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| - I'm a fan of Fidel Gastro's food truck offerings, so the next step in my Matt Basile food experience naturally involved paying a visit to his relatively new brick-and-mortar restaurant Lisa Marie.
We must of chose an awkward day to visit, because once we were seated we were promptly informed that menu was going to change the very next day. That being said, we still ended up having a terrific meal and there was only one item that we attempted to order that was unavailable due to the impending menu restructuring.
My fiancé is a selective eater, and I could see the apprehension settling over him as he looked at a menu full of things he was unfamiliar with. I compromised and told him that we would order a few things and if he was unhappy we could go get something else after. That second trip never happened.
We ordered four items from the cicchetti menu, with the wall above the bar informing me that cicchetti is kind of like tapas...but not. We opted for the $7 deep-fried pizza (meatball, arugula, and tomato braised white beans on deep fried dough), the $7 sangweech (a deep friend masterpiece of mozzarella and veal bone marrow on focaccia), the $5 polenta patty (short ribs on a polenta cake), and the $5 cheese thang (pork belly on a Havarti cheese crisp). The food came on a large tray so we could pick and choose what we wanted.
Disclaimer: it doesn't seem like a lot of food when arrives, but believe me when I tell you that it is. We ended up ordering a second round of both the sangweech and polenta patty, and were subsequently very embarrassed when we had to roll ourselves out of the restaurant having been rendered spherical by the sheer amount of food we had just ingested.
Everything was delicious, but for me the real standout was the polenta patty. I had never eaten polenta and I found the soft grainy texture quite complimentary to the melt-in-your-mouth short ribs. The sangweech was also incredible. The bone marrow was salty and went down smoothly, and the mozzarella was a great addition. In general, every different type of meat I tasted ended up being some of the most tender I have ever experienced. The pork belly felt like it dissolved on my tongue the moment it passed my lips.
All in all, we would both definitely visit again, though we would give ourselves a bit more time before ordering more food. Matt didn't let me down, and I can't wait to see what new sharable delights will grace his menu in the future.
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