F.N. Pasta Fresca

While we were munching on meats and cheeses at Enoteca Salumeria Lombardi, we were staring at the huge lineup at the F.N. Pasta Fresca kitty corner in the Mercato Centrale in Florence.  That really piqued my interest and I vowed to return to try it.  After touring the Uffizi Gallery in the morning, we made our way back to the market and lined up for fresh pasta at only 6 Euros each.  You pick your pasta and your sauce and it is made freshly in their small kitchen. Sure, there isn't really anywhere to eat this other than some counter seating or if you brought it upstairs to the food court.  Fortunately, we were staying nearby and merely brought it back to our apartment.

I decided to get the chef's recommendation in the Ravioli al Limone with olio e parmigiano.  This was really good featuring big raviolis stuffed with ricotta cheese and lemon.  I found that the lemon really came through in an aromatic sense rather than being tangy.  The pasta itself was firmly al dente and held up even with the short walk back to the apartment.  Dressed merely in olive oil and parmesan, the flavours were nutty and slightly salty.  But not strong enough to take away from the subtlties of the pasta.

While in line, I noticed someone scoffing down some Spaghetti alla Chitarra with ragu di cinghiale.  I found this to be appealingly firm which was partially due to the perfect preparation but also the squared cross section rather than being round.  This robust texture went well with the wild boar ragu.  The ragu itself was rich and thick with the deep flavours of the meat and fat coming through.  It was a bit salty, yet at the same time that helped flavour the firm pasta.

The biggest portion of pasta happened to be the Gnocchi with ragu bolognese.  Honestly, for 6 Euros, this would definitely fill someone up.  Beyond the value, this was also delicious with the gnocchi being tender with a bite.  This was even better than the one we had in Rome on our first night (at a restaurant).  As for the ragu, it was plenty meaty with lots of body and natural flavours from the meat and tomatoes.  This was a less creamy bolognese and was much tangier.  This was also a touch salty.

Our last pasta was the Fagottini di Carne with pomodoro.  This was a good pairing of pasta and sauce since the meat-filled pasta was already robust and meaty.  The light pomodoro with plenty of fresh tomatoes acted as a counter-balance provided a lighter and brighter finish.  The pasta itself was thin and al dente while being delicate.  We felt that the pasta at F.N. Pasta Fresca to be more than acceptable given the price point.  Compared to the pasta I had at the Mercato Centrale in Rome, this was light-years ahead in quality and execution (comparing apples to apples).  Would gladly eat again if I was back in Florence.

The Good:

- Cheap

- Well-prepared

- More than acceptable given the price and venue

The Bad:

- A bit salty

- Long line (but moves)

Osteria da Fortunata

After a less-than-stellar Chinese dinner in Rome, we learned our lesson and went back to the well.  We did have Osteria da Fortunata on our list of places to eat, but it was nowhere near the Colosseum.  Our tour was in the morning and ended around lunch time.  We were pretty famished and tired, but nothing in that area interested us, especially with the restaurants displaying big pictures of their food and staff trying to lure us in.  So we made the decision to make the 20+ minute walk over to Osteria da Fortunata.  Luckily for us, the line moved fast and we were seated in less than 10 minutes.

Looking over the menu, we decided to get 2 appies including the Suppli with aborio rice, beef and fior di latte mozzarella.  These were fairly large and fried up until firmly crispy on the outside.  It had been fried long enough so that the cheese had completely melted in the middle.  We found the rice filling to be well-seasoned with a tomatoey sweetness and quite a bit of saltiness.  Rice was perfeclty al dente.  The other appie was the classic Prosciutto with Melon.  Nothing complex about this dish but the prosciutto was decent with its classic saltiness.  Not the best prosciutto but still good nonetheless.  The canteloupe underneath was supremely ripe, sweet and juicy.

Onto the mains, we went for a couple of pastas including the Strozzapreti Carbonara.  This was made with the pasta that was being hand-made behind the front window.  Well, that was completely legit as the pasta had an excellent chewiness to them.  Good rebound and bite while not being hard.  This was one tasty carbonara with the saltiness and fattiness of the guanciale as well as the nutty saltiness of the pecorino and parmesan.  To top it off, we had perfectly blended egg yolk to create a creamy sauce with a good amount of pepper.

