Lunch with Michelin Guide – The Salt House

The Salt House, located on Mission Street in the South of Market area of San Francisco, is found on a street filled with other great eating establishments.

The Salt House

The Salt House is located in building from the 1890’s (a 1906 earthquake survivor) that housed a printing press. The rustic interior is bright and the atmosphere is lively.

The Salt House

The cuisine is New American and the menu is varied.

The Salt House

Christine, our Summer Intern, and I arrived during the lunch rush but we were seated quickly at the bar, which is always open as is a communal table directly behind.

First up was the Bruce Adams – grapefruit / ginger / lemon / sparkling water. Wow! Refreshing, light and bubbly. Perfect for a hot San Francisco day.

The Salt House

I always have a hard time deciding what to eat and this day was no exception! I asked the server what they recommended and their favorite was the crispy chicken sandwich. Always a good idea to ask the staff what they like, right?

The Salt House

The Crispy Chicken Sandwich is just that – CRISPY! The chicken is served on a poppy seed bun with a spicy green and red cabbage slaw made with a horseradish crème fraîche. Now, I’m not a huge sandwich fan but I at the WHOLE THING! The crispy chicken, crunchy slaw and tender bun was the perfect combination. A little pickle on top and the flavors blended together perfectly. On the side comes the most delightful, crispy, thin, and delicate sweet potato chips. They are so light, they are lighter than a Lay’s potato chip! I ate all those, too!

Christine ordered the Branzino which comes with smashed marble potatoes, baby red chard, and a
shrimp sauce. Branzino is a mild flavored, white fleshed, European fish which that somehow keeps finding it’s way onto San Francisco menus. It’s also served at the Tadich Grill on California Street, so it seems very popular. Christine let me taste a little of the Branzino with the potatoes and it was cooked perfectly.

The Salt House

I asked the server why this place was called The Salt House. We had imagined there might be different varieties of salt available for tasting but there is no real story, apparently. The owners just liked the name.

The Salt House is a nice place for lunch. I’d like to go back and try some desserts, next time!

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Hakkasan San Francisco – Michelin Guide

Our latest outing for our Michelin Guide was to Hakkasan in San Francisco.

Hakkasan Restaurant - San Francisco

You enter on the lower floor and take the elevator up to the 2nd floor. The elevator opens to a very light and airy entry with a lovely marble table and beautiful orchid displays

Hakkasan entry from the elevator

We were seated upon a beautiful leather banquette with a colorful embroidered dragon with several designs along the banquette.

White Leather Banquette with dragon embroidery

The interior was filled with dark wood but the windows let in some beautiful light.

Hakkasan is light and airy.

The table setting was lovely. Wooden chopsticks and a silver spoon on an ornate holder. Pure simplicity!

Silver spoon and wooden chopsticks

The menu item called “Taste of Hakkasan” is very popular. For $29.00 you can select a Small Eat and a Main. The small eat consists of either the steamed or fried dim sum. There were multiple choices for the main and we all chose something different. All mains are served with braised pak choi and steamed or egg fried rice.

Hakkasan Menu

For our first course, Sandra, Irise and I selected the Steamed Dim Sum.

Steamed Dim Sum Selection

A scallop shu mai, har gau, prawn and Chinese chive dumpling. The scallop shu mai was very tender and the first bite tasted like the briny ocean. A whole scallop wrapped inside a tender dumpling wrapper. The second, Har Gau, was transparent and smooth. According to Wikipedia, this dish is said to be the one that the skill of a dim sum chef is judged on. “Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.” As you can see, there are more than 7 pleats on its wrapper. The last, the Chinese Chive Dumpling was filled with shrimp. Tender shrimp, cooked perfectly, were nestled in the dumpling wrapper.

Winnie selected the Fried Dim Sum. We all were amazed at the beauty of the plate as it was served. Fried Dim Sum Selection

The fried dim sum was comprised of a crispy prawn dumpling, roasted duck and pumpkin puff, and an XO scallop puff. Winnie said all of them were delicious.

Sandra ordered the Spicy Prawn with Lilly Bulb and Almond.

