Chitarra al Nero di Seppia Con Frutti di Mare – Squid Ink Infused Chittara ~ Mixed Seafood ~ White Wine-Shallot-Tomato Sauce Mama Lil’s ~ Lemon Foam.
Not bad. It wasn’t my first choice, last night, but we discovered the entire table had to order the prix fixe dinner – two wanted it and it was too much for the other two. Studying the menu at home before going out, I really had my tastebuds drooling over Polenta Croccante con Fonduta di Taleggio e Radicchio Grigliato – Crispy Polenta Cake ~ Taleggio Fondue ~ Grilled Chicory ~ White Balsamic-Vegetable Gastrique for my Secondi… Alas, it was only on the prix fixe menu…
We were seated, waited, and then finally got our server’s attention and ordered pre-dinner drinks. I asked for a Negroni – when in Italy, after all… I was surprised when I found out it was made with Tanqueray No. 10 and not an Italian Gin like Malfy. The server – very nice and very knowledgeable with her menu – explained that they just didn’t feel it met the flavor profile they were looking for. Okay – I get it. Tanqueray No. 10 is going to me much more traditional – juniper-forward drink. But I can get one of those anywhere. I like gin and appreciate a good London Dry, but I was specifically looking for that Mediterranean/Amalfi lemon refreshing taste. Back in my menu-writing and hotel restaurant opening days, our concept was take a classic and spin it. At least give me the option…
Oh well…
The next surprise was, while we were sipping our cocktails, we asked our server about appetizers. She did a great job of describing them, explaining portion sizes as we were thinking of splitting some and having one for the table… and then she asked what we wanted for our main. The kitchen requires the main to be submitted with the appetizers… then it became a scramble to decide – we weren’t quite prepared to be ordering everything at the same time.
The apps came out and they were pre-split for us – and very nice presentations and portions. Definitely no complaints there.
Ordered a glass of wine with the main from the glass menu. I love Italian wines – definitely my favorites. I tend to be partial; to Chianti Classico and Sangiovese but saw a white Sicilian that sounded great – it was! And, of course, I have already forgotten the name.
My entree was good – squid ink pasta with seafood – how could it be bad? Lemon foam?!? In the grand scheme of things, it was unnecessary. But… at least it wasn’t served under a smoking dome… ::shudder::
I ordered a grappa after dinner and two others ordered Sambuca. She came back with one – they have two types and barely had enough for a single pour. “Oops. Somebody forgot to replenish.” No points, here.
Had a nice panna cotta for dessert.
Overall, the dinner was good. Our server was knowledgeable and pleasant. Staff was nice. There was just a bit of a letdown – more that there just wasn’t enough to warrant another visit.
I totally get needing food and beverage to be consistent. I totally get flavor profiles and matching foods and drinks. But I also know that tastebuds are individual. When Joe Chef says this is what I say this is supposed to taste like – and that’s all there is to it – it is arrogance. Food and drink is just too subjective.
I was in the business for far too many years. I worked in smaller kitchens with larger dining rooms and less staff. And it was back before anybody with an attitude and a set of tweezers could open up a restaurant and charge hundreds of dollars for dinners – and then add a 20% Gratuity on top of every bill to make sure his staff all were fairly compensated for their hard work.
Personally, I thought that was supposed to be the job of the owner – but I’m old.
