If you're looking for a place with ambiance and character in Santa Fe, Galisteo Bistro is your place. With the open kitchen (who doesn't like that?!?) and the chef visiting each table to discuss the day's specials (who doesn't like that?!?), Galisteo Bistro welcomes you like no other restaurant in Santa Fe.
I began my meal with the "House Specialty," artisanal duck liver pate. I love pate, but had hit a streak of inconsistent and/or poor duck liver pates. Well, Galisteo Bistro's house specialty broke the run of bad duck liver pate. It would be safe to say that I was disappointed when it disappeared.
For my entree, I had the Pasta Al Forno with Veal Ricotta Meatballs. Having had the pasta at Galisteo Bistro recommended to me by my dining companions (although none had previously had the Pasta Al Forno), I was disappointed -- but probably because I anticipated a veal meatball with fresh ricotta melting atop the oven roasted pasta. Instead, the ricotta was blended with the veal IN the meatball. While okay for what it was, I would not order the dish again. I was certainly jealous of my other dining companions, who all LOVED their entrees.
The dessert, however, is another story. I enjoyed "Decadence" (their name, not mine) at the conclusion of my meal, a flourless bittersweet chocolate cake on an almond crust -- and it lived up to its name. I would be the first to acknolwedge that I am a sucker for flourless chocolate cakes, but this one may have been the best I ever had.
Needless to say, Decadence helped me forget my disappointment with the Pasta Al Forno and left me with nothing but positive vibes about Galisteo Bistro. I plan on returning.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Friday, October 7, 2011
Saturday, July 16, 2011
Galileo III (Washington, DC)
We went to Roberto Donna's newest (and currently only) restaurant to enjoy his take on the rustic cuisine of the Piedmont area of Italy. While the food was good to outstanding -- burrata with roasted red peppers and pickled eggplant, raviolini del plin with roasted veal and prosciutto in a veal jus, brown butter sage sauce, sauteed Moulard duck breast with sour cherries and balsamic, and a chocolate-hazelnut semi freddo -- I came away questioning whether it is worth a return trip.
While the raviolini was a revelation, delicate overstuffed pasta in a sauce of impressive depth, Roberto Donna was not in the kitchen (on a Friday night!) and the main dining room never reached even half capacity. Add in the fact that the decor did not pair well with the warmth I associate with rustic Italian cuisine, and I came away conflicted.
While the raviolini was a revelation, delicate overstuffed pasta in a sauce of impressive depth, Roberto Donna was not in the kitchen (on a Friday night!) and the main dining room never reached even half capacity. Add in the fact that the decor did not pair well with the warmth I associate with rustic Italian cuisine, and I came away conflicted.
Friday, April 8, 2011
Da Domenico (Vienna, VA)
Having driven by it for 20+ years, I wish I had gone to Da Domenico sooner. While the food appears to be classic Italian (I couldn't be regionally specific), the service takes its page out of Europe; that is, professional servers who will do anything but rush your lunch (even if you are in a rush!!!).
After reviewing the entire menu, I settled on the veal cannelloni. Not only is cannelloni one of my favorite pasta dishes, I love veal -- and Da Domenico's veal chop is touted as the best in DC. I figured their ground veal must be of a similar quality. I was not disappointed.
The cannelloni, stuffed with delicately flavored ground veal and spinach, is dressed with a thick gravy (and some cream sauce, just to kick it up a notch). I cannot remember enjoying cannelloni any more than I did at Da Domenico, and it's an absolute certainty that I will be returning.
CONCLUSIONS
Food: 9/10
Service: 5/5
Errata: 3/5
Total: 17/20
$$/$$$
After reviewing the entire menu, I settled on the veal cannelloni. Not only is cannelloni one of my favorite pasta dishes, I love veal -- and Da Domenico's veal chop is touted as the best in DC. I figured their ground veal must be of a similar quality. I was not disappointed.
