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Photo by Dante Fontana
As I strolled past the spring foliage bursting with color at High-Hand Nursery, Conservatory and Art Gallery in Loomis, the upbeat instrumental music and savory smells guided me directly into the on-property eatery, the Conservatory.
I was politely greeted and lead to the table where my mom and sister awaited my arrival. Along with the vivid red tulip adorning the table, I couldn’t help but notice the natural light flooding the dining room, thanks to the all-glass ceiling and walls.
Once I finished taking in the magical ambiance, I peeked at the short but sweet lunch menu. Between the starters & snacks, seasonal soups and salads, handcrafted sandwiches, and handmade wood-oven pizzas – High-Hand Conservatory has something to satisfy all palates. The three of us decided to start with the Goat Cheese Toasts with Arugula Pesto, Almonds and Beets. The appetizer arrived in a timely fashion and was artfully presented; the perfect amount and blend of flavors to tease my taste buds and leave me aching for my entrée. Soon my Fresh Albacore Tuna Melt with White Cheddar Cheese arrived. It was love at first bite. The ciabatta bread was toasted to perfection offering the perfect crunch to complement the fresh fillings. Definitely not a tuna sub you could recreate at home. The Mediterranean Zucchini Salad, served on the side, provided a pop of color and even more flavor to the plate. My dining partners’ dishes, Romaine with Prawns, Croutons, Radishes and Creamy Cilantro Lime Dressing, and their oak-fired pizza – the Fresh Goat Cheese, Mushrooms, Onions and Piquillo Peppers selection – were equally as delectable. Plenty of bites were shared! Unfortunately, our stomachs were more than satisfied leaving no room for one of the six freshly baked desserts. Oh well, there’s always next time.
The High-Hand Conservatory is the perfect place to get a taste of what our area has to offer...and may just be the answer to your stomach’s growl. Note: the Conservatory is closed Mondays and Tuesdays; the Nursery is open seven days a week.
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