Our second pasta was also very good in the Gnocchi Ragu.  Unlike the meal on our first night in Rome, the gnocchi here was served hot and also had a soft, yet chewy texture.  Ultimately, they were soft enough that they weren't stiff, but also had a nice rebound to them.  As for the ragu, it was plenty meaty and rich with lots of acidity from the tomatoes balanced off with sweetness.  This was a touch salty, but it couldn't be accused of being bland either.

We decided on 2 meat dishes including the Roman Saltimbocca similar to the one we had the first night.  Comparatively, the veal here was seared more aggressively, hence there was some nice browning on the edges.  It added a crisp texture to the rest of the tender meat.  It wasn't as floury as the previous one either.  It was topped with prosciutto and that provided the necessary saltiness.  The fried sage and butter added a luxurious flavour.

Our last dish was the Coda alla Vaccinara which as essentially stewed Oxtail in a tomato red wine sauce.  This was a fabulous value at $17.00 Euros as oxtail is pretty expensive.  Portion-wise, it was huge with large pieces of oxtail that had been cooked to the point of being melt-in-our-mouths tender (which is difficult to do with the larger pieces as they are leaner).  Flavours were strong being a bit salty, but it meant there was on longing for any more seasoning.  We also found some richness to go with the slight spice.  In general, the food at Osteria da Forunata is quite good and well-portioned.  They do use quite a bit of salt which may turn some people off.  We enjoyed it and thought it was one of the better meals so far.

The Good:

- Large portions

- Reasonably-priced

- Tasty

The Bad:

- Salty

- Hurried service (still nice, but hurried)

Cesarina

After one night in Downtown San Diego, we were on our way out to Escondido so we were closer to the safari park for the next day.  However, upon loading up our vehicle, the TPMS alerted me to a flat tire.  Wonderful.  Well, that didn't prevent us from honoring our lunch reservations at Cesarina.  Hey, we still had to eat!  We could always deal with the tire later... Priorities...  Besides, I had a portable tire compressor and that bought us some time.  With that time, we were determined to try one of the best places, if not the best, in San Diego to dine on freshly-made pasta.  Furthermore, they have excellent vegan options as well.

Normally, I don't really talk about complimentary Bread, but the assortment we got was actually really good.  Loved the airy foccacia that had a slightly crispy exterior.  Even without the butter, it was tasty on its own with rosemary and enough salt.  What was the most surprising of all was the slices of vegan bread.  I quite enjoyed them and especially the herb & buckwheat loaf.  We actually asked for a second helping since it was so good.

To start, we got the Frittura di Paranza with deep fried calamari, shrimp, paranza, purple potatoes, lemon and sage.  This was a huge portion served on a beautiful decorative plate.  We enjoyed the thin crispy batter which was properly seasoned.  The light crunchiness gave way to tender (yet with a bite) calamari rings and tentacles.  Shrimp were meaty with a snap while the delicate little fish were a real treat.  In the middle, there was a big dish of creamy peperoncino aioli.

As a second appie, we had the Caprese Salad with a whole fresh burrata, heirloom tomatoes, red onions, caper berries, arugula, pesto and basil.  As much as we enjoyed the creamy burrata, the rest of the salad was a bit overdressed.  Now, we've had Caprese salads that have been completely underdressed before, so this one was actually fine.  However, the beautiful tomatoes were a bit lost in this one.

For my pasta, I went for the Papparedelle al Sugo di Spuntature.  This featured tender ribbons of pasta that still held a healthy bite.  It was bathed in a rich and mildly tangy tomato sauce that had plenty of body from the slow cooked pork ribs.  Hence, there was also considerable meatiness as well.  That was further elevated by the piece of fork-tender braised pork shoulder.  A light dusting of pecorino romano and fresh mint finished the dish.

Viv decided to create her own dish choosing the Paccheri in Arrabbiatissima.  This innocent-looking sauce was actually impactfully spicy consisting of fresh tomato sauce, Calabrian peperocino and traditional Calabrian pork "nduja" topped with burrata and parsley.  So if you can imagine, not only was this sauce tangy and spicy, it had some real meatiness as well.  Great add on the burrata as it cooled things off a tad.  The choice of pasta was robust enough to stand up to the sauce.

