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| Where we go when we have a little more to spend. | |||||
| American Slow Club 2501 Mariposa @ Hampshire The sterile, industrial-chic interior isn’t the most welcoming ambiance we’ve ever eaten in, but the luxurious comfort food helps warm things up a bit. Try one of their martinis with smooth Anchor gin, then check out the menu; most of these items are always available, though the presentation changes seasonally. Everything we had was amazing: The grilled flatbread with montasio cheese, caramelized onions, housemade pork sausage and organic arugula; the linguini with shrimp, wild arugula, fennel, chili flakes & grana padano; and the pan-seared halibut, served over roasted potatoes, broccoli rabe and beets, with a drizzle of tangy mustard beurre blanc. On top of all that, the dense, dark chocolate mousse cake with hazelnut ice cream and the gorgonzola dolcelatte and chateau la passonne loupiac with toasted walnuts and honey are our picks for must-have desserts. |
Nuevo
Latino Circolo 500 Florida @ Mariposa It’s easy to see how the restaurant half of Circolo could be overshadowed by the self-consciously hip nightclub/lounge atmosphere, but the food is definitely worth a trip; go early in the week if you want to dine without all the hubbub. Our favorite items were the rich roasted plantain ravioli with shiitake mushrooms and caramelized onions in a creamy onion reduction, the satays - one skewer each of beef and chicken - grilled to tender perfection, and the amazing steamed Pacific sole, rolled in mango citrus glaze, served with shiitake rolls over a tender and tasty bamboo salad. Our only complaint was that a few dishes were overwhelmed with spice, like the tuna tartar, whose flavor was drowned out by a heavy dose of chili and peanut oil. But overall, the unique presentations and complex flavor combinations help make the food at Circolo as big a draw as the scene. |
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French Chez Papa 1401 18th St @ Missouri We loved the baby beet salad with haricot vert, feta and basil lemon vinaigrette, the savory goat cheese tart with cherry tomatoes and baby arugula, and the perfectly seared Maine scallops with braised endive and black truffle vinaigrette. Awesome entrees include the black pepper-crusted ahi tuna with artichokes, olives, chanterelles and red wine reduction; the delicate pan-roasted Petrale sole topped with rich eggplant caviar, fennel confit and green olive coulis; and one of Papa’s signature dishes - lamb daube with rosemary-red wine sauce and seasonal vegetables. Save room for desserts, especially the black cherry clafouti (similar to sponge cake) with toasted almonds, and the light and luscious chocolate-hazelnut pot de crème. |
French/Mediterranean Baraka 288 Connecticut @ 18th St If only Baraka’s portions were a little more generous. Our starters - seared Maine scallops with roasted mushrooms and rich, garlicky fava bean puree, and the prawns ceviche with mango, avocado and chilis - were perfectly delicious and flavorful, but we wished these small plates hadn’t been quite so small; we got two scallops and an ice-cream scoop size serving of ceviche. Our entrees - the seared ahi with fava beans, capers and fingerling potatoes, and the prosciutto-wrapped halibut with spinach, leeks, raisins, and sherry beurre blanc - were succulent delights, and they just about filled us up. Maybe the whole idea is to leave room for dessert? We liked the dense mint chocolate cake with peppermint cream. |
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