Mazzaro's Italian Market - A Dali Experience!

Watson had been prodding me incessantly to make a visit to a long talked about Italian Market in St. Petersburg, FL that the good Doctor promised would be like no other; one could only imagine why I was immediately skeptical! The grandiosity and exuberance with which his protestations had been made drew my skepticism to the forefront and I was determined to keep my wits about me!

So with a planned visit to the U.S. epicenter of Surrealism, The Salvador Dali Museum, set on the calendar for a recent weekend we also penned an excursion to visit this pantheon to all that is allegedly good in Italian foods so that I could surreptitiously render a judgement for myself..... Mazzaro's Italian Market on 22nd Ave. N and 29th St.; The game again was indeed afoot!


Now, the good Dr. had the foreknowledge that one of my idiosyncratic specialties is, in fact, Italian and Greek markets having apprenticed in such rather extensively as a youth just east of Kew Gardens. And it is thru this early exposure that I learned first hand how to keenly separate a true bastion of Italian Appetito' from the pseudo Milanese mimic!

What I did not let the good Doctor know however was that as is true when one is purchasing an English Dictionary, where a specific (or even newly minted) word hunt will ferret out the Ultimate Dictionary from the 'simply regal', so is it that I had a pre-ordained list of "must-have's" that I would use to put Mazzaro's to the test and in so doing determine it's pedigree...or hoist it by it's own petards! (And finishing the matter, a fine English dictionary should contain the word 'grok', taken from my friend Robert Heinleins' novel 'Stranger in a Strange Land', or it is simply an incomplete poseur of verbiage worthy of no further consideration.)

This detailed Italian Market compendium I had devised included certain "Must Haves",  those generally expected finds that any good Ligurian food chamber will proffer: freshly sliced prosciutto, both ham and Italian capicolla, Auricchio provolone but only if found in it's full torpedo size tube, and the ubiquitous Parmiggiana Reggiano with it hard, golden, and emblazoned rind. 

The second level of the list include the "Should Haves": fresh mozzarella in water as well as fresh ricotta; the semi-hard Ricotta Salata, a variety of freshly baked Italian breads (thus more than three), hot and cold Italian sandwiches to-go including a favorite eggplant parmigiano along with a 'named' Genoa salami combo on Italian bread that has 3 (or more) meats, a cheese, roasted red peppers, oil/vinegar and mustard - and a spicy mustard would make it all the better!

These were to be the very minimums that I would accept in order to attain the exalted status so deemed by the good Doctor's exuberance. Still, further into the back of my mind resided a third and clandestine level of items that I shared with 
no one, a list so 
selective that it's inhabitants could seal Mazzaro's fate or allow it to enter the realm of Italian Market greatness on par with Abitazione Pigneto in the heart of Rome. We would soon see which it was to be.....

Approaching the building from the 3rd parking lot back (third!) at lunchtime on a Saturday (open unitl 2 PM on Sat and closed Sundays!), the irony was suddenly all around us for our planned visit to the Dali Museo appeared to have been surrealistically usurped upon our arrival at Mazzaro's with a front yard colorfully festooned with Fiat's, and other motor carriages along with painted bovines, boars heads, and a rather large 'Mama' standing guard. Outdoor eating tables and benches in front were already swarming with both the hungry, eager to tear into their selections, and the visibly satiated brimming with their achieved gluttonous bliss!

  

Sidestepping 'Le Taxi a Turismo' adorning the front door I entered was suddenly thrust into a maelstrom of activity with an area teeming with departing customers and guests trying to pay at the four cash registers near the front door....with a joint queue snaking back at least 20 deep. My initial rumination was that this would certainly not be tolerated for 'un secondo' at a true Italian market....and was I RIGHT, for the rapidity with which this line moved was breathtaking and it appeared as if it was more a living, breathing, serpentine Dragon than a stationary queue as NONE were stationary for even a brief moment. I checked my pulse to determine if I had begun hallucinating!

This front room housed both the fresh meats and seafood offerings with all manner of selection: 'la esca' was packed into a smaller area but in the grand sizes usually reserved for the finest fish markets in NYC or San Francisco; tuna hocks ready to slice into steaks to order; swordfish, lobster tails, ahi grade tuna, grouper the size of stingrays....a clamorous cacophany of the sea! And the meats! Oh, the meats! Lamb, steak, ground pork, chuck, and veal like you've only imagined. I was immediately joyous with this first impression...except...... What was this at my feet, it's scent wafting skyward?

