Barbara, Nancy and I checked into the Super 8 Motel in Ukiah. It wasn't your average Super 8 Motel as it went "Green". There is a recycle trash can in each room to add to the other eco-friendly changes made to the former down trodden facility. This is the only "green" motel in the area. Comfortable beds and continental breakfast included in the price.
That evening we ate at a fabulous restaurant called Branches. There are three areas. The first is when you enter to the view the delicious pastries in the bakery. Abutting the bakery is their butcher shop for those who want to purchase a fresh cut of beef, pork, or chicken as well as getting a sandwich to go.
The restaurant portion actually houses two "restaurants" with the main dining room and a separate Irish sports bar facing the front where you can get what's on the dinner menu or some "pub" food.
If you want to watch the chef or other kitchen workers in action, that's not a problem as it is an open kitchen.
Now, to the table where we began the meal with the soup of the day, a creamy wild mushroom followed by Sake Steamed PEI Mussels with a spicy red curry sauce on the side (I requested that it not be added in). Onto another appetizer of Crispy Tempura Calamari and vegetables with a restaurant made tartar and cocktail sauce.
The chef had us sample a platter with two types of steaks and a mesquite grilled salmon filet over rice topped with grilled asparagus and horseradish butter.
Although we were getting some of the pastry to go, I wanted to try one that was on the menu...a pear tart with almonds topped with their own berry ice cream.
Munther Massarweh is the Executive Chef/Proprietor, Abe Massarweh is the Head Chef, Danny Dabbas is the Executive Sous Chef and Joseph Sasto III is the sous chef. None of the fore mentioned handle the baked goods. It is Debbie Coenen who creates these yummies.
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