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| - Kudos to the the owner for bringin' in an amazing new Chef! One of the most romantic compliments someone can get, is when another person sees a picture and simply states: There are no words. This food is like that.
Of course, I'll find some words, or else this would be a pointless review, right? And oh my, will there be words. I'm about to do some ramblin'!
We'll start with the starters. From their antipasto menu, we were blessed with the flavors of the Caprese and the Italian Sausage Crustini. Now, I have had my fair share of "caprese salads" as I love fresh mozzarella. But this was not only visually beautiful, but absolute flavor perfection. There were several varieties of tomatoes, each with their own flavor notes along with the perfect vinaigrette that was poignantly sweet and tart. This was all accented with mozzarella foam. Now, anything with the word 'foam' usually turns me off, as I'm not a gastro-food pro, however, this was exactly what this antipasto needed. Anything more would have thrown off the balance of this exquisite salad.
The Italian Sausage Crustini came out, and we thought of some sort of dank hot dog, however we were more than pleasantly surprised. The bread was light and fluffy and the sausage was not overpowering or heavy, but had the slightest hint of heat and pepper, all accented with a lovely sweet pepper sauce (which has a fancier name, but I can't remember it just now) that tied everything into a taste bud orgasm.
We also were honored with two specials for the evening, which may not be available for you when you go, and you should feel sad if they aren't. Fried squash blossoms stuffed with mascarpone and heaven, and a gazpacho that would rival a fine wine as it had notes of cucumber, melon and summer.
We decided on pasta entrees as we'd heard that the pasta is made in-house (and it's an Italian place). We had Agnolotti and the Spaghetti. Though I've never been to Italy, these entrees made me think that this is what I would be eating while dining on some patio overlooking the sea. Pasta that wasn't overloaded and heavy, but simply made you joyous while you chewed. The Spaghetti was served with little neck clams in a light angelic white wine sauce, and the Agnolotti? Oh. My. God. I am often wary of lobster, as so many chefs choose to use it, and so many chefs send out lobster that's rubbery and chewy. This lobster melted in my mouth. And the pasta was stuffed with, hold onto your seats folks, this amazing corn concoction...and I believe crack. Because I couldn't stop eating it. I was SO full, but my fork just kept moving because it was the perfect sweetness to go with the lobster, all in a light sauce that held the perfect hint of saltiness to blend the flavors into...well, that crack concoction I was referring to.
We didn't need dessert. We truly didn't, however the Zeppoli was 'forced' upon us, and we grudgingly acquiesced knowing at this point, that it would be amazing. And we were not disappointed. Light clouds of fried bread dusted with powdered sugar with a semi-sweet caramel dipping sauce. And...for once,...I simply don't have the words. When thinking about it, I just smile.
Everything we ate made us make noises that bordered on sexual bliss. I hate to call myself a "foodie" because I hate those people, but I eat a lot of good food in a lot of good restaurants, but this was simply a treat for our taste buds. And the service needs to be mentioned, as it was impeccable (ask for Jack). No empty plate lingered on our table, nor were we ever lacking anything, and he 'touched' the table with perfect timing. If you like to eat wonderfulness, and simply going to a place that's going to leave you longing for more, than this is definitely the place for you.
Bravo Chef Dodd! Well done. Very, very well done.
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