Aha! Bacala! One of the secret denizens of the final level of my market authenticity list! By jove Mazzarro's, well DONE! This dried and salted codfish was usually not found in any specialty market save during holiday periods (if at all!) Astounding! Round one to Mazzarro's!

Now thoroughly intrigued I moved past the fresh olive bar and produce sections and towards the back area offering who knows what further delights, my eye was drawn upward to the numerous Vespa's and Italian scooters ATOP the freezer sections on right and left, quite authentic accoutrements I must say! La Dolce Vita!



Just past the freezer sections lining the passageway towards the back, said freezers filled with frozen ravioli's, stuffed shells, fish, and many other great take-homes on the right and a well stocked beer and soft drink selection to the left (with the next item on the secret list....The Manhattan Special Espresso Soda in the quart bottle!) was the Wine and Cheese Rooms.

Yes, rooms - the wine room overflowing with the finest bottled offerings from the Tuscany, Piedmont, Barolo, and other rich regions robust with the sonance of the sacred grape. However, much as I desired to peruse the bottles, this trip was not a time so much for La Vino Italiano but for the 300+ types of Formaggia de Gusto next door. 

With trophy heads for their namesake cheeses staring at me from above (buffalo, mountain goat, wild boar, and perhaps some I chose not to recognize), I stood in quiet gratitude for there before me was another list denizen in such multitudes that it rendered me temporarily dizzy: Fresh Reggiano Parmigianno with it's thick golden rind. And certainly not the hollowed out plastic faux rinds you find to fill in a 'display', such as those you'll find at a Whole Foods, but the entire 85-87 lb. round....all $1400 worth of cheese per wheel..... and there were more than half a dozen wheels that I could see...over $10,000 in just Parmigiano! 

And then to my left, .....Ricotta Salata -  the delightfully light and sweet addition to any antipasto, salad or cheese plate. One pound of Parma and a pound of Ricotta Salata suddenly leapt out of the case and into a handheld shopping basket I did not remember picking up....surreal indeed....



It was then while poring thru the edams, the goudas, and the cheeses of goat, buffalo, and others that I spied the two large Auricchio Provolones behind the counter in their tall hanging torpedo shapes and waxy rinds, each about 6 ft. tall and certainly the largest pair I had ever seen to date with a third currently in mid-cut on the counter before me.

"Hullo my good fellow, it's a splendid pair of provolones you have there!" I said to the Cheeseman, he with arms crossed, proudly squiring over his wares. 


Startling me, he then replied "Did you see the Big One?"

"The Big One?" I replied, catching myself from the Dickensian retort of 'Whot! The one as big as me?"

And it was without pause but with a joy likely evidenced during the 1000's of times he had no doubt done so before, I was quickly escorted to the entrance of the cheese room and he pointed to the Romanesque Pillar at the door jamb running from floor to......, WAIT, this was no pillar or architectural Roman Column... THIS WAS A CHEESE! The Grandest Auricchio Provolone ever  imagined! Good Lord!! How does one even envision such a behemoth of sharpness? It was dually awe-inspiring and jaw-dropping at the same time! Over 1100 pounds! And the surrealism continued for now swirling in my heat-addled brain was not this cheese at present but the Spielbergian Great White Shark in the 1975 film 'Jaws', the similarities were palpable! And from the deepest recesses of my mind I heard Roy Sheider's voice say "We're going to need a bigger shopping cart..."

My head swirling with images and voices I had not had upon entering these rooms, I lifted pound of this particular sharp goodness, suddenly salivating for it's tart taste, and placed it into my now heavier basket.  Moving past the rest of the cheese room and back out into the main passageway the clock showed that 15 minutes had elapsed.....spent on just cheese!

Yet the din I heard from the further back reaches of this market continued to draw me forth...... and towards whatever other surprises awaited me....... but I was stopped in my tracks for what now opened before me was nothing short of a Festivus of Italian Eating!
Once whilst strolling in Rome from the Pantheon to the Fontana de Trevi, Watson and I traversed the Via del Pastini and stepped into an Italian food market whose grandeur and plentitude singularly continued to permeate my consciousness....until this moment, for before me was as vibrant an Italian village market as that one.
 
