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For all the times I've visited LA, there have been very few opportunities for me to do some "real" dining. What I mean by that is rather than going to family-friendly restaurants that were convenient to where I had been staying (ie. Disneyland, Universal etc...), this time around we were going to eat well. So after some research (thanks Mijune!) and recommendations from some local expertise, I settled on a good lineup of eats including my Felix out at Venice Beach. This happens to be Janet Zuccarini's (of Top Chef Canada) restaurant that features house-made pasta and pizza. We were lucky to score a reservation for this hard-to-get into restaurant.
The kids were jacked for this meal and totally brushed off the offer of "kid-friendly" options. We began with some delicious Fiori di Zucca (fried squash blossoms stuffed with creama di ricotta). These were delicate with a light, yet uniform crunch. Inside, the creamy ricotta was well-seasoned bordering on salty. However, there was no wanting for anymore flavor. Loved how this was not greasy at all despite the possibility of oil absorption (testament to the correct oil temperature). Seemingly also deep-fried, the Polpette della Maestra Alessandra (pork meatballs with salsa verde and parmigiano reggiano) sported a crispy exterior that revealed a tender and moist interior. There was very little filler since the pork was quite meaty, yet at the same time, it wasn't too firm either. Seasoning was sufficient while the salsa verde added some brightness.
Normally, when you see burrata on the menu as a part of a dish, one would expect it to be a small piece. However, we found a whole burrata in the Panzanella with summer vegetables and pane fritto. Now that wasn't the only thing that made this salad good. The vinaigrette was intensely acidic (in a good way) with balancing sweetness. Nutty and crunchy, the fried bread was several notches above ordinary croutons. The outside crunch was texturally contrasted by the softer interior. The fresh tomatoes only added to the overall enjoyment. We chose the classic Margherita as our pizza for the meal and it sported a leoparding on the bottom and some portions of the crust. I found the dough to be chewy with elasticity with enough salt. Although the center is supposed to be tender and saucy, it was a bit too wet for us. The amount of cheese was on point though.
Heading to the pastas, we were served the Rigatoni All'Amatriciana first. It consisted of firmly al dente pasta tubes perfectly sauced by a pomodoro with plenty of guanciale and pecorino romano DOP. With a touch a spice, full of meatiness and body, the pasta was robust and impactful. The generous amount of guanciale added a certain silkiness and appealing saltiness. There was also a balancing amount of tang to bring down some of the heaviness. Equally good was the Orecchiette with sausage sugo, friarielli, peperoncino and canestrato. Also firmly al dente, the orecchiette offered up a rebounding resistance with every chew. We enjoyed the meatiness of the sausage and the spice. The crunch from the friarielle provided extra texture and freshness. Naturally, the cheese added some nuttiness and saltiness as well.
For our larger dish, we had the Taliata di Manzo (ribeye cap) with heirloom tomatoes dressed in aceto balsamico di moderno and parmigiano reggiano. Prepared perfectly and evenly medium-rare (closer to rare), the rib cap was tender with all the fat activated. It was well-seasoned which added to the overall umaminess and richness of the meat. Not merely just a side, the tomato salad mirrored the panzanella with sweet tomatoes in a tangy dressing. To end the meal, we tried the Flourless Chocolate Cake with hazelnuts. This was rich while not overly dense. Hits of dark chocolate with semi-sweetness was complimented by the sweeter chocolate sauce. Overall, we enjoyed our meal at Felix with the pastas being the highlight. Also, the location and general vibe enhances the experience.
The Good:
- Outstanding pastas
- Impactful flavors
- Energetic vibe
The Bad:
- Pizza crust could be less wet
- Tight seating
What? A post about the Richmond Night Market in early-October??? Isn't it going to end in a week or so? Yes, you are right, I am really late to the game this year! Reason-being is that I was gone most of the Summer and didn't have a chance to visit in the Spring. So better late than never right? I only visited the market twice and didn't do my usual stuff-my-face-until-I-puked while tagging along with Mijune. Rather, it was much less aggressive and I only tried enough items to get a taste. I totally ignored the rainbow grilled cheese because I wanted to eat food that was interesting to me and not just for an IG shot.