Disappointingly, the kids opted for the same dish (less variety!!!), but it was a good move as it was delicious.  It was the featured Tortellini with prosciutto, burrata, potato, rosemary and thyme paired with their choice of pomodoro fresco.  Large and completely stuffed, the ravioli ate well with tender yet al dente pasta.  Inside, the ample filling was tender with subtle flavors even with the prosciutto.  The tangy and fresh tomato sauce with a touch of burrata was simple enough to compliment the ravioli without overwhelming it.  So as you can tell, we really enjoyed our meal at Cesarina.  It is no wonder that they are super busy and so highly regarded.  Freshly-made pasta with delicious sauces at fairly reasonable prices.  A must visit while in San Diego.

The Good:

- Delicious hand-crafted pasta

- Pretty place

- Plenty of vegan options

- On point service 

The Bad:

- Need to plan ahead with a reso or you aren't getting in

 

Oca Pastificio

The last time I had visited Oca Pastificio was back when they first opened before the pandemic.  We absolutely loved the place as they served the freshest pasta.  In fact, pastificio means "pasta factory" and they indeed make your pasta to order (as in making the actual pasta itself).  Can't get any fresher than that!  Fresh is one thing, but execution is another.  They nail that too with expertly hand-made pasta that I would say is best in town.  So I was more than happy to do a return visit with Steph and Ceci.

Once again, we went for the Tasting Menu at $70.00 per person.  I could be wrong, but it seems to me that ordering a la carte with 3 people might've been more cost efficient?  Well, I didn't mind because we could try nearly all of the available pastas on the menu.  But before that, we started with some Cured Meats consisting of Cinghiale, Soppresssata, Speck and Salami with pickled eggplant and cucumber.  A nice way to start the meal with a nice variety of different flavours and textures.

Next, we had the Beef Tongue Salad with celery root and pickled raisins dressed with an apple horseradish vinaigrette.  This was my type of salad as the beef tongue was tender and full of umaminess.   The greens were crisp where the celery rooted added extra crunch.  Those raisins provided pops of sweetness and tang which was appetizing.  Moreover, the dressing was lightly acidic, sweet and a bit sharp.

Onto our first pasta, the Rotolo was stunning and filled with 2 types of roasted squash and rested on a base of smoked caciocavallo cheese.  The result was a subtle smokiness that Steph immediately picked up.  It complimented the sweet squash well.  As for the pasta itself, the texture was so appealingly al dente with a firm chew but still gave way without being too hard.  There was a certain robust delicateness about it.

We moved onto the Spaghetti with mussels, saffron and bottarga next.  This was nicely plated with height which made for a good picture!  As for the pasta itself, the texture was appealingly chewy while still being delicate.  You really have to try the pasta here yourself to experience the mouthfeel.  This was aromatic with some brininess from the mussels.  There was a background sweetness to go with the extra seafoodiness from the bottarga.

Bathed in a beautiful red tomato sauce with basil, the Orecchiette was also a textural delight. This was topped with a generous amount of burrata which made things creamy and aromatic.  Although the orecchiette appeared to be thicker than other versions I've had, it didn't eat heavy.  Rather, it was had the same resistance as the other pastas offering up a chew.  The sauce was bright and mildly tangy with the bonus of fresh basil.

Probably my favourite of the meal was the Pappardelle with duck ragu, parmesan and pistachio.  Oh wow, this was so delicious!  Somewhat similar to the rotolo, the pappardelle was firmly al dente, but with a more tender texture overall.  It was bathed in a rich duck ragu which was aromatic and meaty.  It was flavourful on its own where the silky ragu coated each ribbon of pasta.  The parm on top added more nutty saltiness.

We ended things off with the Vanilla Semifreddo with caramelized almond and shaved chocolate.  I found this to be creamy and light while only mildly sweet.  There was some nuttiness to go with the aromatics of the vanilla.  This was just enough dessert to end off another fabulous meal at Oca Pastificio.  Honestly, I can't rave enough about the pasta here.  Nothing is perfect in this world, but this comes pretty close.  If you want to visit, be sure to arrive before opening to secure a table, they do not take resos.

The Good:

- Excellent house-made-to-order pasta

- Sauces/seasoning are on point and never drown the pasta

- Efficient and friendly service

The Bad:

- They do not take reservations, so you will have to come early or be prepared to wait

- Small dining space

Tutto Restaurant & Bar

At one point in time, there was generally one good and well-known fine-dining Italian restaurant in the Lower Mainland.  Operated by Umberto Menghi, Il Giardino was the place for Italian eats for years until its closure in 2013.  However, he opened up Giardino in 2015, steps away from the former Il Giardino.  Currently, more than ever, there is an array of choices when it comes to fine Italian food including Savio Volpe, Ask for Luigi, La Quercia and so on (too many to list).  Now we can add another in Tutto Restaurant & Bar kitty corner to Homer Street Cafe.  Ironically, the head chef has worked at Giardino before, so it wouldn't be a surprise if the food would be good.  I was recently invited to try their Truffle Fest Menu (available until Nov 30th).