To my right was a full espresso bar with all of the 10-12 lunch counter seats occupied with visibly giddy patrons eating their scrumptious noshes (and with my own innards now beginning their own rumblings).  Past the espresso bar and more towards the back was what I believed to be a full bakery area. I could only venture such a guess based on the many loaves of fresh round, robust, long, and both seeded and unseeded breads on and behind the counter for I could not see more thru the dozens clamoring for the clerks' attention....men, women, children, and men and women acting like children!..Calling out loud for goodies and receiving them in droves! Cookies, pastries, canoli's, breads, pies; I felt I had to keep moving or I would be swallowed up in this bakery vortex and come out weeks later and much heavier for certain.

This visit again took on surreal aspects as I turned towards the fresh sandwich area which also had dozens of people placing orders while others came to retrieve their previously placed orders .....and all being done with the same regimented fluidity witnessed at the front registers.... instead of a loud and unruly crowd I saw a huge school of minnows moving in deep sea unison towards their eventual nourishing salvation....magnificence unparalleled. 

Drawn into this sandwich area I could not look away from the wide array of cooked and ready deliciousness behind the glass....chicken cutlets, Italian meatloaf, beet salad, pesto pasta, Caprese Stackers (yes, I'll have 6 my good man), Eggplant Rollatini (4 as well and pass one this way), stuffed Italian hot peppers in oil, (Yes, fine, I'll have 3 and yes, I'm quite aware of their heat Thank You!) 



And on and on it went, basket made heavier with selections I had no intention of purchasing prior to my visit yet delightfully content with myself that I was now 'investing in my culinary future' when suddenly I saw...........the #1 Mazzaro's Sandwich Special.....Cappicola, Genoa Salami, Provolone, and Roasted Peppers .....on fresh Italian bread......... and with Spicy Mustard!

My head swirled with visions of 'The Michaelangelo' or 'The Roma' of my past and I was magnetically drawn into taking a number, entering the sandwich queue, and quieting my inner demons which I began to hear more loudly despite the bellowing calls of prior orders finished - "75! Anyone 75?", "81! 81, your order's ready!" 

The Mazarro's Special thus ordered I calculated the delta of orders called to my own number and determined I now had some time on my hands before completion and used this time to further peruse the rest of the market without fear of not hearing when the #1 Special would be ready; the volume of 'the call' loudly being quite the effective anxiety salve. 

Fresh pasta under glass!

I turned and found myself staring at a Fresh Pasta counter....yes, fresh pasta sold under glass. Fettucine's, ravioli's, various spinach pasta's, Gnocchi, Cavatelli, and all other types of inni's, iti's, oni's, and etti's and elle's.........along with all varieties of boxed and imported pasta types - De Cecco, Bionaturae, Rustichella d'Abruzzo. And there.......my eyes and heart grew quiet. For there was an item not on ANY of my lists that I had forgotten about......single mini-espresso pots and the imported espresso to go with it...... how could I have been such a fool and left such an easily identified item from my list!

An Italian Biergarten out back to eat and relax in...

Sneaking briefly out a back door wondering what might be found out back I was further impressed with a large outdoor 'biergarten' with at least 80 people eating, drinking, and being quite festive in their glorious gluttony.... and complete with an outside bar!

I've got my eye on you Holmes!

Gaining re-entry past a questionable one-eyed sentry (Did he just whisper 'I got my eye on you Holmes' or am I imagining things?) I continued to roam the aisles and found a plethora of Italian stalwarts - over 100 different types of olive oil, dozens of different imported tomato's and sauce's, coffee's, olives, sardines in both oil AND tomato sauce, and.........I was soon overwhelmed and swirling again when luckily I heard my number bellowed: My #1  Mazarro's Special was ready!

Heading to checkout, arm weary from the burgeoning basket, I was in such a swoon that I had nearly forgotten that along with Watson and I on this serendipitous visit was Princess Stephanie visiting from University; Lady Ellen and her suitor Lord Mark of Las Vegas; his pharmaceutical eminence Lord Lawrence of Flemington and his lovely betrothed Lady Susan, she of extensive olfactory acuity, and joining us once again was the regal and royal Enchantress Susan of Taos. All in town to celebrate the birthday of Queen Grace, she formerly of The Royal Oaks and now located in a clandestine location, all were only too happy on this day trip to view the surrealistic beauty that is both Mazarro's Italian Market AND The Salvador Dali Museum.
And with a quick exit successfully traversing the snaking and rapidly moving checkout line, Watson and I soon discovered that  everyone had succumbed to the 'Eyes vs. Stomach' battle and all had willingly lost!