So without any more delay, let's get to the eats! No visit to the Richmond Night Market is truly complete without an order of Deep Fried Squid Tentacles (or grilled squid, if that is your preference). The moment I got in, I made a bee-line to Squid Feast to avoid the long line-up later on. Getting the large-sized version, this was truly enough to share. Crunchy with an appealing chew, these tentacles were further spiced by the spicy garlic sauce on top. Even without it, the batter was plenty seasoned already. Another must eat at the RNM is Chef James' BBQ Skewers at Xin Jiang Man. We got the combo that included lamb, beef, shrimp and lamb kidney. Beautifully charred on the outside with a mixture of spices including the unmistakable taste of cumin, these were also cooked just right. My favourite was the lamb due to the fattiness and texture (as well as the gaminess).
Fast becoming another staple of the RNM, we got a half-order of the Roasted Pork Hock (from Original Oktoberfest-Style) since we didn't want to fill up on a whole one. However, if you are sharing with a few people, there aren't many things that are as good of a deal as the whole pork hock. Good value is one thing, but the pork hock is also fantastic. Just like last time, ours was tender and fatty with crunchy cracklings. Add in the side of mustard (which is my personal favourite condiment), it was hard to stop eating it. One of the newest items at the RNM is the Crab Roe Rice at the Crab Hut. For essentially a scoop of rice, it set us back $15.00. It was definitely quality over quantity here as the essence of the crab roe did come through with a briny sweetness. Every scoop of rice was delicious but at the same time, whether it was worth it or not was purely subjective. Bluebeard and Viv thought it was not, but I can see how some people would like it.
For the past few years, one of the more popular items has been the Stuffed Crab Claws at Mr. Crabzy. At $17.75 for 3, it ain't cheap, but remember, we aren't eating some piece of flatbread or something. Quality of the ingredient is one thing, but the way they do here is also very good. Generally, the traditional way of making these is by molding processed shrimp pasted at the end of a crab claw and deep-frying it. That they did here, but the shrimp paste was not merely a mousse. There was the delicate rebound texture of bits of shrimp to go with the light airiness of the paste. The natural sweetness really came through. If you've ever visited a Brazilian Rodizio, you might recognize the Pão de Queijo (or cheese bread balls). I can't profess to say I've eaten many of these, however, these ones were really good being light, slightly glutinous and plenty cheesy. These can be found at the Whatafood stall.
Something a bit different are the Vietnamese-inspired Tacos from Taco Tigre featuring chicken banh mi, 5 spice pork belly and beef pho. This was $10.00 for 3 and yes, the picture is missing one as it was eaten. LOL... Anyways, I got to try the Beef Pho and yes, it really did taste like the components of Pho except for the moisture of the soup. There was a drizzle of hoisin on top which was good, but I would've preferred some sriracha. I wasn't the one who bought this, so I ate what was presented on the table. Another RNM favourite is the Daifuku at Asomi Mochi. These have gone up in price, much like many of the other food items here. They are now 2 for $9.00 or $5.00 each (up from $7.00 for 2 last year). I find the mochi quality on these to be excellent with a pillowy-soft texture while still having a glutinous-chewiness. The matcha is my personal-favourite.
So with 2 admissions left on our Zoompass, Viv and I returned several weeks later to get a few more items from this year's market. We went for the $19.00 full-sized Lobster Roll from Salty's Lobster Shack. Although this was not served in a buttered split roll, it ate well nonetheless. It was packed with bits of lobster mixed with mayo and some celery and dill. There was probably a bit too much dressing, yet at the same time, we were not left wanting in terms of lobster. I wished for more larger chunks of lobster in the mix, but for the price, it was fine. While I was getting that, Viv was across the way at Zzim getting some Korean Chicken Drumsticks. She got the large order for $11.00 and paid an extra $1.00 to get half-and-half. The result was 2 drumsticks in hot spicy pepper and 2 in sweet garlic soy. In terms of filling up your tummy, this has to be one of the better deals at the RNM. The drumsticks were juicy as promised where we found the spicy pepper to be more flavourful. Loved the addition of chewy rice cakes.
For several years, the Mac & Cheese Roti at Mamak La has been one of the most popular items at the RNM. I've had it once before, but haven't eaten it lately and Viv has never tried it at all. I wouldn't classify this as amazing, although it is really something different and completely fusion. The roti itself was flaky and fairly chewy (in a good way) with some elasticity. Due to the preparation, it would never be "fluffy" as it is compressed and grilled. Inside, we found nacho 3 cheese which had a resemblance to Kraft Dinner. That wasn't a bad thing since the noodles were chewy and plenty salty from the cheese as well as the extra cheese slice. Drizzled on top was curry mayo sauce. Another popular RNM food item is the Fish Stick from aptly named Fish Sticks. This was actually sliced fish cake, tempura-battered and drizzled with your choice of sauce. Small was $8.00 and a large was $12.00. This was actually really good where the batter was light and crispy. I got a mix of garlic lemon pepper and spicy mayo. Both were good and this was surprisingly delicious.
