Restaurants & Bars 2

Restaurant Week at Tosca

dstultz | Jul 30, 2002 09:38 AM

We had an absolutely wonderful dinner at Tosca last night. We all ordered from the restaurant week menu and were treated with great service and fantastic food.

Someone earlier had posted the link to Tosca's RW menu, and I include here again for reference.

We were a party of four. Three of us had the sweet yellow pepper soup. It had fantastic flavor, none of the taste masked by a heavy or rich stock. However, the "salad" that was supposed to come with it was just a garnish, and a bit skimpy. The scallops were so tiny you almost couldn't find them in the soup. It would have been better to let the soup stand alone, perhaps. One of us had the radicchio salad. It was wonderful, too, but again I must take them to task with their descriptions. My pear was not roasted, certainly. Maybe quickly poached, if that. And there was no "torte" either, just a slice of incredibly rich and decadent gorgonzola. I don't mean to complain about the food or the quality at all, just kind of confused about the conflict between the actual and the description. Not quite sure about the need to puff it up. It was excellent as is, no need for the extra hype.

For the main course, two of us had the sea bass, and two had the venison. Here, the food was exactly like the description. The sea bass was perfectly cooked with a crispy skin, just like I like. The sweetness of the raisins complemented perfectly. And man, do I love sauteed spinach. It was perfect, too. The pine nuts added a wonderful toasty crunch. The venison was some beautiful meat. People who don't like fat or marbleing in their meat should try venison. It was rich and satisfying, also with a touch of sweetness.

We hit every selection on the dessert menu. The granita was a much larger portion than you would expect when ordering an ice. It came with lots of fresh fruit garnish and was pronounced the perfect ending. The chocolate cake was much loved, but both of the people who had it said it could have used more of the "melting filling." The cheescake had a wonderful flavor and came out on a bed of plums. The only drawback here was the bottom crust of the cheescake. It was cookie like and quite hard. So my spoon constantly made that annoying clank as I tried to break through the crust. I finally just scrapped off the cheese cake top, at that with the spoon and the cookie crust with my fingers. The plums were such a nice change from the usual cheescake garnish of blueberries, strawberries, or raspberries.

The server was very very helpful with the wine list, guiding us to the lighter Italian reds for a good accompaniment to both the meat and the fish. The wine list was large and the price range was varied. The mark-up didn't seem too bad either. Except for the California wines--the price of which is getting out of hand both in restaurants and in stores of late. Amazing to me for something not imported. But that is another post entirely.

We had coffee with our dessert, and were told to stay and enjoy ourselves as long as we wanted. We did. The coffee was only refilled once, but the water was refilled several times. We stayed until the sun went down and we thought we could brave the heat. It was really a wonderful evening of food and wine.

I love restaurant week, and I hope they keep doing it. We should all make sure we patronize the restaurants that participate, so that they DO keep doing it.

I am looking forward to reading other people's experiences.

Debbie S.

Link: http://www.toscadc.com/restweek702.html

Want to stay up to date with this post?

Recommended From Chowhound