So with prepacked folding, collapsible, insulated coolers in hand (Watson came well prepared) I ventured back inside to inquire as to the presence of ice for purchase (our collective extensive food purchases would not last long unaided on a sunny St. Petersburg day in any car.....and that's when I was struck asunder..... each patron I learned was afforded two small bags of ice for FREE with their purchase! 

Mazzarro's had thus risen far higher in Italian market stature than I had ever imagined they could attain in even my highest estimations! And as I walked towards the exit door for the second time I noted a black kitchen jacketed individual with a ministerial aire about him surveying the landscape of patrons like a king over his kingdom. And with the last vestige of energy I could muster I said "Quite the place you have here.....it's very, very impressive....from the Parms, to the provolones, to the espresso pots, to even the Bacala......well done and all quite amazing....."

He looked on proudly and smiled, knowing that he had prepared fully for encounters such as this and had met and exceeded expectations for many, many years.

"But let me ask you," I continued "Do you sell Bocce Balls?"

And his eyes opened wide, the possibilities appearing before him, and he said "No, but that is a wonderful idea!" and after a cold, quick handshake (I was still holding now melting bags of ice) off he went to conduct his OWN new investigation! 

Pride somewhat restored that my years of Italian market training could STILL be put to good use, I soon joined our group to satiate ourselves and NOW visit the SECOND surrealistic pantheon of the day in the Dali!

Surrealism indeed!

Shells and Sauce for Brunch - Denver, CO.

With Princess Rachael, the Duchess of Downing, now ensconsed so very well in the Queen City of Denver and enjoying the spreading of her own wings anew, Watson and I  have come to enjoy our days together when visiting and celebrate now perhaps more than ever the opportunity to sit for a Sunday Brunch afore heading off to DIA and the return trip to the flora and fauna that is  Florida.

And as part of that young wing-spreading, the Duchess has exhibited a strong penchant for seeking out the new and unique as a burgeoning 'Foodie' herself and so I thus  abdicated the role of choosing a location for our brunch on this February Sunday. However, I must admit developing a high level of concern upon the simple utterance of  the dining hall of choice: 'Shells and Sauce', an Italian restaurant on the southeast corner of 12th Ave. and Elizabeth St. near Cheesman Park and a few blocks slightly northeast of the Denver Botanic Gardens.

This left me in quite the English pickle! Shells and Sauce? Oh, Great Ceasers' Ghost! Please spare us all the fate of an Olive Garden meme or even a Macaroni Grille facsimile for I simply could not stomach such an exhibit! And with guests joining us on this visit including Lady Susan, Mystic Grand Empress of Taos and Mother of the Viscount of Iceland, the dilemma was this: Should one risk an uncertain dining result and possibly insult or offend those esteemed guests OR does one usurp the authority of the entirely capable and increasingly advanced Duchess of Downing and surely live with those unenviable consequences for what could be an eternity of familial purgatory?

In the end 'twas all for naught for despite the cuisine specificity the name of this grotto connotes, and a cheesy one at that, the variety of offerings was impressively diverse and in some cases downright astounding!

With a Sunday morning first floor packed elbow to elbow and jowl to jowl and the tightly condensed bar area also similarly posited, frets abounded quickly on the liklihood of our group even gaining a seat let alone a table for 7..... and yet just when all hope seemed lost and brow sweat began popping in earnest -*POOF*- A rear door opened up to a back staircase and then a fairly wide open second floor dining area magically appeared bringing solace and anticipation back to our group once again! (And.....is that a Full Bar with the 'game' on it behind you there my good man? Splendid!)

Stranahan's Whiskey Coffee

Almost as astounding as this second floor surprise oasis was, we were doubly impressed with the rapidity of our table service for no sooner had we sat down than a deliciously hot Irish Coffee (with Stranahan's Colorado Whiskey) was seemingly envisioned and set down in front of Watson and I as though they were willed from the very depths of our parched consciousness... and it was so welcome on this cold February morning that I was willing to overlook the thermodynamically acute 'glass' mug it was served in; one could literally watch the heat escape thru it's cheap silicon membranes. But I paid it no matter for this inner treat would not be around to chill for very long at all I assure you that!

