By Sandy Driscoll
Exterior of New Sammy’s (all images displayed on this post are by Sandy Driscoll and are ©2010 by restaurantdiningcritiques.com & Sandy Driscoll)
New Sammy’s Cowboy Bistro
2210 S. Pacific Hwy.
Talent, OR 97540
541-535-2779
Wed. thru Sun.
Lunch 12-1:30
Dinner 5pm-9pm
Reservations necessary
New Sammy’s Cowboy Bistro does not have a website. They do not advertise. Their short and ever-changing menu is not published anywhere. Charlene and Vernon Rollins, who opened New Sammy’s about 20 years ago have one of the most unique dining spots you will find anywhere! Charlene is the cook, and Vernon is the wine expert. He has an incredible wine cellar and encyclopedic knowledge of wine. When you are seated for dinner and the waitress asks “Would you like to have Vern stop by and help you select a wine?”, say yes! Many of the vegetables, herbs and ingredients are grown in the Rollins’ garden.
I discovered New Sammy’s about 20 years ago when a tiny tout was published in Gourmet magazine……one of those “Have you heard about……” notes. Over the years, word got around. This is civilized dining and drinking at its finest. If you are anywhere near Talent, Oregon (between Ashland and Medford) make a reservation, sit back, and enjoy one of the best dining experiences you will ever have.
The following photos are of my latest meal which was a two course prix fixe plus a dessert choice for $45. Knowing that Vern always pairs the perfect wine with food, and wanting to try as much as possible, I asked him if I could please have 1/2 glass servings? Sure, he said! As always, the wines went perfectly with the food. When he poured the dessert wine, he commented that it was the only one that went well with ginger, which was the main dessert ingredient. For more information/background/diner comments, you can google the restaurant name.
The original restaurant, with only six tables. The “new” one is somewhat larger, but still intimate
Colorful entrance to New Sammy’s
Amuse – Beef Empanada with Yogurt Sauce
La Quertcia “Prosciutto Americano” with sauteed apple, walnuts, raisins, polenta, onion jam and walnut oil/banyuls vinaigrette
Pan roasted Alaskan true cod with asparagus, sugar snap peas, spring onion, potatoes & shitakes and meyer lemon, shallot creme fraiche
Cream puff with ginger ice cream, rhubarb-orange compote and butterscotch sauce
Chocolate covered grapefruit (dessert amuse)
L’addition
