I have always wanted to go here. Passing by, it seems so achingly cool. The beautiful people draping over the peripheries of the outdoor area like nymphs, swathing their way down to the watery side of the canal, finally enticed me onto the patio through their plume of liquorice rizla skinned smoke. I joined the theatrics and got going on the Apperol spritzers. Not a bad place for a cozy meal, it also looked good for gaggles of groups too. Our party was a modest one and on an unseasonably warm night for October, sharing the speciality of Venetian Cicchetti (small plates) was a festive occasion on its own. Bread is served in large, pre-cut cubes warmed in paper bags- cute, but I had to face the indignity of asking for a lil' sum'n sum'n to help it down, butter or oil, know what I mean? "We 'ave a good Olive oil" the waiter boasted. Then why were you unwilling to share it? Fine oil it was too, when it arrived. The selection of meats with it was delectable.
I couldn't decide on the main and the waiter was suitably casual and left me hankering for his attention and when he went through the menu I hung on every word. Just how he said squid helped me decide, one of my dinner dates went for Tuscan sausage.
That's just what I got. Calamari Rings. Fried. And Polenta. My friend got, Sausage. And Polenta. We both got a lot of Polenta.
Thank the classics she got a bit of juicy tomato garnish. My plain polenta pile, pleased me not, there was a sliver of lemon quaking under the monstrous pile of deep fried sea food somewhere, enough to cut through a few mouthfuls of the oily rubble.
No wonder the waiter thought less of offering me the fruity balsamic infusion earlier, I read more into his Italian frankness than I should've. When he said I was getting squid, little did I think that'd be all.
The role of Venice was played by the Regents Canal, brought to you on an Unseasonably warm gorgeous night, the food however Unseasoned too; the understudy of the night waiting in the wings hoping someone would trip over with a pepper grinder in their hands and bestow the offerings with some flavour. read more