Am I a food snob? The risotto debate
Saturday, August 8, 2009 at 03:12PM Sometimes I have to wonder... it's not that I won't try new things, or that I'll only eat at restaurants that have "a name" for themselves, but have my standards changed since I've been to chef school?
My hubby took me to one of my favourite restaurants for my recent birthday. We have had a lot to celebrate this last year-- a wedding, our soon to be new house, and both of our birthdays are this month.
Santa Monica Trattoria, at 666 The Queensway, has, in the past, been one of my favourite places to eat.
The service, as always is impeccable. The Maitre'D Paul is superb. He makes you feel like you're in his home, and treats like you family, even if you're not a regular.
Now while our food was OK, there was one "big" miss in my opinion, the "risotto" my husband ordered.
Santa Monica's seafood risotto
I think a great risotto is the mark of a good chef. It takes care and patience, and a dedication to achieving an ideal product. I have had great risotto at Santa Monica before, in fact, the first really good risotto I had was at this restaurant, and I know the chef is the same guy who made me fall in love with this dish.
However, the risotto we ate on this night was little more than arborio rice cooked in a tomato-based broth. It was served creatively with an exotic papadum garnish, but it was all flare and little flavour. Although, the accompanying seafood was expertly grilled.
Risotto has to have depth. I often won't order it in restaurant for fear of being disappointed. Case in point: I didn't have it when I went to Pangea for summerlicious. Though my niece did, and I must say that I eyed her dish with envy.
Pangea's mushroom risottoSo is it wrong to expect more than just "rice" when the menu reads "risotto"? Or am I alone in my restaurant snobbery?
To be fair, the rest of our meal was good, although admittedly not as good as I remember this restaurant to be. I hope it was just an off day.
Reader Comments (4)
I whole heartily agree. If a restaurants insists on creating so much fanfare with there menu they should have consistently high standards of results. Making your mouth salivate and your mind spin with culinary linguistics as you try to come to a final decision, inevitably culminates in a great or a poor gastronomical escapade all based on what you choose to eat. I think everyone should have high expectations when dining out whether at a small bistro or a fine establishment because the end result is the same. We ask for great food and great service. If we wanted the mediocre we'd eat at home. And that is not to say that we could not create something just as extraodinary and just as palatable but the highlight of dining out is being impressed! I for one love to brag about where I've eaten and describe in detail what it is I ordered, what wine it was paired with and if the dessert menu was worth looking at! Being a Pastry Chef I definitely have a strong attachment to the last. But as of late I am rather disappointed in many restaurants I've frequented. Off the top of my head, I can name the six most popular desserts to highlight a menu be it a chain or a local haunt...#1. Tiramisu, #2. Creme Caramel or Creme Brulee, #3. Pecan Pie or Apple, #4. Cheesecake, #5. Chocolate Lava Cake and last but not least #6. Ice Cream or Sorbetto. There may occasionaly be the seasonal dessert but I am sadly not much awed these days. I want to ooh and aaah when I see my dessert. Has the art of plating completely vanished? I long for something different but where do I look? If I only had Gordon Ramsey's need to tell the chef and the owner what I really think at times using his rather colorful vocabulary I might be less then a gracious guest! Let's face it, I too am a restaurant snob!
I loved that little rant Mel! Thanks for sharing :)
I have the same fear of bad risotto. You missed something at Pangaea though, it was amazing. My friend ordered it, and I totally enjoyed the few bites she let me have! You just never know!
Pangea is a shining star, as far as I'm concerned. Where other restaurants drop the ball at Summerlicious, or Winterlicious, they make it work.
The head chef is also very conscious about sustainability, which is nice. I love it there :) and yes, I'm sad I didn't try the risotto, but the bison I did have made up for it!