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A carnivore eats Grezzo. (Long.)

Bostonbob3 | Feb 29, 200805:53 AM

The GF and I finally dined at Gezzo last night. The old Sage space.

Anyone who knows me will understand that while I was intrigued with the whole "vegan/raw foods" concept, I was also skeptical. (Remember, this is coming from a guy who's had The Gout a couple of times from eating too much game, shellfish and organ meats).

Topline: I was quite impressed.

We did the chef's tasting, which consists of five courses.

An amuse of green olives in rosemary-infused olive oil. Tasty, but somewhat expected I suppose.

First course:

We both had the Vanilla Parsnips and Tart Green Apple Soup. Very nice. I found that as you went down the bowl, the flavor profiles changed considerably: from quite vanilla-sweet, to somewhat pungent (chervil and sunflower spouts would be my guess for that taste), to finally very parsnip-y.

Next, the GF had the Grezzo Caprese Salad (heirloom tomatoes, basil, and house-made "cheese"). Very good. The "cheese" is actually some macadamia nut concoction that actually did mimic buffalo mozzarella to a point.

I had the House Salad, which I liked even better. Baby lettuces, house-made "goat cheese," croutons and "green goddess" vinaigrette. Absolutely fabulous. The "goat cheese" is made with almonds, garlic and spices, there were a few chunks of nice avocado included, as well as enormous--in-diameter slices of watermelon radish, which was much milder than the usual version.

Next came our appetizers: her's the Gnocchi Carbonara. Perhaps my fav dish of the night. Evidently, the gocchi are made from pine nuts and cashews. The acompanying cashew sauce was very good, and the delightful crunchy peas (dehighdrated) were a fun and necessary textural omponent.

I had the Spinach Ravioli. Not quite as good as the gnocchi, but still tasty. Very thin slices of celeriac "pasta" filled with spinach and Spanish romesco. Again, while tasty, no one will ever mistake sliced celeriac for pasta. But then again, it does stand on its own as a dish.

For our entrees, she had the Vegetable Lasagna, a very substantial version piled high with a "bechamel," veggies of all kinds, house-made "pomodoro" and a fair dose of oregano, all layered over a fresh tomato sauce. As we shared, we both ageed that for maximum effect, one should take the pile down a bit, bite by bite, until it's basically just the "pasta" and sauce. We found that the most authentic "lasagna" taste was achieved with the tomatoes in each bite.

I had the very fun and witty "Land and Sea." It's a play on surf and turf, but using yellow oyster mushrooms and hedgehog mushrooms. It was placed in a round supported by "ricotta" and ringed with a kelp strip. Very nice, and a mushroom lover's dream. This was accompanied by a couple of delicious "bread sticks" made of flaxseed. They actually tasted very much like Thanksgiving stuffing (to my delight).

Finally, dessert. The GF had a "gellato" sampling that included a quenelle of strawberry, vanilla, and chocolate. I have noidea how they achieved the taste, but it was wonderful. I especially liked the chocolate. Ginger cookies separated the quenelles, and made for a nice ice cream sandwich.

I had the Cheesecake, which was also quite good. Again, couldn't tell you the exact process, but it was quite thick and creamy, although with a very sight grittiness (didn't bother me at all). I believe bananas and lime were used, as it had a slight Key Lime Pie-ish taste. Topped with fresh berries, and with a delicious lavender sauce.

For drinks, we had glasses of white and red biodynamic wine that was pretty good.

All in all, this gout-stricken, avid carvnivore was very happy (and full) at the end of the meal. The server (Laura) was very knowledgeable and friendly, and the owner/raw food guru Alyssa stopped by the table to talk for a bit.

A very, very nice experience. I'm not going to stop eating meat, but I will dine at Gezzo again.

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