Duly sated with the 'Eye of the Colorado-Blarney' now swimming in my veins, further (nay, initial!) perusal of the Brunch Menu took me round the Horn of Hardart for I was greeted with all manner of choices from Panini's and Breakfast Pizza's to Omelettes and Egg Specialties and additional Brunch favorites (as well as a very healthy Sunday drink menu.) As we leafed thru the selections.....on and on it went, I was drawn not only to the wonderful diversity of the menu but to the pricing as well....something was troubling me....the food prices appeared to be too low! Trepidation reared it's ugly head again as I feared that this might portend diminutive tapas sized servings or perhaps worse....Italian Nouvelle!! 

Yet almost on cue our Gina Gershon looking waitress (ahem, indeed!) brought a visibly hungover adjacent party what looked like smorgasbord  on a plate smothered in cheese, chili, and all manner of vegetables and other accompaniments and set it down in front of a single diner who had ravenous looking eyes and a fork awaiting. Surely it MUST have been a special affair of some nature or perhaps the 'kitchen sink' of brunch items that I missed on my first menu read thru! (Where WAS it I asked myself?? How could I have missed it? OH?? Pardon me? Why yes, I WILL have another Irish Coffee, thank you! What a nice hostess!) Now, where was I again........hmmmmmm....

An upstairs bar even larger than the one downstairs in the main room!

Oh yes, the PORTIONS! In short order we soon placed our orders (our own hunger quickly becoming Guest #8 at our gathering!) and again I exhaled a potent Whiskey-breath elated at this remarkable FIND! This menu had much more to offer than it appeared to at first glance (or that one might 'believe' will be found from a place called 'Shells and Sauce')..even the SIDE dishes ran the gamut from French Toast or Biscuits and Gravy to Wild Boar Sausage or Parmesan Truffle Fries! This is NOT just 'Shells and SAUCE'!!

Watson's fine sensitivities were easily placated with many, many  a Vegetarian and Gluten Free option listed (with even a Gluten-Free beer staring us in the face!) and soon the plates started arriving post-haste with the V/GF Garden Omelette espoused by my partner as 'the single finest omelette I have ever eaten!' (And that's saying quite a mouthful!) So overtaken was I by this proclamation that, alas, I failed to get  proof of it's very existence.

The Vesuvio Skillet - $10.95

A Vesuvio Skillet appeared for myself - Onions, Peppers, Potatoes, and Buffalo Sausage (or Italian Sausage or mushrooms or.....) and with heaping spoonfuls of Pork Green Chile atop, a surefire Sherlock Magnet....the temptation to order such a behemoth was greater than any 'other' addictive draw I might fall prey to from time to time..... 

Smothered Green Chile Omelette - $9.95

The Duchess, wisely opting for the 'Bottomless Mimosa's' at $10.00, checked her daintiness at the door in ordering the Smothered Green Chile Omelette with Cheddar, Provolone, and Goat Cheeses atop shredded potatoes. One should not have been surprised for this was the same delightful creature who ordered AND finished a complete rack of ribs at the spritely age of 11... and yet not an ounce remains!

Southwest Buffalo Sausage Burrito - $10.95

Accompanying the Duchess on this visit was her suitor Lord William of Avon who carried himself well and remained true to his almost Deepak Chopra-esque affinity for only cool liquids and had an Iced Coffee aside his Southwest Buffalo Sausage Burrito - an amalgamation of eggs, onions, peppers, spinach, cheese, roasted potatoes, and (yes) Buffalo sausage....and smothered in Pork Green Chile and chipotle aioli. (Lord, I'm full just writing that!)

Fried Chicken and Waffles - $10.95 

Italian Grilled Cheese and Tomato - $7.95

The Viscount ordered the Fried Chicken and Waffles with Crumpled Applewood Smoked Bacon and Stranahan's Whiskey Butter which on it's own sounded delicious and was gobbled down almost as quickly as it was served. Lady Sierra, his lovely betrothed, delighted in the Vegetarian Grilled Cheese with Basil Pesto, Buffalo Mozzarella, Beefsteak Tomato and Italian Parmigiano cheese on grilled sourdough bread, roasted potato's on the side. On another occasion I noted that THIS might be a selection to make instead of the Schooner Anchor I had delivered...(and completely finished.........very happily too!)