The cannelloni, stuffed with delicately flavored ground veal and spinach, is dressed with a thick gravy (and some cream sauce, just to kick it up a notch). I cannot remember enjoying cannelloni any more than I did at Da Domenico, and it's an absolute certainty that I will be returning.
CONCLUSIONS
Food: 9/10
Service: 5/5
Errata: 3/5
Total: 17/20
$$/$$$
Pizzeria Orso (Falls Church, VA)
Following a seminar my firm gave at one of our client's offices, several of the associates -- at my suggestion -- hit up Pizzeria Orso to take advantage of their lunch special: $10 for their Margherita DOC pizza and a soda.
Orso lives up to its reputation. When it comes to comparing Margherita pizza, Orso's dough is distinctive in that it is a little drier than others, resulting in a crisper crust. Also distinguishing Orso is the scent of their Margherita pizza. Inhale deeply and the subtle scent of ganja sweetly wafts about.
Since the first trip, Emily and I have returned on several occasions and enjoyed the pizza every time. While we have also sampled some of Orso's appetizers, these have been disappointing.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 4/5
Total: 15/20
$$
Orso lives up to its reputation. When it comes to comparing Margherita pizza, Orso's dough is distinctive in that it is a little drier than others, resulting in a crisper crust. Also distinguishing Orso is the scent of their Margherita pizza. Inhale deeply and the subtle scent of ganja sweetly wafts about.
Since the first trip, Emily and I have returned on several occasions and enjoyed the pizza every time. While we have also sampled some of Orso's appetizers, these have been disappointing.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 4/5
Total: 15/20
$$
Sunday, March 6, 2011
Acqua Al 2 (Washington, DC)
THE MEAL
Appetizer: Burrata di Buffala
Entree: Topini al Radicchio Rosso (with our house tomato sauce, Italian red cabbage, mascarpone cheese and Parmesan cheese)
THOUGHTS
We went to Acqua Al 2 -- located adjacent to Eastern Market -- for a friend's birthday dinner. Ordinarily, servers struggle with tables of 10+ people, but I felt that our server paid close attention to our needs and accommodated my dining companion's dietary restrictions readily and graciously.
My dining companion and I began the meal with the homemade burrata di buffala, a delicate ball of mozzarella that, when cut, spreads like smooth butter. Served with a touch of honey and citrus wedges, I found the burrata to be a revelation. While I've always heard of burrata, I'd never enjoyed the pleasure until now. Needless to say, based upon Acqua's version, I will be making every effort to make burrata a larger part of my life in the future.
After the burrata, I selected the topini di radicchio rosso, a gnocchi-like pasta. While the gnocchi was a touch heavy (as opposed to light and pillowy), the sauce was rich and succulent, with tremendous depth of flavor. The sauce exemplified my understanding of the umami flavor profile, and gives me optimism that -- with a different pasta -- Acqua Al 2 could really deliver the goods.
Set in an upscale, but warm, building, Acqua Al 2 nicely balanced the formality of a nice dinner out with the hominess one expects from an Italian restaurant. I look forward to my return trip and to Acqua Al 2 improving upon my first experience.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
Appetizer: Burrata di Buffala
Entree: Topini al Radicchio Rosso (with our house tomato sauce, Italian red cabbage, mascarpone cheese and Parmesan cheese)
THOUGHTS
We went to Acqua Al 2 -- located adjacent to Eastern Market -- for a friend's birthday dinner. Ordinarily, servers struggle with tables of 10+ people, but I felt that our server paid close attention to our needs and accommodated my dining companion's dietary restrictions readily and graciously.
My dining companion and I began the meal with the homemade burrata di buffala, a delicate ball of mozzarella that, when cut, spreads like smooth butter. Served with a touch of honey and citrus wedges, I found the burrata to be a revelation. While I've always heard of burrata, I'd never enjoyed the pleasure until now. Needless to say, based upon Acqua's version, I will be making every effort to make burrata a larger part of my life in the future.
