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Tre manifique! My highest commendations to the Casa Orinda owners, staff and history. Since coming to CA in 2001, I have been seeking out special places like yours to get a feel (and taste) of authentic early California. Your food is superb in every way, the staff is efficient and friendly, your tops in cleanliness, and the rustic western decor is authentic and tastefully done. It’s the complete package of a great dining experience. Thank you for giving us this gift. Cynthia Denny
we are from Australia and we went to Casa Orinda two years ago with some friends from Concord. Just made a reservation to go back again for august 2019.Food and ambiance was fantastic.
We went to your restaurant for this first time this weekend. It is my new favorite restaurant, I will be there for every special occasion. Thank you for keeping it “old school”. Very impressive thank you very much!!
We began going to Casa Orinda just this year after a referral from a friend. Well, this weekend we had our 5th or 6th dinner here. The food is fab, the decor is nastalgic, the place is great. Very professional service. We also LOVE the valet parking. Makes it all so much easier. We absolutely love this place. I agree with an earlier post that the biscuits reign supreme!
Hi. While I was visiting from Australia recently My wife and I had dinner at your restaurant. We had the greatest time. The martinis were just perfect, we loved the atmosphere, the service was very good, and we loved the food. Not much left, is there?
My wife was crazy about the prime rib, and while I really enjoyed the fried chicken, for me the standout was the flaky, tender, delicious biscuit that came with it. It’s a simple thing, but oboy was it sublime. We don’t have those in Australia. I’d love to know what makes it so delicate.
Thank you for your very kind words! We are glad you had a nice time at Casa Orinda.
Our biscuits are made fresh every day at least once a night. The secret is to not over-mix, and to roll them out thickly (1 to 1.5 inch). It’s a pretty standard recipe, but here it is scaled down for your convenience”
2 cups all-purpose flour
1 tablespoon baking powder (double-acting and FRESH!)
3⁄4 cup heavy cream
1 teaspoon salt
2 teaspoons granulated sugar
Melted Butter for dipping
Sift dry ingredients together.
Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
Turn on to a floured board and knead for about one minute.
Roll out to about 1 inch thickness, then cut with a round biscuit cutter, or the rim of a glass. The scraps can be rolled out repeatedly until all the dough is used. Dip the whole biscuit into melted butter, then arrange on a baking sheet
Bake at 425 for 15-18 minutes.
Thanks for the awesome dinner. You have the BEST chicken cacciatore ever, and the portions are HUUUUGE! The service was great and the dessert was perfect! We’ll be back soon!!!
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