From the main dining room lit with low powered incandescent coiled lamps, to the boutique hotel bar, the communal tables, the pizza oven bar or the back cornered private table in the wine room, the energy levels are high on any given night.
Let's start with the appetizers, hummous spreads, olives marinaded in orange rind and herbs, or charred octopus , there's an option for all tastes.
The hummous with red pepper jam, refreshingly light, blended with lemon and olive oil and served with sourdough, baguette and olive laden bread:
The charred octopus was an interesting dish. Grilled baby octopus served on a toasted baguette with a slice of ham and watermelon..
The ricotta gnudi, a sage brown butter ball of goodness.. Stuffed with ricotta and parmigiano.. Sinfully delicious:
The Mediterranean mussels, red pepper, white wine, kalamata olives all drizzled with a chipotle aioli:
Perfectly paired with the Parmesan and truffle fries:
The sherry marinated beet and Valencia orange salad, delicious beets, hearts of palms and a light franchise geese and hazelnut dressing.. Easily supersized for a dollar more:
The thin crusted pizzas are wood fire prepared, right in front of you if you sit at the pizza bar. Mission fig and Gorgonzola, Carmelites onion, candied pecans, aged balsamic and topped with arugula.. Fabulous:
Or try the pepperoni and fennel sausage combo, house made mozzarella, pepper and potent sausage:
The roasted Jidori chicken with fontina polenta, asparagus and a pistachio pesto is amazing..
With all wine bottles set at retail price, and a wide price range of options, it's a little too easy to have a good time.
A new addition to the desserts is a chocolate caramel mostaccioli bar.. Crunch bottom layer, almond caramel, dark chocolate and sea salt chunks... Textures, flavors harmonize together for a fully loaded bite:
- Posted from my iPhone
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