Spicy prawn with lily bulb and almond

The presentation was so beautiful, you almost hated to eat it. It has a spicy curry flavor that was so good with steamed rice.

For the main course, I ordered the French beans with minced pork and dried shrimp. Where ever we go, we always order the green beans.

French beans with minced pork and dried shrimp

Still – our favorite place for green beans is Chung King, in Chinatown.

Irise ordered the Chiu chow Style Sea Bass. Steamed in a clay pot, and served with grape tomatoes, the Sea Bass was cooked perfectly. We each had a bite and agreed with Irise, it was delicious!

Chiu chow Style Sea Bass

Winnie ordered the Stir fry black pepper rib eye beef with Merlot. This was the BEST dish! The beef was so tender and the flavors were delightful.

Main Course

We each were served the pak choi, which was ok. It was a little difficult to eat because of it’s size, but the flavor was fresh.

Braised bok choy

Since we were on our lunch, we had to take our dessert of macarons to go as there was not enough time to eat them before we had to get back to work.

We will come back to Hakkasan. It was a delicious experience!

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Lunch with the Michelin Guide – Georges

Georges is a small restaurant in the Financial District. It’s the former site of a gold-rush bank. We were warmly greeted by Evin, who took great care of us from start to finish.

Georges Restaurant

Our first course was bread. Not soggy bread, but nice, fresh San Francisco bread. Bread with a chewy/crispy crust. Bread with a soft interior. Bread that is delicious with fresh creamy butter. Bread that makes you wish you didn’t have to order an entree and could just eat bread.

Fresh bread and creamy butter.

My friend Maria is watching out for me though. She is the voice of my conscience and she tells me to watch my bread. I stop eating the bread and take a look at the menu.

The menu at Georges is filled with fresh seafood, served in ways that accentuate the freshness of the sea. Raw oysters, Ceviche, Crudo, Gazpacho, and Soft Shell crab sandwiches demand freshness and Georges did not disappoint.

Wendy and I ordered the fresh tomato gazpacho, served with crab and avocado. It was like a cool, fresh picked and juicy summer tomato, condensed into bowl. The tangy tomato flavor coupled with the creamy avocado was so perfect on the tongue. Add to that a sweet, succulent crab, micro basil as a garnish, with a few drops of olive oil and you have will have a slight idea of just how good it was. If I had never tried this gazpacho, I would not have known what good gazpacho was.

Georges Soup of the Day

We ordered two appetizers – the first was a Crudo of Albacore Tuna served with hearts of palm, garum, Bruce’s Olio Nuovo and Meyer Lemon. Crudo means “raw” in Italian and garum is a fermented fish sauce which has been prepared since Ancient Roman times. The thick slices of albacore with the crunch of the hearts of palm was a real treat. The meyer lemon rind added a gentle citrus flavor. We each had a piece of the crudo and the plate was consumed in a matter of moments.

Crudo of Albacore Tuna

Our second appetizer was the Line Caught Hawaiian Ono Ceviche which was a combination of citrus, diced cucumber, thinly sliced red onion and avocado was the big hit! A side of crisp tortilla chips topped with the ceviche was the perfect appetizer for us all. Ceviche is prepared by “cooking” raw fish using citrus juice. The enzymes in the citrus reacts with the fish and “cooks” the fish. It is sweet and tender and is a wonderful way to serve really fresh fish. Ceviche is an art – if you don’t marinate it long enough, the fish is raw; too long and the fish becomes chalky. Here’s a link if you want to learn more about Cheviche

Line Caught Hawaiian Ono Cheviche

For the entrees, we ordered the Idaho Trout, the soft shell crab sandwich, and the fish taco.

Irise and I had the Idaho trout which was served with buttermilk smashed potatoes, almond brown butter, and sauteed spinach. The trout was pan fried and cooked perfectly. The browned butter with almonds was crunchy, with a good, hearty flavor.The buttermilk smashed potatoes were full of flavor and texture with the right amount of saltiness, too! Chunky potatoes blended right in. The spinach was just like I like to make it at home.