We ended up trying items from the regular menu as well as sampling their Truffle Fest Menu.  This began with an Amuse Bouche of Truffled Taleggio Toast.  Such a simple little bite, but the flavours of the 2 key ingredients were able to shine.   Other than the crispy crostini, the ample taleggio on top was ooey gooey and mildly tangy.  Naturally, the shavings of Black Uncinatum Italian Autumn truffle added the usual musty and earthy impact.

Staying with the carbs, we had the classic Pizza Margherita.  This was loaded with a good amount of tangy San Marzano tomato sauce as well as an inordinate amount of fior di latte.  As a result, the pizza ate very hearty and the middle was more tender due to the sauce.  I thought the crust was well-charred and there was considerable leoparding throughout including the bottom.  I enjoyed the nuttiness of the crust as well as the chewiness.  Of course, the fresh basil on top (added after the pizza was done) was the proverbial icing on the cake.

I'm a sucker for Vitello Tonnato, so it was a given we'd give it a try.  This was presented more elegantly than many of the other versions I've had.  Sliced super-thin, the veal was tender, moist and literally melted-in-my-mouth.  It was topped with a drizzle of tuna aioli that was beautifully accented by the capers and pickles on top.  I could see how the amount of pickles could be overwhelming, but for me at least, I enjoy the sharp tanginess and saltiness.  It really provided impact and was truly appetizing.

On the topic of melt-in-my-mouth, the Carpaccio di Manzo was superb.  Even before I dug into it, the dish was attractively plated with inviting colours.  It consisted of AAA beef tenderloin, horseradish aioli, capers, arugula and parmesan shavings.  Everything about the dish screamed out balance.  I could definitely taste the beef while the aioli was creamy with just enough bite.  Capers added the usual salty tang while the parm hit the super thin and tender beef with another burst of salt and nuttiness.  One of the better versions of carpaccio I've had of late.

Our last appie from the main menu was the Tonno Crudo featuring smoked ahi tuna, spicy cannellini bean puree, pickled enoki and parsnip crisps.  This was also appealingly plated with tuna that exhibited a beautiful sheen and freshness.  It was lightly smoked and there was enough inherent flavour that the bean puree wasn't really necessary.  I didn't really notice the pickled enoki, but there was background acidity to the dish.

One of my favourite items from the meal was the 1st course of the Truffle Fest Menu being the Sformato di Parmigiano which was essentially a flan with truffles.  Oh this was such a textural and taste delight!  So fluffy and light, the flan was delicious and rich with a creamy egginess.  The aroma of the parmesan came through with the unmistakeable salty nuttiness, which was definitely pronounced without being overwhelming.  The shavings of black truffle complimented the flan perfectly with subtle woodsy and even chocolate notes.

Onto the 2nd course of the Truffle Fest Menu, we had the first of many pastas with the Taglierini al Burro featuring thin ribbon pasta with butter and black truffles.  This was a simple pasta that was perfectly al dente, especially for freshly-made.  Noodles were moist and did not clump at all.  Possibly, it could've used even more butter, but that is nit-picking because it was really good.

Something that was far less subtle was the Bucatini all'Amatriciana in pomodoro with smoked guanciale, onion confit and chilies.  Once again, it was perfectly textured with a mouth-pleasing chewiness that gave way to tender pasta.  I enjoyed the noted tanginess from the sauce that was amped by the spice from the chilis.  Plenty of balancing sweetness from the onion and lots of fatty meatiness from the smoky guanciale.  I thought the flavours were in perfect harmony and I kept going back for more.

Stunning to look at the Spaghetti di Mare was a bevy of well-prepared seafood including beautifully seared scallops, sweet prawns and buttery clams and mussels.  As much as squid ink pasta is not unusual these days, this one was excellent.  Texture was spot-on like the rest of the pastas.  Also, there was a slight brininess to it which added the taste of the sea.  Usually, squid ink doesn't add a whole lot other than colour.  The roasted cherry tomatoes provided the tangy acidity to liven up the flavours and the plethora of garlic and onion added aromatics.

