I've been to Fonda del Sol a few times now—it's just down the street from our office, conveniently—and it seems to be on an ever-inclining curve towards extreme tastiness. That's not a surprise to me. When I first met the restaurant's chef, Josh DeChellis, at the culinary festival Madrid Fusión a few years back, he was wandering around gnawing on a black truffle the way one might an apple (the thing was about the size of an apple, too). To my mind, any chef who eats truffles as if they were apples is a man after my own heart. At FdS, DeChellis is channeling his inner Spaniard, perhaps aided by the fact that he was born in Colombia, with impressive success.
The other night I particularly liked a silky scallop tiradito—disks of sweet scallop with shards of hot chilies, dabs of briny sea urchin, and grace notes of cilantro—which wine director Nicholas Nahigian paired with a sympathetically citrus-minerally 2007 Do Ferreiro Albariño (one of the better Albariños around, in fact). Later on, I also enjoyed an incredibly tender Colorado lamb chop aromatized (as it were) over toasted hay and served with tangy sheep's milk yogurt and a lovage puree. In an earlier incarnation of this dish, the lamb was cooked in an earthenware vessel over the hay, the vessel sealed with a bread crust—in that case, the hay, lamb and yogurt were all from the same farm. With the newer version, a 2004 Fratelli Revello Vigna Conca Barolo, surprisingly generous given its intense concentration, and somehow elegant despite that, tasted great.
The pairing that may have worked the best, though, and that was certainly the most surprising, came when Nahigian brought out glasses of Victory Brewing Company's Prima Pils (which, oddly enough, I just used for my 4th of July segment on summer beers for the Early Show) to pair with DeChellis's Alaskan rock fish a la plancha with salsa moluscada de verano, a Catalan (I think) sauce involving surf clams, mussel jus, squid, octopus, tomato water, clam jus, basil and cherry tomatoes (whew). The fish was expertly cooked, the sauce something between a light seafood stew, a sauce, and a sublime essence of ocean, and the crisp, gently bitter Pilsner was perfect with it—and also extremely refreshing, sandwiched as it was, course-wise, between a fairly substantial white Rioja—a 2003 Marqués de Murrieta Capellania—and the even more substantial Revello Barolo.
And there was dessert. But by then, do you really expect I was taking notes?