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| - Recently I saw that my big boss, Dr. Love checked in to Caffe Boa for a brunch. In speaking to him, the menu sounded wonderful and I thought it might be a good pre-theater dinner experience; Saturday was my opportunity. I was greeted promptly and taken inside, although I think the outside dining would provide a great environment in the early spring. The décor was beautiful - exposed brick, French doors, artwork, nice draperies leading into the back room. The table setting was nice with a rope tied napkin containing a sprig of rosemary. The waiter, Chadwick, arrived quickly to take the drink order and returned with the trio of hummus, pest and olive oil w/ balsamic. Living next to Queen Creek Olive Mill and having a pantry (unused) stocked full of QC Olive Oil, that wasn't as impressive as someone unfamiliar with the product - but I liked the support for the local merchant. Chadwick explained the background of the products on the menu and how everything is organic and locally supported. Nice touch. The manager stopped by later to explain the rosemary is a sign of hospitality in Croatia, from where the owners descend.
We started with a salad - the Caesar and Fall Panzanella. My friend thought the Caesar was flavorless, but yet indicated it was good. My salad had many flavors going on - Balsamic mushrooms, lettuce, bread, goat cheese and a layer of puréed butternut squash. Delightful! Moving to the second course, my friend had the Agnolotti - a forest mushroom ravioli in tomato crème sauce, which she claimed was excellent. I went with the Autumn Maccaroncello, which just sounded good - Butternut Squash and Wild Honey Sauce, Toasted Pepitas, Pecorino, Slovenian Pumpkin oil topped off with Sonoma Duck Confit. I'll be honest, I didn't know what half of that stuff was. The maccaroncello was one of the somewhat thick and longer than I expected. My palette is not as developed as my friend Joel L., but if he said it was missing the Slovenian pumpkin oil, it probably was. I couldn't tell Slovenian pumpkin oil from Crisco oil - but I agree that it was sweet. So sweet in fact, that I couldn't eat it all. That didn't stop me from ordering a sweet dessert...I ordered the chocolate cake with the raspberry, the chocolate ganache - I don't know the price of it, but it was worth it, whatever it was!
The salads were each $9-$10, which at first sounded high, but the portions were big and anymore Paradise is about $10 for a salad - and this was much better. The Agnolotti was $16 and my Maccaroncello was $20 with the duck. A couple of sodas, the cake and it was $75 for the meal. I ended up tipping too much, but $10 would be cheap, and $15 didn't feel right. Giving $20 would be $95 and that was just odd too, so I went with $25 and made it a nice round Benjamin. The service by Chadwick was excellent and the manager stopped by two or three times, so it was worth the tip. I would definitely come back here any time and sample something else from the menu.
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