Tuesday, March 24, 2009
I know...
I've been slacking with the updates. There has been no lack of good food in my life, just a lack of time and internet. But I'll try and get some retroactive updates posted in the near future.
Friday, March 20, 2009
Mac Dario
So I’m sure the readers of this blog – all four of you – were wondering which fine eatery would resurrect Where’d Ya Eat?
Well your answer is Mac Dario, the “fast food” establishment of butcher Dario Cecchini. Its mission statement is that it “can serve good food at a good price and have a good time doing it.” This is all accomplished with only two menus, the first a play on fast food and the second a sampling of specialties from the butcher shop.
The Mac Dario is a bun-less half pound burger in a breadcrumb crust with garlic and sage roasted potatoes, vegetables and sliced onions, the restaurant’s sauces, Tuscan bread, and sparkling or still water. Set at 10 euro, it’s basically a steal and pretty ridiculous given the quality and amount of food served.
The “burger” itself is cooked to order – the restaurant and I both recommend “Toscana” or rare – and the crust is light and barely-there. Cecchini owns cattle of a rare breed in Spain, and all the beef he serves is trucked in weekly. The quality of the beef is obvious and the other components of the dish only serve to reinforce and complement it. The potatoes wedges are perfectly roasted, the vegetables (bell pepper, carrot, celery) caramelized, and the red onions barely-cooked... crunchy but sweet. The sauces and breads are brought out before the burger, but I recommend holding back until the plate arrives so you don’t fill yourself up. The sauces are ll homemade: A “Tuscan ketchup” (high quality tomato sauce), honey mustard, and a red bell pepper jelly both sweet and spicy.
The other menu, simply called “Welcome,” is a selection of the specialties available for purchase in the shop. Raw garden vegetables and olive oil for dipping, probably to keep things light and healthy before all the meat arrives: “Chianti sushi” (steak tartar), “Chianti tuna” (or pork), roasted pork with herbs and garlic, and meatloaf with the pepper jelly. I haven’t actually had this menu, but I have sampled both the Steak tartar which is beefy and fresh and enhanced with spices and lemon, and the roasted pork, which is tender as expected and leaner than expected.
The rest of the menu is a glass of house red wine, fruit juice, coffee and a slice of olive oil cake (topped with sugar and pine nuts), and Italian military liquers for digestifs. Each item is available for 2 Euro. And for 3 Euro, you can have a quarter liter of the red wine.
You can purchase Cecchini’s beef, pork, or lamb (when in season), at his butcher shop attached to the restaurant. And although he favors Spanish cattle, the rest of his ingredients are local to Chianti. His wine, olive oil, and herbs all come from his own estate within two miles of the restaurant. The aforementioned as well as the red pepper jelly, honey mustard, and “perfume of Chianti” (a delicious salt spiced with Tuscan herbs that probably makes its way onto everything on the menu) are all on sale there too.
The restaurant seats about two dozen people, so don’t be surprised if you’re sitting next to strangers at one of the long tables. The atmosphere is relaxed and cheerful. It almost feels like a party. No RSVPs or reservations are taken though.
This is certainly an excellent and memorable dining experience and definitely in my top ten favorite meals of all time. The staff are all professional, courteous, and genuinely happy to be at work. Although the likes of Elton John, Madonna, and Sting have eaten there, there is no pretense; the staff would never call their burgers “casual fine dining” although they are. In fact, the lack of foie gras, truffle, and other unnecessary fancy ingredients only goes to show the quality of both the beef and the cooking. A meal here would satisfy anyone who is a meat lover and change the mind of anyone who is not.
Well your answer is Mac Dario, the “fast food” establishment of butcher Dario Cecchini. Its mission statement is that it “can serve good food at a good price and have a good time doing it.” This is all accomplished with only two menus, the first a play on fast food and the second a sampling of specialties from the butcher shop.
