Monday 26 January
We were looking for something novel
for our 24th anniversary dinner. We had
loved Nicola's restaurant before, and now they were trying out new tasting menus. So tonight we gave them a spin. They were very nice about finding
us a comfy banquette, and presented the wine list on an ipad. But we made life easy by just ordering the
five course menu with accompanying wines, only specifying a Cruasé Rosé Brut
Casteggio, which they kindly substituted for the menu's prosecco.
Nicola's is famous for its
beautiful bread basket, with varied vegetable puffs, ciabatta, and grissini
(two of each type, so no ugly fights); it's a course in itself, but there was
also a stuzzichino or amuse bouche, a puff of whipped brie and
mascarpone with blood orange and crispy lemon, served on a slate.
Then came our first course: pork
belly topped with granola for crunch, on a pillow of polenta, decorated with a
slice of pear, a cube of gelée, and pumpernickel crisps. We loved the mix of unctuous pork with soft
and crisp textures.
Our fish course was subtler:
panfried fluke with lemon butter on lentil purée, with more crisps and a flock
of browned brussels sprouts. It was served in a deep earthenware bowl, which made it hard to get at, but went well with its wine pairing, Fontezoppa Verdicchio di Matelica.
Oddly, pasta was next: mascarpone-stuffed
agnolotti studded with cubes of roast
chicken, in parsley sauce, topped with pickled onions.
At this point, our enthusiastic
sommelier came out with a couple of wines for us to taste: a Luigi Baudana
Langhe bianco "Dragon" 2012,
and a pinot nero from the same Pavese
area as Casteggio; we didn't get the exact name, perhaps (Carlo?) Casavecchia. Both were excellent, and we were debating
which we liked better when our meat course came: juicy salt-cured duck breast
on a bed of wild rice and succulent mushrooms, accented with a scribble of
lavender sauce.
That had its own wine too, a
classic Retromarcia Chianti Monte Bernardi 2012.
And finally, for dessert, a cute
little round of devil's food cake on a bed of chocolate dust, topped with
vanilla and chocolate cream and crisp chocolate pearls, served with a pour of Vinsanto.
Nicola's
offers high quality, dependability, and pleasant little surprises; we
enjoyed puzzling out the chef's quirks, like combining smooth and crispy things
(like crisps). Service was swift,
attentive, and good humored, and our server and sommelier couldn't have been nicer; they even comped our sparkler
because it was our anniversary. All that
care for the guests, the interesting Italian wines you never see anywhere else,
and of course the thoughtfully prepared food are all reasons why we love Nicola's. So we shall return, even when it's not our
anniversary.
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