Well, it's Saturday night; you're all dressed up in blue..... Wait a minute! I don't like "The Boss" anymore.  Anyway, Ang decided we were going out to dinner last night, and she was in the mood for Cypress Grille in Boerne.  We've been there once before based on a recommendation from Texas Hill Country: A Food and Wine Lover's Paradise and were anxious for a second visit.

An easy 40 minutes from the Helotes Territories, Cypress Grille is located on Main Street in Boerne. The place has a great friendly, small town feel.  You can imagine you're Norm from the old Cheers TV show here. They may not always know your name, but they treat you like a regular.

As soon as we were seated, I went for the wine list...just a habit.  I spotted the 2006 Hess Collection Mount Veeder 19 Block Cuvee; I'd read some good things about this wine and wanted to try it.  However, I soon regained my senses and avoided violating the golden rule of ordering wine at a restaurant.  Decide on the food before the wine.  As it turns out, the special that night was better suited to a Riesling.

Herb crusted Pacific Blue Marlin off an oak grill, feta and ricotta cheese wrapped in filo dough like Greek spanakopita eggroll, and vegetables poached with saffron was too tempting to pass up.  I started with an equally interesting salad.  Grilled shrimp, edamame, and bean sprouts in a fried Mu Shu pancake shaped like a small taco salad bowl.  I'm not a big sea food lover, but this meal ranks way up on my "oh wow, just give me a moment" list.  The flavors took me on a great food lover's ride that ended too soon. They had to take my empty plate before I embarrassed myself by licking it clean.

Ang had a fillet with mashed taters and sauteed mushrooms with an accompanying glass of Mondavi Cabernet.  My semi-Asian themed meal with it's many flavors required a totally different grape and style.  I picked the Dr. Loosen Riesling (available by the glass).  I found the slight sweetness and good acidity in the Riesling really complemented the meal.

After dinner, we got to chat with Chef Tom Stevens.  As I raved about the meal, he just smiled and said they wanted to have fun with the special.  The press used to make the salad bowl had laid in their storage room for months, but it just seemed like a good time to use it.  

We will be back.  I know I'll wait to hear about the special before looking at the menu.  If the chefs are having fun cooking something different, I might as well join in.