| rev:text
| - With several wine based establishments already in Verona, one would think that another would be a bit of overkill but get ready to be awash in fermented grape juice my friends! Another one has just hit the market and it is going to fit in just fine!
I was lucky enough to be invited to the 'soft opening' of 4 Sisters Tapas Restaurant several nights ago and it was an overwhelming hit!! Attending with several friends, each of us ordered something different so we could try as many things on the not too sparse, not too extensive, but just right menu as possible. With both tapas and large plates to choose from, we set ourselves up for a worthy task.
My definite favorite was the Seafood Paella. With mussels, clams, shrimp, 'seasonal fish', and saffron infused rice, it was delicioso! The clams were especially prominent with a buttery, salty, seasoned flavor that made me want to hoard all of them! It is on the large plate menu and believe me, the paella is a large portion! Everyone else at the table liked it too. There are two other versions, one that has chorizo and one with chicken and Andouille sausage.
The other dish I was high on was the ceviche'. Made with scallop, shrimp, and crab, it was a bright, crisp citrus flavor that put sunshine on my tongue and was not overpowered by any of the other add ins, with just the right amount of heat (for me). Those of you who've read my reviews know that the range on my Scoville scale is fairly low, as I see no reason to have my tongue melted and lips fall off because a chef put a bucketful of capsaicin in the dish to hide the flavor. Definitely not the case with any of the dishes on this menu!
Other dishes of note that we tried were: prosciutto wrapped shrimp (which were more like prawns!) with a poblano cream; pesto scallops made with a cilantro pesto, charred corn salsa, and chipotle cream; Portobello Napolean, that both vegetarians and carnivores alike will go nuts over (pardon the pun) being encrusted in pine nuts, spinach cream, fresh mozzarella, and drizzled with 18-year raspberry balsamic glaze (amaze-balls!!); Salmon (that was done perfectly) and served with limoncello beurre noisette, tomato chutney, and sitting on 'forbidden black rice'; and finally the overall table favorite, the Manchego Brulee. It was outstanding and a dessert in and of itself! The dish is manchego custard, house cured juniper pancetta, with a brown sugar glaze and served with sliced baguette toast coins, and it put our taste buds in nirvana! This seemed more like a dessert than a dinner dish! When we ran out of toast, we just ate it with our spoons! Be warned, order this with a group, unless you and your date are willing to succumb to a gastronomical coma (or get a to go bucket) as it comes in a good sized ramekin boat. It is a definite must to order however....magnifico!
Speaking of dessert! We tried the flourless chocolate cake, the crème brulee, and the cheesecake. The chocolate cake was so light and airy it seemed as though they made it with meringue and then baked it! The cheesecake was also very light, not the dense filling kind that we've all wished we'd skipped after a hearty meal, and the crème brulee was browned to perfection. Both of these were served with a fruit drizzle and fresh raspberries.
As I mentioned at the start, this is a wine establishment too and you oenophiles will not be disappointed. The house wines are good, and cover the whole spectrum, (merlot, pinot noir, cabernet sauvignon, chardonnay, pinot grigio) but the wine list is extensive, with a decent amount of wines available by the glass. If you, or one of your party is not a wine drinker though, fear not! They have a full bar with seasoned mixologists who can whip up a traditional WI Brandy Old Fashion just as easily as pouring a beer from the craft beer selection. No matter what your poison, you'll find something that will complement the dish you order.
You'll know you're in a wine establishment, with the 'wall of wine' greeting you, the moment you walk in. The bar area is inviting with a very cool, curved bar and plenty of tables for small or large crowds. We retired to the very fashionable, and comfy, pit group to have one more glass of wine before calling it a night and got to meet Chef Jake. I didn't get a chance to discuss his background, or culinary pedigree, but based on what we tasted, he's definitely got game!
I'm very much looking forward to visiting again and trying some of the many other dishes and wines on the menu........before you all find out about this place!
In vino veritas!
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)