The Mac Dario is a bun-less half pound burger in a breadcrumb crust with garlic and sage roasted potatoes, vegetables and sliced onions, the restaurant’s sauces, Tuscan bread, and sparkling or still water. Set at 10 euro, it’s basically a steal and pretty ridiculous given the quality and amount of food served.
The “burger” itself is cooked to order – the restaurant and I both recommend “Toscana” or rare – and the crust is light and barely-there. Cecchini owns cattle of a rare breed in Spain, and all the beef he serves is trucked in weekly. The quality of the beef is obvious and the other components of the dish only serve to reinforce and complement it. The potatoes wedges are perfectly roasted, the vegetables (bell pepper, carrot, celery) caramelized, and the red onions barely-cooked... crunchy but sweet. The sauces and breads are brought out before the burger, but I recommend holding back until the plate arrives so you don’t fill yourself up. The sauces are ll homemade: A “Tuscan ketchup” (high quality tomato sauce), honey mustard, and a red bell pepper jelly both sweet and spicy.
The other menu, simply called “Welcome,” is a selection of the specialties available for purchase in the shop. Raw garden vegetables and olive oil for dipping, probably to keep things light and healthy before all the meat arrives: “Chianti sushi” (steak tartar), “Chianti tuna” (or pork), roasted pork with herbs and garlic, and meatloaf with the pepper jelly. I haven’t actually had this menu, but I have sampled both the Steak tartar which is beefy and fresh and enhanced with spices and lemon, and the roasted pork, which is tender as expected and leaner than expected.
The rest of the menu is a glass of house red wine, fruit juice, coffee and a slice of olive oil cake (topped with sugar and pine nuts), and Italian military liquers for digestifs. Each item is available for 2 Euro. And for 3 Euro, you can have a quarter liter of the red wine.
You can purchase Cecchini’s beef, pork, or lamb (when in season), at his butcher shop attached to the restaurant. And although he favors Spanish cattle, the rest of his ingredients are local to Chianti. His wine, olive oil, and herbs all come from his own estate within two miles of the restaurant. The aforementioned as well as the red pepper jelly, honey mustard, and “perfume of Chianti” (a delicious salt spiced with Tuscan herbs that probably makes its way onto everything on the menu) are all on sale there too.
The restaurant seats about two dozen people, so don’t be surprised if you’re sitting next to strangers at one of the long tables. The atmosphere is relaxed and cheerful. It almost feels like a party. No RSVPs or reservations are taken though.
This is certainly an excellent and memorable dining experience and definitely in my top ten favorite meals of all time. The staff are all professional, courteous, and genuinely happy to be at work. Although the likes of Elton John, Madonna, and Sting have eaten there, there is no pretense; the staff would never call their burgers “casual fine dining” although they are. In fact, the lack of foie gras, truffle, and other unnecessary fancy ingredients only goes to show the quality of both the beef and the cooking. A meal here would satisfy anyone who is a meat lover and change the mind of anyone who is not.
Mac DarioALSO: With reservations, the restaurant morphs into two other alter egos for dinners and Sunday lunch. “Solociccia” is a six-course two-hour dinner – the six meats selected at Cecchini’s discretion – with an abundant amount of sides, desserts, and drinks for 30 Euro a person. “Officina della Bistecca” is a meal devoted to Chianti’s famous grilled steaks: Bistecca alla Fiorentinia, alla Costata, and alla Panzanese. The 50 Euro per person price is inclusive of other expected components too, not that anyone could possibly leave the three-hour meal hungry.
