But not for a return visit. The food wasn't great.
The foccaccia was too thick and a little on the dry/dense side. The olive oil for dipping was too plain, even for a girl like me who adores her EVOO. Add some herbs or vinegar, please!
We were intruiged by the Octopus with salsa verde and chickpeas, which turned out to be chopped octopus with garbanzos, more plain olive oil (are they not using high quality olive oil? why don't I like it?) and some unhelpful flavorless green herbs. Was it fresh parsley? There was no flavor. The dish was sadly under-seasoned. We thought maybe some lemon or some salt might have helped? Or a recognizable fresh herb? There were some pickled onions on top, but not nearly enough to help the dish be anything but plain.
The pizzas? Pass. The margharita was fine I guess, but you can find so much better versions of that in Seattle. The pizza that caught our attention turned out to be too heavy and salty--which is hard to do on a thin crust pizza, isn't it? Don't know what kind of cheese it was, but it wasn't paired well with the strange olive oil (there it is again!) and the hunks of cured pork. The pork had some fancy name we couldn't pronounce and was sold to us as "sort of like bacon." It was fatty and tough and tasted oddly salty in a way that put me in mind of anchovies. Not in a good way.
There were children (?) wandering through the dining area. Mmm, no thank you. This place reads more like a bar. Why are kids here?
The best thing going for this place is its warm and friendly servers and the fries with yummy drippy bleu cheesey dipping sauce. But come on--how hard is it to find good fries?
Dear Chicceti, Figure out how to season things and pair flavors and textures. It's not that hard. Love, Jean
1 comment:
Agreed!
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