It's a cold Wednesday evening in Portland and after enjoying a delightful and informative sparkling and champagne wine tasting, Kate and I settle in for a cozy encounter at Vignola. This isn't our first time here, having enjoyed a fabulous 2006 Giuseppe Leonardi Amarone on our previous visit along with what was an exceptional dining experience and terrific service.
Ravenous, we quickly ordered 2 appetizers and selected a wine (new to us both) from the diverse and intriguing wine list. Tonight we chose Medjool dates wrapped in bacon (who doesn't love bacon!?) and a sample platter of 3 cheeses. I opted for 3 varieties of goat and sheep's cheeses (kitchen's choice of course).
The wine tonight: a "Vinho Tinto" 2008 Quinta de Valle Longo from Portugal. This wine is especially ripe with flavors of plum, cherry, tobacco and black currant with well matched mild tannins, medium legs and a nice, lingering finish. Not a bad start in our opinion, and a good reason to try something unknown as I will be looking for this label to add to my cellar at home.
The dates arrived and were neatly presented on a bed of mescaline greens. The combination of flavors and textures of the tender, chewy, sweet dates with the very flavorful, crisp bacon along with the pungent, soft, creamy Gorgonzola was remarkable and satisfying.
The 3 cheeses, very well chosen by the boys out back, were in the styles of brie, soft and hard (almost Parmesan like). I felt the portions could have been a little more generous for the price compared to other similar plates locally. The compote of cherries, raisins and apricots that accompanied the plate along with the seasoned walnuts and a delightfully crisp crostini added new dimensions to each of the three cheeses.
Our entrees (we both couldn't resist opting for the steak tonight) were a bit of a disappointment. Perhaps it shouldn't have been, as the menu simply called it steak, not flank steak or hangar steak as one might expect as to identify the cut. The dish was prepared and served with broccoli rabbe, grilled onions and frittes and then garnished with fried julienned onions. If one item should never be wrongly prepared and served in a restaurant, it's the proteins or main course. We ordered our steaks medium-rare but were both served something much closer to medium-well. The server was gracious enough (once finally inquiring about our entrees) to have them re-made for us. While the second go around was properly cooked to desired temperature, the quality of the steak itself was still not what I would have expected to receive.
I'm not sure what's taking place with the restaurants in Portland lately, but there appears to be a trend of meat being too heavily seasoned and salted. Maybe on this occasion it was to make up for the rather poor cut of steak we were served? Either way, the true flavor of the meat was lost in the overabundance of seasoning that it went through during preparation. I'm beginning to wonder if there is truly a real, honest to goodness, prepare it the way it should be steakhouse in Portland anymore...
While I love this restaurant, it's ambiance, menu and wonderful wine list and will be back again without question, I was a little disappointed to have been let down on this visit as past experiences here have always been quite exemplary.
Tonight's visit earns Vignola 3 stars.
Cheers!
~Joe
Friday, December 30, 2011
Saturday, December 10, 2011
Paciarino
So my mother is in Maine visiting her favorite son. (Ba-ha-ha-haaa) Where else can I take her to show the true flair of what's good, unique and truly inspiring about the luncheon scene here in Portland? Paciarino of course!!!
My 12 year old son Gabe is also with us and about to find out that spaghetti and lasagna are only a fraction of what great Italian cuisine has to offer.
When you first walk in to Paciarino, you might be a little thrown by the fact that you will make your dining decision prior to being seated. The hostess will tempt you with the types of home made pastas-du-jour as she describes the daily offerings, neatly and uniquely scrawled on a chalkboard at the front counter. If one were to look directly to thier left at this point, they would see the chefs working diligently in the open kitchen, which is also highly visible from the street through a very large picture window on the front of the building.
We selected the following items: Mom opted for the seasonal Pumpkin Ravioli, I chose the Goat Cheese Ravioli al Pomodora and Gabe the Fettucini (sans sauce, add lots of fresh Parmesean Cheese!)
We were then seated after making our beverage selections and (as this wasn't my first encounter here) everyone else was delighted to have our entrees delivered in very short order. After all, when you are working with fresh made pastas and home made sauces, preparation time is greatly reduced.
I think the first words out of my mom's mouth were: "Wow. This is more like a dessert than an entree." The flavors of the pumpkin blended with the amaretto cookie and nutmeg as the filling for her Raviolis were amazing! If anything, I though that the pumpkin could have been a little stronger, but the overall flavor profile was fantastic and very satisfying to say the least.
My Goat Cheese Ravioli was equally delightful, perfectly cooked, tender and flavorful. The Pomodora (red) sauce was neither to sharp or too sweet and accentuated the mild flavor of the cheese within each hand-crafted ravioli. There is truly a master behind the creations coming out of this kitchen.
My son, who is quite simple in his choice of foods still (but I'm working on him), didn't stop eating his Fettucini for a moment. Well, except to take another piece of the home made bread that came with the meals.
Perhaps one of the most unique aspects of Paciarino is the fact that if you have a favorite pasta or sauce (or two) that you absolutely would love to be able to have again at home, everything they offer is already packaged neatly in coolers and on display for you to go home and have fun with again!
My recommendation for Dessert: Tiramasu. Enough said. You HAVE to try Paciarino's Tiramasu folks!
I give Paciarino 4 stars today.
Until next time!
Ciao!
~ Joe
My 12 year old son Gabe is also with us and about to find out that spaghetti and lasagna are only a fraction of what great Italian cuisine has to offer.
When you first walk in to Paciarino, you might be a little thrown by the fact that you will make your dining decision prior to being seated. The hostess will tempt you with the types of home made pastas-du-jour as she describes the daily offerings, neatly and uniquely scrawled on a chalkboard at the front counter. If one were to look directly to thier left at this point, they would see the chefs working diligently in the open kitchen, which is also highly visible from the street through a very large picture window on the front of the building.
We selected the following items: Mom opted for the seasonal Pumpkin Ravioli, I chose the Goat Cheese Ravioli al Pomodora and Gabe the Fettucini (sans sauce, add lots of fresh Parmesean Cheese!)
We were then seated after making our beverage selections and (as this wasn't my first encounter here) everyone else was delighted to have our entrees delivered in very short order. After all, when you are working with fresh made pastas and home made sauces, preparation time is greatly reduced.
I think the first words out of my mom's mouth were: "Wow. This is more like a dessert than an entree." The flavors of the pumpkin blended with the amaretto cookie and nutmeg as the filling for her Raviolis were amazing! If anything, I though that the pumpkin could have been a little stronger, but the overall flavor profile was fantastic and very satisfying to say the least.
My Goat Cheese Ravioli was equally delightful, perfectly cooked, tender and flavorful. The Pomodora (red) sauce was neither to sharp or too sweet and accentuated the mild flavor of the cheese within each hand-crafted ravioli. There is truly a master behind the creations coming out of this kitchen.
My son, who is quite simple in his choice of foods still (but I'm working on him), didn't stop eating his Fettucini for a moment. Well, except to take another piece of the home made bread that came with the meals.
Perhaps one of the most unique aspects of Paciarino is the fact that if you have a favorite pasta or sauce (or two) that you absolutely would love to be able to have again at home, everything they offer is already packaged neatly in coolers and on display for you to go home and have fun with again!
My recommendation for Dessert: Tiramasu. Enough said. You HAVE to try Paciarino's Tiramasu folks!
I give Paciarino 4 stars today.
Until next time!
Ciao!
~ Joe
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