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This is a restaurant menu, it is posted outside for possible clients to see. I actually cannot understand what is written. We don`t eat to restaurants na walang picture ang menu. Taihen desu ne.
An appropriate find on the top of the drawing room mantle as dal pescatore means "from the fisherman."
On my brief travels in northern Italy, it became clear with each mention of dal Pescatore evoked fond memories to all that had walked through its welcoming doors. Each sigh added to my anticipation to experience the restaurant that has been recognized as one of the centers of finest Italian cuisine and hospitality, even though I didn't know much more than its 3 michelin star status and the fact that it’s a dining destination (in the literal sense). The Santini family, owners of the elegant dal Pescatore, has been refining their cuisine, a careful balance between innovation and tradition, at this Runate-based restaurant since it was opened in 1920 by Antonio Santini’s grandparents. Chef Nadia and her son Giovanni interpret regional cuisine with talent and innovative flair; sometimes you might even find grandma Bruna (like I did) in the kitchen. Son Alberto and father/owner Antonio work their magic in the dining room. I hear that it is rare, if ever, any of the family members are far from the restaurant, and that devotion to their craft was already a notable quality that garnered my admiration.
Tucked in between Cremona and Mantova, in the picturesque village of Canneto, Ristorante dal Pescatore is a pilgrimage for any food loving enthusiast. A bit difficult to get to (especially if the trains don't cooperate), the restaurant would probably be best found taking a pricey taxi ride or (even better) renting a car. It is well worth the travel and expense as once you arrive, you feel as if you've stepped into a frozen moment in time where you don't feel rushed to leave but to stay in a warm surrounding of contentment and simple bliss forever. The low and charming country residence is welcoming. It's decorated with fireplaces in each of the large rooms, floor to ceiling windows and mirrors added to the sense of light and space, and charming artwork decorating its walls and mantels. The building also encloses a peaceful garden, a perfect setting to sit at the veranda to wait with drink in hand for one of the well-dressed tables in the dining room. Dal Pescatore only has 24 covers (6 tables in the dining room; 3 patio tables on the veranda) scattered in three dining rooms (a main room, one with one large table for eight, and another blocked off by plants). The dining room is a sight in itself: luxurious, polished, warm but clean. It's packed with treasures and character, but none of it is loud or messy. It's hard not to just sit and soak in the sophisticated setting, from the sponged blue sky ceilings and walls that echo the comfortable modern classic country posh feel, dishware and place settings that whisper elegance, style and actually added to the dining experience more than being the center of attention themselves, to the obvious attention to things that are contemporary chic.
I was taken care of by very kind and attentive servers, including 2 waiters, 1 sommelier, 1 table runner, and the fatherly host, Mr. Santini. It was hard not to feel as if I was a dignitary in such a grand setting. In reality, I was just a food enthusiast keen to soak in all the glories of being in a space where the love of food was apparent. The cuisine itself is refined, innovative and classic. I was reminded of how simple cooking is very hard to come by, really delightful, and extremely delicious. How it was possible to craft excellent fare without gimmicks and gadgets, and how it was possible to focus on the ingredients without being lost in its interpretation. Pasta was not simply pasta – they were pure ribbons of silk; herbs were not just aromatic nor decorative as much as they were explosions of flavour and colour; meats and vegetables found perfect harmony on the plate and struck a perfect balance with sauces or oils. Although I stuck with the Menu della Campagna (the Land Menu) which carries some of dal Pescatore classic Mantuan cuisine, I was surprised (and thrilled) that none of them seemed pedestrian, dated or boring. The plating was clean, the portion sizes were fair (in fact, I felt just right with each plate – no scraping nor leftovers) and I was more than comfortably filled by the end of the meal.
I was introduced to a couple more Italian wines showing me the potential this country had beyond the freshly prepared produce. I also noted that there really is such a thing as the 50 mile (or in your back yard, or in the next city/region) diet; that local pride is a good thing and not just for snobs or food hippies. Above all, I was struck with the epiphany that it is possible to have an emotional commitment to a restaurant, one that make you miss it like you miss your favourite grandma's warm hugs/curly hair/smell years after her passing. Dal Pescatore was that kind of restaurant to me, and no doubt will remain so for a long time coming.
The menu, signed by the entire kitchen cast and crew: Chefs Matt Blondin, Ben Heaton, Shane Harper and Andrew Wilson.
The take away loot bag filled with sweets made by Harper including peanut butter nougat, cola gum, raspberry gum and a Crunchie® bar.
We (as in PF and I) were very sad to have missed out on this. Very sad.
Boo to us.
I designed this brochure with a casual, homey feel that reflects the deli's food and decor. Fun, readable fonts and wooden sign artwork and tan colored paper creates a menu that is pleasing to the eye and illustrates the deli's home-made food easily to the customer.
Prosecco di benvenuto con antipasti di latticini e affettati dei caseifici Fortunato,Antiqua e Mozzarè della Riserva Marcigliana Primi fatti in casa,secondi di carni con contorno di patate e di verdura.Frutta di stagione con dolce della pasticceria Porfiri.Caffè.euro 35,00
Esta imagen pertenece a www.odisea2008.com
Referencia post:
www.odisea2008.com/2012/04/menus-siglo-xix-y-principios-d...
Esta imagen pertenece a www.odisea2008.com
Referencia post:
www.odisea2008.com/2012/04/menus-siglo-xix-y-principios-d...
For a side project.
The floor would not be black, but covered in some color tile. I put down dark tan just to see what it looks like.
Also tried for a blocky rendition of the CS logo. Door slides open.
C&C welcome, but since this is going to be virtual, please keep that in mind.
Esta imagen pertenece a www.odisea2008.com
Referencia post:
www.odisea2008.com/2012/04/menus-siglo-xix-y-principios-d...
Had lunch with my two sisters in this lovely cafe in Titirangi, West Auckland. It had a good revue in our national newspaper so thought we would try it out.
Le Pré Catelan - Sofitel Rio de Janeiro Copacabana * Carpaccio de vieiras e tartare de lagostins e caviar
1970s menu from Shanghai Garden, which opened in December 1972 at 4469 Connecticut Avenue NW in the Van Ness neighborhood. It was the creation of Shanghai-born Peter Lin, who previously worked at a restaurant in Bethesda. The restaurant was a neighborhood favorite for almost 40 years, finally closing in 2011. The building was torn down in 2014.
Esta imagen pertenece a www.odisea2008.com
Referencia post:
www.odisea2008.com/2012/04/menus-siglo-xix-y-principios-d...