When we first laid eyes on the Ravioli Fatti in Casa, it was as if they tried to stuff as much braised short rib as they could into each one.  Personally, I could've done with less filling as it ate a little dry as a result.  However, that didn't detract from the overall execution of the dish since I enjoyed it very much.  The thin pasta couldn't have been any more perfect with a tender chewiness. Earthy, silky and full of umaminess, the porcini brown butter was so luxurious and the horseradish gremolata added a slight bite as well as aromatics.  

Originally, that was going to be all of the pastas we were going to try, but something told us that we had to also order the Risotto di Zucca with roasted butternut squash, sage and spiced hazelnuts.  Normally, there would be something to critique about a risotto because it is a finicky dish to prepare.  However, this one was absolutely perfect.  It spread onto the plate evenly and looked on point.  It was cheesy with an appealing consistency.  The rice was done just right retaining a pleasant chewiness while being cooked through.  Loved the sweetness from the squash, aroma from the sage and also the crunch from the nuts.

To completely ensure we got the full pasta experience, the Casarecce con Salsiccia was added to the meal.  Fortunately we got a chance to eat this dish because it was probably our favourite.  The pasta itself was excellent, with good chew and mouth feel.  It was sauced in a pork & fennel sausage ragout with cream, veal jus and parmesan.  There were layers of flavour with umaminess and creaminess.  The sausage itself was in bite sized pieces which were moist and full of meatiness without being salty.   This couldn't be prepared any better.

Off to the proteins and back to the Truffle Fest Menu, we were served the Costata di Vitello which was a veal chop served with wild mushroom risotto, grilled asparagus and truffled veal jus.  The large double cut veal chop was perfectly medium-rare which meant it was moist and super tender.  There was a good sear that resulted in caramelized flavours.  I would've liked more salt, but that is a personal preference.  Of course, the truffled veal jus only added more body and earthiness to the dish.

Also prepared perfectly medium-rare, the Bistecca Ribeye came with smoked bone marrow sauce, crispy gnocchi and wild mushrooms.  Normally, ribeye can be hit and miss in terms of being tender to the chew.  This one was moist and buttery tender with a delicious meatiness.  It was well seasoned, but the smokiness of the silky bone marrow sauce was welcomed.  The bevy of wild mushrooms was the perfect compliment to the ribeye. I thought the gnocchi was a bit too crispy though.  

Ending off the savoury portion of the meal, we had the Branzino with salsa verde, baby gem potatoes and broccolini.  As evidenced in the picture, the skin was super crispy and smoky from the sear.  Underneath, the fish itself was flaky and moist.  Again, I could've used more salt personally, but it in actuality, the fish got all the seasoning it needed from the bright salsa verde.  The accompanying broccolini and potatoes were also good being cooked just right retaining texture.

For the Truffle Fest Menu, the dessert was Pear & Sorbet featuring poached & grilled pears, barolo sorbet, pecans and parmesan truffle honey.  Yes, this was a sweet and savoury creation that really played with my taste buds.  I enjoyed the tender pears that had a balanced red wine taste.  Sweetness was in the form of the honey (that was also salty and truffly) and the red wine sorbet.  So with every bite, depending on what was on the spoon, there was alternating hits of mild sweetness to go with saltiness and mustiness of the truffles.

That wasn't the only dessert we tried...  We had the classic Tiramisu that not only looked traditional, it ate like it too.  Continuing the theme of the entire meal, the execution was straight-forward and on point.   The lady fingers were moist but not wet with a good amount of espresso.  I found the mascarpone to be just rich enough with the light airiness provided by the whip cream.  I quite enjoyed the level of sweetness as it was definitely there, but not too much so.

My favourite dessert had to be the Budino al Cioccolato where the viscosity of the Italian milk chocolate pudding was smooth, creamy and rich.   There was plenty of depth from the caramel flavours that complimented the chocolate.  As much as the earl grey was in the description, it was really in the background (which worked here).  The addition of the sea salt afforded the classic salted caramel notes.  Finally, the toasted nuts and caramel tuille provided the textural crunch to accent the thick pudding.

Normally, if I didn't try the budino, I probably would've rated the Pannacotta con Limone higher.  But again, the budino was just plain awesome.  As for the pannacotta, the consistency was also bang on being creamy and thick.  Loved the thin layer of lemon gelatin on top where it added a sweet tanginess.  This was truly refreshing and purposefully sweet with fresh berries on top.  The crunchy contrasting texture was courtesy of the candied pistachios on top.