Open noon to 3pm everyday except Wednesday and Sunday
Via XX Luglio, II
Panzano in Chianti, Firenze
+39 055 852020 Tel
+39 055 852700 Fax
http://www.dariocecchini.com
Saturday, November 22, 2008
Bacccarossa
In my opinion, it’s still the best place to get fresh seafood in Florence prepared simply (as in, not fussily or pretentiously) but with clean, exquisite flavors. The amuse bouche was (raw or barely cooked?) anchovies on toast. This may sound fishy or salty, but it wasn’t. Much more delicate in flavor than one would expect. We got some appropriate red wine pairings for the dishes. My pasta was a linguini with lobster and cherry tomatoes. Perfectly cooked, generous amounts of lobster and tomatoes and just-right al dente pasta. My main dish was a seabream island wrap, which means the fish was steamed in parchment with potatoes, tomatoes, capers, and two kinds of olives. It also was not the least bit fishy in taste but perfectly tender and light. We split a spicy chocolate mousse/pudding with drizzles of melted chocolate. The wine pairing was a Muscat that tasted apricot-y with the chocolate and honey raisin-y on its own. This was a true testament to the sommelier’s skill because the dish and the drink not only brought out each other’s flavors but enhanced them.
Wednesday, November 12, 2008
Alle Murate
Alle Murate is a beautiful place. Simple modern furniture underneath an ancient, frescoed ceiling. The tasting menu that night was based on both flavors and aromas. Every dish smelled amazing as it came out of the kitchen and made you want a taste. Obviously water, spumante, breads, and breadsticks came out first. The basket of baked things was so good it was hard to resist eating them and spoiling the appetite. Tara and I both had the tasting menu, but they tailored hers to fit her non-mammal diet.
- First course, Sarconi white bean and shrimp soup. The shrimp were perfectly cooked. As moist and fresh as possible without being undercooked. The soup also had hints of sage and thyme.
- Second course, bay-leaf-scented seared tuna (and fried pork chop for me) with an apple sauce and potatoes. This was a successful play on the classic pairing of pork chop and applesauce, but this apple sauce (notice the space in between the words) was very different and delicious.
- Third course, paccheri pasta with prawn, mussel, seabass, and cuttlefish. All four of the seafood ingredients were the right texture and chopped to a pleasant size, the pasta was clearly homemade and done to the right level of al dente, and the sauce was tomato based. A wilted sage garnish and a bit of spicy heat accented it all to the perfect finish.
- Fourth course, a pumpkin soufflé, with a chestnut on top and black cabbage sauce underneath. This was a perfect example of letting ingredients speak for themselves. The flavor of each component was clean and distinctive, the combination of three in-season ingredients proves we should eat the freshest things nature provides.
- Fifth course, Casentino lamb three ways – stewed in tomato, fried cutlet of rack, and baked leg stuffed with black olives. These were all fantastic and so different, the fact that it was all lamb and the roast potatoes in between tied them all together. (Tara’s fifth course, baked seabass over vegetable caponata. The seabass was tender, buttery, and flaked if you just ran your fork across. Perfection. Caponata is a Sicilian preparation of eggplant, zucchini, and pepper. The veggies were the crisp-tender consistency that all cooked vegetables should have.)
- Dessert course, a pear tiramisu over a chestnut pancake, topped with fresh pear cubes and chocolate shavings. Tara had said she was tired of tiramisu, but this was a refreshing and much lighter version. Once again with the argument in favor of using seasonal ingredients.
Via del Proconsolo, 16/Rosso
50122 Firenze, Toscana, Italia
+39.055.240618
Alle Murate Website
Tuesday, November 11, 2008
Buca di Sant'Antonio
This ristorante has been open since 1782, so they’ve had time to get things just right. The food is amazing. Of course, they quickly provide the water, breads, and breadsticks. They greeted us with glasses of spumante and two amuse bouches. One was a pastry filled with anchovies that was simultaneously, entertainingly flaky and salty. The second were deep fried little meatballs the size of marbles. With all the courses, we e drank a local DOC wine, Urlo di Lupo 2007. Duchessa di Lucca. Colline Lucchesi.
My first course was a cold rabbit salad with lettuce, tomato, olive oil, and balsamic vinegar. Sounds simple but so complexly good in its balance of flavors and textures. My pasta was a hare pappardelle, perfectly cooked homemade egg noodles and tender pieces of hare, which is a little gamier and leaner than rabbit but tastier. I’m not a big pork fan, but the waiter recommended the roast pork with truffle cream sauce, roast potatoes, and green bean soufflé. The pork was perfectly done, tender and juicy, the potatoes were sliced into perfect size bites, and the soufflé was surprisingly intense in taste. Oh and the truffle cream sauce? Does that even need explanation as to how good it is?
