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Food Review of Theatro Zinzanni

Mrs. Smith | Apr 17, 200207:12 PM

Family group lured me to Theatro Zinzanni last Saturday night. The show was -- well, the show. Well done if you like that sort of things (acrobats were the best part I think.) I wasn't expecting great shakes from the food (as someone clever once said: "I like dinner, I like theatre. I just don't think they go together."), but it wasn't terrible.

We were seated in an uncomfortably shaped but very spacious booth. The waiter was far too sassy for my tastes (he wouldn't let us leave our programs on the seat of the booth for some reason) -- but I suppose that's to be expected. These aren't out of work actors trying to get discovered -- this is a waitstaff job that requires that you act! The winelist was commandeered by the more knowledgeable at the table so I never got a good look at it. We had some kind of an Australian chardonnay, 1995 was the year -- much more lemony than any of the CA chardonnays I'd had. It was lovely -- we had two bottles. Dont know the price -- and with the entree we had a Santa Cruz pinot noir -- don't know vintage or winery. It was also nice but I probably would have liked anything at that point.

The food was, well, a B-. The asparagus soup to start wasn't hot enough (surprise, you're feeding 250 people at once, the soup isn't hot). But it was asparagussy and only had a few croutons, so it was fine. The salad was the best of the lot -- a gorgonzola/romaine/walnut that was full-flavored and crisp. The entree choices were two: the halibut, and the baked pasta. I had pasta, which was tortellini-like and baked with spinach and ricotta. Not terrible, not great. It came with steamed vegetables which were not mussy and had nice variety. Other folks had the halibut, which was breaded and deep fried. The consensus was that it was just fine. I think mashed potatoes came with it -- didn't hear oohs or ahs or dissapointment about them either.

Dessert was a lemon tart with lemon cream. I liked the shortbread crust. It was a thick, cookie-like pate sucre, not crumbly enough to be really shortbready (which is good). I think each shell was fully baked and then filled with the lemon curd, as this dessert should be. The filling was too tart for most of the people at our table. I thought it was fine eaten along with the sweetened cream that it came with. Maybe my table was expecting a more lemon-meringue pie flavor, which is less tart than most lemon curd. We finished up with a 10-year-old tawny port (again, I didn't do the ordering, so sorry don't know the maker) that was generously poured for 10$ a glass. Tasted great to me, but I'm still only learning about port.

It's pricey (125/person for mediocre food) but the show is pretty good and we didn't leave hungry. I'd love to hear other's comments, or if they've been to the show when the menu was different.

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