Restauratur and Master Chef Ari Garðar Georgsson brings national pride and Icelandic recipies to Walnut Creek + reindeer meat when he fins some. On breakfast menu are 10 kinds of eggs benedict, crepes and blintzes. Icelandic fish, calamari burgers and lamb from Australia on lunch and dinner menu. Ari apprenticed and studied four years before graduating from culinary school in Reykjavik in 1977. From there, he landed a job at the prestigious Ventana Inn in Big Sur and at the five-star Quail Lodge in Carmel.
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Restauratur and Master Chef Ari Garðar Georgsson brings national pride and Icelandic recipies to Walnut Creek + reindeer meat when he fins some. On breakfast menu are 10 kinds of eggs benedict, crepes and blintzes. Icelandic fish, calamari burgers and lamb from Australia on lunch and dinner menu. Ari apprenticed and studied four years before graduating from culinary school in Reykjavik in 1977. From there, he landed a job at the prestigious Ventana Inn in Big Sur and at the five-star Quail Lodge in Carmel.
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