Molto bene! That's the very least I can say about this place. Recommended in a pinch by a complete stranger, me and a friend decided to try this place while trying to find dinner before an event. And let me just say, I will be forever grateful to that stranger whoever she was.
Walking in this place any questions you have about why the use of "intimo" is completely dispelled. You basically enter the door and fall into the laps of those patrons who've chosen to eat at the bar. The space is that cozy. There is a slightly more spacious main dining area but I wouldn't recommend going there to discuss confidential government information, as you'll definitely be overheard by your fellow diners. However, while small and cozy the space is lovely. White table linens, fine china and cutlery, warm candlelight and, my favorite, the artwork is a collection of black and white photos of elderly Italians (at least I think they're Italian).
The menu is small (one page) but impressive. There are a selection of starters that include the traditional calamari and bruschetta amongst the more unexpected carpaccio and asparagus. There is also a tempting selections of salads that could easily satisfy as a main course (they looked quite filling and fresh); particularly the caprese salad I saw someone devouring at a neighboring table. Then there is a small selection of specialty pizzas (5 including a make-your-own 2 topping). You'd be tempted to skip over this section, but I warn you not to make such a mistake. Simply read the ingredients of these gems and you'll know that these are not your son's pizzas. The menu is then rounded out with a selection of pasta and main dishes that sounded absolutely divine (Tortellaci Tre Funghetti, we will meet soon). The wine selection was very nice as well with satisfying selection of reds, whites and sparkling that can be purchased by the glass or by the bottle, and a separate selection that are offered by the bottle only.
As we didn't have much time we decided to keep it simple; individual pizzas and wine. My companion ordered the Quattro Stagioni. and since I have a strict rule about ordering the same dish as anyone (you can't share if you both have the same), I ordered the Pizza della Foresta. T
he best part of going out to eat with someone whose palate is just as curious as your own is that there are no qualms about sharing. The Quattro Stagioni was a decadent combination of prosciutto, artichoke, mushroom, olive and egg. My friend surprised me by proving she's a surprising culinary genius and added eggplant, simply because she "really likes eggplant". The combination of ingredients in this dish is enough to impress, but it goes the extra mile with the show it puts on when served. Fresh from the oven with that quivering golden egg still cooking from the residual heat nestled in the center. The waiter then proceeds to mix the egg up in the middle of your pizza, letting the heat of it start to firm up the yolk. When the server starts to cut it up for you the egg is just firm enough not to run all over the plate (in such a classy restaurant you can't expect them to let their patrons sit there with egg running down their chins). Thank goodness my friend was put into a state of catatonic bliss by the taste because it gave me a chance to steal a piece. My goodness, was this pizza good! It was salty and creamy and crispy and... everything. I guess the trend word would be "umami" but it surpassed even that in my opinion. Just perfection! This is what Italian pizza always wanted to be but just never knew how. My friend washed it all down with a glass of Chardonnay that she described as "heaven".
While I have to honestly admit that I preferred my friend's pizza to my own, I can't say I was at all disappointed. In fact I was quite delighted with my Pizza della Foresta. A simple pizza but it packs quite the taste-bud wallop. Wild mushrooms, plum tomatoes and Fontina cheese just create this harmony that just works so well together. I love mushrooms but I know that they can be a bit touch-and-go. Over cooked and they become these gelatinous slimy blobs that just kind of coat the tongue with a almost moldy taste. Don't even get me started on canned mushrooms. But these mushrooms were perfect. They were cooked to perfect tenderness that enhanced their earthy flavor and provided a nice meatiness to a meatless dish. The Fontina gave just the right amount of saltiness and creaminess., and the tomatoes added a much needed fruity brightness to bring it all together. This is how you elevate pizza night to the next level. I paired my dinner with a wonderful 2012 Zinfandel that was dark and rich with really deep notes of juicy berry.
You can see why we were far too stuffed to even look at their dessert menu so I have no review about that. But if they do desserts as well as they do their pizzas I doubt you'll be disappointed. I hope you'll take the time to visit Francesca's. I know I will again and again and again. read more