selected Clams Bordelaise ($11.75) and one of the evening's specials, Crab Cakes ($12.50). The Pacific Northwest clams were steamed in white wine, garlic and fresh herbs. It was a huge serving. Although the clams were tasty, the dish could have been paired with a salad for a complete meal.
My first thought when I took a bite of a crab cake was that it tasted very veggie. It contained chopped red bell peppers that reminded me of a frozen vegetable mix, and I found it to be a very distracting taste. The crab cake would have been better off prepared simply and without the peppers.
Our waiter was very patient with us as we were deeply engaged in conversation. He had to come back three times to see if we were ready to order our entrees. Since we couldn't make up our minds, we decided to share one of the house specialties, the Filet Mig'on with Peppercorn Sauce (market price $32.50) and one of the specials, Shrimp Ravioli with Wine Sauce ($26).
I also ordered the Tres Pi'os House Salad that was added to my meal for $3.50, and it was a delight. The salad was a large iceberg lettuce wedge topped with sliced olives, tomato, blue cheese crumbles and the homemade house vinaigrette. I was blown away by this flavorful dressing but puzzled by the fact that the salad appeared to contain canned tomatoes - and we are in the peak of tomato season. I must be forgiving because the given tomatoes were sweet, and the salad was a magnificent mountain of flavor.
Our entrees arrived in a very timely manner, and each course just got more delicious. The thick-cut grilled filet mig'on melted in my mouth, and was served with vegetables and roasted garlic mashed potatoes. The green peppercorn sauce was the perfect compliment to this choice cut of steak.
The ravioli special was inventive and delicious, with fresh herbs and sun-dried tomatoes mingled in a rich and creamy wine sauce. The pungent garlic and mild onions blended perfectly with the sweet and tartness of the sun-dried tomatoes. It was a very filling and comforting concoction. Much to the dismay of my readers, I was overstuffed after this rich meal and could not force myself to look at the dessert menu.
The staff coverage within the restaurant was superb. They seemed to work together as a team to make sure everyone was well taken care of. When our server got distracted with another table, there was always someone there to fill our waters, bring more bread or collect our plates. They are very accommodating and will prepare entrees not found on the menu.
When we got up to leave, I looked around and was glad we made a reservation. The restaurant was quiet when we arrived but now almost every seat was taken.
Attention to detail, magnificent food and great hospitality make the Inn at Tres Pi'os a destination at which to dine.
Jane Dough was raised in Gilroy and returned after graduating from California Polytechnic State University, San Luis Obispo. She enjoys cooking, caring for her husband and three small children, and dining out every chance she gets. Reach her at slyfoodie@yahoo.com. All reviews for The Dish are anonymous, and all reviewers' meals are paid for by South Valley Newspapers.
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