Sebastian's

Patrice & Scott Sebastian run a wonderful restaurant in Caledonia, a suburb of Racine. This Racine County eatery is an excellent alternative to dining in Milwaukee or Chicago for those living in the Kenosha/Racine area. Their menu offers excellent fish and steak dishes. Our personal favorites being the filet mignon, scallops, and the grouper(supplied by Plitt). Last year, they opened the YellowRose Restaurant in down town Racine on Main Street.
www.sebastiansfinefood.com
www.yellowroserestaurant.com
http://www.milwaukeemagazine.com/review ... stians.asp

CSD

Has anyone been to the yellow rose since they changed their menu/format? Drove by there on Sunday and noticed that they are also doing a brunch now.

Agree on sebestians being a quality place. We tend to go and order numerous appetizers and desserts for sharing, and skip the entrees. The apps tend to be a bit more creative than the entrees...and dessert, well its dessert!

Twelve Wisconsin foodies from the LTHForum, Roadfood, and On Milwaukee.com ate dinner with Scott and Patrice Sebastian at the Yellow Rose last Friday. I had an opportunity to try the bone-in ribeye which was absolutely outstanding. Hands down, it was the unanimous favorite. I also tried the shrimp with grilled vegetables over corn bread which scored high marks with the group. The corn bread has to be eaten to be believed. The onion rings and mac and cheese were favorites of the sharred appetizers. You can make a great meal from the appetizers(one member ate crab cakes, mac & cheese, onion rings, with a small lobster tail). Sebastian's has always been our favorite Racine restaurant. With the new menu and the added Sunday brunch, the Yellow Rose now stands on the same pedestal.

CSD

The menu on the Yellow Rose website is the old one.

Last night, a good friend, his wife, my wife and I went out to celebrate our birthdays. They live in Milwaukee and we live in Racine, so we dined at my favorite place, Sebastian's, which is half way between our homes. The chef, Scott Sebastian has a good reputation, so we put our meals in his hands. Mike and I share the same birthday month, day, and year. Mike was born in Milwaukee and I was born in Chicago. We both agreed that anything that didn't contain beets was fine with us.

Our meal proved to be the best I've had in many years. Each plate was both a culinary and artistic masterpiece. We started with a tuna tartare, topped with roe, that also had flavors that I cannot do justice describing. I was always curious about foie gras and the second course proved why this delicacy is so highly regarded. Rich beyond Croesus, it was sublime. Our salad, topped with bleu cheese and properly understated vinaigrette, tasted like the ingredients had just been freshly picked and was a great palate cleanser. Our entree was a form of surf 'n turf with a day boat scallop topped with a citris buerre blanc which was a perfect counterpart to the fork tender, barrel cut filet, which was served with a rich demi-glaze and cheddar mashed potatoes. Dessert was a large martini glass filled with some form of whipped egg white mixture in which were suspended different colored berries. This was accompanied with a plate of thin, fanned sliced pears, a flourless chocolate cake, and home made vanilla ice cream. Scott Sebastian, the chef and owner of our choice can cook for us any day.