After the burrata, I selected the topini di radicchio rosso, a gnocchi-like pasta. While the gnocchi was a touch heavy (as opposed to light and pillowy), the sauce was rich and succulent, with tremendous depth of flavor. The sauce exemplified my understanding of the umami flavor profile, and gives me optimism that -- with a different pasta -- Acqua Al 2 could really deliver the goods.
Set in an upscale, but warm, building, Acqua Al 2 nicely balanced the formality of a nice dinner out with the hominess one expects from an Italian restaurant. I look forward to my return trip and to Acqua Al 2 improving upon my first experience.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
Saturday, January 1, 2011
Carnevino (Las Vegas, NV)
THE MEAL
Wine: Roederer "Brut Primier" NV and Costasera, Masi 2006 (Amarone)
Appetizers: Big Eye Tuna 'Crudo' (raw tuna sashimi with sea beans and lemon) and House Cured Pastrami (with local duck egg and butternut squash)
Entree: Dry Aged Bone In Ribeye
Side: Black Fetuccini (crab, jalapenos, and shallots)
Dessert: Dark Chocolate Cake (with vanilla huckleberries) and 'Vanilla Bean Affogato'
THOUGHTS
Seated in the wine room, we ordered the Amarone which was immediately retrieved from one of the cabinets in the room, provided to us for our approval, and taken away for decanting. While waiting for our appetizers and wine, the sommelier -- Kirk -- brought us a complementary glass of Roederer to whet our appetites as we noshed on fresh ciabatta (served with killer rosemary lardo) and airy cheese puffs.
In addition to the Big Eye Tuna 'Crudo' (which we ordered), Kirk brought us House Cured Pastrami, compliments of the house. Between the champagne and the pastrami, it certainly helps to have friends with pull. Needless to say, the pastrami was amazing (made using deckle of beef) and complemented the Amarone beautifully. The pastrami was served with a local duck egg (from a farm just north of Las Vegas) atop a bed of lightly dressed arugula with shards of butternut squash. The pastrami easily outshined the crudo (although the crudo was delicious).
Then came the piece de resistance: the dry aged bone in ribeye. Apparently, Carnevino dry ages their USDA Prime beef longer than any other restaurant in the country, resulting in a highly concentrated flavor. I know now that this steak will be the steak against which all future steaks are to be judged.
To serve the steak, a cart with a white cloth and carving board is wheeled out and, from underneath, a three-inch thick steak is magically revealed, glistening in an aged splendor. The server immediately deboned the steak and plated these bones, encouraging us to gnaw on the best part of the steak. Unafraid of digging in, we immediately attacked the bones, delighting in the perfectly seasoned meat clinging to the bone. The server informed us that, despite his recommendation, many people forego the experience of the meat closest to the bone. As "this is an Italian steakhouse, not a French steakhouse," he certainly approved of our caveman-like behavior.
While we were preoccupied with the bone, the server carved up the three-inch thick ribeye into thin slices (as a beef tenderloin might be served). As served, each bite of steak included a bite of the seasoned exterior of the steak and the succulent interior of the steak. Although Carnevino offers several sauces for the steak, I cannot imagine sullying this cut of beef with anything other than the salt-rosemary-oil crust. Needless to say, I already am planning my next trip for this beef.
We also ordered the Black Fetuccini, which served as a light counterpoint to the whimsical steak. While the blend of crab, jalapeno, and shallots proved successful, I would have preferred a more aggressive hand with the crab and jalapenos (if only to better counterbalance the steak). As my first experience at a Mario Batali restaurant, I think I was slightly underwhelmed by the pasta which I had built up in my mind and which did not equal the extraordinary heights of the steak. I have to imagine, however, that other of Batali's pastas may be able to equal the ribeye.
Finally, we concluded our meal with a dark chocolate cake. A flat, round disk, the dark chocolate cake was the perfect bittersweet conclusion to the meal. While not an earth shattering dessert, the presentation and the use of an unique berry counterpoint certainly elevated the dish to something I would expect to get at a high end restaurant. Likewise, the Vanilla Bean Affogato offered a unique presentation of a chilled coffee cup with vanilla ice cream, with the server pouring a shot of espresso atop the ice cream.