And lastly Lady Susan, The Mystic Grand Empress of Taos and the esteemed mother of the Viscount of Iceland, selected the rudimentary sounding 'Breakfast Tacos', which turned out to be a well presented and completely overflowing platter of flour tortillas filled with eggs, roasted potatoes, shredded cheese and chipotle cream along with a choice of Italian Sausage, Bacon, or wild mushrooms....AND Avocados, Jalapeños and Pico de Gallo. It was enough for the Empress to take back and eat for the next two meals!

Breakfast Taco's - $9.95

In the end, everyone was MORE than content with both fine food AND spirits and another notch was made in the investigative pipe of wonderful establishments! We look forward to many a good time at Shells and Sauce in the future......... or perhaps a more appropriate name might be 'MORE than Shells and Sauce!

Mise en Place - The Grand Dame of Tampa

After twenty-seven wonderful years working alongside the esteemed Ms. Watson, it was high time to celebrate our delightful partnership together and when one finds themselves in Tampa in search of that certain ambiance there is no other location that calls to mind the pure excellence and certitude of selection like 'Mise en Place'. 

Aptly named oh so many years ago, 'Everything in Place' shows honor to such a heralded occasion by being that locale that DOES have everything just so - whether it is inside the kitchen as is suggested by it's name or throughout the entire enterprise located in the Hyde Park area of Tampa, FL. 

With only the 22 (now 23!) outstanding visits to 32 East in Delray Beach, FL besting it, my current run at Mise en Place is well over a dozen with nary an askew scaloppine or tart Pouilly-Fuisse to show for it. The Proprietor's of this Grand Dame of all things elegant show such a reverential respect for the food, for their customers, for their wine selections....certainly for every aspect of their 'presentation' that to find fault in any area would be akin to harping on the minute.

Being immediately seated on a splendid Saturday evening, Ms. Watson's whistle was soon whetted by a 2010 Raul Perex Vico Mencia, a lighthearted little Red from Bierzo, in the Northwest of Spain, which was flowery and aromatic yet still sporting a rich complex taste, while I opted for my usual Bombay Sapphire Martini with three blue cheese stuffed olives (tight waistcoat be damned!) which arrived with the tiniest beads of ice within, normally an off-putting event in my view but in this atmosphere it was suddenly remarkably welcome!

Mise en Place proffers quite the extensive assemblage of world class wine concentrating on the unique and the artisanal giving one a sense of adventure when choosing. This would be all for the better if the stakes were not as high. Bottles range generally from the mid $30's to the $70's while half bottles are listed from the 20's to '40's but there is still a quite healthy offering at $200 to $300 per bottle and higher. Taken as a whole the care in which this assemblage has been constructed is dually admirable and almost varietal, if you'll allow me such a dextrous linguistic pun!

Blue Cornmeal encrusted Soft Shell Carb

The menu as well is as intriguing and eclectic as it's wine panoply with ten 'First Plates' including a succulent Ceviche, a Sous Vide Lobster plate, and a Tuna Carpaccio among others; twenty-one 'Second Plates' including Roasted Butternut Squash Salad, Kobe Oxtail, Licorice Powder Rubbed Foie Gras, and several more startling surprises, and Twelve 'Main Plates' as varied as Harissa Seared Tofu,  Fennel Crusted Veal Scallopine, Mustard Pecan Crusted Pecan Rack of Lamb, and Macadamia Coconut Crusted Seared Tuna. In fact, the Main Plates cover nearly all manner of delectable cuisine - Chicken, Veal, Venison, Snapper, Salmon, Tuna, Beef Tenderloin, Kobe Strip, Lamb, Duck and a Zahtar or Arabian Grilled Sea Selection of the day.....along with a Seared Tofu for good vegetarian measure!

While enjoying our early cocktails we selected the Hamachi Crudo with Pickled Serrano Chiles and Green Apple Pepita Salad drizzled with a white soy basil vinaigrette along with the Blue Cornmeal Encrusted Soft Shell Crab with Salsa Criolla, sweet potato causa with saffron aioli and a mango chili jam. 

