| rev:text
| - There are not enough superlatives. This place is sublime.
Location, check. Decor, check. The only tiny improvement that could be made is that the service after the meal slowed down. After our plates were cleared, it was probably a good 10-15 minutes before our check was presented.
Anyone who has read any of my reviews knows, however, that for me, the most important thing in a restaurant is the food, and oh, such food do they serve at Mora!
My friend and I split everything but the main course. Here's what we had:
Warmed focaccia, which was perfectly crunchy on the outside and soft and warm on the inside, served with Parmesan in olive oil. My one suggestion would be to emulsify the oil if possible as the appearance is a little off-putting.
Veal and Pork Meatballs served on a bed of what I think was a cheese covered polenta and capped, literally, with a crown of basil pesto. This is the only place I will eat polenta; usually when it is served it seems more like gruel. Not at Mora. Creamy and delicious. And those crowns of pesto....oh, so divine! I'm not sure I would order this to share in the future as it's just too good!
Pasta Pomodoro...the people at the next table had it and it looked very good so we gave it a shot. It was as good if not better than it looked. No little pesto crowns on the pasta, but it was cooked exquisitely and flavored perfectly.
We did NOT share main courses, although I gave my friend a bit of mine because it was just so amazing and because he'd never eaten it before. He got a pork chop that was very impressive looking...about 5 inches in diameter, about 1 1/2 inches thick, and with the rib bone attached ... it looked like an overgrown lamb chop. I had the duck breast and the experience of eating it was almost sexual. Oh, it was so good, perfectly carmelized sear on the outside and the right amount of pink on the inside. My only criticism is that there were only two slices, each about the size of my thumb, and I would have joyfully eaten twice as much and been willing to pay more for it. It was joined on the plate by a lot of things I couldn't identify, possibly some polenta on the bottom, and some small blood orange slices which were delightful, but really, I'd have loved more of the duck and less of the unidentifiables. But that's just a little thing. Overall, it was one of perhaps the three best restaurants I've been to in Phoenix and I'll definitely be going back. I may just have to sign my pay check over to them each month!
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