The last, yet heaviest dessert was the Torta Caprese featuring flourless chocolate cake, amarena cherries and sour cream gelato.  This was so rich and chocolaty, it definitely needed to be shared.  I liked how the chocolate (including a mild bitter finish) really came through without too much sweetness coming through.  The sweetness was mostly provided by the cherries.  To bring it back down, the sour cream gelato had a light tang and mild sweetness.  These desserts really did epitomize the careful execution of the food at Tutto.  Most items were straight-forward and not fussy.  Rather, the skill of the chefs and the quality of the ingredients were on full display.  Tutto is definitely a crowd-pleaser that will satisfy a wide-range of tastes at fair prices considering its location.  I will definitely will be back.

The Good:

- Almost flawless execution

- Straight-forward and not fussy

- Fair pricing for the quality and quantity of food

The Bad:

- Some of the proteins could've used more salt

Livia Forno e Vino

When Livia first opened, I was quite aware that they had some killer bread and other baked goods.  Further more, I also knew that they had a breakfast and lunch menu that I was interested in trying.  However, watching Mijune's IG stories, I noticed that they were suddenly doing a dinner service featuring their house-made pastas.  Well, that really piqued my interest.  When Viv suggested we go out for date-night, that was the perfect segue for us to try it out.  Just a tip, there was no mention of reservations available on their website, but indeed you can make one (well, when this Covid-19 thing has passed).

We tried to emulate Mijune (of course we couldn't completely get there) by ordering as much as we could handle beginning with the Vitello Tonnato.  As you can clearly see, this was well-portioned and carefully plated.  Supremely thin, the slices of medium veal were moist and barely needed any effort to chew.  On top, the tuna mayo was creamy and fishy (in a good way) while salty enough to flavour all of the meat.  The capers added more salt and a touch of tang.  We really loved our next dish in the Clams all'Arrabbiata featuring Baynes Sound Manila clams, tomato and chili.  Usually, I loved any pasta in an arrabbiata sauce, so this was going to be a win even if it was mediocre.  Now this was far from that as it was outstanding!  All the clams were open being buttery and just barely cooked-through.  They were briny and sweet while the arrabbiata was tangy and spicy.  To top it all off, we were served a side of Livia's famous sourdough.

Off to the 3 available pastas, we had the Agnolotti alla Piemontese stuffed with veal and rainbow chard.  These were supremely al dente, possibly a bit too much so in my opinion.  However, that wasn't a deal-breaker since we loved the chewiness.  Inside, the veal was full-flavoured and the reduced braising jus was silky, meaty and nicely spiked with black pepper.  If I had to compare, I would give Oca Pastificio across the street the slight edge in terms of the agnolotti.  Next up, the Orecchiette con Rapini e Salsiccia was fantastic.  Great texture on the thumbed pasta with a chew that had rebound.  Best of all, the combination of rapini, fennel sausage and chili was impactful.  We got hits of the fattiness from the sausage as well as the licorice taste from the fennel.  Brightness from the rapini and then a hit of spice from the chili.  Really good.

Our last pasta was purely vegetarian, but happened to be my favourite too!  Considering I loved the squash agnolotti at Oca Pastificio as well makes me wonder if there is some vegetarian in me!!!  The delicious Tagliolini ai Finferli was graced with chanterelle mushrooms, white wine and parmigiano.  That meant it was full of earthiness and nutty saltiness while balanced by the crisp white wine.  Just enough moisture graced each al dente noodle so it didn't clump together.  Simple but well-executed.

We tried both desserts starting with the Orange Blossom Semifreddo with sesame crunch and blood orange.  This lived up to its namesake by being floral and lightly sweet.  We found the semifreddo not completely set so it was rather soft.  However, it wasn't a huge deal as it was light and fruity (just how I like it).  With that being said, the Chocolate Nemesis Cake with rum and chestnut cream was the better of the two.  It was rich and chocolaty while being light and fluffy in texture.  Not sure if the figs really went with this cake, but the cream was aromatic and light. Overall, we really enjoyed our dinner at Livia.  There is no doubt we will be back and hope everything is good with Livia after the restrictions have been lifted due to Covid-19.

The Good:
- Well-prepared food
- Super kind service
- Quaint

The Bad:
- Small, some seats are tight (but it makes it more personal and quaint IMO
- Super nice people, but we weren't checked on enough