Category Archives: Restaurant Reviews
Lunch at Bocanova
I had a nice lunch at Bocanova in Jack London Square in Oakland. We sat outside on the patio overlooking the waterfront. The food was good and the service is laid back. We tried the oysters on the half shell from Drake’s Bay with a tequila- citrus mignonette, the little gem caesar salad, and the duck pozole with fresh tortillas. Everything was fresh and the flavors were well balanced.
The restaurant had a very nice looking interior and I’m looking forward to going back and trying it out for dinner.
Restaurant Review: Corso Trattoria
The menu at Corso screams of Italy and I had the luxury of going with a large group of people that allowed me to try a broader selection of dishes. The menu reads exactly like one you would find in Italy with the items broken down into sections of Antipasti (appetizer), Primi (pasta), Secondi (main), and Controni (dessert). There wasn’t one item that we ordered off the menu that wasn’t good and I hope that doesn’t discredit me as a food critic.
For our Antipasti course we had the marinated olives, hand stretched to order house made Mozzarella, and the chef’s selection of house cured salumi. I’m a sucker for sulumi and it’s always a luxury to try the house cured meats and the selection at Corso doesn’t disappoint. They do have a house- cured Prosciutto that I can’t wait to try on my next visit. For our Primi course we had a wonderful Tagliatelle al sugo with slow braised beef and pork that goes down as one my favorites, and a Strozzapreti with littleneck clams, squash blossoms, and house-made sausage that was hearty and satisfying. The risotto bianco with white asparagus and truffle oil was tasty but a little dry for my taste. For the Secondi course we had Costine di maiale, slow- braised pork ribs with a chestnut and honey “barbecue sauce” that had a hint of sticky sweetness that was good, but how can you go wrong with a slow- braised pork dish. Something that is a bit more technical and one of my favorites to order anytime I see it on the menu is a whole roasted Branzino. The bass is simply prepared by roasting it in the oven whole until the delicate meat flakes off of the bones and then it’s served with a little lemon and arugula. So simple, so satisfying, and so Italian.
The ambiance and the decor in the dining room are a little underwhelming and the focus is definitely on the food. I would highly recommend Corso for people looking for the authentic flavors of regional Italian food that is reminiscent of one of your past trips to Italy. The compact selection of all Italian wines are a perfect match to go alongside the Florence inspired menu and the staff is attentive and helpful and ready to make suggestions.
Corso Trattoria: 1788 Shattuck Ave., Berkeley, Ca 94709, 510-704-8004
Restaurant Review: Gather
Gather is a great newcomer to the East Bay restaurant scene. I came in for a quick bite and I’ll be back to dive further into the menu at which time I’ll write a more detailed review after my return visit. There’s a large selection of vegetarian options and everything leans towards being very local and “beyond” organic. I tried a very tasty Prather Ranch burger and one of the thin crust wood fired seasonal pizzas with green garlic. I also sampled the Burrata appetizer that was very good and reminded me of sitting outside in Italian cafe. One of the items on the menu I’ll be back to try is the vegan “charcuterie”.
The restaurant has an open concept and it was buzzing on the Sunday night that I was there. There is a lot of curved wood with iron accents in the dining room with a modern- industrial look and high ceilings. Service is efficient and attentive without being overbearing.
I can’t wait to return and explore the rest of the menu. I recommend Gather for a group of people that can order a variety of items to share, or for people looking to order drinks and appetizers before a show, but not the best place if your looking for a quite romantic dinner.
Gitane Restaurant Review
I have stopped into Gitane many times just for a drink off of the alley of Claude Lane in Union Square and I finally had a chance to try the food. The restaurant is small with the bar on the first floor and the dining room on the second floor. It’s a gorgeous room with a speakeasy vibe and a vast bottle selection at the bar.
The three items we ordered in the dining room were all excellent. We started with the well- balanced La Pera salad of Asian pear, red endive, dates, Marcona almonds, blue cheese, and honey- orange vinaigrette. Next we had the Tartare of Sonoma lamb with eggplant compote, cucumber, olive, and mint. This is the first time I’ve had a lamb tartare and it was a great dish using the best part of the loin that was so flavorful, fresh, and mild. For the main course we had the Cabrilla. It was a perfectly cooked piece of blue nose bass with fennel, pepper coulis, quinoa, preserved lemon, and black olives.
The service was perfectly paced and efficient and the sommelier came over to help us pick out a good wine to pair with all the courses. I would highly recommend Gitane as a destination restaurant or if you’re in the neighborhood, stop in for a drink and a nibble at the bar and take in the hip atmosphere.
Toronto food update 2
Toronto is a vibrant city that has an exciting up and coming food culture that seems to still be in its infancy. I was able to dine at two trendy spots that are doing exciting things in the kitchen. The one common theme that I noticed with many of the restaurants was sculptured presentations with the food plating. The second restaurant we ate at after Buca was Nota Bene. Local hot shot chef David Lee heads up the kitchen at this locavore spot creating New Canadian Cuisine. We had the Hamachi Ceviche to start. This is not the Californian and Latin ceviche that I’m used to but the Canadian interpretation was worth having. I felt it was more similar to a crudo or a sashimi with a slight kiss of citrus and a coconut milk sauce that helped take away the sharp bite of the lime. It was the most elegant ceviche I’ve ever eaten. “To Follow” we had the Papardelle pasta with Rabbit Soffrito, Porcini Mushrooms, House Pancetta, and Olives. The pasta was a perfect compliment to the crisp fall weather. The side of Brussels Sprouts were nicely balanced with mint and a minimal amount of Sambal that wasn’t overly spicy.
