Monthly Archives: March 2015

Mar 26 2015

Nutella Zeppole – Cantinetta Bellevue

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My mom was leaving for Taiwan, so I wanted to take her out to dinner before she left.  We needed good food on the eastside that wasn’t too fancy, but my mom knows good food (yes, that’s where I get it from). She likes Italian, and I had really like the Wallingford Cantinetta when I went a few years ago, so I thought we could try the newer outpost in Bellevue. Cantinetta is upscale Italian at its finest.

catinetta - steak tartar

steak tartar – with pomegranate syrup, pretty basic steak tartar, and badly missing crostini to prevent the sliminess of the tartar from being overwhelming, though the chunks of meat were fairly substantial and not completely ground

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Mar 17 2015

Let the Good Time Roll – Roux

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Although I’ve reviewed Roux before, I don’t think I did it justice. Mike Robertshaw, the head chef, is headed to Arkansas on a new adventure, which meant we had to get into the restaurant one last time before he left. Although the Black Knight and I didn’t see him behind the counter that night, Roux served still served some amazing dishes.

roux - beet salad

beet salad – with endives, pomegranate, puffed rice, and blood oranges; sweet, tangy, crunchy and full of beets! this is probably one of the more original beet salads that I’ve had (note, there’s no cheese paired with the beets)

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Mar 10 2015

Dancing Taste Buds – Delancey

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On a Saturday night, after a long hard run, I wanted pizza. The Black Knight had never been to Delancey’s, which some say, is the best pizza place in town. Well, on a Saturday night at 6:30, we were going to find out.

delancey - spicy salumi pizza

spicy salumi pizza – flavorful with fresh ingredients, but the magic of this pizza is the crust which has a great chewy consistency throughout. IT’s chewy and crunchy, but not so chewy to make your jaw tired and still a little fluffy in the middle. The pillows of fresh mozzarella only highlight the textures of the pizza. The char bubbles on the crust are not my cup of tea, but most people says it adds the bitter dimension and increased texture.

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Mar 4 2015

A Tribute – Hommage

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Salumi and I chose Hommage because much ado and hype has surrounded this replacement for the lovely Book Bindery. My fondest memory of Hommage was our introduction to the hanger steak – a marvelous cut of meat few restaurants serve. In its place, the owners had hoped to build something more accessible, but make no mistake – this is still a foodie stomping ground. The open bar in the middle of the restaurant serving intriguing cocktails, the white of the room make the restaurant more trendy and youthful, but it is no less ambitious when it comes to food.

hommage - foie gras torchon

foie gras torchon – rich, mixed with pistachios and dabbed with pomegranate syrup, it had all the trappings a foie gras dish should, in the right proportions, though it probably could have used another slice of brioche. 🙂

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