Italian Done Right

Uninspiring, drab and conflicted - that's the decor of Enoteca Sociale; the food is pure heaven. We came to eat on a snowy Saturday night and eat we did. Let's get to it; first up: the salumi platter. Yes yes, I know, I always get the charcuterie plate but I can't help it, meat makes me happy. Enoteca's meat made me really happy. Also, pickled cauliflower = total winner.

Our next endeavour was the pork and polenta. OMG. I could have eaten two plates of this sausage ragu, polenta, wild mushroom magic and then ordered two more plates to go. It was creamy with a little heat and delicately earthy. It was official - I was having a good time.

Next to grace us with their presence were the rigatoni con brasato di manzo (braised beef, mushrooms and pecorino pepato) and the bucatini all'Amatriciana (guanciale, tomato and chili). Both pastas were perfectly al dente and brought their own flavours to the table. The braised beef pasta was pure comfort food and the cheese sprinkled on top was unbelievable, while the guanciale had more of a bite and was much lighter. If I had a gun to my head, the guanciale would win. Sorry beef, pork is where my heart is.

One bottle of wine later and more than half way through the meal, I don't feel a bit tipsy or have to squirm in my pants...what's going on? There's no such thing as light pasta, or is there? We scan the menu for dessert and settle on tiramisu (no surprises there) and sticky toffee pudding (not what you thought, was it?). The tiramisu was so-so - everything blended together so you couldn't taste the individual elements. Such a shame really but I wasn't too phased by it because I was just flabbergasted that I tasted the best sticky toffee pudding I've ever had...at an Italian restaurant! Normally, sticky toffee pudding is either overly sweet or just really stodgy. This was what it should be. Respect Enoteca....respect.

Viva Espana

"This is one big-ass space"- is what came to mind walking into Patria. Spaces such as this often feel cold, vacant and sparse but not this one. It was surprisingly warm, with its exposed beams (love!), wall of cross-stitch art, massive paintings and gorgeous well-placed lighting. I felt right at home - ok, well right at a rich friend's home. 

I got to give props to our server Keegan - part waitress/part salesperson. Bubbly (without being annoying), warm (see the trend) and knowledgeable, I basically wanted everything she was selling. Also, there are TONS of waitstaff here - we had Keegan, a beverage guy, people who brought out the food and the bill dude: pure efficiency. The menu is massive, so I would suggest taking a peek at it before getting to the resto or you'll be staring at it forever. We started off with the meat platter (Iberico Lomo, Iberico Chorizo, Jamon Serrano and Morcon Salami) and one of the cheese courses (D.O. Ibores). If you haven't had Spanish cured meat before, stop reading and GO GET SOME NOW. I hadn't tasted this particular cheese before, but it was a goat's cheese rubbed with paprika with a subtle nuttiness. Combined with the quince jam and house made sour bread, this was another level of cheese love for me.

 

One of the house specials was the pulpo a la gallega (spanish octopus with potato, paprika and olive oil). As well as this was prepared, I think this was too much paprika for me. I didn't hate it, but it was a pass.

And now, the reason why I go to all Spanish restaurants, Paella! Keegan (bless her soul) said that it was enough for lunch the next day too. Keegan, you don't know us. It was enough for that night. Behold the Paella Patria (langoustine, mussels, shrimp, cuttlefish, monkfish, snap peas and saffron). You know those places where you have more rice than any other ingredients, well this was not it. There was no fighting over the last langoustine or monkfish - a first for me, I think! I must say that this was the most authentic paella I've had outside of Spain: fighting words, I know, but there you have it.

For desserts, lemon mousse and chocolate con aceite y sal (chocolate pudding, sea salt with an olive oil candle). What the heck is an olive oil candle? See below.

THAT is an olive candle! Crazy right? Also, I've never had olive oil and chocolate before and I was a bit skeptical but it was a silky smooth, not overly powering combination. The lemon mousse also sat on a creamy pool of olive oil pudding, surrounded by sangria poached fruit and encrusted in pralines. This had a strong lemony taste (good for you Patria for not shying away from bold flavours) which was balanced by the creamy pudding underneath and the pralines gave it a wonderful contrasting texture. I savoured every bite and if I could eat this everyday, I totally would. At this point, I hope I've coaxed you enough to make a reservation. Note: you'll get it within 2 months. Hey, this restaurant is worth waiting for!