Abbondaza! The new Italian abundance in town, wine news and more.
Esca occupies a space on Main Street that started out as a pasta joint, Gastronomia, and has morphed through several iterations. Esca is also the name of a trendy new Italian eatery in New York, the creation of impresarios Mario Batali, Joseph Bastianich and David Pasternack. Our Esca bears no relation; it's presided over by Luigi Doleatto, most recently of Uva Rara.
The interior at Esca, however, does look somewhat like the Esca in New York, which isn't a bad thing. It's open, but provides private nooks and offers an organic feel with elements of rock, slate and wood. The enterprise occupies two stories--a bar on top and the restaurant below. We entered through the second-story bar and captured a glimpse of the sun setting over Main Street through a large window. Neil Young was the Muzak, and I immediately felt relaxed and, well, hip.
That feeling remained. There's something comforting about an open kitchen, and Luigi leads this one with a casual air. No one seemed uptight, and there weren't a lot of flames shooting toward the second story; mostly a steady stream of waitstaff picking up dishes and professionally conversing.
The food follows suit. Appetizers are good enough to make a meal. I loved the trio of zucchini turbans ($7). The strips of zucchini are crisp, but not raw--no weak-wristed strips of squash here. Each surrounds various fillings--a dollop of veal pate in one, a bit of salty and rich prosciutto in another, earthy tapenade in the third--all nestled on a puddle of a blissfully sweet, sticky reduced balsamic vinegar. Fabulous, but not so carefully crafted as to be unapproachable.
The same attitude surrounds the tuna tartare appetizer ($10). Not quite Italian, but in the essence of the cuisine, it's composed of fresh raw ahi tuna lightly dressed with a fruity sweet olive oil and fresh lemon juice and festooned with strips of lightly fried leeks.
A lobster salad comes stuffed inside an artichoke ($12), but the crisp, clean salad calls for more acid to give the dish a voice. Skip this one in favor of the melange of roasted red pepper, grilled eggplant and arugula ($8). Of course, the aged Parmesan cheese adds a distinctive element to the balsamic reduction.
But the veal and porcini ravioli in a rich, earthy demiglace ($18) was my favorite. The little pockets of pasta balance the sweet and savory combination of veal and porcini. A demiglace of veal stock, reduced to pure essence of that meat, completes the plate; then the entire dish is treated to an occasional toasted walnut, which adds another element of rich, nutty character. Extraordinary.
There are a half-dozen seafood selections, including the elusive wild salmon. Some of these speak to an Italian ancestry, like Dover sole gratin with prosciutto. Others are more eclectic, like sea scallops St. Jacques in a cream sauce.
Meats are more focused, and I loved the salty character of an impressively tender chicken breast teamed with prosciutto and stuffed with veal pate. Apparently you can't go wrong with anything incorporating veal or prosciutto at Esca.
Dessert is an afterthought, with the flourless chocolate and almond tart the substantial offering. It's an obscenely rich slab of decadence, but we managed to nibble our way through. A well-made cappuccino helped.
The wine list is a pleasant surprise. About a dozen different and interesting wines are offered by the glass and taste great with the food. Whoever put that together gets my salute.
1888 Main St., Sarasota
Reservations recommended on weekends
11:30 a.m.-10 p.m. Monday-Friday; 5-10 p.m. Saturday
THE REAL THING Blink and you could miss Cafe Bologna. It's in a nondescript strip off Tamiami Trail, just south of Phillippi Creek Park. There's nothing to catch the eye; I owe my discovery to Marcella Hazan, doyenne of Italian cuisine, cookbook author and Longboat Key resident (see "The Essence of Italian" in our April Food & Wine annual). When she invited me to lunch, Hazan, with her uniquely gravelly voice, confided that she almost cried when she first ate at this restaurant, so reminiscent was the food of her native Bologna. We made arrangements to meet, with the caveat that I must understand that this is a cafe in the truest Italian sense.
At first glance, the cafe looks to be more a deli, with a huge cold case dominating one wall. Marcella explained that in Italy, especially in Bologna, the exquisite-looking meats and cheeses would be made into sandwiches or platters of antipasto for on-premise consumption, or taken home. Bufala mozzarella, the fresh version, floats in large vats. Pristinely white, the fistsized balls of cheese are waiting to be sliced and partnered with tomato and basil for a salad caprese ($9.90). The bufala is also rolled with slices of speck, a smoked bacon, and rucola, or arugula, and heated. This is called involtini ($15.90). Don't miss it.
We put down roots at the table by the front window, and owners Barbara and Claudio Ronchi appeared, unleashing a stream of Italian at Hazan. Soon the most beautiful platter of antipasto ($14.90) materialized. It included several kinds of cured meats--prosciuttos, hams, speck and an equal complement of cheeses. I was thrilled to see perfect-looking Parmigiano-reggiano, aged golden and hard, yet crumbly at the same time. Fontina, both fresh and aged, and pecorino, a sharp sheep's milk cheese, and a wonderfully biting Gorgonzola completed the selection. Small piles of bright green olives dotted the landscape.
