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| - My son and I had dinner here last night. I love it that it is less than ten minutes from our house, it seems to be family owned and run, and we had tried it once before and I remembered it as being good.
We started with an antipasto that had a nice selection of olives, some artichoke heart slivers, a few small pickles, two tiny fingers of cheese, a slice of some processed meat, a few sliced cherry tomatoes. and some thinly sliced prosciutto. The prosciutto was so tough it was inedible and slimy, rather like chewing a thin slab of heavily salted, cold, old flesh. The entire arrangement was dribbled with a green sauce that smelled and tasted of anchovies. I thought I had read that it was meant to be a pesto and did mention to our server that it tasted bad and that I made pesto frequently and had never used anchovies. She seemed mildly taken aback and returned to tell me it was a sauce verde and did include anchovies and greens. I guess the fact that I had presumed it was a "pesto" when in fact it was a "sauce verde" excused it from being foul tasting.
When it arrived I had asked our server, wasn't there some nice, crusty bread to go with it? Our server seemed utterly perplexed and after some discussion did return with three cold, dried pieces of bread that they use for their bruschettas. Really? The bread they use comes in packages of pre-toasted slices?? They don't have ANY bread they can serve with an antipasto??
I only wanted a salad for my entrée and I ordered one from the specials menu that sounded inviting. It arrived on a smallish oval dish and was mainly pre-packaged field greens with a reddish tomato based dressing that was not at all complementary in appearance or flavor. There were little clumps of seeds on the top that reminded me alarmingly of the bottom of our love birds' cage that turned out to be "marinated mustard seeds". There were a few slices of palm hearts and at the bottom of the dish buried under the greens, a smattering of dried cranberries. There was not a thing to recommend in this salad. It was such an unpleasant eating experience! Really, unusual combinations are great, but they are supposed to TASTE good!!
My overall feeling about this restaurant is that the chef and/or owner wants a European feel and for people who come there to experience a fresh and unusual approach to dining. But really, the bottom line in preparing food is that it should TASTE good, not just be unusual. I lived in Europe for four years, two in Germany and two in France. My husband and I love to prepare and cook food. The last salad I made used red leaf, romaine, parsley, thinly sliced red and yellow peppers, scallions, papayas, radishes, toasted pepitas, crumbled raw, organic goat cheese, crumbled smoked maple bacon and a dressing of braised garlic saturated EVOO, red wine vinegar and splashes of lemon juice. It was delicious. The salad at Amano was - awful.
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