Dinner At Craftbar
Warm Field Mushroom & Fontina Bruschetta: This transcendent piece of toast has the power to end wars, turn enemies in to BFFs, and convert even the most religious of mushroom-hater. A crunchy, buttery slice of peasant/country bread is topped with a suffocating layer of warm, gooey fontina cheese, followed by a pile of perfectly seasoned, sauteed 'shrooms. To. Die. For.
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Entree
Veal Ricotta Meatballs: For those of you out there who frequently read my website, then you are well aware of my obsession with homemade meatballs. Simply put: if they're listed on a menu – and I confirm that they're made in house (...and not a pre-made version transported via the Sysco truck) – ordering meatballs, above all else, is a no-brainer.
These meaty morsels came highly recommended by Teddi, the birthday girl. Since the order came a-la-carte sans pasta, I ordered a side of crusty bread for dipping purposes. Although I was a bit off-put by the blinding-white interior color of the 'balls (they were made of veal, after all), there was no denying just how moist and flavorful they were.
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Desserts
*Chocolate Custard Tart: Too rich and heavy, plus I HATE hazelnuts.
*Brown Sugar Cake: Delicate, buttery, sweet...I loved this feminine cake, which was was appropriately accompanied by creme fraiche ice cream and a wedge of poached pear.
*Butterscotch Pot De Creme: Rich, creamy, silky, and chock-full of caramel-y, butterscotch flavor...this particular dessert sang to me.
Upon being seated, we were presented with a narrow flute filled with house-made, salted breadsticks. Despite their tooth extracting crunch, I found them to be quite addicting and enjoyable.
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Appetizers
Pecorino Risotto Balls, Spicy Tomato: Seriously, what's not to love about a fried risotto (rice) ball, oozing with pungent Pecorino cheese, that comes atop a creamy and spicy tomato sauce? Nothing. Absolutely nothing!