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2017-05-14
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This was my first visit to Tosca, but it will by no means be my last. After we were greeted by the hostess, we stepped into the main dining room and couldn't help but be struck by the spectacular view of Victoria Harbour. It's arresting. It's moving. It left my mouth agape, and that's okay. It's meant to.The hostess seated us at a lovely table right by one of their fountains, but moments later came rushing over - apologizing sincerely - to inform us that there had been a name mix-up and this was
After we were greeted by the hostess, we stepped into the main dining room and couldn't help but be struck by the spectacular view of Victoria Harbour. It's arresting. It's moving. It left my mouth agape, and that's okay. It's meant to.
The hostess seated us at a lovely table right by one of their fountains, but moments later came rushing over - apologizing sincerely - to inform us that there had been a name mix-up and this wasn't actually our table. She led us to the table meant for us, and even though I'm sure she saw our broad smiles, she continued to apologize for the inconvenience. There really was no need to apologize, though, because we couldn't have gotten a better table. It was in a quiet corner of the restaurant and right beside the window. If I didn't know better, I might think this was done on purpose to fill us with joy. It certainly did.
Soon after we settled into our new table, a server came to greet us, introduce the menu to us, and make his own recommendations. We'd seen the menu before we arrived (they emailed it to us when we made the reservation), so we'd actually already made our choices. They were precisely the same as his recommendations.
As he walked away with our order, another server arrived with water, a basketful of fresh bread, and two types of olive oil to choose from. I'm not a connoisseur of olive oils. I've mostly only had off-the-shelf bargain oils through my life. Tosca has radically changed my relationship to olive oil. Those breads, and those oils, were just as much a highlight of the meal as every course that was to follow. It was about this time that I started to realize something: At Tosca, every detail is important.
Four fresh breads (baked parmesan crisps, focaccia, sourdough, ciabatta)
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I'll not take you course by course. I'll just show you pictures and say that each mouthful was so delightful that I was filled with gratitude for everyone who made it possible.
Tomato soup and fried mozzarella cheese
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Beef carpaccio
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Fusilli with chicken ragout
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Beef short rib, tomato sauce, oregano, and gratin potato mille feuille.
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Tiramisù with limoncello
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Petit fours
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But, then, that was true of everyone at Tosca. We lingered there for two hours not just because of the view and the food, but because every member of their team cared about us and how we felt during our time with them. There aren't many experiences in my life I can say that about.
Thank you, Tosca. Thank you, thank you, thank you.
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