big blate @ buzo

plain talk bad manners… i really do think i am a buzoholic. i mean, i’ve blogged about it about 3 times. and i make any excuse to go. so when chef grini invited the blogger’s table for a lunch blate, nobody had to tell me twice. i was in like flynn.

the buzo experience PLUS the company of sarina from trinigourmet, sharon from my chutney garden, the elusive trinichow and of course corey from learning patience… why would anybody say no to that?!

we started out with a focaccia al rosmarino. a nice buttery flat bread seasoned with rosemary. tasty. i was wondering if i should keep some back to try it with a sauce from another dish or something… well, that failed.  i couldn’t stop picking at it.that + talk = done!

but it was all good, because the next dish was fine as is. actually, it was my favorite thing on the menu. fried polenta with a cheese fondue. couple thin slices of radish in there for the eyes. the outside of the polenta was crispy, revealing a creamy inside. with that four cheese sauce and truffle oil… *head explodes*

next up came the focaccine farcite. mini pizzas more or less. not mini flavor though. this one was a zucchini and goat cheese. interesting combo.

but more interesting to me was the mushroom, truffle and arugula combo. yeah, i’m a mushroom fan.

prosciutto crudo brought the meat. i lean more towards the pizzas without meat. i find they have more interesting flavors. but sometimes i dig the salt. especially when some nice wine is flowing. which is exactly what was going on here.

the sausage and artichoke had the balance though. it was the first time i had artichokes on pizza and it was good. with the cheese, a tomato based sauce and tasty pork sausage, the flavor was off the chain.

so this is what my pizza plate looked like. in other words, had no way for me to go wrong.

i spoke about these before, and i will speak of them again. portobello fries. a must have at buzo. meaty strips of mushroom in a crispy tempura crust. they come with a tasty roasted garlic truffle mayo. always glad when corey ensures that these end up on the table.

prosecco. what more is there to say about that? just prosecco. time to change the pace a bit.

correct. one of the things i love about buzo is that the pastas are all made fresh in house. yuh can’t beat that with a bat… especially at these prices. anyway, lobster ravioli was up next. it was well done as usual, but i wasn’t over the moon with it. i think at that point i realized i’m a-boil-the-lobster-and-serve-it-with-some-butter kinda guy. that said, my plate was empty.

the next dish stopped the show with presentation. a brown paper bag and a rubber sealed glass jar. what kinda bizarre savannah-like fare is this?

it all opened up to reveal a grilled shrimp on top of a prosecco risotto in the jar. which was a full six runs in my book. and a fritto misto, fried calamari and shrimp in the brown bag. it wasn’t just a fun presentation. the risotto was off the chain.

what i didn’t mention before was that sarina has dietary restrictions which chef grini was skillfully handling. while we were doing the shell fish and so on, sarina was working on some choice salmon. i was satisfied with my dishes, but couldn’t help but peep over at her plate.

as attractive as it looked, i didn’t have the fragole. a strawberry salad. straight up, i was full at this point. and i’m not much of a salad lover either. it looked very appealing though.

the dessert section started up with strawberries and cream with glazed nuts and a mint garnish. my kinda thing. not too sweet, but fruity all the same. i appreciated the simple treat right at that point.

but as most know, i’m also not a huge dessert guy. however, this tiramisu looked good enough to get me to taste a spoonful. rich… creamy… chocolate… delicious. i’d recommend it to any of my sweet tooth friends.