CONCLUSIONS
Food (9.5/10)
Service (5/5)
Errata (5/5)
Total (19.5/20)
Price $$$$
Wine: Roederer "Brut Primier" NV and Costasera, Masi 2006 (Amarone)
Appetizers: Big Eye Tuna 'Crudo' (raw tuna sashimi with sea beans and lemon) and House Cured Pastrami (with local duck egg and butternut squash)
Entree: Dry Aged Bone In Ribeye
Side: Black Fetuccini (crab, jalapenos, and shallots)
Dessert: Dark Chocolate Cake (with vanilla huckleberries) and 'Vanilla Bean Affogato'
THOUGHTS
Seated in the wine room, we ordered the Amarone which was immediately retrieved from one of the cabinets in the room, provided to us for our approval, and taken away for decanting. While waiting for our appetizers and wine, the sommelier -- Kirk -- brought us a complementary glass of Roederer to whet our appetites as we noshed on fresh ciabatta (served with killer rosemary lardo) and airy cheese puffs.
In addition to the Big Eye Tuna 'Crudo' (which we ordered), Kirk brought us House Cured Pastrami, compliments of the house. Between the champagne and the pastrami, it certainly helps to have friends with pull. Needless to say, the pastrami was amazing (made using deckle of beef) and complemented the Amarone beautifully. The pastrami was served with a local duck egg (from a farm just north of Las Vegas) atop a bed of lightly dressed arugula with shards of butternut squash. The pastrami easily outshined the crudo (although the crudo was delicious).
Then came the piece de resistance: the dry aged bone in ribeye. Apparently, Carnevino dry ages their USDA Prime beef longer than any other restaurant in the country, resulting in a highly concentrated flavor. I know now that this steak will be the steak against which all future steaks are to be judged.
To serve the steak, a cart with a white cloth and carving board is wheeled out and, from underneath, a three-inch thick steak is magically revealed, glistening in an aged splendor. The server immediately deboned the steak and plated these bones, encouraging us to gnaw on the best part of the steak. Unafraid of digging in, we immediately attacked the bones, delighting in the perfectly seasoned meat clinging to the bone. The server informed us that, despite his recommendation, many people forego the experience of the meat closest to the bone. As "this is an Italian steakhouse, not a French steakhouse," he certainly approved of our caveman-like behavior.
While we were preoccupied with the bone, the server carved up the three-inch thick ribeye into thin slices (as a beef tenderloin might be served). As served, each bite of steak included a bite of the seasoned exterior of the steak and the succulent interior of the steak. Although Carnevino offers several sauces for the steak, I cannot imagine sullying this cut of beef with anything other than the salt-rosemary-oil crust. Needless to say, I already am planning my next trip for this beef.
We also ordered the Black Fetuccini, which served as a light counterpoint to the whimsical steak. While the blend of crab, jalapeno, and shallots proved successful, I would have preferred a more aggressive hand with the crab and jalapenos (if only to better counterbalance the steak). As my first experience at a Mario Batali restaurant, I think I was slightly underwhelmed by the pasta which I had built up in my mind and which did not equal the extraordinary heights of the steak. I have to imagine, however, that other of Batali's pastas may be able to equal the ribeye.
Finally, we concluded our meal with a dark chocolate cake. A flat, round disk, the dark chocolate cake was the perfect bittersweet conclusion to the meal. While not an earth shattering dessert, the presentation and the use of an unique berry counterpoint certainly elevated the dish to something I would expect to get at a high end restaurant. Likewise, the Vanilla Bean Affogato offered a unique presentation of a chilled coffee cup with vanilla ice cream, with the server pouring a shot of espresso atop the ice cream.
CONCLUSIONS
Food (9.5/10)
Service (5/5)
Errata (5/5)
Total (19.5/20)
Price $$$$
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