Idaho Golden Trout

Maria and Wendy ordered the Soft Shell Crab Sandwich with Remoulade, Pickled Green Tomatoes, Piquillo Pepper, BBQ Spice Potato Chips. Remoulade is similar to mayonnaise, but may sometimes have finely chopped pickles, anchovy, or capers so it’s more comparable to tartar sauce. The piquillo pepper was like a giant pimento. Served with house made BBQ potato chips. Wow! House made potato chips warm and spicy. This was a first for me – generally they’re just plain. Evin said they make them early in the day and the staff tries really hard to avoid eating them throughout the day!

Soft Shell Crab Sandwich

Sandra ordered the Achiote Marinated Fish Tacos made with Grilled Mahi Mahi, Cumin-Lime Slaw, and Crema Cassera. The fish tacos were also served with guacamole and salsa on a hot tortilla. The tortilla was not fried, but pliable and soft. Heated on a very hot grill, the tortilla was allowed to blister, slightly, accentuating the corn flavors in the tortilla. The fish was not fried but grilled. Sandra liked the fish taco, but commented that it was not fried. I prefer my fish taco fried, too.

Achiote Marinated Fish Tacos

For dessert we ordered the Chocolate, Pistachio Chocolate Cremeux, Pistachio Financier, and Olive Oil Caramel. Such richness. The pistachio financier was a dense spice cake served with a scoop of pistachio ice cream. The ice cream was full of chopped pistachios and great pistachio flavor. Eaten with a bit of the chocolate cremeux (like a thick pudding or mousse) and a bit of the olive oil caramel was a burst of new flavors combined together. The olive oil caramel was similar in color and viscosity to honey. It was not too sweet at all and had a delicate flavor.

Chocolate, Pistachio

We also ordered the Citrus Semolina Zeppole served with a Warm Gianduia Ganache.

Citrus Semolina Zeppole

The citrus semolina zeppole were like small fried cake doughnuts dusted with sparkling granulated sugar and served warm. The Gianduia Ganache also had a sprinkling of crunchy maldon salt on the top. Gianduia could be compared with Nutella – a mixture of chocolate and about 30% hazelnut. Very rich and chocolatey, and complimented by the citrus flavor. Maldon salt comes from England, is hand harvested and is renowned for it crunchy, flaky texture. This was the favorite dessert for all of us!

We enjoyed our time at Georges and would come back again if not just to enjoy the chips and the zeppole!

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Lunch with the Michelin Guide – Colibri Mexican Bistro

Colibri Mexican Bistro is a wonderful restaurant located in the Theater District of San Francisco. Like the name says, the food is Mexican. Authentic Mexican.

Colibri Mexican Bistro

The colors inside are warm and inviting.

The interior of Colibri Mexican Bistro

We were seated near the front window decorated with various glass bottles.

The Window

After being seated, a napkin containing piping hot, fresh tortillas was brought to the table, along with 3 salsas.

Fresh tortillas with 3 salsas

The three salsas were a mango salsa, red salsa, and a tomatillo salsa.

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The mango salsa was the favorite of Irise and Sandra. It was sweet and mild, with just a hint of chile. You could easily compare its flavor with the sweetness of a jam or preserve. The red salsa was smoky, with bits of tomato, onion, and spices. It was spicy, and a little too hot for Irise. The last was a tomatillo salsa and my favorite. It was hot, but tasted like the homemade tomatillo salsa my father makes. Tomatillo, onion, garlic, peppers and chilies made a fresh, piquant combination. On a hot tortilla, it was marvelous!

Tomatillo’s are sometimes called the Mexican tomato. Looking similar to a small green tomato, they are covered with a brown, papery outer leaf, similar to an onion skin. Once the papery leaf is removed the skin is somewhat waxy to the touch. The green tomatillo is cooked and combined with chilies, onions and spices to become tomatillo salsa.

For our appetizer course, we ordered Sopes Surtidos. An assortment of Sopes with beans, chicken, shredded pork and sautéed vegetables served with queso fresco, onion, and sour cream.

Sopes Surtidos

For the main course, we ordered the Tacos Surtidos, Carnitas, and the fish of the day.

