Restaurants & Bars 8

Spinazzola Dinner

aadesmd | Jan 28, 2006 08:18 PM

We made our annual pilgrimage to the Spinazzola fete, and it turned out to be, or seem, much less crowded this year. Too many restaurants and wine to be encyclopedic, but some of the highlights and lowlights:

The overall quality of the food was outstanding, with Lydia Shire and Locke-Ober taking top honors, with a tasting plate of gorgeously fresh tuna tartare, crab served in the shell, rare kobe beef, and a slice of a fatty fish which I believe to have been either eel or very fatty sable. The various local cooking schools did themselves proud, surpassing many restaurants for quality and originality. The Schlow group of restaurants had everyone dressed in white, with white face paint. His food was less memorable. Todd English served slow roasted pork with three sauces in chocolate fountains. Perhaps a little over the top, but absolutely delicious, with a blue cheese sauce taking top honors. The oysters at McCormicks, from Maine but grown in waters around Cape Cod, were astounding fresh, briny with a slight metallic taste that made them a true joy to slurp

The worst of the night? Easy. Blue Ginger served a tomatoey crab goo-like chowder.

The wines were impressive in breadth, but not terribly in quality. Perhaps the good stuff was served the night before at the 600.00 plate dinner at the Four Seasons. Highlight was the Inniskillin Vidal Ice wine.

All in all a great night for a very worthy cause.

Want to stay up to date with this post?

Recommended From Chowhound