Our favourite item of the night was dessert in the Dok Jok with Coconut Panna Cotta at Tuk Tuk. Essentially a creamier and richer version of the popular Chinese coconut pudding, the panna cotta was super flavourful with the aromatics of coconut milk and with just enough sweetness. On top, the 2 Dok Jok cookies were lightly crispy and delicate. They were drizzled with just enough sweetness. Loved these! This is a must try in my opinion. This was a respectable $8.00. We ended the night with the usual (like for the past 3 years for us in the Summer Special at Icy Bar. This was $7.50 and still worth it despite the increases in price over the years. It sported coconut milk, chia seeds, strawberry, mango and jelly with condensed milk. Sure, it was sweet, but just enough IMO. Plenty refreshing and a great way to end a visit to the Richmond Night Market.
The Good:
- Dok Jok with Panna Cotta
- Fried Squid Tentacles
- Roasted Pork Hock
- Fish Stick
- Chef James' BBQ Skewers
- Crab Claws
The Bad:
- Prices are creeping up to the point where you can get a tasting menu somewhere
- Really busy at peak times, go early at opening
- Without a Zoom Pass, you will not get in quickly
As much as Fremont is a great place to live, the food options are a bit hit and miss. Sure, the Afghani food is pretty solid as well as a few Asian places, but other than that, it is best to head into San Francisco for better eats. However, there is one place that is pretty popular amongst the locals - Country Way. Think something along the lines of an ol' skool Denny's but more rustic. One look at the decor and it seems like no one bothered to renovate since the 60's. No matter, that is part of the charm where large portions and classic diner comfort food rule the day. We've been here before and yes, we just had to come back one more time with the kids.
Unlike last time, I tried something different with the 8oz Ranch Steak & Eggs, which seems like my go-to breaky these days. Hey, if you want a side of meat with your eggs, why not something lean? Well, this steak was not only lean, it was prepared perfectly medium-rare and was super tender and juicy. Egg yolks were runny and the side of hash browns had a crispy surface while soft like mashed potatoes inside. My son did his usual thing and got the Eggs Benny with a side of avocado to go with the hashbrowns. Okay, the Hollandaise was creamy and buttery, but there was so much of it! Maybe a little less would've been fine because this ate really heavy. It could've used a bit more lemon too. Eggs were perfectly poached being runny while the English muffin was toasted up crispy.
Viv ended up with the French Toast Combo which included 2 strips of bacon (could be sausage or ham too) and 2 eggs (not pictured). Much like last time we were here, this was enough food for 2 people let alone one. The French Toast resembled more of a griddle cake or flat fritter than the usual version. It ate fluffy and light despite the visuals with a crispy and buttery exterior. For my daughter, she had the Strawberry Pancakes with a touch of whipped cream on top. Although one would think that a place that is known for their breakfasts would have fluffy pancakes, these were not. I mean, they weren't horrible, but just not as airy as one would hope. The strawberry sauce was not as sweet as it appeared, which was a good thing.
Also on the table was a dish we had last time in the Country Way Special Omelette stuffed with sausage, ham, bacon and cheese with 2 slices of American cheese on top. This monstrosity needs a very hungry person to finish it. With all of the ingredients, this ate very hearty and a bit salty. Last thing on the table was the Country Fried Steak with 2 eggs, hashbrowns and toast. Yes, I really wanted to order this, but Viv reminded me of my gastrointestinal issues that would be prevail... TMI... Anyways, as you can see, it was a gigantic portion of tender meat that was coated in a crunchy breading. Gravy was creamy and well-spiced. Eggs could've been cooked a little less aggressively though. Let's be real here though, the food isn't supposed to be refined nor precise. Rather, what you are getting unapologetic large in-your-face plates of food that is good for what it is.
The Good:
- Huge portions
- It's not gourmet, but it's good nonetheless
- Friendly servers
The Bad:
- As mentioned, don't expect refinement
- Super busy
Underappreciated and generally unknown, Uyghur cuisine from the Xinjiang region of China is hard to come by in most parts of the world. It is the unique mesh of Chinese cuisine with Muslim influences (and some straight-up Central Asian dishes). In Vancouver (where I'm from), we had essentially 2 places and now we are down to one (Beijiang Restaurant). While I was down visiting my relatives in the East Bay (in particular Fremont), they suggested we hit up Sama Uyghur Cuisine. They didn't have to ask twice since finding this cuisine is the equivalent to finding a unicorn.