Tacos Surtidos

Tacos Surtidos was a sampling of three different tacos – Chicken with chipotle cream; steak with onions and red cabbage; and fish with tomatillo-seranno salsa, onions and cheese. The chicken with the chipotle cream was the hands down favorite. Tender chicken that was deliciously seasoned with onions topped with avocado and chipotle cream all wrapped in a fresh, hot tortilla. All of those flavors combined in your mouth made for a smooth creamy bite. The seasoning was perfect. I could have eaten more of these for sure! The beef taco was also a little disappointing – the beef was more on the tough side and difficult to cut and chew. The fish taco was ok. I must admit I have had better fish tacos – the fish was not crispy and the beans made it seem a little soggy.

Everyone agreed the Carnitas was the best dish out of those that we ordered.

Carnitas with Arroz a la Mexicana

Tender Michoacan-style marinated chunks of pork served with guajillo and arbol chili salsa were plated along with Arroz a la Mexicana -traditional Mexican rice with diced vegetables. The meat was so tender it could be cut with a fork. Placed on a hot tortilla, it was like heaven in your mouth. The salsa was the perfect condiment, adding a touch of heat bringing all the flavors together.

Lastly, was the fish of the day – Fresh Salmon in a crust.

Fish of the Day

Irise, our fish expert thought it tasted, well, fishy. Too fishy. The crust was crispy and delicate and the sauce tasted similar to the mango salsa, but we left a lot of the salmon on the plate. Shocking, because all three of us LOVE salmon. So, we leave you to draw your own conclusion about the fish.

All in all we really enjoyed the hot tortillas and fresh salsas. It’s quite a walk from our office so it’s doubtful we will be back, but Colibri met our expectations – a little bit of Mexico in San Francisco.

Thank you, Colibri!

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Lunch with the Michelin Guide – Bouli Bar

Walking along California Street toward the Ferry Building is always an experience. We were on our way to Bouli Bar

San Francisco Ferry Building

Tourists fill the streets this time of year bringing with them a festive air of being on vacation. On this particular day, the sun was shining, the temperature was hot for San Francisco, and smiles were everywhere.

There is a lot of construction near the Ferry Building so as we took a detour through Justin Herman Plaza we came across La Chiffonniere, a sculpture made of curved stainless steel and epoxy by Jean Dubuffet.

La Chiffonniere

We arrived slightly late because of the detour, but it didn’t seem to matter which was good for us.

Boulibar
After a brief wait, they had our reservation and they seated us near the pizza oven. A curtain of long strands of brass beads separated the dining area. My friend Maria commented the curtain was custom made and very expensive. A quick look around revealed a Mediterranean theme – beaten brass lamp shades, and very minimalist tables and chairs. Even the exterior of the menu had a minimalist theme.

Bouli Bar - Menu Cover

After being seated, the server came by and asked us if we wanted still or sparkling water. We opted for both, and our water glasses were discretely filled during our meal.

Prior to coming to Bouli Bar, I did a quick check of their website and noticed that most of the images on the site were blurry. So here is my nod to the blurry image theme of their website.

Bouli Bar - Seltzer water

The menu offers “farm to table” freshness and embodies seasonal cuisine.

Bouli Bar Menu

We ordered the mezze – a platter of house made pita, crudite and your choice of three condiments. For the condiments we selected the hummus, beet relish with slices of white grapefruit atop, and the artichoke puree.

Mezze

The pita bread was warm and fresh from the oven. The exterior was crisp and slightly charred. The interior was soft and chewy. Taking a small piece of pita, I spread the hummus inside and took a bite. The hummus was cool and smooth, in contrast to the heat wave we were experiencing outside. The artichoke puree was velvety, because it is prepared by hand, and the artichoke meat is actually scraped from the leaf. There was no hint of fiber at all. The saltiness of the feta made the artichoke flavor shine through and was the perfect compliment to the puree. The beet relish was bright and lively on your tongue, especially with a bit of white grapefruit. The beet relish was everyone’s favorite. The beet relish was prepared with care as well by the use of a special mill that grinds the beets and removes any fiber from the relish leaving behind a texture that looks like a cassis sorbet.

