| rev:text
| - Chef of the moment Matt Basile's new brick and mortar joint opened yesterday to some enthusiastic patrons. As the namesake would suggest a giant Elvis greets you at the door. The decor was quite inviting, with warm wood tables and steel stools and rustic lighting. The frontage of the restaurant has a garage door so in the summer time this place will have a nice openness to it. There is a lovely mini market place in the back with canned goods and marinated/seasoned proteins though I didn't really explore it as much as I would like on this first trip.
Drinks:
The cocktail menu had some delicious selections, ranging from around $10-14 per choice. There is also a choice selection of beer and wine as an alternative. I chose the Ceasar w/ side car beer to start, handy for a make-your-own Michelada. It was absolutely delicious. After a follow up standard pint of Steamwhistle I tried out another cocktail which I believe was a Testa Dura. Decent, but I would probably not order it again.
Food:
The food menu, or cicchetti menu, is a lovely contrast of snackable dishes. We decided to sample as much as we could (two rounds of food). Here's the results:
- Deep Fried Pizza (first option, with smoked duck): a lovely blend of rich flavors, the hoisin really rounds out this bite size pizza.
- Deep Fried Cheeseburger: this was a cute little burger, the quail egg really boosts the presentation value of the dish but overall it just pales in comparison to the other dishes we tried.
- Pork Belly Cheese Thang: the pork belly was cooked to absolute perfection and the contrast of flavors from the handmade salsa to the aioli with a bit of kick, this was my personal favorite!
- Turkey Wings (hoisin or buffalo style): these gigantic sized wings were a favorite for both of us. The meat was tender and the sauces were perfect.
- Short Rib Polenta Patty: another winner here, the short rib was rich and flavorful.
- Tuna Puttanesca Roll: this one had a some heat to it, but not one of our favorites of the night.
For desert we tried out the bite size donuts which I believe were made with marrow. Perfect way to end an amazing meal. It's a bit cliche but they really did melt-in-your-mouth and weren't overly sweet. They were served up with what I believe was a nice tart raspberry sauce.
Matt was kind enough to stop and introduce himself and checked in later. Our server Emily was excellent too. I can't wait to come back and sample some more of Matt's amazing creations, seems like he has another winner on his hands with Lisa Marie.
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