We ended up getting all the greatest hits including the Lamb & Chicken Skewers. These were really large with substantial chunks of meat. They were spiced with the usual earthiness of cumin and spice of chili flakes. Minor hints of nutmeg and garlic were present as well. They were grilled enough that the flavors were activated while still keeping the meat moist and tender. I particularly thought the lamb was good being just fatty enough. The chicken was a little drier though. As an appie of sorts, we got the Spicy Green Bean Jelly. These soft and buttery "noodles" were topped with chickpeas, chili oil/sauce, chili peppers and cilantro as well as a soy-based sauce. This was spicy, salty, aromatic with a touch of tang. This was all about the delicate texture of the green bean jelly though.
Of course we couldn't do without the Big Plate Chicken with pieces of chicken leg, potatoes and peppers. This went really well with rice where the sauce was full of cumin and just a touch of spice. There are several different versions of the dish and this one included tomato. We enjoyed the tender pieces of chicken and the equally delicate potatoes that soaked up the sauce. Underneath, the house-made noodles were still chewy and also benefited from the sauce. However, since they were served with the original dish, it started to get soft as we ate (usually should be served after we finished the ingredients). Getting some veggies into our meal, we had the Stir-Fried Broccoli and although it was not a complicated dish, it was prepared well. Lots of wok heat lead to caramelized flavours (garlicky) and crunchy broccoli without much moisture.
Since Uyghur cuisine is famous for the use of lamb, we also went for the Cumin Lamb. This was also prepared properly with plenty of wok heat which ensured caramelization and activation of all aromatics. Naturally, the earthy cumin came through in spades, but the lamb was definitely there too with its usual gaminess. The pieces were tender enough without being dry. The rest of the ingredients including the peppers were still vibrant and crunchy while cooked all-the-way through. I also noticed the dish wasn't as greasy as some other versions I've had. One dish I wasn't a huge fan of was the Dry Stir Fried Green Beans as the beans were a little old. Hence, they were chewy and not crunchy. Furthermore, the flavors were a bit weak too with only a minor amount of aromatics.
On the other hand, the Stir-Fried Noodles with Beef was the complete opposite exhibiting developed and activated flavours. Obviously, the most important part was the hand-pulled noodles and they were indeed excellent. Super chewy in an appealing manner, there was bite and elasticity. After that, the preparation was flawless with caramelization in terms of color and taste. Just a touch of spice, the dish had plenty of savory elements combined with a balancing amount of sweetness and umami. Lots of complimentary ingredients as well. For the other noodle we had, it was more saucy in the Fried Pearl Noodle. At first, I couldn't even tell there was any noodle due to the amount of ingredients on top. Again, the noodles were chewy and this time around, they were more mild as the sauce didn't adhere very much. This was more about textures than impactful flavor. So other than the green beans, the dishes we had at Sama were appealing and tasty. Sure, Uyghur food is fairly obscure and sometimes it leads to over-excitement even if the food is mediocre. I don't believe this was the case here as the food was solid on its own merit.
The Good:
- Impactful flavors
- Large portions
- Unique
The Bad:
- A little pricey
While finishing up our filling Japanese lunch at Satomi, it was suggested we check out Bun Appétit Donuts nearby. We weren't overly familiar with the place, but once inside, we were amazed at the large selection of designer donuts. Getting over the initial sticker shock ($3.50 - $5.00 per donut), we went about ordering a selection to go. On that note, before anyone judges the pricing, one must have to actually eat the donuts first. That we did where we discovered the quality and care that goes into every donut.
My daughter couldn't control herself and went straight for the Double Chocolate Donut. After I was able to sample it too, it was obvious why. Normally, cake donuts are dense and heavy, but not this one. Similar to chiffon, the donut was light and airy. Rather than being straight-up sweet, it was full of dark chocolate flavour. On the bottom left, the Everything Donut was savory with cream cheese filling and tasted like the bagel, but in a donut! The 3 filled donuts were Ube, Hazelnut Cream and Strawberry Cream. Of the 3, I enjoyed the strawberry the most because of the fruitiness. On the other hand, the hazelnut was aromatic, nutty and only purposefully sweet. I didn't mind that one either.