Our second selection was the Eastern Mediterranean Salad. Made with farro, bulgur, barberries, little gems, moroccan mint, ricotta salata, sunflower seeds, pomegranate reduction, red wine vinagrette, and za’tar. The smell of fresh mint was the first thing Maria noticed as the platter was set before her. This salad was my first experience with little gems lettuce. Little gems are like small versions of romaine lettuce and has a tender texture similar to butter lettuce. Barberries were another food I had never tasted. At first I thought they were pomegranate seeds, with the seed removed. They are so delightfully bright RED! The salad was a big hit with us and made us feel as though we were eating such healthy food.

Eastern Mediterranean Salad

The next course was the warm funghi – a blend of shitake, pioppini, and trumpet royale mushrooms with sherry vinegar, crisp lavash and fresh herbs.

Warm Funghi

Prepared in the oven, the earthy mushrooms are transformed by heat and smoke from pizza oven. The mushrooms are meaty, and slightly caramelized. The sherry vinegar and fresh herbs coupled with the crisp lavosh turn this dish into something that could be a meal all by itself.

Saving the best for last, the Chilled Seafood with Socca arrived. A crisp cake of chickpeas, with fresh, fresh, fresh seafood was the perfect end to our entrees. The shrimp was succulent and briny tasting. I’m not a big fan of calamari, but everyone else thought it was cooked perfectly. Sandra and I split the last two bites, it was so good!

Chilled Seafood with Socca

So, my tummy may be full, but my dessert compartment always has room. Today was no exception! First up was the Yogurt Panna Cotta.

Yogurt Panna Cotta

If you’ve been reading this blog, you’ll know that we had a beautiful panna cotta at Campton Place. Although very tasty, we all voted the Panna Cotta from Campton Place was the best.

The Bittersweet Chocolate Custard was a big surprise! The espresso cloud gave no indication of the chocolaty layer beneath. The brittle sesame nougatine offered the perfect foil for the rich custard. The turkish coffee cocoa nib shortbread melted on your tongue – buttery rich!

Last, but not least was the Bl Meyer Lemon Meringue Tart.

Bl Meyer Lemon Meringue Tart

This was fantastic!!! A flavorsome crust, mildly tart lemon filling and perfectly prepared meringue.

We all enjoyed our meal at Bouli Bar. We were a little skittish at the beginning as the restaurant was not ready to receive guests at 11:30, the time of our reservation, but our fears were quickly allayed after we were seated. It was so good, Maria was considering coming back to celebrate a birthday.

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Lunch with the Michelin Guide – Bocadillos

Our first trip to Bocadillos in December ended badly. The day before, I had phoned just to make sure all was ok and was told if we were there by 11:30 we would have no trouble finding a table. The following day was rainy, but we went out anyway, because that’s what we do! We got to Bocadillos and were greeted by a sign on the door that said they were closed for a private party. I opened the door just to make sure there was no mistake, but yes, they were closed. This seemed quite strange to me because no one had mentioned this when I called the day before. A few of us – ok, it was really all of us, grumbled and said to cross them off our list! Instead, we went to Brasserie S&P, which was the silver lining on that day. However… we did go back to Bocadillos.

Eating through the Michelin guide friends

Bocadillos has a few tables and a large community or common table in the center. I love this because, if you’re talkative like I am, you may meet someone interesting with a story to tell. This was not that day.

The menu is interesting with a wide variety of selections for lunch.

Bocadillos Menu

We all decided to order the Bacon and Potato soup.

bacon and potato soup

A nice, simple, potato soup that was creamy and hot, with crunchy bits of bacon on the top.

Next came the Garlic Shrimp.

Bocadillos Garlic Shrimp

Oddly, there was not much garlic flavor with the shrimp. It was more of a tomato flavor than garlic flavor. They were spicy, but not overly so.

We ordered two salads and the first was a roasted beet salad, ras al hanout with a harissa dressing. The roasted beet flavor came through and the dressing was very complimentary. This salad was delicious and was quickly devoured by everyone.

