In 2011, Terra doubled its destination-worthy fun, offering two entirely different experiences -- one a festive bar area with more casual (but still excellent) dining and one highlighting the fine dining that made it one of the valley's most renowned restaurants. Conceptualized by Lissa Doumani and her Husband Hiro Sone, a Japanese master-chef (who are also behind San Francisco's famed Ame restaurant), the new relaxed-dining menu offers seasonal cocktails made from fruits and herbs grown by the owners (plus a full bar) and a menu featuring a broad range of dishes and prices that allows diners to mix and match a meal to suit their appetites as well as their pocketbooks. The fine-dining menu continues to reflect Sone's full use of the region's bounty and his formal training in classic European and Japanese cuisine. But now the affair is a three-, four-, or five-course extravaganza, with options ranging from understated and refined (two must-tries: rock shrimp salad, or broiled sake-marinated cod with shrimp dumplings in shiso broth) to rock-your-world flavorful. I cannot express the importance of saving room for dessert (or forcing it even if you don't). Doumani's recipes, which include to-die-for tiramisu, are heavenly.
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