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Restaurants & Bars 1

Delfina Review -- Long

SteveT | Jun 13, 2005 01:53 AM

After Melanie's parking karma visit last week, I felt that I should offer my opinion of tonight's dinner.
In short, uneven but mostly positive.

The starter of grilled calamari with white beans the size of lentils was wonderful.
So was the salt cod spread. The salt cod mantecato gets spread on a fennel seed flat bread which is also quite nice, and a good match. Unfortunately the fennel seeds seemed to invade my bread plate so that every time I sampled food later in the evening it tasted of fennel.
The other started we tried was a salad. Can't say I tried it, but $7.75 for some lettuce, a coupla pieces of avocado....OK, I know it's there for people who are picky, or need a salad, and that it is at the low end of the starter range.

For main courses, the most interesting was the duck. They roast a (Liberty Farms) duck whole, then chop it into many piece, and serve three to each plate. In the two plates of this, the two legs were completely different in shape. Probably less than a quarter duck per person. Decently cooked, but the duck stock sauce really saved it from being too dry.
Gnocchi I didn't try, but picky eater #1 seemed fine with it.
Roast chicken seemed fine, but it's easy to make with a crisper skin, so no credit awarded.

The last main course was a problem, IMO. Listed only as "local sand dabs" the person who ordered them (and had ordered them before) was shocked when them came deep fried. The previous version had been sauteed, I guess. It seems to me that deep fried is something that should be identified on the menu in a place like Delfina. They state: roast chicken and roast duck. One assumes the Niman steak is pan-fried or grilled. And one can make a safe guess about how the Alaskan King Salmon is prepared, though the menu doesn't even declare it to be a salmon steak, so who knows.
The waitress offered to get something else for the person, but warned that it would take a while, so he declined. Instead, others swapped parts of their meals for his.

Desserts seemed fine with the chocolate lovers. I would have shared a cheese sampler, but no one was game.

Wine pouring never occurred after the first course plates were cleared, despite empty glasses, and a partially full bottle. On the other hand, with water service, the person asked if tap was ok rather than trying to sell us bottled water. And water glasses were refilled throughout. We were there for almost three hours with no pressure to leave. Indeed, they probably set the pacing to slow since many tables had less wait before/btwn courses.

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