January 7, 2015
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| Duck à la Vignarola: World famous recipe, marinated, stuffed w several herbs, onion, garlic, celery, cognac, duck stock, carrots, apples, oranges - 3 J's comment > best duck in Vancouver (esp after the downward slide @ Fable), although to be fair it's not the same preparation or cut; duck meat insanely tender and juicy, not a single dry spot anywhere; duck stock rich and intensely flavorful; very well done |
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| Spaghetti & Meatballs: Roma tomato sauce, lean beef, veal, Italian spices, onion, garlic - 2+ J's comment > perfectly, perfectly cooked pasta (yes, so well done it's worth repeating!) - the right amt of al dente without being raw; meatballs OK but the real star was the spaghetti; FYI, despite the mountain of cheese, didn't really get much cheese flavor after it melted in - to save calories, just forego it |
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| Complimentary bread and butter - 2+ J's comment > served warm, w the right texture of a crisp crust and a soft center; despite the unsalted butter, still a good combo w the olive oil |
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| Chicken Tetrazzini: Bread crumb stuffing, Stilton cheese, olive oil, butter, shallots, basil, thyme, served w linguine aglio - 2 J's comment > another perfectly cooked pasta, but chicken was sadly dry; bread crumb stuffing was slightly mushy, although the Stilton cheese flavor was strong |
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| Pan di Spagna All Arangia (Orange cake) - 2 J's comment > a firm cake, faint orange flavor; stick w the Tiramisu & Chocolate Ganache |
Menu
Labels: burrard, downtown, fine dining, italian
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