The one donut that stuck out in my mind was the Peach as it was deceptively filled with jelly in the middle despite being ring-shaped. As such, the entire thing was truly peach-flavored in every bite. Combined with a delicate texture, this did not eat heavy. Being a donut, it was naturally sweet, but not so much that it was overwhelming. Similarly, the Lemon Lavender was also filled in the middle. As such, it was also a bigger donut in terms of diameter and thickness. Again, it didn't eat heavy and despite being sweeter than the peach, it really wasn't overdoing it. I usually do not like lavender in any of my desserts, but this was subtle enough to be appealing. Just above the lemon lavender, there was the Guava Cheesecake. Unmistakably guava tasting, the donut featured cream cheese in the middle and it really did have elements of cheesecake (especially with the graham crackers on top). Nothing much to say about the Churro donut other than it had the classic cinnamon sugar as well as a dulce de leche drizzle. The Rocky Road ate someone like a s'mores due to the toasted marshmallows on top. Lastly, the Tiramisu was appealing with a creamy marscapone filling as well as a dusting of cocoa powder on top.
We tried 3 more filled donuts in the Kalamansi, Mango and Chocolate Cream. Predictably, the kalamansi was the most flavorful of the 3 with an explosion of tang and sweetness. Loved the silkiness of the custard cream. Rich and purposefully sweet, the chocolate was solid. I thought the mango was just as good as the kalamansi with impactful natural flavors. If you remember the pricing of these donuts, the total cost of 15 donuts was around $70.00. Was it worth it? Like everything else, it comes down to subjectivity. I loved the donuts and the cost was not really an issue. However, for some the price maybe too steep.
The Good:
- Carefully crafted
- Unique
- Huge variety
The Bad:
- Expensive
Naturally, when in the The Bay Area, there are many options for eats. Staying within the East Bay has certain limitations, but we weren't interested in driving out to the city this time around. We were mainly here to visit family and staying in Fremont was our plan. So when we were deciding where to go for Japanese, everyone agreed on Satomi Sushi out on Thornton Ave. Expectations were tempered as they all stated that it can't compare with San Francisco, but it is definitely solid for Fremont. We were okay with that and made our merry way over.
We went a little aggressive with the menu and kicked things off with the Melting Albacore Tuna consisting of imitation crab meat topped with a thick slice of albacore tuna, flying fish roe and green onion. Resting on a bed of shredded daikon, it appeared the tuna was drizzled with a soy vinaigrette of some sort. The result was a fairly mild-tasting concoction with the butteriness of tuna on top of imitation crab (not sure why they advertised it as snow crab though). Next up, we had the Tempura Combination consisting of ebi, sweet potato, golden squash, green bean, broccoli and carrot. The batter was crunchy and fairly thin, but pretty greasy at the bottom of the pile. They needed to drain the oil better before serving.
Off to a couple of rolls, we had the Gangsta Roll consisting of hamachi and cucumber on the inside with salmon and fresh water eel on the outside. We picked this one since it was one of the few that did not feature a California roll as the base. As such, there was more brightness and the taste of the sea from the hamachi and salmon. Since the eel was only on alternating pieces, we couldn't get the taste of every ingredient together much. Unique and impressive-looking, the Victoria Secret Roll sported spicy tuna and cucumber with deep fried sea bass and spicy scallop on top. Predictably, the roll had more impact due to the spice, but it wasn't over the top. The fried bass on top added a very light crunch and body while the buttery scallops added another layer of texture.
Now those rolls were good, but nothing compared to the Greg Roll. It was a monstrosity where the base roll was an oversized California roll topped with a ridiculous amount of wakame mixed with various chunks of sashimi. One person would have a hard time finishing this. As big as this was, it wasn't a complicated creation. In fact, it was pretty darn simple. As such, think of it as a large Cali roll with the crunch from the wakame and tangy sesame flavor that goes with it. At first, we were planning to put in 2 orders of the Gyoza, but upon realizing it was fried, we only got one. Reason being is that we aren't huge fans of the fried version. With that being said, these were fine with a crunchy exterior giving way to moist tender pork and cabbage. Loved that they supplied us with enough sweet vinegary soy dip to dunk them into.
Since everyone wanted raw fish, we got the $60.00 Chef's Sashimi that sported 50 pieces. It included bonito, salmon, hamachi, albacore tuna, bluefin tuna, striped sea bass and escolar. Beyond the portion size and good value of the plate, the fish was actually quite good. As evidenced in the picture, there was a nice sheen and good color. There was a escolar on the plate and my personal preference would to have something else, but it is okay to be eaten in small quantities. I particularly liked the hamachi as it buttery and sweet. It didn't end there as we also got a selection of Nigiri with tamago, unagi, hotate, salmon, hamachi and striped sea bass. Again, the fish quality was good and everything ate well. The rice was a little on the drier side but was chewy.
