SField
Distinguished Member
- Joined
- Oct 19, 2008
- Messages
- 6,139
- Reaction score
- 24
I am going to try jelina.
Panna Cotta is almost always the best dessert on a chef's menu. It's one of the few things a great chef can do without having pastry knowledge.
I had the guancale flatbread and it sucked, I had another one I can't remember. I sort of hate flatbreads to be honest.
The Bacos are incredible. I absolutely love them.
I'm a big baco fan. nice to have that food two blocks from my office. i really like teh small plates, the bacos are always good, i have been let down by some of the main dishes ... not that they're bad, but they just don't consistently have the punch that the bacos do. i do like some of the flat breads (what are they called?). and he gets GREAT hams. really worth it. desserts are pretty good, too. i had a panna cotta the other day that made me wonder why i hadn't fixed it in so long. hence a column. (lunch+column idea=PROFIT).
i like spice table but not as much. i've eaten there 3-4 times. he's a good guy and i like the spirit of the place. pig's tail was great. some of the skewers are great.
the german place in venice is rockenwagner ... he's been here forever and ... yeah. what you said. i've only eaten at gjelina a couple times, but really liked it. very simple food, but really well done. they knew me, so there wasn't a lot of attitude, but i understand that can be a problem there. their butterscotch pudding with sea salt is amazing ...
I am going to try jelina.
Panna Cotta is almost always the best dessert on a chef's menu. It's one of the few things a great chef can do without having pastry knowledge.
I had the guancale flatbread and it sucked, I had another one I can't remember. I sort of hate flatbreads to be honest.
The Bacos are incredible. I absolutely love them.
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