Interesting that the chef chooses to use 'Hamachi', a Japanese Amberjack  or Yellowtail found in the Pacific Northwest ....alongside the word 'Crudo'.... strictly a Mediterranean manner of preparing 'sushi quality' raw fish, almost a double negative in description yet this endeavor results in the exemplary delivery expected.....a fresh and delightful appetizer with tart zing of serrano chile livening things up a bit....the apple slivers connecting them both wonderfully for a tight ensemble of flavor.

Yet it was the Blue Cornmeal Encrusted Soft Shell Crab that was so stunning as it was perfectly done with just the right hint of crunch and chew yet soft where it needed to be with a particular jab of tartness intertwined, attributed to the Mango Chile jam..... my mouth watering as I presently opine with the very thought, simply exquisite!

Surprisingly we were then treated to a 'taste test' of the Chef's latest soup creation. Now, I feel I must add an opinion on this increasing habit of fine chefs to 'sample' their latest creations connived ....an eclectic soup entrant mostly but also other delicacies...which I've come to find devilshly ingenius particularly when served before any appetizers are brought for the simple fact remains that the hunger of the patrons virtually assures that said sample will be well received.....unless of course it misses the mark entirely! 

Grilled Free Range Chicken

A small ladle of a Saffron infused Cauliflower Soup with thyme encrusted pistachio crumbles was ceremoniously placed before us....a deliciously grand effort and one very well received and appreciated, however in this isolated case I found myself unsure of the melange and swirls of tastes and textures. The smooth creaminess of the soup, exquisitely done nonetheless, did not quite blend with the thyme pistachio 'granola' atop in my slightly percolated estimation....but taken as it was....an experimental taste test with little downside to the patron (unless one is allergic to cauliflower or saffron of course) the effort should continue unabated!

Smiling and satisfied with the Soft Shell Crab and the Hamachi Crudo, I reminisced of a recently wonderful sensation with a Tandoori inspired recipe which thus drew me to the Tandoori Spiced Rubbed Salmon entree with Pistachio Saffron Basmati Rice, Tomato Masala Vinaigarette, Pomegranate Raita with Eggplant Tamarind Jam and Curried Wilted Spinach - which was remarkably still steaming when it arrived (a definite plus in my casework!)

Tandoori Spiced Rubbed Salmon

Watsons' choice was the Grilled Free Range Chicken Breast and Sous Vide Thigh with Root Vegetable Leek Fricasee on a Wild Mushroom Quinoa with a Sherry Vinegar Sage Jus, an assortment which had her head swirling and marveling at it's aromas. Not only were these entrees everything we had in mind when ordered, they exceeded our already lofty expectations which is a wonderful experience when we are gifted so!

Chocolate Pecan Toffee Mousse

With a decadently developmental buzz going on in my cranial cavity due to the infusion of a second helping of Bombay Gin, we both were soon slaloming into the after dinner world of desserts, apertifs, coffees, cordials, and the like with no rush assumed or warranted... determined to take a pace of our own choosing and happily met with reciprocal professionalism. 

Celebrating with a delicious Graham's 20 year Tawny Port, which sported the gravitas that a 10 year simply does not (and which is why a 30 year will be ordered on my next surreptitious visit!)

Admittedly drawn like a feline to a bowl of milk  I was captivated by a more than perfunctory Artisinal Cheese Board as an after dinner choice.........a most excellent appendage to the menu I must say! But it was the Chocolate Pecan Toffee Mousse with Creme Anglaise and Toffee Sauce that drew Watson's trained eye, an amalgam of textures, temperatures, and glazes that had Watson nearly in a tizzy and won her over easily.

Blood Orange Sorbet

For me I chose the Blood Orange Sorbet with its hint of spice...cardamom perhaps, which lent the coolness of the sorbet a lace of sophistication, although three scoops of the blood orange began to overwhelm my pallet a bit. Taking a page from the Tribeca bastion 'Odeon' perhaps a scoop trio of perhaps a tart lemon, a pungent blueberry, along with the intoxicating blood orange might allow for a less overwhelming infusion to the senses.... Three scoops, with three tastes, would move a wonderful dessert into the realm of the outer-worldly (but I harp on the minute! 

And to the delight and chagrin of us both, the signage said it all and sent us off into the next 27 wonderful years!