Hazan competed for my attention with those exquisite olives and won, when she explained that the restaurant's tigella was what had prompted her tears. Tigella is an ancient bread that Barbara bakes at Cafe Bologna. It's disk shaped, hard on the surface and yeasty soft inside. Tigella can be served solo or as the repository of many wonderful ingredients as a sandwich.
Tigella is indigenous to Bologna, Hazan explained, and because regions in Italy have such distinct cuisines, it's unknown even a few miles away. Hazan ran a cooking school in Bologna for 12 years, where she would take students on field trips to the countryside to see the sources of their ingredients. The foodstuffs at Cafe Bologna clearly passed muster with her, and if Hazan's approval weren't convincing enough, the flow of customers--most of them speaking Italian and looking urbanely nonchalant in that Italian sort of way--made me a believer. She painstakingly explained how Barbara makes the bufala--from curds--but dismissed the bufala on the plate as "too young. It must sit for a time."
Salads appeared, bowls of bright green with the sweetness characteristic of very fresh lettuces. Dressed with olive oil and vinegar, they were the perfect finale for the antipasto. Then the lasagna arrived. This was Bolognese lasagna ($14.90), explained Hazan, and it's only pasta and sauce Bolognese, a meat sauce void of tomato. Indeed, the lasagna is a compact stack of meat and pasta--I counted seven layers of pasta. No tomato, no mozzarella, no ricotta. All Bologna.
The lasagna is pretty much the only hot dish on the menu, both for lunch and dinner. This is the cafe style, Hazan was explaining, when we were interrupted by some customers who recognized Hazan and requested an impromptu photo shoot with her, featuring Claudio and Barbara's food. I was the food stylist and photographer, too.
This called for a round of espresso, the best I've experienced this side of the Adriatic. Claudio serves it with a small glass of mineral water--so authentically Italian, I was almost crying.
Before you go, remember there's a limited menu of this wonderful food. But with Claudio and Barbara's assistance, a feast will magically appear. Or take the food home. The first time I ordered two portions of lasagna and a half-pound of the Parmigiano-reggiano, Claudio described the process of adding the cheese to the lasagna "on top, after the lasagna is warmed thoroughly, not before." I listened so intently he rewarded me with one of his heavenly thimbles of espresso, which I consumed standing at the bar, displaying my best Italian nonchalance.
5770 S. Tamiami Trail, Sarasota
11 a.m.-10 p.m., Monday-Saturday
Beer and wine
RELATED ARTICLE: WHAT ARE YOU DRINKING?
peter Garza, manager of the Vernona at The Ritz-Carlton, Sarasota, grew up in Mexico City, went to Columbia University and in the intervening 25 years has lived around the globe.
"I love [Sarasota's] international flair," he says. "It's a small city with the complement of the arts and a wonderful diversity of people."
When it comes to wine, "What interests me is to find different wines from around the world," he says, especially roses. "Having lived in Spain, where the large meal is in the middle of the day, I find roses are just right at midday--not too acidic and much lighter than a red." Among his favorites: rose from the Rhone region of France, specifically from the producer Guigal.
"I also love the wines from the Priorat [a region in northern Spain]," says Garza. "These wines are becoming very popular and very expensive. It's a rocky area, and that stresses the vines, and consequently each grape is like a precious gem. The wines primarily come from the Grenache grape, and that makes wines that are very earthy--Etim from Mas lgneus is my current favorite."
He also enjoys Tuscan wines, lately favoring Etrusco from Cennatoio del L'uva. He drinks whites with "spicy dishes, like Indian food that has a complexity of flavors," and especially prefers viognier.
What I'm drinking this month: Stanley Lambert Thoroughbred cabernet sauvignon 2001 Barossa Valley, around $22. This is a start-up winery that I predict will win a huge following. Great wines at fabulous prices and a local angle, too. Susan Lambert-Kopstad has been successful on the Gulf coast with her Sea Breeze Coffee & Tea Company, so it was a natural extension into distributing her family's Stanley Lambert wines, which are made in Australia. The Thoroughbred cabernet is luscious, with an underlying hint of chocolate. Very soft tannins make it extremely drinkable.
I first experienced it paired with a goat cheese tart on a confit of tomato made by freelance chef Chris Covelli. The berry quality and soft tannins brought out the sweetness in the tomato and that wonderful earthy quality in the goat cheese. The rest of the wines in the line--a sprightly chardonnay, sensuous semillon and the "Black Sheep" blend of shiraz, malbec and merlot are keepers, too. For more information, call (941) 758-1249 or go online to www.seabreezewines.com.
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|Title Annotation:||FOOD & WINE|
|Article Type:||Restaurant review|
|Date:||May 1, 2006|
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