For our cooked items, we got the Chicken Teriyaki and Tonkatsu. Wow, these were very large in portion size. If we had known, we wouldn't have ordered both of them. Unlike the version where the chicken is fried then topped with sweet thick sauce, this was fried up where it was marinated and placed on a hot cast iron plate. Hence, it ate drier and less sweet. As for the tonkatsu, it was crunchy while sufficiently tender inside despite being lean. We loved how they supplied us with plenty of tonkatsu sauce on the side. So as mentioned in the intro, my expectations were not very high considering Satomi is essentially a neighbourhood sushi joint. However, it not only succeeds in that respect, I believe that the food is even a notch above that while providing good value at the same time.
The Good:
- Well-priced
- Solid eats
- Friendly service
The Bad:
- Gets quite busy and finding a table is difficult
- Still not too sure about the escolar
Posts
For all the times I've visited LA, there have been very few opportunities for me to do some "real" dining. What I mean by that is rather than going to family-friendly restaurants that were convenient to where I had been staying (ie. Disneyland, Universal etc...), this time around we were going to eat well. So after some research (thanks Mijune!) and recommendations from some local expertise, I settled on a good lineup of eats including my Felix out at Venice Beach. This happens to be Janet Zuccarini's (of Top Chef Canada) restaurant that features house-made pasta and pizza. We were lucky to score a reservation for this hard-to-get into restaurant.
The kids were jacked for this meal and totally brushed off the offer of "kid-friendly" options. We began with some delicious Fiori di Zucca (fried squash blossoms stuffed with creama di ricotta). These were delicate with a light, yet uniform crunch. Inside, the creamy ricotta was well-seasoned bordering on salty. However, there was no wanting for anymore flavor. Loved how this was not greasy at all despite the possibility of oil absorption (testament to the correct oil temperature). Seemingly also deep-fried, the Polpette della Maestra Alessandra (pork meatballs with salsa verde and parmigiano reggiano) sported a crispy exterior that revealed a tender and moist interior. There was very little filler since the pork was quite meaty, yet at the same time, it wasn't too firm either. Seasoning was sufficient while the salsa verde added some brightness.
Normally, when you see burrata on the menu as a part of a dish, one would expect it to be a small piece. However, we found a whole burrata in the Panzanella with summer vegetables and pane fritto. Now that wasn't the only thing that made this salad good. The vinaigrette was intensely acidic (in a good way) with balancing sweetness. Nutty and crunchy, the fried bread was several notches above ordinary croutons. The outside crunch was texturally contrasted by the softer interior. The fresh tomatoes only added to the overall enjoyment. We chose the classic Margherita as our pizza for the meal and it sported a leoparding on the bottom and some portions of the crust. I found the dough to be chewy with elasticity with enough salt. Although the center is supposed to be tender and saucy, it was a bit too wet for us. The amount of cheese was on point though.
Heading to the pastas, we were served the Rigatoni All'Amatriciana first. It consisted of firmly al dente pasta tubes perfectly sauced by a pomodoro with plenty of guanciale and pecorino romano DOP. With a touch a spice, full of meatiness and body, the pasta was robust and impactful. The generous amount of guanciale added a certain silkiness and appealing saltiness. There was also a balancing amount of tang to bring down some of the heaviness. Equally good was the Orecchiette with sausage sugo, friarielli, peperoncino and canestrato. Also firmly al dente, the orecchiette offered up a rebounding resistance with every chew. We enjoyed the meatiness of the sausage and the spice. The crunch from the friarielle provided extra texture and freshness. Naturally, the cheese added some nuttiness and saltiness as well.
For our larger dish, we had the Taliata di Manzo (ribeye cap) with heirloom tomatoes dressed in aceto balsamico di moderno and parmigiano reggiano. Prepared perfectly and evenly medium-rare (closer to rare), the rib cap was tender with all the fat activated. It was well-seasoned which added to the overall umaminess and richness of the meat. Not merely just a side, the tomato salad mirrored the panzanella with sweet tomatoes in a tangy dressing. To end the meal, we tried the Flourless Chocolate Cake with hazelnuts. This was rich while not overly dense. Hits of dark chocolate with semi-sweetness was complimented by the sweeter chocolate sauce. Overall, we enjoyed our meal at Felix with the pastas being the highlight. Also, the location and general vibe enhances the experience.
