Creative with a capital “C”—that’s how we would describe the unique fine dining experience at Tallahans’s Café in Arnold. They enjoy presenting distinctive culinary creations from around the world along with their more conventional fare. Co-owner/Executive Chef Tony Fabbro and Head Chef Thomas Bradshaw like to refer to their many curious menu options as International Contemporary Confusion. This is a good thing! We like interesting and unusual choices when we dine and Tallahan’s has an abundance of options.

The atmosphere and décor is best described as mountain casual. The building is reminiscent of the many cabins in the area. For those who enjoy fresh mountain air there is dining available on an outdoor deck.

For the appetizer course our server Tiffani brought us Grilled Polenta, Fresh Mussels and Stuffed Mushrooms. Tallahan’s Grilled Polenta is topped with shiitake, button and Portabella mushrooms with a balsamic reduction glaze. The polenta had an exquisite texture and combination of flavors. This is one of the best polenta dishes we have had—so order it! The Large Fresh Mediterranean Mussels are poached in white wine, lemon, lime, garlic, and fresh herbs that bring out the best of this flavorful delicacy. Button Mushroom Caps are stuffed with herbed cream cheese and simmered with white wine and butter giving them a delicate flavor. The sauce makes an excellent bread dip.

Executive Chef Tony Fabbro has acquired his appreciation of eclectic cuisine from his Italian family and some close friends from Ethiopia and Ireland. He has a sensitive nose and palate that helps him create refined flavors. Tony manages the Café for his partners Rod Smith, a mining engineer in Kazakhstan and Rod’s daughter, Karen Smith, who is currently out of state.

Head Chef Thomas Bradshaw is a graduate of Culinary School at Columbia College. He has worked at the Columbia Hotel and the Yosemite’s Ahwahnee Hotel. His favorite cooking style is ethnic infusion combining foods of different cultures. Thomas takes great pride in the presentation of his many creations.

Tallahan’s has a significant wine list to fulfill every inclination. They have a special menu called “Wine Flights” that offers a sampling of three 4 oz. pours of the same varietal from different local wineries ($11-$17). The “Flight Plan” changes periodically and is expanded for the summer season. This is a great way to sample and compare Sierra Foothill wines to see how they pair with different cuisines. One of our favorites was Indian Rock 2005 Chardonnay because of its well-balanced flavor.

Entrées range from $13.50 to $25.00 and feature beef, pork, lamb, chicken, pasta, and seafood. They also offer unique vegetarian dishes including Vegan friendly fare. Dinners come with your choice of salad or soup, vegetables and bread rolls. We decided on the House Salad, which is a spring mix with tomato, red onions, gorgonzola, and toasted walnuts flavored with Balsamic Vinaigrette. Their signature beef dish is Steak Diane, which utilizes a reduction Diane Sauce that takes 3 days to make. It starts with about fifty pounds of veal bones and mirepoix that is reduced to about one gallon of stock that elegantly enhances the beef and makes it oh so tender.

Scampi Wot features prawns sautéed with red onions, mushrooms and garlic in a spicy Ethiopian Berber sauce served with rice du jour. If you like those Cajun dishes that light up your tongue, this is the dish for you! We enjoyed some Mushroom Raviolis bathed in a white sauce with red and green garnishment that proclaim, “That’s Italian!” Truffle oil is a key ingredient that makes this wonderful dish superb. Another Italian treat is Pork Gorgonzola, which, as the name suggests, is pork sautéed in Gorgonzola cream sauce and served with garlic-mashed potatoes. All of the sauces are made from scratch on the premises. The fresh fruits and vegetables are supplied by Produce Select. Sashimi grade exotic fish is purchased from the Honolulu Fish Company. Quality ingredients are evident in the finished product.

Desserts are made on-site by Tony’s daughter Jennifer Fabbro. We sampled a tasty Chocolate Turtle Torte that the chocolate enthusiast will find quite pleasing. Bread pudding with Mascarpone Custard and whipped cream was another meal ender that hit the spot. They also serve a mean Lemon Meringue Pie. Ask your server about dessert wine pairings!

We enjoyed a memorable evening of wonderful food, a selection of fine wines and great service.

Tallahan’s Café has a set of rules published prominently on their menu:

• “No kicking or spitting.”
• “No dancing without a partner.”
• “No throwing food at your children.”
• "Always smile, have a good time, tip your server well and call your mom!”

If you agree to abide by the rules you can visit Tallahan’s for lunch and dinner daily (except Wednesday) from 11 am to 9 pm. Breakfast is now served Friday through Tuesday from 7 am to 12 pm.

Tallahan’s Café is located at 1225 Oak Circle, just off Highway 4 in Arnold. Reservations for dinner are recommended and can be made at (209) 795-4005. Menus, wine list and event information can be viewed at www.tallahans.com.