Next came the kale salad. These days, it seems everyone has kale salad on the menu, so it’s interesting to see how each establishment puts their own twist to it. This one was served with pepitas (pumpkin seeds), and thinly sliced avocado on top. The dressing was a lemon vinaigrette, which was very mild compared to the stronger flavor of the kale. I really enjoy kale salad. It makes you feel healthy as you eat it.

Bocadillos

Next, came our Bocadillos – small sandwiches with various fillings – smoked salmon with chive cream cheese, fried chicken, eggplant, and bbq kurobuta pork.

Bocadillos

Now, it is no small feat to split four tiny sandwiches between 4 women but as a group we are very focused – plus we are good with knives! We each got to try a little bite of each. The kurobuta pork was the hands down favorite.

Bocadillos

The smoky flavor of the meat, coupled with the crisp slaw was a perfect match. My other favorite was the eggplant with peppers, zucchini, mushroom and pesto. How could they fit all of that into a tiny sandwich??? They did, with splendid results. The smoked salmon was also good with a nice cream cheese – similar to a bagel. The fried chicken was ok.

We love to order dessert!

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Flan is always, always a good idea. This flan was was creamy with a good caramel sauce.

Bocadillos

The arm of the gypsy – a sponge cake filled with hazelnut mousse. It was served with blanched hazelnuts. Creamy and delicious! I would order this again!

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Warm chocolate cake with banana ice cream was very similar in texture to a brownie. The ice cream melted into the chocolate cake, giving a very dense, very moist texture to the cake.

Just one word in our opinion – skip the yogurt with cacao nibs, seasonal fruit and honey. We each took a bite and were done.

All in all, the food was ok. The service was ok. Not sure we would come back ever again, but it was one to cross off our list. On to the next experience!!

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Lunch with the Michelin Guide – Chiaroscuro

Lunch with the Michelin Guide went to Chiaroscuro. The building is near the Transamerica building and they serve Italian food.

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The menu was filled with many tasty foods. Sandra had been there before so she had to hold the menu.

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We placed our order and decided to have some water. It was served with an artful twist to lemon and lime.

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For the first course, a delightful surprise was brought to the table. A lovely appetizer of a blue potato, cooked to perfection with a fresh currant and a lovely sauce. I don’t know what the sauce was made of, but it was delicious.

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For our appetizer, we ordered the degustazione di salume. A charcuterie of imported Italian meats served with pickled vegetables and crispy toast.

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For the second course, we ordered the Insalata Melograno. Made with frisee, endive, arugula, roasted pistachio, Nicasio Foggy Morning Cheese, fresh raspberries, and a pomegranate reduction. The crisp greens with the raspberries and creamy cheese was a delight to the mouth. A wonderful balsamic was so beautifully arranged on the plate was the perfect blend of sweet and sour.

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For the main course, Sandra ordered the Trilogia – a tasting of three classic Roman pastas; Carbonara, Amatricana, and Cachio e Pepe, the three signature pastas of Chiaroscuro. The carbonara was fresh tasting with large bits of pancetta, the Amatricana was spicy, with tomato and basil, and the Cachio e Pepe was creamy and delicious – similar to macaroni and cheese.

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Irise ordered the Pesce del Giorno – the fish of the day. A lightly seared ahi tuna, served with roasted vegetables and an arugula salad on the side. The tuna was cooked perfectly which made everyone happy since the tuna had been overcooked at Brasserie S & P.

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I’ve noticed that I’ve been ordering chicken, so this should come as no surprise. I ordered the chicken! Petto di Pollo was an oven pan fried in extra virgin olive oil, with a fresh lemon juice glaze served with roasted vegetables. Mangia, mangia!!

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Our last course was of course, dessert. Fresh apple cake was served with a mascarpone sauce and fresh berries. The recipe was from the chef’s mother and it was sublime. Not too sweet, with a simple dusting of powdered sugar. The perfect ending to a perfect meal.

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When the server presented us with the bill we all asked, why do you not have a Michelin star??? The food was better than one star restaurants we’ve been to. He responded, we’re working on it! They sure are and I’m sure we will see them in the next guide. If you are wondering about Chiaroscuro, please go. You’ll be pleased with the food and the service!

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