Friday, August 29, 2014

Francesco's

August 29, 2014


Sablefish baked w basil, saffron, lemon juice, white wine, onion, garlic tomato - 2

J's comment > not bad; perfectly cooked, firm and robust texture, flakes of the fish peeled off in the exact chunks desired; delicate flavors but very flavourful, cream not heavy in the least, trace saffron (just the way I like); complements OK; loved that the only starch on the dish was the rice (the yellow nugget at the back was a chunk of beet)

Buffalo Burrata: Roma tomato, basil, extra virgin oil, balsamic vinegar - 2

J's comment > soft, but not as soft as it could be at its finest; absolutely bland too, not the slightest bit of cheese flavor to it; I know (and like) that burrata has an inherently subtle flavor but there was absolutely none in this version

Lobster Lasagna w emmenthal cheese, shallots, dry white vermouth, light cream, seasonings, lobster meat - 2

J's comment > intriguing flavor and take on the traditional lasagna; lots of lobster throughout the pasta; pasta a tad softer than I'd like; strong Emmenthal flavor, loved the cheesy stringiness that defines the lasagna; slightly fishy overall though

Complimentary bread and butter / olive oil - 2

J's comment > served warm, soft w a decent crust that was slightly chewy but still good; butter sadly unsalted but worked well w the olive oil

Tre Piccolini

Tiramisu a l'Italiana - 2

Chocolate Ganache Cake - 2

Creme Brulee a la Parigina - 2

J's comment > ganache was not bad; thick and rich but not heavy nor too sweet; had a melt-in-your-mouth texture that literally made the chocolate evaporate (yes, evaporate!) on your tongue; definitely not your avg chocolate ganache


tiramisu was also not bad; classic flavors on a classic dessert; moist, good balance of the cream, sponge and liqueur; could have used a touch more espresso though

the creme brulee custard had a good caramel-ly flavor but texture was borderline watery, as if it had not set properly; caramelized top a touch too thick, but very crunchy

Rossini: Flor Prosecco & Fragoli strawberry liqueur - 2

J's comment > very fizzy, not too sweet; alcohol not too strong; kinda like a fruity-fizzy champagne

Menu





Cocktail menu (FYI, there were many more pages for wines)


Francesco's Ristorante Italia on Urbanspoon



Labels: burrard, downtown, fine dining, italian

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