rev:text
| - Fantastic, start to finish. Stopped into Flourshop last night, and we couldn't have enjoyed our meal more. Started with the Coal Roasted Squash, which was great. The creaminess of the ricotta and the brightness of the pesto were both a very nice complement to the squash...Only complaint was the toast could've been a bit softer. Shrimp ceviche was an atypical version, but still very good nonetheless. Cool dish on a very hot night. We then moved into pasta, with the gnocchi/pork sugo. Light, yet somehow hearty and substantial, the size almost reminiscent of gnudi. Gnocchi can be a gummy mess if not done well...not the case here, very nicely constructed. This feels like a dish for those that truly appreciate how temperamental this pasta can be...very nice. We closed out the meal with the Halibut special...tomato brodo, chorizo, sweet corn with perfectly al dente orecchiette. Tremendous. Also a nice touch, we ordered a couple of glasses of an off-the-run white wine, and our server tried a smidge to make sure that it was still just-right (it was...very delicious). Very happy that we went, Flourshop is a perfect addition to the Back Lot, and we can't wait to go back. If you appreciate well-executed technique (it's not 'just pasta' as others have noted...smh), balanced/inventive flavors, in a laid back atmosphere, this is for you.
|