Dessert was baked caramelized fruit with chestnut gelato. So good. Hot and cold. Crisping and melting. Sweet and creamy. The Sauternes dessert wine we had went excellently with it also.
My first course was a cold rabbit salad with lettuce, tomato, olive oil, and balsamic vinegar. Sounds simple but so complexly good in its balance of flavors and textures. My pasta was a hare pappardelle, perfectly cooked homemade egg noodles and tender pieces of hare, which is a little gamier and leaner than rabbit but tastier. I’m not a big pork fan, but the waiter recommended the roast pork with truffle cream sauce, roast potatoes, and green bean soufflé. The pork was perfectly done, tender and juicy, the potatoes were sliced into perfect size bites, and the soufflé was surprisingly intense in taste. Oh and the truffle cream sauce? Does that even need explanation as to how good it is?
Dessert was baked caramelized fruit with chestnut gelato. So good. Hot and cold. Crisping and melting. Sweet and creamy. The Sauternes dessert wine we had went excellently with it also.
Via Della Cervia 3
55100 Lucca, Toscana, Italia
+39.0583.55881
+39.0583.3121999 Fax
http://www.bucadisantantonio.com
Closed Sunday evening and Monday
Sunday, November 9, 2008
Il Belvedere
Who can resist the fresh and inexpensive seafood of Cinque Terre? Belvedere is on a Mediterranean beach, so no one should not order seafood here. We split all the generously sized plates. Monterosso’s famous anchovies, marinated and less salty than you’d think. Rice with squid in its ink, a perfect example of not trying to cover an ingredient’s natural tastes but enhancing their best qualities. Stuffed mussels, another local favorite. The stuffing makes them richer and more filling but not heavy. The Cinque Terre DOC white wine of course is the obvious and correct pairing to all this.
Piazza Garibaldi 38,
Monterosso, Cinque Terre, IT
+39.0187. 817033
Thursday, November 6, 2008
Bacccarossa
In my opinion, it’s still the best place to get fresh seafood in Florence prepared simply (as in, not fussily or pretentiously) but with clean, exquisite flavors.
The amuse bouche was (raw or barely cooked?) anchovies on toast. This may sound fishy or salty, but it wasn’t. Much more delicate in flavor than one would expect. We got some appropriate red wine pairings for the dishes.
My pasta was a linguini with lobster and cherry tomatoes. Perfectly cooked, generous amounts of lobster and tomatoes and just-right al dente pasta.
My main dish was a seabream island wrap, which means the fish was steamed in parchment with potatoes, tomatoes, capers, and two kinds of olives. It also was not the least bit fishy in taste but perfectly tender and light.
My hot date and I split a spicy chocolate mousse/pudding with drizzles of melted chocolate. The wine pairing was a Muscat that tasted apricot-y with the chocolate and honey raisin-y on its own. This was a true testament to the sommelier’s skill because the dish and the drink not only brought out each other’s flavors but enhanced them.
The amuse bouche was (raw or barely cooked?) anchovies on toast. This may sound fishy or salty, but it wasn’t. Much more delicate in flavor than one would expect. We got some appropriate red wine pairings for the dishes.
My pasta was a linguini with lobster and cherry tomatoes. Perfectly cooked, generous amounts of lobster and tomatoes and just-right al dente pasta.
My main dish was a seabream island wrap, which means the fish was steamed in parchment with potatoes, tomatoes, capers, and two kinds of olives. It also was not the least bit fishy in taste but perfectly tender and light.
My hot date and I split a spicy chocolate mousse/pudding with drizzles of melted chocolate. The wine pairing was a Muscat that tasted apricot-y with the chocolate and honey raisin-y on its own. This was a true testament to the sommelier’s skill because the dish and the drink not only brought out each other’s flavors but enhanced them.
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