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| - "R2D2"... "E2" cool! "Uhm...no genius, E squared" HB corrected.
OOOH! I'm quite the nerd! On our way to Smiling Banana leaf we stumbled on E2. There was a sweet couple just leaving and they highly approved of their evening.
BYOB already in hand for dining at the banana, E2 BYOB, A OK lets go!
I will be back to SBL but HB was having some BF troubles so it was her pick. She wanted pasta and I'll eat anything! This place is not just for brunch. I got the impression that they have a fast changing menu offering fresh produce that changes with the seasons. The special menu board had many options.
It is cute as pie in there too. We sat at a banquette along the wall at around 8:30 on a Wednesday night. The chalkboard looking tables with handwritten Italian script, low lights for intimate dining, and fresh English garden looking center pieces. Bellissimo!
The server was nice and prompt offering advice and getting to the matter of opening our wine for the $6 fee. Seen cheaper. Still better than a $30 bottle that you find in the store for $10.
I wanted to try the butter squash with chevre starter but HB wanted boring salad. "Whatever...get what you want" I complained but going to lose points as a dining partner if you're not more courageous! She decided on the walnut, beet, arugula, and blue cheese salad. I know I should have tried the BC but I had my heart set on chevre and they made the switch for me without a word. I just crave the sweet crunchy beets mixed with that creamy goat cheese, plus the nuts. I go NUTZ! Soo good! HB doesn't like beets so she left them all for me to enjoy.
For our entrees. Huge meatball dish from the next table over Ho! I am big fan of meatballs and I wanted to try. I was debating between the Oxtail and polenta dish vs the spaghetti and meatballs. Oxtail great menu choice but can be fatty so that's why I was questioning?? The choice was made for me as they only had a half order of the meatballs left. So there it was. HB decided on the Rigatoni alla Bolognese.
I don't know if anyone likes to play chef in the kitchen at home but I do and last time I made my famous football chili I added Oxtail. It is a pricey, flavorful meat on the bone yet quite fatty. It requires a long braising or slow cooker time to allow for the melt in your mouth taste. The point is that the fat needs to be addressed. My oxtail polenta dish was just that. Tender bites, a little fatty but not the gristley type. The sauce was thick with nice sized chunks of carrots. Herb seasoned and buttery polenta worked so well in the mix.I ate it all because "this is not a take home sort of dish" I told HB. Haha I just wanted to finish it off without the look. I did have a couple bites of her Bolognese and I would have thoroughly appreciated hers as well. Dessert? No room but I will be back to try the BEIGNETS! Cheers!
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